Stop sacrificing throughput for control. This gas range delivers powerful cooking and precise temperature management for restaurants, cafeterias, hospitals, and institutional kitchens. Designed for continuous use since 1998, it offers high heat output and features to reduce downtime and streamline production.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off fuel supply. Remove grates, rack and grease trays. Scrape heavy deposits from griddle and burners, collect debris in a metal container. Clean surfaces with a mild degreaser and warm water, using non-abrasive pads on stainless steel. Rinse thoroughly and dry all parts; inspect door gaskets and pilot openings. Reinstall components, restore gas and power, then run burners briefly to verify ignition. Clean vents and coils monthly to maintain efficiency and safety.#@@#Additional Info#@#Southbend’s 4483DC-2TR-NG 48" Natural Gas Range offers 225,000 BTU, 4 burners, 24" griddle, stainless steel, manual controls, oven with rack, 22.5" flue riser, 6" legs, 120V, NSF/CSA certified, ideal for commercial kitchens.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This gas range delivers powerful cooking and precise temperature management for restaurants, cafeterias, hospitals, and institutional kitchens. Designed for continuous use since 1998, it offers high heat output and features to reduce downtime and streamline production.
#@@# Power Output#@#
With 225,000 BTU, it ensures rapid recovery for searing, boiling, and high-volume sautéing without temperature delays.
#@@# Cooktop Configuration#@#
Four star/sauté burners and a left-side griddle allow simultaneous pan and flat-top cooking. Chefs can stage sauces and proteins on burners while grilling on the griddle.
#@@# Griddle Construction#@#
The 0.5" thick griddle plate ensures durable heat retention and even cooking. It improves yield and reduces hot spots for large-batch breakfast, sandwich, or prep-line tasks.
#@@# Oven Capacity#@#
A standard oven with 70.9 cubic feet of internal volume fits full-size sheet pans. Thermostatic controls and a spring-assisted door ensure safe, repeatable baking and roasting.
#@@# Service And Compliance#@#
Includes a 22.5" flue riser with shelf, one oven rack, and a cabinet base for storage and venting. Certified by cCSAus, CSA Flame, CSA Star, and NSF, it meets foodservice regulations and simplifies inspections.
#@@# Durability And Maintenance#@#
Stainless steel front, sides, and high shelf resist corrosion and simplify cleaning. Six-inch adjustable legs ensure leveling, while lift-off components and manual controls ease repairs. Southbend's Service First program prioritizes maintenance.
Technical features include 120V ignition, standing pilot, battery spark ignition backup, freestanding installation, and a 37" cooktop depth. Weighing 735 pounds, it operates on natural gas, delivering reliability, throughput, and controlled heat management for demanding commercial kitchens.
#@@#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#@#Maintain the Southbend 4483DC-2TR-NG by inspecting burners and grates weekly; remove debris and degrease with an alkaline cleaner to preserve heat transfer. Drain and clean the 24" griddle plate after each service cycle; season per manufacturer specifications. Verify standing pilot and battery spark ignition monthly; replace batteries and tighten connections. Check door counterweight and gaskets for wear and adjust 6" legs to maintain level operation.