Engineered for Endurance, Built for Profit: This 48" liquid propane restaurant range offers consistent thermal output and durability for continuous service. Operators benefit from 175,000 BTU of cooking power across burners and a left-side griddle, enabling high-capacity production with precise temperature control. The unit includes a standard oven, cabinet storage, and a 22.5" flue riser with shelf to optimize workspace and ventilation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the range. Remove grates, rack and grease trays. Scrape heavy carbon from griddle with a scraper; wipe with a damp cloth and mild degreaser. Clean burners and ports with a soft brush; clear debris from oven bottom and flue riser. Wash stainless steel surfaces with non-abrasive cleaner, rinse and dry. Vacuum condenser and adjustable legs area to prevent heat buildup. Reinstall components and restore gas.#@@#Additional Info#@#Southbend’s 4483DC-3GR-LP 48" propane range offers 175,000 BTU, two burners, 36" griddle, standard oven, stainless steel exterior, adjustable legs, flue riser, NSF/CSA certifications, .500" griddle plate, 70.9 cu. ft. oven, and manual controls.#@@#General Info#@#Description #@#
Engineered for Endurance, Built for Profit: This 48" liquid propane restaurant range offers consistent thermal output and durability for continuous service. Operators benefit from 175,000 BTU of cooking power across burners and a left-side griddle, enabling high-capacity production with precise temperature control. The unit includes a standard oven, cabinet storage, and a 22.5" flue riser with shelf to optimize workspace and ventilation.
#@@# High-Capacity Heat#@#
Two burners and a 36" griddle deliver 175,000 BTU, supporting rapid boil, sear, and griddle tasks. Chefs maintain efficiency during peak service by using dedicated heat zones for various cooking tasks.
#@@# Robust Stainless Construction#@#
Stainless steel front, sides, shelf, and backriser resist corrosion and simplify cleaning. Maintenance crews can perform routine sanitation without special treatments.
#@@# Integrated Oven And Storage#@#
A standard oven with battery spark ignition and a cabinet base combines thermal versatility and storage. The oven interior measures 26.00" W x 26.50" D x 14.00" H, with a bottom depth of 13.00", accommodating multiple sheet pans and racks.
#@@# Serviceable Controls#@#
Manual control valves and a standing pilot ignition system ensure mechanical simplicity and easy servicing. Technicians access lift-off burner heads and a spring-assisted oven door for maintenance and parts replacement.
#@@# Commercial-Spec Dimensions#@#
The unit measures 48.63" wide, 59.5" high with the 22.5" flue riser, and 34" deep, fitting standard layouts. Six-inch adjustable legs allow leveling on uneven floors for ergonomic use and stable cookware placement.
#@@# Sanitation And Certification#@#
NSF certification, cCSAus listings, and CSA Flame approvals confirm compliance with commercial safety and sanitation standards for institutional kitchens, hospitals, universities, and hospitality operations. Documentation supports regulatory compliance and procurement.
#@@#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 weekly and remove debris with a brass brush to maintain flame efficiency. Calibrate griddle plate temperature monthly; verify plate thickness .500" and adjust thermostat per service manual. Clean stainless steel surfaces with a non-abrasive detergent and soft cloth after each shift. Check door hinge tension and spring-assisted counterweight for the oven; lubricate pivot points quarterly. Verify regulator and connections for Liquid Propane leaks before use.