Stop sacrificing capacity for control. This 48-inch natural gas restaurant range offers focused heat distribution and sustained output to support continuous service during peak periods. Operators benefit from consistent cooking power across six burners and a convection oven while ensuring serviceability and compliance with codes.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off pilot. Remove racks; wash with warm, soapy water, rinse, and dry. Scrape grates and wipe burners; inspect ports and clear obstructions. Clean oven interior with a recommended degreaser and non-abrasive pad; dry before relighting pilots. Vacuum condenser and backriser vent. Check seals and adjustable legs; tighten as needed. Regular cleaning prevents contamination, fires, higher bills, breakdowns, and inspection failures.#@@#Additional Info#@#Southbend’s 4483AC-7L-NG 48" natural gas range offers 258,000 BTU, six burners, a convection oven, cabinet base with three racks, stainless steel exterior, 22.5" flue riser, 6" adjustable legs, manual controls, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing capacity for control. This 48-inch natural gas restaurant range offers focused heat distribution and sustained output to support continuous service during peak periods. Operators benefit from consistent cooking power across six burners and a convection oven while ensuring serviceability and compliance with codes.
#@@# Six Burners#@#
Six burners provide distributed heat across a full 48.63-inch cooktop, enabling simultaneous high-volume production for pans and stockpots. Operators can manually control the flame for precise searing, boiling, and sautéing, while the combination of Pyromax and star/sauté burners accommodates various cookware sizes and tasks.
#@@# Convection Oven#@#
A single convection oven with battery spark ignition ensures uniform heat circulation, reducing cook time variance and enhancing batch consistency. Kitchen staff can maintain product quality across multiple racks, supported by three included oven racks that fit the unit's footprint.
#@@# Heavy Duty Construction#@#
The stainless steel front, sides, shelf, and 6-inch adjustable legs create a robust service platform that resists corrosion and simplifies sanitation. Facilities benefit from durable surfaces that withstand daily cleaning cycles and heavy-use environments typical of restaurants, hotels, and institutions.
#@@# High Heat Output#@#
The range produces a total of 258,000 BTU, delivering rapid temperature recovery during back-to-back cooking and minimizing downtime between orders. High output helps maintain line speed when staff manage multiple stations or handle full-capacity service periods.
#@@# Integrated Backriser#@#
A 22-1/2 inch flue riser with a hi-shelf offers organized vertical storage and exhaust accommodation, keeping work surfaces clear and supporting ventilation routing. Chefs can access secondary staging space at eye level to streamline plating and ingredient access.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear obstructions with a brass brush to maintain consistent flame pattern. Drain and clean grease trays daily to prevent buildup and fire risk. Calibrate oven thermostat monthly using a certified thermometer and adjust per manufacturer guidelines. Lubricate oven door hinges quarterly with food-grade lubricant. Verify gas connections and manifold pressure semiannually; engage a certified technician if readings deviate. Replace damaged gaskets immediately.