Stop sacrificing throughput for control. This 48-inch natural gas restaurant range combines robust heat output with precise thermostatic regulation to sustain continuous service without compromising product consistency. Chefs maintain lineup pace while preserving temperature accuracy across griddle and oven sections, supporting steady production in high-demand kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow the range to cool fully. Scrape griddle and remove racks; soak racks in warm, soapy water. Wipe stainless surfaces with mild detergent and a soft cloth, then rinse and dry. Clean burner ports with a soft brush and clear debris from pilot and ignition areas. Degrease oven cavities and inspect door seals; replace if worn. Clean flue riser and vents to prevent grease buildup. Schedule regular coil and vent cleaning to reduce fire risk and extend equipment life.#@@#Additional Info#@#Southbend's 448EE-4T-NG 48" Natural Gas Restaurant Range offers 170,000 BTU, four burners, a griddle, two ovens with ignition, thermostatic controls, a 22.5" flue riser, stainless steel build, 6" adjustable legs, and certifications for heavy use.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48-inch natural gas restaurant range combines robust heat output with precise thermostatic regulation to sustain continuous service without compromising product consistency. Chefs maintain lineup pace while preserving temperature accuracy across griddle and oven sections, supporting steady production in high-demand kitchens.
#@@# Cooktop Heat Control#@#
Four open burners and a 48-inch griddle deliver a cumulative 170,000 BTU, enabling simultaneous high-heat searing and low-simmer tasks. Operators adjust temperatures via thermostatic controls to reproduce setpoints across repeated service cycles, reducing variability in cook results.
#@@# Griddle Surface#@#
A full-width griddle provides a broad, even cooking area for proteins, pancakes, and grills, minimizing the need to rotate pans. The griddle integrates with the range’s gas supply to sustain consistent surface temperature under continuous load, supporting throughput demands during peak periods.
#@@# Dual Oven Configuration#@#
Two space-saver ovens maximize utility in a compact footprint, permitting concurrent roasting and holding. Each oven uses battery spark ignition for dependable light-off and ships with one oven rack to support sheet pans and hotel pans, simplifying inventory and staging.
#@@# Stainless Construction#@#
Front, sides, shelf, and riser use stainless steel to resist corrosion, simplify sanitation, and withstand abrasive cleaning protocols. The material preserves exterior integrity under heavy daily use and reduces downtime associated with surface degradation.
#@@# Service and Compliance#@#
This unit carries NSF and multiple CSA designations, indicating adherence to commercial safety and sanitation standards for gas cooking equipment. Specified certifications support installation approvals in institutional and hospitality settings and help satisfy regulatory procurement requirements.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily for food debris; scrape and brush solids while surfaces are warm, then wipe with a damp cloth and mild detergent. Calibrate thermostatic controls monthly using a certified probe to verify setpoints. Clean oven interiors weekly; remove racks and wash in warm, soapy water. Check gas connections and standing pilot for leaks and proper flame color; tighten fittings if needed. Lubricate hinges and adjust door seals quarterly for consistent operation.