Stop sacrificing output for uptime. This restaurant range delivers concentrated power and sustained duty-cycle performance for busy kitchens that demand continuous operation and consistent heat control. Operators gain tight manual control over five sealed burners, a left-side griddle, and a capacious oven footprint to run simultaneous production lines without compromising scheduling or product quality.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut gas supply and allow cool down. Scrape griddle and wipe with warm, soapy water; rinse and dry. Remove burner grates and clean with non-abrasive detergent, then inspect ports; clear obstructions with a soft brush. Vacuum condenser coils and wipe stainless surfaces with mild cleaner. Check door seals and adjust 6" legs for level. Clean vent riser and hood filters to prevent grease buildup and fire risk. Sanitize food-contact areas before reuse.#@@#Additional Info#@#Southbend’s 4483EE-5R-LP 48" propane range offers 335,000 BTU, five burners, a 36" griddle, stainless steel exterior, two ovens, 22.5" flue riser, 6" legs, 120V/5.9A, CSA and NSF certified, 735 pounds.#@@#General Info#@#Description #@#
Stop sacrificing output for uptime. This restaurant range delivers concentrated power and sustained duty-cycle performance for busy kitchens that demand continuous operation and consistent heat control. Operators gain tight manual control over five sealed burners, a left-side griddle, and a capacious oven footprint to run simultaneous production lines without compromising scheduling or product quality.
#@@# Five Burners#@#
Five sealed burners provide a total of 335,000 BTU, enabling simultaneous high-heat and simmer operations across multiple pans. Chefs achieve consistent flame response and rapid recovery for back-to-back ticket times during crowded service periods.
#@@# Left Griddle#@#
A 36-inch left griddle integrates flat-top cooking with the burner bank to expand menu flexibility and streamline prep workflows. Kitchen staff reduce equipment swaps and maintain surface heat levels for consistent searing and griddle production.
#@@# Standard Oven#@#
The unit includes one standard oven with a 19.50-inch by 26.50-inch by 14.00-inch interior and a total oven volume of 70.9 cubic feet, supporting full-size sheet pans and batch roasting. Operators control baking and holding operations with a spring-assisted, counterweight door that reduces operator fatigue and improves access speed.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs provide corrosion resistance and allow robust cleaning protocols required in commercial environments. Maintenance teams spend less time on surface care while achieving sanitary standards and ensuring long service life.
#@@# Backriser Shelf#@#
A 22.5-inch flue riser with a hi-shelf creates elevated storage and staging for plates, pans, or warming trays near the cookline. Chefs maintain organized workflow and reduce cross-kitchen travel during peak periods.
#@@#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 weekly and remove debris from ports with a soft brush to maintain consistent flame and output. Drain and clean griddle surface after each service; apply a thin coat of food-grade oil to prevent corrosion. Verify oven door counterweight and spring-assisted hinges monthly; tighten fasteners and lubricate pivot points with high-temperature grease. Clean stainless surfaces with mild detergent and a nonabrasive pad, then buff dry to prevent spotting.