Stop sacrificing control for capacity. This 48-inch natural gas restaurant range delivers precise heat management and continuous throughput in high-demand kitchens. It combines a griddle cooking surface, thermostatic controls, and a convection oven with a cabinet base to sustain long service periods without interruption. Designed for professional operators, the unit features rugged stainless steel construction and serviceable components to reduce downtime and simplify maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the Southbend S48AC-4T-NG before cleaning. Remove racks and crumb drawers; wash with soapy water and rinse. Clean the griddle with a scraper, apply griddle cleaner, and wipe dry. Clean the oven interior with mild detergent, avoiding abrasive pads. Vacuum condenser coils and check gas connections for leaks. Wipe stainless steel with a non-abrasive cleaner and dry to prevent corrosion.#@@#Additional Info#@#The Southbend S48AC-4T-NG 48" Natural Gas range delivers 115,000 BTU with a 1/2" griddle, thermostatic controls, one convection oven, cabinet base, and two crumb drawers; stainless steel, backriser vent with hi-shelf, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing control for capacity. This 48-inch natural gas restaurant range delivers precise heat management and continuous throughput in high-demand kitchens. It combines a griddle cooking surface, thermostatic controls, and a convection oven with a cabinet base to sustain long service periods without interruption. Designed for professional operators, the unit features rugged stainless steel construction and serviceable components to reduce downtime and simplify maintenance.
#@@# Griddle Surface#@#
A 1/2" thick griddle plate provides a durable cooking plane that stores heat for consistent searing and even temperature across the full 48-inch width. Operators achieve reliable contact cooking and faster recovery between orders, improving ticket times during peak service.
#@@# Thermostatic Control#@#
Snap action thermostatic controls regulate surface and oven temperatures, enabling repeatable setpoints for menu items that require consistent finish and food safety compliance. Chefs maintain target temperatures with minimal adjustment, reducing waste from overcooking.
#@@# Oven And Cabinet#@#
A single convection oven offers forced-air heat to accelerate bake and roast cycles, while the lower cabinet supplies storage and supports bulk staging of pans. Staff can stage products and tools at the unit, improving line ergonomics and shortening service steps.
#@@# Construction And Serviceability#@#
Stainless steel front, sides, removable shelf, hinged lower valve panel, and removable crumb drawers allow routine cleaning and component access without specialized tools. Technicians gain quick access to valves and burners, lowering repair time and labor costs.
#@@# Capacity And Output#@#
The range produces 115,000 BTU of natural gas input to handle simultaneous griddle loads and oven work while maintaining surface performance under heavy demand. Kitchens can scale production and maintain consistent results across long service periods.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Perform weekly surface cleaning on the Southbend S48AC-4T-NG to prevent grease buildup. Use a mild detergent and warm water on stainless steel; rinse and dry to avoid streaks. Empty and degrease crumb drawers daily. Calibrate thermostatic controls monthly and verify oven temperature with a probe. Inspect gas connections and flex lines for leaks before each shift. Lubricate hinge points quarterly and tighten fasteners to maintain alignment.