Built for continuous service and engineered for consistent output, this 48-inch freestanding gas range delivers heavy-duty cooking capacity without compromise. Chefs gain five high-performance burners and a 36-inch griddle on the left, enabling simultaneous searing, boiling, and griddling during peak periods. Operators benefit from a robust 175,000 BTU rating and stainless steel construction that withstands rigorous daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off propane before cleaning. Remove grates, rack and drip trays; soak in warm, soapy water. Scrub griddle with a nonabrasive pad and approved degreaser, then rinse. Wipe burners and stainless surfaces with a mild detergent; avoid steel wool. Clean oven interior after it cools using a commercial oven cleaner and a nylon brush. Vacuum flue riser and condenser areas monthly to prevent grease buildup and fire risk. Dry all parts thoroughly before reassembly and reconnecting gas.#@@#Additional Info#@#Southbend's 4483DC-5L-LP Restaurant Range offers 175,000 BTU from five burners and a 36.5" griddle, manual controls, spring-assisted oven door, 70.9 cu.ft. oven, stainless steel exterior, 22.5" flue riser, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Built for continuous service and engineered for consistent output, this 48-inch freestanding gas range delivers heavy-duty cooking capacity without compromise. Chefs gain five high-performance burners and a 36-inch griddle on the left, enabling simultaneous searing, boiling, and griddling during peak periods. Operators benefit from a robust 175,000 BTU rating and stainless steel construction that withstands rigorous daily use.
#@@# Cooktop Versatility#@#
Five burners and a left griddle provide broad cooking flexibility for mixed-menu operations. Kitchen teams achieve precise heat control across multiple vessels and a large flat top surface for eggs, pancakes, and sandwiches.
#@@# High Heat Capacity#@#
A total of 175,000 BTU supplies rapid boil times and sustained searing performance for busy services. Staff reduce cook time and increase throughput while maintaining consistent results across large pans.
#@@# Commercial Oven Space#@#
One standard oven offers a usable interior of 26.00 inches wide by 26.50 inches deep by 14.00 inches high with a 13.00-inch oven bottom. Culinary crews fit multiple sheet pans and roast items while using the cooktop, expanding simultaneous preparation.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, shelf, and riser resist corrosion and simplify sanitation during intensive use. Maintenance teams clean quickly and preserve a professional appearance under continuous operation.
#@@# Service and Compliance#@#
Certified to CSA and NSF standards and equipped with standing pilot and battery spark ignition, the unit meets commercial safety and health requirements. Facilities reduce downtime risk through documented compliance and access to a manufacturer Service First program.
#@@# Stability and Installation#@#
Six-inch adjustable legs and a 22.5-inch flue riser with hi-shelf allow stable leveling and convenient vent integration in varied kitchen layouts.
#@@#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, griddle, oven cavity, and pilot assembly weekly to ensure consistent operation and safe ignition. Remove grease with NSF-approved degreaser; scrub grates and griddle with nonabrasive pads and warm water. Verify burner ports and orifices remain unobstructed; clear with soft brush. Adjust 6" legs to level the unit and confirm flue riser alignment for proper venting. Test door counterweight and replace worn seals immediately to maintain efficiency.