Stop sacrificing throughput for consistency. This restaurant range offers robust cooking capacity, integrated griddle performance, and reliable oven operation for high-volume kitchens. It runs on natural gas and ensures targeted heat distribution across burners, griddle, and oven for continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let surfaces cool. Remove grates and wipe the 36" griddle with a scraper, then clean with warm water and mild detergent; rinse and dry. Empty oven rack and wash with soapy water; clean oven interior with non-abrasive cleaner and dry. Clean stainless steel front, shelf, sides, and legs with a soft cloth and approved stainless cleaner. Vacuum behind unit and clean condenser/vent area. Inspect seals and burners; tighten or replace worn parts to maintain safety and efficiency.#@@#Additional Info#@#Southbend's 4483DC-3GR-NG 48" gas range offers 175,000 BTU, two burners, 36" griddle, stainless steel build, manual controls, spring oven door, 22.5" flue riser, 6" legs, 70.9 Cu.Ft oven, 120V/5.9A, cCSAus, NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This restaurant range offers robust cooking capacity, integrated griddle performance, and reliable oven operation for high-volume kitchens. It runs on natural gas and ensures targeted heat distribution across burners, griddle, and oven for continuous service.
#@@# Heavy Duty Output#@#
This unit provides 175,000 BTU total power to sustain multi-station cooking during peak times. Operators maintain setpoints for searing, sautéing, and griddle tasks without reducing throughput.
#@@# Dual Burner Array#@#
Two star/sauté burners deliver concentrated flame control for pots and pans, enabling precise temperature management. Chefs perform rapid reductions and controlled simmering while minimizing heat interference.
#@@# Integrated Left Griddle#@#
A 36" left griddle plate offers a large flat-top cooking area with .500" (1/2") plate thickness for thermal mass and stability. The griddle supports high-volume contact cooking and consistent browning throughout shifts.
#@@# Oven And Cabinet Base#@#
A standard oven with battery spark ignition and a spring-assisted door ensures predictable bake and roast performance. The cabinet stores sheet pans and serviceware while maintaining a compact footprint.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and simplify sanitation for foodservice environments. A 22.5" flue riser with shelf adds vertical storage and serves as an elevated work surface.
#@@# Serviceability And Compliance#@#
The freestanding design includes lift-off grates, a standing pilot, and access features to reduce maintenance time. Certifications like NSF and CSA confirm regulatory compliance for commercial kitchens.
Sized for kitchen planning, the range measures 48.63" width, 59.5" height, 34" depth, and has 6" adjustable legs for leveling. Oven interior dimensions are 26.00" W x 26.50" D x 14.00" H, with a 70.9 Cu.Ft volume for full-size sheet pans.
#@@#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-3GR-NG by cleaning burner ports weekly with a soft brush to prevent flame obstruction. Inspect and wipe griddle plate after each service; season with a thin oil layer to inhibit corrosion. Vacuum condenser and remove debris from the 22.5” flue riser monthly. Verify gas connections and standing pilot for leaks using a soap solution before operation. Adjust 6” legs for level; calibrate oven thermostat quarterly and replace worn door seals promptly.