Handle heavy kitchen demand without compromise with a high-output natural gas range engineered for sustained service and precise control. This restaurant range delivers 290,000 BTU of total power across six burners and an integrated left griddle, enabling simultaneous high-heat cooking and consistent griddle production. Operators will appreciate the combination of a standard oven and cabinet storage that streamlines workflow while durable stainless steel construction stands up to continuous use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning. Remove grates and burner caps; soak in hot, soapy water for 30 minutes and scrub with nonabrasive pads. Wipe stainless steel surfaces using mild detergent and a microfiber cloth; rinse and dry to prevent streaks. Clean griddle with a scraper while warm, then apply hot water and degreaser. Vacuum condenser area and wipe vents to prevent grease buildup. Inspect door seals and burners; replace damaged parts. Reconnect gas after unit is fully dry.#@@#Additional Info#@#Southbend’s 4483DC-6R-NG 48" natural gas range offers 290,000 BTU, six burners, a 36" griddle, stainless steel front, spring-assisted oven door, one oven rack, 22.5" flue riser, 6" adjustable legs, 120V, 5.9A, CSA and NSF certified.#@@#General Info#@#Description #@#
Handle heavy kitchen demand without compromise with a high-output natural gas range engineered for sustained service and precise control. This restaurant range delivers 290,000 BTU of total power across six burners and an integrated left griddle, enabling simultaneous high-heat cooking and consistent griddle production. Operators will appreciate the combination of a standard oven and cabinet storage that streamlines workflow while durable stainless steel construction stands up to continuous use.
#@@# High Heat Output#@#
290,000 BTU total power provides the thermal capacity required for peak periods, enabling rapid boiling, searing, and griddle throughput. Chefs gain predictable heat response that reduces cook time and improves ticket turnaround.
#@@# Six Burner Configuration#@#
Six manual control burners allow multiple pots and pans to run concurrently, supporting complex production without compromise. Technicians can service individual burners quickly thanks to standard grates and lift access.
#@@# Integrated Griddle Plate#@#
A 36-inch griddle on the left delivers a broad, evenly heated surface area for high-volume flat top cooking, maintaining consistent temperature across the plate. Staff will sustain continuous output for items that require a uniform cooking plane without sacrificing adjacent burner operation.
#@@# Standard Oven Capacity#@#
One standard oven offers a 26-inch wide by 26.5-inch deep by 14-inch high interior that accommodates sheet pans and volume roasting needs. A spring-assisted, counterweight door improves access and reduces operator fatigue during rapid loading and unloading cycles.
#@@# Robust Construction#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs provide corrosion resistance and field leveling on uneven floors. The included 22.5-inch flue riser with hi-shelf adds ventilation routing and a stable storage shelf for heat-tolerant items.
#@@#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-6R-NG range with scheduled inspections and routine cleaning for reliable operation. Remove grates and griddle plate; soak in warm, soapy water and scrub with a nonabrasive pad. Degrease burner caps and orifices; inspect for clogs and clear with compressed air. Clean the oven interior after heavy use; scrape debris, vacuum loose particles, and wipe with mild detergent. Check pilot and spark systems; confirm consistent ignition.