Multi-Unit Certified
Built for zero-variance multi-unit rollouts.
Concierge Service Included
White-glove delivery & setup
Southbend 4481DC-2CL 48" Ultimate Gas Range with 24" Charbroiler | Commercial Grade, NSF Certified
Full Service Package
All-inclusive, done for you
Equipment Only
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Ordering 5+ units?
Call for volume pricing: (866) 474-2537
Bulk Procurement Pricing
Tiered discounts applied automatically at checkout
| Backroom Qty | Discount | Price / Unit | Action |
|---|---|---|---|
| 2 Units | -2% | $16,911.45 | |
| 3 Units | -3% | $16,738.88 | |
| 4 Units | -4% | $16,566.32 | |
| 5+ Units | -5% | $16,393.75 |
Bulk discounts bypass normal MAP pricing restrictions for commercial procurement.
Product Description
Overview
The Southbend 4481DC-2CL Ultimate 48" gas range is engineered for restaurateurs who need reliable, high-performance restaurant equipment during a high-pressure kitchen buildout. This versatile unit pairs four non-clog burners and a 24" charbroiler with a standard oven and cabinet base—delivering the versatility your menu requires while keeping footprint and utility demands efficient. NSF certified and CSA-listed, it’s designed to meet foodservice safety standards and hold up under daily commercial use. For new restaurants racing to opening day, this range provides the dependable foundation you need to serve consistent, high-quality dishes from shift one.
Key Features
- 48" wide configuration: Four open burners plus a 24" charbroiler maximize cooking flexibility without expanding your kitchen footprint.
- 241,000 BTU total input: High heat capacity for fast boil times, searing, and heavy-duty production during peak service.
- Standard oven with battery spark ignition: Reliable baking and roasting with easy ignition—no complicated wiring required.
- Cabinet base & included rack: Integrated storage and oven rack reduce the need for additional cabinetry, saving time in your kitchen layout.
- Stainless steel front, sides & shelf: Durable, easy-to-clean surfaces that meet health-code expectations and look professional in front- and back-of-house.
- Back riser with high shelf (22-1/2" flue riser): Adds convenient storage and helps manage ventilation requirements while saving counter space.
- 6" adjustable legs: Simplify leveling on uneven floors and ensure proper clearances for cleaning and sanitation.
- Certifications (NSF, CSA): Meets commercial kitchen safety and sanitation standards to streamline health inspections and compliance during your restaurant opening.
Built for Commercial Success
When you’re opening a new restaurant, equipment reliability is non-negotiable. The 4481DC-2CL is built with commercial-grade components and a serviceable design that reduces downtime. The heavy-duty burners and charbroiler are made to withstand continuous daily use, while the stainless steel construction resists corrosion and simplifies cleaning. Concept Services inspects every unit before delivery and coordinates professional installation so the range performs as specified from day one—protecting your investment and maximizing uptime for consistent revenue generation.
Specifications at a Glance
Manufacturer: Southbend (Middleby)
Model: 4481DC-2CL
Width: 48" (overall)
Top: (4) non-clog open burners + (1) 24" charbroiler (left)
Oven: (1) standard oven with battery spark ignition; includes (1) rack
Base: (1) cabinet base
BTU: 241,000 BTU total input
Construction: Stainless steel front, sides, shelf; standard grates
Legs: 6" adjustable legs
Vent: 22-1/2" flue riser with high shelf
Certifications: NSF, CSA
Power/Gas: Standing pilot on burners; gas supply required—professional gas hook-up required for commercial installation.
Why Restaurant Owners Choose This
New restaurant owners choose the Southbend 4481DC-2CL because it balances power, versatility, and compliance in one compact footprint. It accelerates your path to opening by providing familiar controls, minimal setup complexity, and proven commercial durability. With Concept Services handling sourcing, inspection, installation, and ongoing support, you get a turnkey solution that reduces lead times and avoids common pitfalls—so you can focus on menu development, staff training, and getting customers through the door.
Keywords: commercial kitchen equipment, restaurant equipment, new restaurant, restaurant opening, kitchen buildout, foodservice equipment, NSF certified
Critical Specifications
Procurement Pack
Download all required documentation for approval, compliance, and installation in one click.
Rollout & Lead Times
Planning a Rollout?
Get volume pricing, coordinated delivery, and dedicated support when ordering this equipment for multiple locations.
Volume Pricing Tiers
| Units | Discount | Lead Time |
|---|---|---|
| 5-10 | 5% | 2-3 weeks |
| 11-25 | 8% | 3-4 weeks |
| 26-50 | 10% | 4-6 weeks |
| 50+ | Custom | Scheduled Production |
* Final pricing based on total order value and delivery requirements. Contact us for a custom quote.
