Description
The Southbend 4484DC-2CL ultimate restaurant range unifies grilling, sautéing, boiling, and baking to tighten kitchen workflow in a 48″ footprint. Chefs can mark steaks and chicken on the 24″ left-side charbroiler while managing pans and stock on the cooktop and utilizing the standard oven for roasting and finishing. This configuration helps consolidate stations and reduce steps on busy lines.
Two front star/sauté burners deliver responsive control for sauces and searing, while two non-clog rear burners keep larger pots rolling without interruption. A standing pilot supports fast lighting at the top, and the oven’s battery spark ignition makes start-up straightforward between services. The 22-1/2″ flue riser with shelf keeps pans and essentials within reach to speed plating and order assembly.
Built for daily use, the stainless steel front, sides, and shelf wipe down quickly, and 6″ adjustable legs simplify leveling on uneven floors. The standard oven includes one rack to get production going right away. With 241,000 BTU and CSA, NSF compliance, this range is engineered to handle high-volume demands.
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