For high-volume kitchens needing precise control and continuous output, this commercial natural gas range provides robust heat distribution and an integrated griddle to streamline production. It features five burners, a left-side griddle, and an oven with simple manual controls to handle complex service periods. Stainless steel surfaces and a reinforced flue riser with hi-shelf ensure a durable, serviceable workspace for back-of-house operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and cool unit. Remove grates, clean burners with soapy water, rinse, dry. Scrape griddle, apply degreaser, rinse. Clean oven with non-abrasive cleaner, wipe racks. Vacuum condenser, clear flue riser, vent shelf. Inspect seals, legs for wear. Reassemble when dry, reconnect gas. Regular cleaning prevents contamination, fires, energy waste, and equipment failure.#@@#Additional Info#@#Southbend 4483EE-5R-NG 48" gas range delivers 175,000 BTU, five burners, 36" griddle, stainless steel front/sides, (2) ovens with spark ignition, 22.5" flue riser, 6" adjustable legs, manual controls, NSF & CSA certified.#@@#General Info#@#Description #@#
For high-volume kitchens needing precise control and continuous output, this commercial natural gas range provides robust heat distribution and an integrated griddle to streamline production. It features five burners, a left-side griddle, and an oven with simple manual controls to handle complex service periods. Stainless steel surfaces and a reinforced flue riser with hi-shelf ensure a durable, serviceable workspace for back-of-house operations.
#@@# Five Burner Configuration#@#
The cooktop has five burners arranged for multi-pot use, delivering 175,000 BTU to sustain rapid recovery under heavy loads. Manual controls allow quick adjustments during peak service.
#@@# Left Griddle Surface#@#
The 36" left griddle enhances menu flexibility, enabling flat-top searing, griddling, and breakfast production without extra equipment. The standing pilot and griddle design ensure stable surface temperatures for consistent quality.
#@@# Standard Oven Capacity#@#
The standard oven provides 70.9 cubic feet of usable space, fitting full-size pans within a 19.50"W x 26.50"D x 14.00"H interior. The spring-assisted, counterweight door minimizes strain during repeated loading.
#@@# Stainless Construction#@#
Stainless steel front, sides, and shelf resist corrosion and simplify cleaning, meeting sanitation needs in institutional and healthcare kitchens. Food service managers benefit from reduced surface wear and easy maintenance.
#@@# Serviceable Flue Riser#@#
The 22.5" flue riser with hi-shelf offers elevated storage and ventilation routing, integrating into existing duct systems. Maintenance teams can easily access components for inspection and servicing.
#@@# Adjustable Installation#@#
Six-inch adjustable legs and a freestanding design allow quick leveling on uneven floors and easy placement in line layouts. Facilities staff connect the unit to 120V power and natural gas with a single-phase, 60 Hz electrical footprint rated at 5.9 amps.
#@@#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 4483EE-5R-NG by cleaning burner ports and grates daily to prevent soot buildup and uneven flame distribution. Inspect and wipe the stainless steel exterior with a mild detergent; rinse and dry to avoid streaks. Check oven door hinges and spring-assisted counterweight weekly; tighten fasteners and lubricate pivot points with food-grade lubricant. Verify pilot and spark ignition function and clean the flue riser quarterly to ensure proper draft and efficient operation.