Multi-Unit Certified
Built for zero-variance multi-unit rollouts.
Southbend 4484AC-2CL 48" Ultimate Restaurant Range | 228,000 BTU | Commercial-Grade Cooking Power
Full Service Package
All-inclusive, done for you
Equipment Only
Shipping calculated at checkout
Bulk Procurement Pricing
Tiered discounts applied automatically at checkout
| Backroom Qty | Discount | Price / Unit | Action |
|---|---|---|---|
| 2 Units | -2% | $18,008.06 | |
| 3 Units | -3% | $17,824.30 | |
| 4 Units | -4% | $17,640.55 | |
| 5+ Units | -5% | $17,456.79 |
Bulk discounts bypass normal MAP pricing restrictions for commercial procurement.
Product Description
Overview
The Southbend 4484AC-2CL Ultimate Restaurant Range is a 48" gas range built for high-volume foodservice environments and new restaurant openings where speed and reliability matter most. With a powerful 228,000 BTU total input, two front star/sauté burners, two rear non-clog burners, a 24" charbroiler, and a convection oven with battery spark ignition, this unit gives you the flexibility to sear, sauté, and bake on a single footprint. The stainless steel front, sides, and shelf offer a professional look and durable finish that stands up to daily kitchen demands. For entrepreneurs launching a new restaurant, this range reduces complexity during a kitchen buildout and lets you get cooking — and serving customers — sooner.
Key Features
- 48" heavy-duty construction with stainless steel front and sides for lasting durability and easy cleaning — ideal for busy commercial kitchens.
- 228,000 BTU total input delivering rapid recovery and consistent heat for high-volume service during peak hours.
- Versatile top configuration: (2) star/sauté burners front, (2) non-clog burners rear, standard grates, and (1) 24" charbroiler left for a broad range of cooking techniques.
- Convection oven with battery spark ignition provides even baking and roasting; includes (3) racks to expand capacity right away.
- Integrated cabinet base for on-floor storage and a cleaner kitchen footprint — helps streamline back-of-house organization.
- 22-1/2" flue riser with shelf and 6" adjustable legs for proper venting alignment and ergonomic work height.
- NSF and CSA certified to meet health code and safety requirements in most jurisdictions — simplifies inspections for your restaurant opening.
- Simplified serviceability and industry-standard components to reduce downtime and maintenance costs over the life of the unit.
Built for Commercial Success
This Southbend range is engineered for the demands of a professional kitchen. The robust stainless steel construction and heavy-duty burners ensure consistent performance day after day, service after service. For new restaurant owners, that translates into fewer emergency repairs, predictable operating costs, and equipment that supports your concept as it grows. Combined with Concept Services' sourcing, inspection, and professional installation, the 4484AC-2CL becomes a reliable backbone of your operation and a smart long-term investment.
Specifications at a Glance
Model: Southbend 4484AC-2CL • Width: 48" • Total Input: 228,000 BTU • Top Configuration: (2) star/sauté burners front, (2) non-clog burners rear, 24" charbroiler left • Oven: (1) convection oven with battery spark ignition, includes (3) racks • Base: cabinet • Vent: 22-1/2" flue riser with shelf • Finish: stainless steel front, sides, shelf • Legs: 6" adjustable • Certifications: NSF, CSA • Ignition: standing pilot (charbroiler) and battery spark (oven).
Why Restaurant Owners Choose This
When you're opening a new restaurant, you need equipment that cuts risk and accelerates your path to revenue. The Southbend 4484AC-2CL provides proven performance, a compact footprint that consolidates multiple cooking functions, and industry certifications that make inspections smoother. Pair that with Concept Services' full-service approach — we source, inspect, install, and support — and you get a turnkey solution that reduces lead times, minimizes installation surprises, and gets your burners lit for opening night.
Keywords: commercial kitchen equipment, restaurant equipment, new restaurant, restaurant opening, kitchen buildout, foodservice equipment, NSF certified.
Critical Specifications
Procurement Pack
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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.
