Stop sacrificing throughput for control. This 48.63-inch natural gas restaurant range delivers centralized power and precise heat management for busy kitchens that require consistent performance under continuous use. Operators will find the combination of two star/sauté burners, a 36-inch griddle, thermostatic regulation, and a standard oven yields flexible production across frying, griddling, and baking tasks.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply. Remove grates and wipe with mild detergent and warm water. Scrape griddle residue, then clean with griddle brick or non-abrasive pad and rinse. Clean oven interior with commercial oven cleaner following label directions; ventilate area. Vacuum condenser coils and wipe stainless surfaces with a pH-neutral cleaner. Inspect seals and burners; replace worn parts. Dry all components before restoring gas and power.#@@#Additional Info#@#The Southbend 4483DC-3TR-NG 48.63" natural gas range offers 175,000 BTU with two star/sauté burners, a 36" griddle, thermostatic controls, battery spark ignition, stainless steel front, 6" adjustable legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48.63-inch natural gas restaurant range delivers centralized power and precise heat management for busy kitchens that require consistent performance under continuous use. Operators will find the combination of two star/sauté burners, a 36-inch griddle, thermostatic regulation, and a standard oven yields flexible production across frying, griddling, and baking tasks.
#@@# Two Star Burners#@#
Two high-intensity star burners provide concentrated heat for rapid searing and fast boil times, supplying the immediate output required during peak service. Chefs gain direct control over pan temperatures to maintain consistent results across repeated batches.
#@@# 36 Inch Griddle#@#
The integrated 36-inch griddle on the right side offers an expansive flat-top cooking area for pancakes, burgers, and grilled sandwiches, enabling continuous run rates without frequent reloads. The 1/2" plate thickness ensures durable heat distribution and reduces hot spots for uniform cooking.
#@@# Thermostatic Controls#@#
Thermostatic control on the griddle and oven maintains set temperatures, limiting product variation and reducing waste from overcooking. Staff can repeat menu items with precision, improving consistency across shifts.
#@@# Standard Oven#@#
A single standard oven with battery spark ignition supports roasting, holding, and baked components while freeing top-side burners for other tasks. The included oven rack optimizes internal space, permitting sheet pans or rack cooking as required.
#@@# Stainless Construction#@#
Stainless steel front, sides, and hi-shelf deliver corrosion resistance and simplify sanitation protocols in regulated environments. Maintenance crews will complete wipe-downs faster, and the durable surfaces withstand daily abrasion.
#@@# Service And Compliance#@#
Unit meets CSA, cCSAus, and NSF certifications and qualifies for a manufacturer service program, ensuring compliance and access to authorized support networks.
#@@#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 and griddle daily for debris; remove and soak grates in warm, soapy water, then dry before reassembly. Clean oven interior weekly with an approved degreaser and a nonabrasive pad to prevent buildup. Vacuum condenser and backriser monthly to maintain airflow. Check thermostatic controls and standing pilot monthly; verify flame stability and adjust manifold pressure per Southbend specifications. Lubricate hinges and calibrate temperature controls quarterly.