For high-volume kitchens where uptime and performance are crucial, this commercial gas range offers targeted power, flexible surfaces, and service-friendly construction. It combines five burners, a left griddle, and an oven to handle simultaneous menu demands with precise heat control. Restaurant operators, foodservice managers, and hospitality teams benefit from a compact solution balancing production, speed, and maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off pilots. Remove grates, griddle plate and rack. Scrape grease from griddle while warm, then degrease with a commercial alkaline cleaner; rinse with water. Clean burners and ports with a soft brush; avoid abrasive tools. Wipe stainless surfaces with non-abrasive cleaner and dry. Vacuum rear flue riser and condenser areas. Inspect door seals and legs; tighten hardware. Reconnect gas and test pilots and ignition before service.#@@#Additional Info#@#Southbend's 4483DC-5L-NG 48.63" Natural Gas Range offers 175,000 BTU, five burners, 36" griddle, stainless steel exterior, standard oven, 6" legs, NSF/CSA certifications, and 70.9 cu. ft oven volume for commercial use.#@@#General Info#@#Description #@#
For high-volume kitchens where uptime and performance are crucial, this commercial gas range offers targeted power, flexible surfaces, and service-friendly construction. It combines five burners, a left griddle, and an oven to handle simultaneous menu demands with precise heat control. Restaurant operators, foodservice managers, and hospitality teams benefit from a compact solution balancing production, speed, and maintenance.
#@@# Five Burner Array#@#
The unit features five manual burners producing 175,000 BTU, supporting multiple pans and high-throughput cooking. Tasks can be sequenced across burners to match peak service needs and ensure consistent output.
#@@# Left Griddle Surface#@#
A 36" griddle on the left expands frying and flat-top cooking capacity while leaving adjacent burners free for pots and pans. Chefs can sear, prepare short-order items, and maintain griddle service without reallocating equipment.
#@@# Standard Oven Capacity#@#
The standard oven provides 70.9 cubic feet of volume with interior dimensions of 26.00" W x 26.50" D x 14.00" H and a 15.50" door opening. It supports batch cooking and holding tasks, while the spring-assisted door reduces strain during frequent use.
#@@# Stainless Steel Construction#@#
The stainless steel front, sides, and riser with a hi-shelf withstand commercial environments and simplify cleaning. Smooth surfaces meet NSF and CSA standards and resist corrosion under heavy use.
#@@# Serviceable Components#@#
Lift-off grates, a standing pilot, battery spark oven ignition, a single rack, and access to Southbend’s Service First program ensure uptime. Technicians can perform maintenance and part replacements with minimal downtime.
#@@# Install And Stability#@#
Freestanding installation uses a 22.5" flue riser with shelf and 6" adjustable legs for leveling and ventilation alignment. The unit operates on natural gas at 120 volts, draws 5.9 amps, and uses a single-phase, 60 hertz supply for commercial kitchens.
#@@#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-5L-NG range by cleaning burners and griddle after each service cycle to prevent carbon buildup and uneven heat transfer. Remove grates and soak in warm, soapy water; scrub ports with a soft brush and verify flame pattern. Wipe stainless surfaces with a mild detergent and soft cloth. Inspect oven door counterweight and springs monthly; lubricate hinges per manufacturer recommendations. Check gas connections and standing pilot for leaks before each shift.