Stop compromising throughput for control. This 48-inch natural gas restaurant range delivers focused power across a configurable cooktop and full oven capacity, enabling continuous service in busy kitchens while maintaining consistent temperature performance. Operators gain predictable output and durable construction tailored for commercial workloads.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas at the range before cleaning. Scrape grates and griddle residue while warm, then wash with a mild detergent and non-abrasive pad. Remove oven racks and clean with warm, soapy water; use a brush for crevices. Wipe stainless steel surfaces with approved cleaner, following grain, then dry to prevent streaks. Clean condensers and vents monthly to maintain efficiency and reduce fire risk. Inspect seals and pilot components; repair worn parts promptly.#@@#Additional Info#@#The Southbend 4604AD-5R-NG 48" Natural Gas Range offers 175,000 BTU, five burners, a 36" griddle, stainless steel front, adjustable legs, standard oven, 132.3 cu. ft. volume, and is CSA/NSF certified for commercial kitchens.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 48-inch natural gas restaurant range delivers focused power across a configurable cooktop and full oven capacity, enabling continuous service in busy kitchens while maintaining consistent temperature performance. Operators gain predictable output and durable construction tailored for commercial workloads.
#@@# Top Burners#@#
Five manual control burners provide a combined output within the 151,000 to 200,000 BTU range, centering at 175,000 BTU total to handle simultaneous high-load cooking. Designers placed standard grates and two star/sauté burners to support pans of varying sizes and sustain rapid heat recovery.
#@@# Left Griddle Section#@#
A 36-inch griddle occupies the left side to manage flat-top cooking tasks and maintain even contact heat for searing and breakfast service. Chefs receive a consistent surface temperature across the 37.00-inch cook area, reducing product variability during peak periods.
#@@# Oven Capacity#@#
One standard oven includes four racks and a 132.3 cubic foot volume specification that supports batch baking and holding without crowding. The spring-assisted, counterweight door simplifies access and reduces strain during frequent loading and unloading.
#@@# Construction Durability#@#
Stainless steel front, sides, shelf, and a 22-1/2 inch flue riser with shelf resist corrosion and permit straightforward sanitation procedures required by food service operators. Six-inch adjustable legs provide stable leveling on uneven floors and sustain alignment under heavy use.
#@@# Ignition and Safety#@#
The oven uses battery spark ignition while the unit retains standing pilot features for reliable relight capability. The product holds CSA and NSF certifications that align with regulatory expectations. Controls remain manual for intuitive operation and simple troubleshooting during service.
#@@#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#@#Service personnel should inspect burner ports weekly and remove carbon deposits with a brass brush to maintain consistent flame patterns. Clean griddle surface after each shift using scraper and mild detergent; season per manufacturer to prevent sticking. Flush oven interior monthly and replace gaskets showing wear. Verify gas connections and manifold pressures quarterly; confirm 120 V electrical continuity before ignition checks. Calibrate thermostat annually.