The Southbend 60.75" natural gas restaurant range delivers 175,000 BTU cooking power with a design for high-volume operations. It includes eight burners, a 36" left-side griddle, dual space-saver ovens, and a 22.5" flue riser with hi-shelf, consolidating multiple workstations into one unit. Stainless-steel front, sides, and shelf resist corrosion and simplify cleaning. Adjustable 6" legs ensure stable operation on commercial floors. The unit qualifies for Southbend’s Service First program for maintenance support.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug range; cool surfaces. Soak grates, griddle, racks, shelf in soapy water. Scrape grease with non-metal scraper. Clean oven with mild detergent, soft cloth; avoid abrasives on stainless steel. Vacuum condenser; inspect legs for debris. Wipe exterior with non-abrasive cleaner; dry. Check door seals, counterweight door function. Restore power.#@@#Additional Info#@#The Southbend 4484EE-NG 60.75" Gas Range offers 175,000 BTU, eight burners, 36" griddle, stainless steel build, two ovens, flue riser, hi-shelf, adjustable legs, manual controls, 120V power, NSF & CSA certified.#@@#General Info#@#Description #@#
The Southbend 60.75" natural gas restaurant range delivers 175,000 BTU cooking power with a design for high-volume operations. It includes eight burners, a 36" left-side griddle, dual space-saver ovens, and a 22.5" flue riser with hi-shelf, consolidating multiple workstations into one unit. Stainless-steel front, sides, and shelf resist corrosion and simplify cleaning. Adjustable 6" legs ensure stable operation on commercial floors. The unit qualifies for Southbend’s Service First program for maintenance support.
#@@# Eight Burner Layout#@#
Eight manual control burners span a 37" cooktop, enabling simultaneous dish preparation and reducing bottlenecks. Standard grates ensure consistent heat distribution for sautéing, boiling, and searing.
#@@# Left Griddle Section#@#
The 36" griddle adds flat-top cooking capacity directly to the range, enhancing throughput for breakfast, lunch, and short-order applications. Its smooth surface ensures fast heat recovery and simplifies cleaning.
#@@# Dual Oven Configuration#@#
Two ovens provide flexible load management and backup capacity. Spring-assisted doors reduce fatigue and maintain temperature stability. Each oven interior measures 19.50" W x 26.50" D x 14.00" H, offering 70.9 cubic feet of combined volume for batch cooking.
#@@# Robust Ignition And Controls#@#
Standing pilot components ensure reliability, while one oven includes battery spark ignition for redundancy. Manual knobs offer tactile feedback and simple adjustments for trained staff.
#@@# Vent And Service Integration#@#
The 22.5" flue riser with shelf directs combustion products away from the cookline and adds storage for pans or utensils. NSF and CSA certifications confirm compliance with safety and sanitation standards.
#@@# Durable Commercial Construction#@#
Heavy-duty stainless steel, a 735-pound weight, and rugged components suit daily use in restaurants, institutions, and catering operations. Freestanding installation simplifies placement and service access.
#@@#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#@#Address the reader formally and maintain the Southbend 4484EE-NG Ultimate Restaurant Range by cleaning burners and griddle daily to prevent buildup. Inspect burner ports with a nonmetallic brush and verify flame pattern. Clean stainless steel with mild detergent; rinse and dry. Empty and wash the oven interior after heavy use. Test ignition periodically and replace batteries if weak. Check gaskets, seals, and gas connections. Perform quarterly inspections by qualified personnel.