Stop sacrificing throughput for control. This natural gas restaurant range combines concentrated heat, integrated griddle capacity, and commercial-grade serviceability to support continuous service demands in restaurants, banquet kitchens, and institutional foodservice operations. Designed for heavy use, the unit delivers segmented cooking zones and oven capacity that keep lines moving without compromising temperature stability.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off the appliance supply before cleaning. Scrape griddle while warm, then wash with mild detergent and a non-abrasive pad. Remove burner grates and soak in hot, soapy water; scrub ports with a soft brush and dry fully. Vacuum condenser and wipe stainless steel surfaces with a soft cloth and approved cleaner. Inspect door seals and vent flue riser for grease buildup; clean vents to prevent fires. Reconnect supply after all components are dry.#@@#Additional Info#@#The Southbend 4483DC-2GL-NG 48" natural gas range offers 225,000 BTU with four burners, a 24" griddle, 1 oven, battery spark ignition, stainless steel exterior, 6" legs, 22-1/2" flue riser, and NSF/CSA listings.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This natural gas restaurant range combines concentrated heat, integrated griddle capacity, and commercial-grade serviceability to support continuous service demands in restaurants, banquet kitchens, and institutional foodservice operations. Designed for heavy use, the unit delivers segmented cooking zones and oven capacity that keep lines moving without compromising temperature stability.
#@@# Power Output#@#
Delivering 225,000 BTU total, the range provides immediate, consistent heat for high-volume pans and griddles. Kitchens achieve rapid boil and sear recovery across four burners and a dedicated griddle, which reduces cycle times during peak service.
#@@# Cooking Configuration#@#
Four star/sauté burners pair with a 24-inch left griddle to enable simultaneous sautéing, boiling, and flat-top cooking. Operators can stage multiple entrees and breakfast items using separate zones to maintain menu variety under continuous demand.
#@@# Griddle Construction#@#
The griddle plate measures 0.500 inches thick, offering mass and thermal stability that minimize hot spots and ensure uniform contact cooking. Staff achieve consistent results for eggs, sandwiches, and short-order items while reducing the frequency of adjustments.
#@@# Oven and Cabinet#@#
A standard oven beneath the rangetop provides roasting and holding capacity while an adjacent cabinet stores sheet pans and utensils. Technicians perform service or ingredient access without disrupting the cookline workflow.
#@@# Durability and Finish#@#
Stainless steel front, sides, and shelf resist corrosion and simplify sanitation protocols in high-use environments. Adjustable six-inch legs allow for correct leveling and compliance with floor-mounting and cleaning procedures.
#@@# Vent and Serviceability#@#
A 22-1/2 inch flue riser with a hi-shelf supplies backsplash protection and storage for small items, and the standing pilot with battery spark ignition maintains ignition reliability.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily; remove food debris and scrape the griddle plate with a manufacturer-approved tool to maintain the .500" thickness. Clean burner ports with a soft brush and check the flame pattern; adjust air shutters for stable combustion. Empty and clean the oven chamber weekly, wash the single rack, and verify the battery spark ignition. Clean the condenser and vent flue riser monthly.