Stop trading throughput for control. This commercial natural gas range combines a high-output cooktop and a thermostatic griddle with a spacious oven and a service-oriented design to ensure continuous, quality production in busy kitchens. Tailored for restaurant and institutional operators, the unit delivers 225,000 BTU of combined heat and features a durable stainless steel construction that withstands rigorous daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas controls and close fuel supply. Remove grates and griddle plate; soak in warm, soapy water. Scrub burners with a soft brush and clear ports with a nonmetal pick. Wipe stainless surfaces with non-abrasive cleaner and a soft cloth. Clean oven interior with degreaser; rinse and dry. Vacuum condenser and backriser area to remove grease. Inspect seals and pilot; replace worn parts. Regular cleaning prevents contamination, fires, higher utility use, and equipment failure.#@@#Additional Info#@#Southbend's 4483DC-2TL-NG 48" natural gas range delivers 225,000 BTU with four star/saut burners, a 24" griddle, standard oven with battery ignition, stainless steel exterior, 22.5" flue riser with shelf, manual controls, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop trading throughput for control. This commercial natural gas range combines a high-output cooktop and a thermostatic griddle with a spacious oven and a service-oriented design to ensure continuous, quality production in busy kitchens. Tailored for restaurant and institutional operators, the unit delivers 225,000 BTU of combined heat and features a durable stainless steel construction that withstands rigorous daily use.
#@@# Burners With Griddle#@#
Four star/sauté burners work alongside a left-side 24-inch griddle to manage searing, sautéing, and flat-top tasks simultaneously. Operators benefit from rapid heat recovery and format flexibility, enabling parallel cooking flows that minimize ticket times and enhance station efficiency.
#@@# Thermostatic Griddle Control#@#
The griddle is equipped with thermostatic controls that maintain setpoint temperatures across the .500-inch plate thickness, ensuring consistent cooking quality from the first order to the last. Chefs can maintain surface temperature uniformity when switching between proteins and breakfast items, which helps reduce waste and rework.
#@@# High Output Power#@#
The system provides a total of 225,000 BTU to support heavy load periods and multi-item cooking cycles without compromise. Kitchens achieve predictable boil, sear, and griddle performance under sustained use, enhancing throughput and service reliability.
#@@# Oven And Cabinet Base#@#
A standard oven with battery spark ignition and a cabinet base featuring one rack deliver integrated baking and holding capacity while preserving undercounter storage. Staff can stage pans and accessories within reach, streamlining mise en place and reducing transit time.
#@@# Robust Construction#@#
The stainless steel front, sides, and high-shelf riser with a 22.5-inch flue riser offer corrosion resistance and a serviceable work surface for pots, pans, and short-term holding.
#@@#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 debris and burn off residues at medium heat, then cool and scrape with a nonabrasive tool. Clean stainless steel surfaces with a damp cloth and mild detergent; rinse and dry to prevent streaking. Check door gasket integrity weekly and replace worn seals. Vacuum condenser and vent openings monthly to maintain airflow. Lubricate control knobs and hinge points quarterly per manufacturer guidance to ensure reliable operation.