Deliver consistent, restaurant-grade cooking performance without compromise. This 48-inch natural gas range provides focused power across five high-performance burners and a single convection oven, allowing kitchens to maintain steady throughput while producing reliable results during every service period. Operations benefit from a durable stainless finish and a serviceable design that supports sustained use in demanding professional settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and shut off gas before cleaning. Remove grates and burner caps; soak in hot, soapy water and scrub with a non-abrasive pad. Wipe stainless steel with mild detergent and a soft cloth, rinse, and dry to prevent streaks. Clear grease from the oven interior and backriser vent; use a degreaser for commercial kitchens. Clean condenser coils and legs for efficiency. Inspect seals and burners; replace worn parts. Regular cleaning reduces contamination, fire risk, energy use, and repairs.#@@#Additional Info#@#Southbend’s 4483AC-5L-NG 48" natural gas range offers 277,000 BTU with five burners—three non-clog, two pyromax—manual controls, a convection oven, cabinet base with three racks, stainless steel front, 6" adjustable legs, and a 22-1/2" flue riser.#@@#General Info#@#Description #@#
Deliver consistent, restaurant-grade cooking performance without compromise. This 48-inch natural gas range provides focused power across five high-performance burners and a single convection oven, allowing kitchens to maintain steady throughput while producing reliable results during every service period. Operations benefit from a durable stainless finish and a serviceable design that supports sustained use in demanding professional settings.
#@@# Front Burners#@#
Five burners deliver a total output of 277,000 BTU, allocating high heat where kitchens need it most. Operators achieve rapid boil times and efficient searing across multiple pans for peak production.
#@@# Specialized Burner Array#@#
Three non-clog front left burners and two pyromax and star/sauté configurations on the deck concentrate control for varied cooking techniques. Chefs can manually adjust to execute high-heat searing, controlled simmering, and quick sauté cycles without needing to change equipment.
#@@# Convection Oven#@#
A single convection oven with battery spark ignition supports consistent thermal distribution for baking, roasting, and holding applications. Staff rely on even heat patterns and the included three racks to process full pans with predictable outcomes.
#@@# Durable Construction#@#
The stainless steel front, sides, shelf, and 6-inch adjustable legs provide corrosion resistance and field leveling on uneven floors. Maintenance teams can access lift points and serviceable components to minimize downtime and simplify cleaning.
#@@# Integrated Venting#@#
A 22-1/2 inch flue riser with shelf directs exhaust while adding prep or staging space above the range. Kitchen planners can conserve footprint and maintain organized workflows by using the shelf for short-term staging and heat management.
#@@# Base Cabinet Storage#@#
A compartment base offers convenient storage for sheet pans and peripheral tools adjacent to the oven.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to prevent clogging. Disassemble non-clog and pyromax heads per guidelines, soak in warm, soapy water, and dry completely before reassembly. Clean stainless steel fronts and sides with pH-neutral cleaner and a soft cloth. Vacuum condenser area and flue riser monthly. Calibrate oven thermostat quarterly with a certified thermometer. Verify pilot and battery spark ignition; replace batteries annually.