Stop sacrificing output for control. This 48" natural gas restaurant range delivers concentrated heat management and continuous service capability, engineered to handle sustained production while preserving cook quality. The front, sides, shelf, and grates use stainless steel construction to resist corrosion and simplify sanitation in demanding kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas before cleaning. Remove grates, racks, and the flue shelf; soak in hot water with degreaser for 10–20 minutes. Scrub burners and griddle with a non-abrasive pad and mild cleaner; rinse with clean water. Wipe stainless surfaces with a soft cloth and neutral cleaner; dry immediately. Clean oven interior after cooling; vacuum debris from burners and condenser. Inspect seals and vents; replace worn parts. Regular cleaning prevents contamination, fires, bills, and breakdowns.#@@#Additional Info#@#Southbend’s 4601AA-5R-NG 48" natural gas range offers 175,000 BTU from five burners and a 36" griddle.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This 48" natural gas restaurant range delivers concentrated heat management and continuous service capability, engineered to handle sustained production while preserving cook quality. The front, sides, shelf, and grates use stainless steel construction to resist corrosion and simplify sanitation in demanding kitchens.
#@@# Five Burners#@#
Five manual burners provide flexible cooktop zoning and immediate heat response for simultaneous tasks. Chefs gain precise flame control across five points, allowing rapid searing, simmering, and stock reduction without compromising adjacent pots.
#@@# Integrated Griddle#@#
A 36" left griddle supplies an expansive flat-top cooking area for pancakes, sandwiches, and grill-style items at high throughput. Operators achieve consistent surface temperature across large batches, reducing cycle variation and enabling predictable cook times.
#@@# High Heat Output#@#
The unit produces 175,000 BTU total to sustain heavy production during peak service. Kitchen managers maintain production schedules and reduce bottlenecks on sauté, boil, and griddle stations by relying on continuous high output.
#@@# Oven With Spark#@#
A standard oven features battery spark ignition for reliable light-off and repeatable baking performance. Staff experience shorter downtime between cycles and safe ignition without complex pilot adjustments.
#@@# Durable Construction#@#
Stainless steel front, sides, shelf, and standard grates deliver structural resilience and straightforward cleaning. Maintenance teams reduce corrosion-related repairs and maintain sanitary surfaces that comply with foodservice standards.
#@@# Service Support Ready#@#
The range qualifies for the manufacturer's Service First program and holds cCSAus, CSA Flame, CSA Star, and NSF certifications. Procurement teams benefit from documented service pathways and regulatory compliance that simplify inspections and lifecycle planning.
#@@#Delivery Details#@#
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• Make sure to examine the product for damage before signing the delivery receipt.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily for even flame and quick ignition; adjust pilot and clean ports with a soft brush. Empty and clean grease trays after each service; use a degreaser for stainless steel and rinse with warm water. Calibrate the oven thermostat monthly with a certified thermometer and adjust control cams as per manufacturer procedures. Check door seals and hinge alignment weekly; replace worn gaskets. Drain and flush gas lines during shutdowns and check for leaks with soapy water.