Stop sacrificing throughput for control. This 48" natural gas restaurant range delivers high output and precise heat management for busy kitchens. Designed for continuous service since 1998, it combines griddle capacity and burners to support frying, sautéing, and griddling while ensuring consistent oven performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug fuel supply and allow the Southbend 4483EE-6L-NG to cool. Scrape griddle and remove burner grates, racks, and flue riser shelf. Clean interiors and griddle with a mild detergent and warm water; use non-abrasive pads on stainless steel surfaces. Vacuum condenser area and wipe legs. Inspect oven door seals and spring-assisted counterweight for wear. Dry components thoroughly, reassemble, restore gas, and test ignition and burners for proper operation.#@@#Additional Info#@#Southbend's 4483EE-6L-NG is a 48" natural gas range with 175,000 BTU, six burners, 36" griddle, two ovens, stainless steel exterior, 22.5" flue riser, 6" legs, NSF/CSA certified, and manual controls.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48" natural gas restaurant range delivers high output and precise heat management for busy kitchens. Designed for continuous service since 1998, it combines griddle capacity and burners to support frying, sautéing, and griddling while ensuring consistent oven performance.
#@@# Six Open Burners#@#
Six cast burners distribute heat across a 37.00" cooktop, supporting multiple pans and workflows. Operators gain stable flames and manual control for searing, boiling, and rapid temperature changes during peak hours.
#@@# Left Griddle Surface#@#
A 36" left griddle integrates with burners, converting part of the cooktop into a flat-top zone. Chefs achieve uniform griddle temperatures for sandwiches, eggs, and proteins, reducing staging time and boosting throughput.
#@@# Standard Oven Capacity#@#
A standard oven provides 70.9 cubic feet of thermal volume across a 19.50"W x 26.50"D x 14.00"H interior, accommodating sheet pans and batch baking. The spring-assisted door allows quick access and minimizes strain during repeated use.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and riser resist corrosion and simplify cleaning. Surfaces handle aggressive detergents and daily wipe-downs without rapid wear, shortening cleaning cycles.
#@@# Power And Certification#@#
The range operates on natural gas with a 175,000 BTU rating and uses 5.9 amps at 120 volts, 60 Hz single phase for ignition and controls. It meets cCSAus, CSA Flame, CSA Star, and NSF certifications, ensuring compliance in commercial kitchens.
#@@# Serviceable Design#@#
A 22.5" flue riser with hi-shelf and lift-off components allows quick maintenance, reducing downtime. Adjustable 6" legs and a cabinet base with one rack ensure stability on uneven floors and organized storage for pans or trays.
Technical specifications include a 48.63" width, 59.5" height, 34" depth, 13.00" oven clearance, 15.50" door opening, and 735-pound weight.
#@@#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-6L-NG by cleaning burners and grates daily to prevent clogging and uneven flame. Inspect standing pilot and battery spark ignition monthly; replace batteries and verify ignition timing. Degrease the 36" griddle after each shift and season per manufacturer guidelines. Wipe stainless steel surfaces with a nonabrasive cleaner and dry to prevent corrosion. Level unit and check 6" adjustable legs quarterly. Verify vent and flue riser for obstructions.