For high-volume kitchens where uptime and consistent output are crucial, this 48" natural gas restaurant range offers reliable power and durable construction. It combines six burners, a left-side griddle, a standard oven, and a cabinet base to streamline workflow and save space. Meeting NSF and CSA certifications, it delivers 175,000 BTU total heat, ideal for restaurants, concessions, universities, hospitals, and catering operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow the Southbend range to cool. Remove grates and wipe burners with a damp cloth and mild detergent; clear burner ports with a soft brush. Scrape griddle debris, then season lightly after cleaning. Clean oven interior with non-abrasive cleaner and rinse; dry thoroughly. Vacuum condenser and riser area to remove grease. Inspect seals and legs; tighten fasteners. Perform weekly deep clean to prevent fires, illness, and costly breakdowns.#@@#Additional Info#@#Southbend's 4483DC-6L-NG range offers 175,000 BTU, six burners, a 36" griddle, stainless steel build, 22.5" flue riser, oven with 70.9 cu. ft. capacity, adjustable legs, manual controls, and NSF/CSA certifications.#@@#General Info#@#Description #@#
For high-volume kitchens where uptime and consistent output are crucial, this 48" natural gas restaurant range offers reliable power and durable construction. It combines six burners, a left-side griddle, a standard oven, and a cabinet base to streamline workflow and save space. Meeting NSF and CSA certifications, it delivers 175,000 BTU total heat, ideal for restaurants, concessions, universities, hospitals, and catering operations.
#@@# Six Open Burners#@#
Six burners distribute heat across a 37.00" cooktop, enabling simultaneous high-demand cooking tasks. Manual controls allow precise flame adjustment for searing, boiling, and sautéing.
#@@# Left Griddle Surface#@#
The 36" left griddle supports flat-top cooking for breakfast items, sandwiches, and quick-serve dishes. It eliminates the need for separate cooktops, ensuring consistent surface temperatures.
#@@# Standard Oven Capacity#@#
The oven interior measures 26.00" W x 26.50" D x 14.00" H, offering 70.9 cubic feet of space for roasting, baking, or holding. A spring-assisted door and single rack simplify loading and unloading.
#@@# Robust Stainless Construction#@#
Stainless steel front, sides, shelf, and backriser resist corrosion and support sanitation protocols. The 22.5" flue riser with hi-shelf provides ventilated storage and easy cleaning.
#@@# Service-Ready Design#@#
Six-inch adjustable legs ensure leveling on uneven floors for safety and alignment. The range includes standing pilot ignition for reliable re-lighting and qualifies for manufacturer service programs.
#@@# Performance Specifications#@#
Total input is 175,000 BTU with natural gas power and 120V electrical support at 5.9 amps, single phase, 60 Hz for control circuitry and spark ignition. The unit ships with one cabinet, one oven rack, and complies with CSA Flame and NSF standards for commercial foodservice.
#@@#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-6L-NG range by inspecting burner ports weekly and clearing obstructions with a soft brush. Clean stainless steel surfaces daily with pH-neutral detergent and microfiber cloth. Degrease griddle plates after each shift; re-season as needed. Check standing pilot and spark ignition monthly; replace batteries and adjust pilot flame. Verify door seals and adjust 6" legs for level use.