Stop compromising throughput for consistency. This gas range delivers concentrated heat and integrated cooking surfaces for continuous service in high-volume kitchens. Designed for professional use since 1998, it ensures predictable performance and simplifies workflows across restaurants, cafeterias, hospitals, and campus dining.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn gas off and cool the range. Remove grates, burner caps, and oven racks. Wipe griddle with a scraper, then clean with warm water and mild detergent; rinse and dry. Clean burners and ports with a soft brush; clear debris from pilot and ignition areas. Vacuum vent and condenser areas. Wipe stainless surfaces with non-abrasive cleaner and a soft cloth. Reassemble parts, check seals, and restore gas. Regular cleaning prevents contamination, fires, inefficiency, and equipment failure.#@@#Additional Info#@#Southbend 4484EE-5L-NG 60.75" Natural Gas Range: 175,000 BTU, five burners, 36" griddle, manual controls, two ovens, stainless steel, 6" legs, 120v, 5.9 amps, NSF & CSA certified.#@@#General Info#@#Description #@#
Stop compromising throughput for consistency. This gas range delivers concentrated heat and integrated cooking surfaces for continuous service in high-volume kitchens. Designed for professional use since 1998, it ensures predictable performance and simplifies workflows across restaurants, cafeterias, hospitals, and campus dining.
#@@# Power Distribution#@#
The range outputs 175,000 BTU total, distributing heat to five burners and a 36-inch griddle on the left. This setup supports simultaneous high-heat searing and flat-top cooking, maintaining setpoints under heavy loads to reduce cycle times.
#@@# Griddle Integration#@#
A 36-inch left griddle complements open burners, enhancing menu flexibility and streamlining prep. Operators can program pan and griddle sequences on one deck, reducing turnaround and cross-station transfers.
#@@# Burner Configuration#@#
Five manual-control burners create zones for boiling, sautéing, and simmering with standard grates for quick cookware changes. Lift-off heads allow fast servicing, minimizing downtime during peak shifts.
#@@# Oven And Base#@#
The unit includes a standard oven and cabinet base with one rack, enabling bake, roast, and holding tasks simultaneously. This integration reduces kitchen footprint compared to separate ovens and improves staging efficiency for batch production.
#@@# Construction And Stability#@#
Stainless steel front, sides, and hi-shelf backriser resist corrosion and simplify sanitation. Six-inch adjustable legs ensure leveling on uneven floors, preserving seals and cooking surfaces.
#@@# Controls And Safety#@#
Manual controls with standing pilot and battery spark ignition offer simple operation and reliable re-lighting. cCSAus, CSA Flame, CSA Star, and NSF certifications confirm compliance with safety and sanitation standards, easing regulatory approval.
Key dimensions include a width of 48.63 inches, a depth of 34 inches, and a height of 59.5 inches, along with a 22.5-inch flue riser and shelf.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Southbend 4484EE-5L-NG by cleaning burners and griddle daily to prevent carbon buildup. Inspect pilot assembly and igniter weekly; replace corroded components immediately. Degrease stainless steel surfaces with a neutral detergent and soft cloth; avoid abrasive pads. Check door seals, hinges, and rack alignment monthly. Flush oven interior and remove loose debris from flue riser quarterly. Verify gas connections and test for leaks after any service.