Power through peak service with a 48-inch natural gas range designed for rigorous commercial kitchens. This unit combines robust heat output and integrated cooking surfaces, allowing teams to maintain steady production without sacrificing control. Operators achieve consistent results under sustained load thanks to a total rating of 175,000 BTU and a purpose-built cooktop configuration.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut gas supply. Remove grates and wipe burners with a cloth and mild detergent to remove grease and food residue. Scrape griddle with a scraper, then apply a thin oil coat after cooling. Clean oven interior with a commercial degreaser; rinse and dry. Vacuum condenser and check 6" adjustable legs for stability. Inspect door gasket and replace if worn. Regular cleaning prevents fires, contamination, higher bills, failures, and inspection failures.#@@#Additional Info#@#Southbend's 4604AC-4GR-NG 48" natural gas range offers 175,000 BTU, two star/sauté burners, a 36" griddle, one oven with battery spark ignition, stainless steel front and sides, 6" adjustable legs, and NSF and CSA certifications.#@@#General Info#@#Description #@#
Power through peak service with a 48-inch natural gas range designed for rigorous commercial kitchens. This unit combines robust heat output and integrated cooking surfaces, allowing teams to maintain steady production without sacrificing control. Operators achieve consistent results under sustained load thanks to a total rating of 175,000 BTU and a purpose-built cooktop configuration.
#@@# Burners With Grates#@#
Two high-output open burners sit on a 37-inch cooktop area, delivering immediate, adjustable heat for rapid searing and simmering. Technicians can easily access lift-off grates for fast cleaning and routine maintenance, minimizing downtime between shifts.
#@@# Left Griddle Plate#@#
A 36-inch griddle located on the left side provides a large, continuous cooking surface with a .500-inch plate thickness for thermal mass and even heat distribution. Staff execute high-volume griddling tasks with uniform temperatures, reducing product variance across batches.
#@@# Standard Oven Cavity#@#
A single convection-style oven offers 132.3 cubic feet of total volume with three racks and a 15.50-inch door opening to accommodate sheet pans and multi-rack cooking. Chefs control bake and roast cycles manually, while the spring-assisted, counterweight door ensures safe, repeatable access.
#@@# Stainless Exterior Construction#@#
The stainless steel front, sides, shelf, and riser resist corrosion and simplify sanitation workflows in busy kitchens. Managers maintain a sanitary line using surfaces that tolerate commercial cleaning agents and frequent washdowns.
#@@# Stability And Serviceability#@#
Six-inch adjustable legs permit precise leveling on uneven floors and promote stable operation under heavy loads. A removable flue riser with a 22.5-inch shelf integrates ventilation and storage. Maintenance teams gain straightforward access to service points, and the unit qualifies for a manufacturer service program that supports uptime.
#@@#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 weekly; remove debris and calibrate flame height for 175,000 BTU output. Clean stainless steel surfaces with nonabrasive detergent and soft cloth after service; rinse and dry to avoid spotting. Empty oven crumb trays and wash racks each shift; check spring-assisted door operation and lubricate hinges quarterly. Inspect gas connections and standing pilot for leaks with approved soapy solution; document CSA and NSF compliance during maintenance.