Built for high-volume kitchens that require precise control and continuous operation, this 48-inch natural gas range delivers a total output of 175,000 BTU and a workload capacity designed for commercial service. Operators can maintain consistent heat across five top burners and an integrated left griddle, while a standard oven and cabinet support full menu flexibility and organized storage.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and shut gas supply. Scrape griddle and burners of food debris, then wipe with a mild detergent and warm water; rinse and dry. Clean oven interior with non-abrasive cleaner; remove rack and wash separately. Vacuum condenser and vent riser to remove grease buildup; degrease hood and filter media. Inspect door seals and calibrate thermostat. Document each cleaning to reduce bacteria, prevent fires, cut utility use, avoid breakdowns, and maintain CSA/NSF compliance.#@@#Additional Info#@#Southbend’s 4483DC-5R-NG 48.63" gas range offers 175,000 BTU, five burners, a 36" griddle, stainless steel build, spring-assisted oven door, and a 26"W x 26.5"D x 14"H oven cavity. NSF and CSA certified.#@@#General Info#@#Description #@#
Built for high-volume kitchens that require precise control and continuous operation, this 48-inch natural gas range delivers a total output of 175,000 BTU and a workload capacity designed for commercial service. Operators can maintain consistent heat across five top burners and an integrated left griddle, while a standard oven and cabinet support full menu flexibility and organized storage.
#@@# Burners With Griddle#@#
Five open burners provide staged cooking power for simultaneous high-heat searing and low-heat simmering, while the left griddle offers a flat top for pancakes, sandwiches, and sautéed items. Technicians can perform routine maintenance easily thanks to lift-off grates and manual controls that simplify service intervals.
#@@# Stainless Construction#@#
The stainless steel front, sides, shelf, and flue riser resist corrosion in high-use environments and support hygienic cleaning practices. Kitchen staff can maintain a professional appearance and reduce long-term replacement costs through durable exterior materials.
#@@# Oven And Cabinet#@#
The unit includes one standard oven with battery spark ignition and a cabinet base that stores pans or accessories beneath the cooking surface. Chefs can expand menu options with the oven interior measuring 26.00 inches wide by 26.50 inches deep by 14.00 inches high, featuring a spring-assisted, counterweight door that eases rack handling.
#@@# Power And Certification#@#
This freestanding natural gas range operates at 120 volts, 60 hertz, single phase, with 5.9 amps and meets cCSAus, CSA Flame, CSA Star, and NSF certifications for commercial foodservice installations. Facility managers can verify compliance with local codes while planning capacity around a 175,000 BTU rating.
#@@# Flue Riser And Shelf#@#
A 22.5-inch flue riser with a hi-shelf provides a raised prep surface and ventilation path that integrates into kitchen workflows.
#@@#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; remove debris and scrub with nonabrasive pads to prevent flame obstruction. Lubricate control knobs quarterly and verify manual valves operate smoothly. Clean stainless steel surfaces with pH-neutral detergent and a soft cloth; rinse and dry to avoid streaking. Check door gasket and spring-assisted oven door weekly for seal integrity and adjust or replace as needed. Verify flue riser and vent path are clear monthly and service by qualified technicians annually.