Stop sacrificing output for control. This heavy-duty natural gas range delivers concentrated heat, professional cooktop versatility, and a large oven capacity, ensuring kitchens maintain steady throughput without compromising consistency. Chefs receive a reliable tool built with stainless steel surfaces, adjustable legs, and commercial-grade components designed for continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas supply. Remove grates and wipe burners with a damp cloth and mild detergent. Scrape griddle with a flat spatula, apply warm soapy water, rinse and dry. Clean oven interior with manufacturer-approved cleaner; scrub racks separately and dry before reinstalling. Vacuum condenser area and wipe exterior stainless steel with non-abrasive cleaner. Inspect seals and vents regularly to prevent grease buildup and fires.#@@#Additional Info#@#Southbend's 4483DC-3GL-NG Natural Gas 48" Ultimate Restaurant Range offers 175,000 BTU, two star/sauté burners, a 36" left griddle, stainless steel build, spring-assisted oven door, 70.9 cu. ft. oven volume, 22.5" flue riser, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This heavy-duty natural gas range delivers concentrated heat, professional cooktop versatility, and a large oven capacity, ensuring kitchens maintain steady throughput without compromising consistency. Chefs receive a reliable tool built with stainless steel surfaces, adjustable legs, and commercial-grade components designed for continuous service.
#@@# Burners With Griddle#@#
Two open burners combine with a 36" left griddle to support simultaneous high-heat searing and griddle cooking, providing uniform heat distribution across the work surface. Operators can adjust the flame manually for precise temperature control during searing, boiling, and pan techniques.
#@@# Stainless Construction#@#
The stainless steel front, sides, and hi-shelf provide a corrosion-resistant exterior that withstands daily cleaning and heavy use in commercial kitchens. Maintenance teams can access lift-off components and smooth panels to reduce downtime during sanitation cycles.
#@@# Oven And Cabinet#@#
The unit includes a standard oven with a spring-assisted, counterweight door and one oven rack, offering 70.9 cubic feet of usable volume across the range footprint. Chefs rely on battery spark ignition for quick starts and consistent oven interior dimensions to accommodate full-size sheet pans or multiple trays.
#@@# Power And Output#@#
The total rated input equals 175,000 BTU, supplying robust thermal capacity for continuous high-volume cooking applications. Operators distribute heat across the cooktop and griddle to manage concurrent menu items without a drop in performance.
#@@# Service Ready Design#@#
A 22.5" flue riser with shelf and standing pilot configuration integrates with existing ventilation and service programs. The unit qualifies for the manufacturer's Service First program for streamlined support. Field technicians appreciate the accessible control layout and documented certification marks, including CSA and NSF for regulatory compliance.
#@@#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 burner ports weekly; remove carbon buildup with a brass brush for even flame. Verify standing pilot and battery spark ignition monthly; replace batteries and clean electrodes if ignition delays exceed two seconds. Degrease griddle plate after each service with nonabrasive cleaners and a scraper, then season with a thin oil coat. Tighten gas fittings semiannually and test for leaks with an approved solution. Level the unit and check 6" adjustable leg stability quarterly.