Stop sacrificing throughput for control. This 48-inch natural gas restaurant range combines a high-output cooktop and integrated left griddle to handle continuous service while maintaining consistent heat for precise cooking results. Operators benefit from a durable stainless steel work surface, a standard oven with reliable ignition, and a configuration designed for professional kitchens that demand uptime and predictable performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut the gas supply. Remove grates, racks, and grease trays. Scrape deposits, then wipe surfaces with a mild detergent and a non-abrasive cloth. Clean the griddle with a scraper while warm; finish with a damp cloth. Vacuum vents to remove grease buildup. Inspect and replace worn seals. Dry all parts before reconnecting power and gas. Regular cleaning prevents contamination, fires, higher bills, equipment failure, and inspection failures.#@@#Additional Info#@#Southbend's 4483DC-7L-NG 48" natural gas range delivers 175,000 BTU with six burners, a 36" griddle, stainless steel front, 13" oven bottom, 70.9 cu. ft.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48-inch natural gas restaurant range combines a high-output cooktop and integrated left griddle to handle continuous service while maintaining consistent heat for precise cooking results. Operators benefit from a durable stainless steel work surface, a standard oven with reliable ignition, and a configuration designed for professional kitchens that demand uptime and predictable performance.
#@@# Cooktop Versatility#@#
Six burners plus a left-side griddle provide a wide range of simultaneous cooking options, enabling staff to sear, boil, sauté, and griddle without bottlenecks. The cooktop spans 37.00 inches, offering ample surface area for multiple pans and reducing downtime between orders.
#@@# Heat Output Control#@#
The unit delivers a total of 175,000 BTU, supporting high-volume plates during peak service while preserving temperature stability under continuous load. Manual controls allow chefs direct, tactile adjustment and simplify training for kitchen personnel.
#@@# Oven Capacity#@#
A single standard oven features an interior measuring 26.00 inches wide by 26.50 inches deep by 14.00 inches high, providing 70.9 cubic feet of usable space and accommodating full-size sheet pans. Spring-assisted, counterweight door action enhances operator ergonomics and reduces fatigue during repetitive use.
#@@# Durable Construction#@#
Stainless steel front, sides, flue riser shelf, and high shelf ensure corrosion resistance and withstand rigorous cleaning protocols common in institutional kitchens. The 6-inch adjustable legs enable leveling on uneven floors and maintain stable operation under heavy loads.
#@@# Service Features#@#
The range includes a 22.5-inch flue riser with shelf and one rack, facilitating ventilation and providing added staging space for pans or tools. The model qualifies for the manufacturer’s Service First program, which supports planned maintenance and rapid parts access to minimize downtime.
#@@#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#@#For reliable performance, inspect burner ports weekly and clear debris with a brass brush to maintain flame quality. Verify griddle flatness and season with cooking oil after cleaning to prevent corrosion. Tighten gas fittings monthly and apply leak-detection solution; repair any leaks immediately. Calibrate oven thermostat quarterly using a certified thermometer. Clean grease traps daily and sanitize stainless steel surfaces with a neutral cleaner to preserve finish.