Stop compromising between throughput and control. This 48-inch natural gas restaurant range delivers focused cooking power and consistent thermal performance to meet peak service demands while maintaining precise heat management across multiple cooking zones. Operators achieve rapid table turnaround using robust components engineered for continuous commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let the range cool. Scrape griddle residue, wash with warm water and mild detergent, rinse, and dry. Remove grates and clean burners with a brush; clear ports with a pin. Wipe stainless steel surfaces with a non-abrasive cleaner and soft cloth. Clean oven interior with approved cleaner and empty crumb trays. Check seals and vents for buildup. Perform monthly coil/vent inspections to reduce fire risk, avoid breakdowns, and maintain food safety.#@@#Additional Info#@#Southbend's 448DC-4T-NG 48" natural gas range offers 175,000 BTU, two star/saut burners, a 36" griddle, one oven with battery ignition, stainless steel build, 22.5" flue riser, 6" adjustable legs, 120v, 5.9 amps, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop compromising between throughput and control. This 48-inch natural gas restaurant range delivers focused cooking power and consistent thermal performance to meet peak service demands while maintaining precise heat management across multiple cooking zones. Operators achieve rapid table turnaround using robust components engineered for continuous commercial use.
#@@# High Heat Output#@#
Delivering 175,000 BTU total, this range supplies the sustained heat required for high-volume kitchens. Chefs maintain rapid boil and searing temperatures across burners and griddle to reduce cook times and increase ticket throughput.
#@@# Dual Cooking Zones#@#
Two star/sauté burners paired with a left-side griddle create flexible cooking zones for simultaneous tasks. Line cooks sear proteins on burners while finishing sauces or melting toppings on the griddle without cross-interference.
#@@# Griddle Construction#@#
The 36-inch griddle plate measures 1/2 inch thick to retain and distribute heat uniformly across the cooking surface. Staff gain consistent browning and reduced cold spots, improving product consistency and minimizing rework.
#@@# Oven And Cabinet#@#
A standard oven with battery spark ignition and a cabinet base with one rack provide combined baking and storage capability. Kitchen teams execute overnight sheet pan preparation and store cookware within the unit footprint to optimize workspace.
#@@# Durable Stainless Finish#@#
Stainless steel front, sides, and hi-shelf resist corrosion and simplify sanitation in rigorous foodservice environments. Maintenance crews perform quick cleanings and preserve appearance under heavy daily use.
#@@# Service And Compliance#@#
This unit carries NSF and CSA listings and qualifies for a factory service program that supports uptime and parts access. Managers reduce operational risk through certified compliance and an available service pathway.
#@@#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#@#Inspect burners and griddle daily and remove food debris to prevent flare-ups and maintain heat transfer. Clean oven interior weekly with a commercial degreaser and a nonabrasive pad. Wipe stainless steel exterior after each service using a damp cloth and neutral detergent; polish along the grain. Check pilot ignition and spark system monthly; replace faulty components promptly. Verify gas connections and hose integrity quarterly and record service dates.