Engineered for busy kitchens that demand reliable power and precise control, this 48-inch natural gas restaurant range delivers consistent heat across four star sauté burners and a right-side griddle while maintaining durable stainless steel surfaces and a compact footprint. Operators gain 270,000 BTU total output to handle simultaneous high-volume tasks without sacrificing temperature stability. Designed for freestanding installation, the unit integrates ovens and a backriser shelf to consolidate workspace and streamline service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let the range cool. Remove grates and oven racks; soak in warm, soapy water. Scrub the griddle with a non-abrasive pad and degreaser, then reseason. Wipe stainless surfaces with a soft cloth and neutral cleaner. Clean burner ports with a soft brush; avoid tools that enlarge them. Vacuum the condenser and rear vent to remove dust. Inspect seals and pilots; replace worn parts. Perform daily wipe-downs and monthly deep cleans to prevent fires, illness, and equipment failure.#@@#Additional Info#@#Southbend's 4483EE-2TR-NG 48" natural gas range offers 270,000 BTU, four star/sauté burners, a 24" griddle, thermostatic controls, two space-saver ovens, battery spark ignition, stainless steel front and sides, and NSF and CSA certifications.#@@#General Info#@#Description #@#
Engineered for busy kitchens that demand reliable power and precise control, this 48-inch natural gas restaurant range delivers consistent heat across four star sauté burners and a right-side griddle while maintaining durable stainless steel surfaces and a compact footprint. Operators gain 270,000 BTU total output to handle simultaneous high-volume tasks without sacrificing temperature stability. Designed for freestanding installation, the unit integrates ovens and a backriser shelf to consolidate workspace and streamline service.
#@@# Burners With Griddle#@#
Four star sauté burners provide high-intensity output ideal for rapid searing and pan work, while a 24-inch griddle on the right offers continuous flat-top cooking for proteins and breakfast items. Controls deliver immediate response and consistent flame distribution to support steady production under peak loads.
#@@# Thermostatic Oven Control#@#
Two space saver ovens use thermostatic regulation and battery spark ignition to maintain setpoint temperatures with minimal operator adjustment. Racks ship installed to enable immediate use, and oven volume supports batch baking and holding tasks common in busy operations.
#@@# Stainless Construction#@#
Stainless steel front, sides, and shelf resist corrosion and simplify sanitation routines, enabling frequent cleaning without degrading appearance or function. Flat surfaces and welded seams minimize dirt traps and meet inspection expectations in institutional kitchens.
#@@# Backriser With Shelf#@#
A 22 1/2-inch flue riser with a hi-shelf provides elevated storage and a convenient staging area for pans and ingredients, reducing counter clutter and keeping tools within reach. The raised shelf also helps direct heat and exhaust away from the operator line of sight.
#@@# Adjustable Support Legs#@#
Six-inch adjustable legs allow precise leveling on uneven floors, ensuring stable operation and proper clearances for ventilation and cleaning.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Clean burner ports and grates daily to prevent flame obstruction and ensure consistent heat. Drain and wipe the 24" griddle after each shift; season griddle plate with thin oil layer when cool. Inspect thermostatic controls monthly and verify calibration with a certified thermometer. Tighten gas fittings and check for leaks using approved solution before service. Replace worn door seals and oven racks to maintain efficiency and meet CSA and NSF requirements.