Handle peak service with controlled power and reliable construction in a 48-inch gas range designed for demanding kitchens. This unit delivers a total heat output of 175,000 BTU and combines two high-output star sauté burners with a 36-inch left griddle and a standard oven, supporting continuous production without sacrificing cooking quality. Commercial kitchens benefit from predictable performance, simplified maintenance, and eligibility for service programs that ensure uptime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug appliance and shut gas at the source before cleaning. Remove grates, racks, and grease trays; soak in warm water with degreaser. Scrub griddle with a non-abrasive pad and food-safe solvent, then rinse. Clean oven interior with manufacturer-approved cleaner; avoid steam on ignition components. Wipe stainless steel surfaces with mild detergent, rinse, and dry to prevent corrosion. Degrease vent and backriser monthly to reduce fire risk and meet CSA and health inspections.#@@#Additional Info#@#Southbend's 4483DC-3TL-LP 48" liquid propane range delivers 175,000 BTU with two star/sauté burners, a 36" griddle, a standard oven, stainless steel construction, a 22.5" flue riser, 6" adjustable legs, and NSF and CSA certifications.#@@#General Info#@#Description #@#
Handle peak service with controlled power and reliable construction in a 48-inch gas range designed for demanding kitchens. This unit delivers a total heat output of 175,000 BTU and combines two high-output star sauté burners with a 36-inch left griddle and a standard oven, supporting continuous production without sacrificing cooking quality. Commercial kitchens benefit from predictable performance, simplified maintenance, and eligibility for service programs that ensure uptime.
#@@# Front Burners#@#
The front features two star sauté burners that provide concentrated heat for rapid searing and high-volume stovetop tasks. Operators gain precise manual control over flame intensity, allowing them to efficiently sequence multiple pans and maintain consistent product quality.
#@@# Griddle Surface#@#
Specify a 36-inch left griddle made with a .500-inch plate thickness for robust heat retention and uniform cooking across the surface. Chefs achieve even browning and steady temperatures during long shifts, minimizing hot spots and product variation.
#@@# Oven Capacity#@#
The integrated standard oven offers a total volume of 70.9 cubic feet, with interior dimensions of 26.00 inches wide by 26.50 inches deep by 14.00 inches high, accommodating full pans and batch roasting. Kitchen staff can load large runs with one included rack, while the spring-assisted counterweight door ensures safe, repeatable access.
#@@# Construction Durability#@#
Expect stainless steel for the front, sides, shelf, and riser, which resist corrosion from heavy use and cleaning chemicals common in institutional operations. Facilities can extend equipment life and simplify sanitation checks with an exterior that wipes clean and withstands daily wear.
#@@# Service and Compliance#@#
Benefit from certified approvals, including NSF and CSA listings, along with qualification for the manufacturer service program that supports preventive maintenance and rapid repair response.
#@@#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#@#Service personnel should inspect burner orifices, grates and pilot assemblies monthly and remove carbon buildup with a brass brush to maintain stable flame patterns. Lubricate control valves annually per manufacturer guidelines and torque fasteners to specified values. Verify vent clearance and adjust 6" legs to level the unit. Replace worn door seals and check spring-assisted counterweight action to preserve oven temperature uniformity. Record maintenance in logbooks for CSA compliance.