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Southbend S48AC-2TL-NG 48" Natural Gas S-Series Restaurant Range - 195,000 BTU

Southbend

$11,598.00
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SKU:
S48AC-2TL-NG
Weight:
860.00 LBS
Shipping:
Calculated at Checkout
SKU Number:
S48AC-2TL__1267
other_types:
S48AC-2TL-NG$Natural Gas#@#S48AC-2TL-LP$Liquid Propane
Base:
(1) Convection Oven, (1) Cabinet
BTU/HR (Natural):
35,000
Controls:
Thermostatic Controls
Cook Top:
37.00"
Cubic Volume:
55.6 Cu.Ft
Door Opening:
15.50"
Exterior Finish:
Stainless steel
Flue Riser:
22.5 High Stainless Steel Flue Riser
Legs:
6" Adjustable Legs
No of Burners:
4
Number of Racks:
2
Plate Thickness:
.500" = 1/2"
Top:
Burners with Left Griddle
Total BTU:
195,000 BTU
Vent:
Backriser with hi-shelf
email_price:
no
Tags:
Range, 48" Restaurant, Gas
Label Option type:
rectangles
Net Price:
11018.39
msrp_price:
no
Ship From:
27526
Product Taxonomy:
CulinaryDepot>>Restaurant Equipment>>Cooking Equipments>>Restaurant Ranges>>Commercial Gas Range
Other Available Options:
Natural Gas
call_price:
no
map_price:
yes
Freight Class:
85
Packed By:
1 Each
add_to_cart:
no
MAP Price:
11598.00
Manufacturer:
Southbend
login_price:
no
Product ID:
adb4e64c-d344-4260-9d78-d57e91bac79d
List Price:
25774.00
Taxonomy Weight:
860
Trigger BC Integration:
Y-7/9/2026_6:00PM
Oven Type:
Restaurant Range
Primary Image:
Southbend_S48AC-2TL-NG.png
Filter_Width:
36 - 48 Inches
is free shipping:
Yes
Filter_Power Type:
Natural Gas
Filter_Manufacturer:
Southbend
Filter_Total BTU:
151,000 - 200,000 BTU
Filter_Control Type:
Thermostatic
specsheet:
Southbend_S48AC-2TL-NG.pdf
Sale Price:
11598.00
NSF Certified:
Yes
Power Type:
Natural Gas
Control Type:
Thermostatic
Filter_Installation Type:
Freestanding
Filter_NSF Listed:
Yes
Filter_Configuration:
Burners with Left Griddle
cCSAus Certified:
Yes
CSA Flame:
Yes
CSA Star:
Yes
Lead Time:
1 Business Day
Keyfeatures4:
Convection oven with two racks, 55.6 Cu.Ft capacity
Keyfeatures:
195,000 BTU total output
Keyfeatures3:
24" griddle with thermostatic control
Keyfeatures2:
Four 28,000 BTU burners for rapid searing
short_description:
Southbend S48AC-2TL-NG 48" natural gas range delivers 195,000 BTU with four 28,000 BTU burners and a 24" griddle. It features a convection oven, stainless steel exterior, thermostatic controls, two racks, and adjustable legs for durability.
Real Weight:
860
Real Width:
67
Real Height:
75
Real Depth:
45.5
Dimensions:
45.5 67 75
PRO:
yes
Adding to cart… The item has been added
Engineered for sustained service and consistent output, this 48" natural gas restaurant range delivers 195,000 BTU of cooking power, ideal for high-volume kitchens that require rapid recovery and precise control. Two thermostatic zones regulate a left-side griddle and four open burners, enabling the simultaneous execution of multiple menu stations with predictable temperature stability. The stainless steel construction and modular components support continuous use and streamlined maintenance in professional foodservice environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut the gas supply. Remove grates, crumb drawers, racks, and the shelf. Wipe grates and griddle with warm, soapy water; scrub the 1/2" plate on the griddle with a non-abrasive pad. Clean oven interior and convection fan access panels with manufacturer-approved cleaner. Vacuum condenser and vent flue riser. Sanitize stainless surfaces, dry completely, reseat parts, reconnect gas, and check thermostatic controls for proper operation.#@@#Additional Info#@#Southbend S48AC-2TL-NG is a 48" natural gas range with four 28,000 BTU burners, a 24" griddle, convection oven, stainless steel exterior, 195,000 BTU output, adjustable legs, two racks, removable grates, two crumb drawers, 37.00" cooktop, 55.6 Cu.Ft.#@@#General Info#@#Description #@# Engineered for sustained service and consistent output, this 48" natural gas restaurant range delivers 195,000 BTU of cooking power, ideal for high-volume kitchens that require rapid recovery and precise control. Two thermostatic zones regulate a left-side griddle and four open burners, enabling the simultaneous execution of multiple menu stations with predictable temperature stability. The stainless steel construction and modular components support continuous use and streamlined maintenance in professional foodservice environments. #@@# Burners With Griddle#@# Four open burners produce 28,000 BTU each, prioritizing high-heat searing and fast boil capacity at the cooktop. The adjacent 24" thermostatic griddle maintains setpoint accuracy for consistent cook times and uniform char or sear results. #@@# Thermostatic Control System#@# Thermostatic controls provide responsive temperature regulation across burners and griddle, reducing temperature drift during peak service and enabling repeatable cooking schedules. The snap-action thermostat limits overshoot, improving product consistency across shifts. #@@# Convection Oven Cabinet#@# A single convection oven offers a controlled heated-air environment with a 15.50" door opening and two supplied racks, supporting efficient roasting, baking, and holding operations. The 55.6 cubic foot internal volume accommodates multiple sheet pans and reduces batch staging time. #@@# Durable Stainless Construction#@# The stainless steel front, sides, removable shelf, and 22.5" high flue riser resist corrosive kitchen conditions and simplify sanitation protocols. Removable cast iron grate tops and two crumb drawers permit rapid access for cleaning without disassembling major assemblies. #@@# Serviceable Design Features#@# Engineers placed hinged lower valve panels and lift-off components to shorten service intervals, enabling line technicians to access gas and control assemblies quickly. #@@#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 S48AC-2TL-NG by inspecting burner ports weekly and clearing carbon build-up with a brass brush to preserve flame uniformity. Clean griddle plate after each shift with a scraper and warm water; season with light oil when cooled. Vacuum condenser and flue riser monthly to prevent heat restriction. Check thermostatic controls and calibrate against a traceable thermometer quarterly. Tighten gas fittings and test for leaks after any service.