Stop sacrificing throughput for control. This 48" natural gas restaurant range delivers high thermal output and versatile worktop options to support continuous service in busy kitchens. It combines a griddle, two star/sauté burners, and a full-size oven to handle diverse cookline demands with consistent temperature control and durable construction.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off pilot. Remove grates and griddle plate. Scrape excess grease with a nonmetallic scraper. Wash surfaces with warm water and mild detergent; rinse. Clean oven interior with manufacturer-approved cleaner and soft cloth; avoid abrasive pads. Vacuum condenser and backriser vent to remove grease and dust. Inspect door seals and burners; tighten connections. Dry all parts completely. Reassemble and restore gas. Perform weekly degrease of griddle and monthly coil cleaning.#@@#Additional Info#@#Southbend 4604AD-4TL-NG is a 48" Natural Gas range with 175,000 BTU, 2 burners, 36" griddle, stainless steel build, adjustable legs, thermostatic controls, standard oven, 22.5" flue riser, NSF/CSA certified, 120V, 1,075 lbs.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48" natural gas restaurant range delivers high thermal output and versatile worktop options to support continuous service in busy kitchens. It combines a griddle, two star/sauté burners, and a full-size oven to handle diverse cookline demands with consistent temperature control and durable construction.
#@@# Power Output#@#
The range delivers 175,000 BTU total heat energy, ensuring rapid recovery under peak load and stable surface temperatures for multiple tasks. Operators get reliable heat for searing, braising, and griddling during long service periods.
#@@# Cooktop Configuration#@#
A 37.00" cooktop includes two star/sauté burners and a 36" left griddle, allowing simultaneous pan and plate work. Chefs maintain workflow by handling frying, sautéing, and flat-top tasks without moving stations.
#@@# Oven Capacity#@#
The standard oven, with four racks and a 132.3 cubic-foot cooking space, supports batch roasting and holding. Its spring-assisted door reduces strain, while thermostatic controls ensure stable temperatures for consistent results.
#@@# Construction Durability#@#
The unit has stainless steel front, sides, and hi-shelf, plus 6" adjustable legs for corrosion resistance and easy cleaning. A .500" (1/2") griddle plate thickness retains heat and resists warping under heavy use.
#@@# Controls And Ignition#@#
Manual controls and battery spark ignition for the oven offer simple, reliable systems for culinary teams. The standing pilot design for burners simplifies restarts during routine operations.
#@@# Serviceability And Compliance#@#
A 22.5" flue riser with shelf and lift-off components allows easy cleaning and service. Certifications include cCSAus, CSA Flame, CSA Star, and NSF for commercial use. The product qualifies for a manufacturer service program to streamline maintenance and reduce downtime.
#@@#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#@#Maintain the Southbend 4604AD-4TL-NG by inspecting burner ports weekly and clearing debris with a soft wire brush to ensure consistent flame patterns. Clean the 36" griddle surface after each shift with a scraper and warm, soapy water; season per manufacturer instructions. Remove oven racks and wash in warm detergent; verify spring-assisted door operation and adjust counterweight if misaligned. Degrease stainless-steel exterior with a nonabrasive cleaner and check gas connections monthly.