Stop sacrificing throughput for control. This commercial gas range delivers concentrated power and operational reliability for high-volume kitchens that demand consistent cooking results and minimal downtime. Designed for rigorous foodservice environments, the unit combines six burners, a left-side griddle, and integrated oven capacity to support continuous production across multiple stations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow unit to cool. Remove grates, griddle plate, racks and wipe with warm, soapy water. Scrub griddle with a non-abrasive pad and re-season per manufacturer. Clean burner caps and ports with brush; clear debris from pilot area. Vacuum condenser area and wipe stainless surfaces with mild detergent; rinse and dry. Inspect door seals and flue riser. Reconnect gas and test ignition. Regular cleaning prevents contamination, fires, inefficiency, and costly failures.#@@#Additional Info#@#Southbend 4483EE-6R-NG 60" Natural Gas Restaurant Range delivers 175,000 BTU with six burners, a 36" griddle, stainless steel front, two ovens, 22.5" flue riser, 6" legs, manual controls, 120V/5.9A power, NSF and CSA certifications, and 70.9 cu. ft.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This commercial gas range delivers concentrated power and operational reliability for high-volume kitchens that demand consistent cooking results and minimal downtime. Designed for rigorous foodservice environments, the unit combines six burners, a left-side griddle, and integrated oven capacity to support continuous production across multiple stations.
#@@# Overview Of Capacity#@#
The cooktop provides six manual burners arranged for simultaneous multi-pot operations, producing a combined total of 175,000 BTU to sustain high-heat applications. The 37-inch cook surface and standard grates support heavy pans and continuous turnover, reducing bottlenecks during peak service.
#@@# Left Griddle Integration#@#
A 36-inch left griddle integrates directly with the burner array, enabling flat-top cooking for proteins, breakfast items, and sautéed vegetables without transferring product between appliances. The griddle uses natural gas input and maintains consistent heat distribution for repeatable sear and finish characteristics.
#@@# Ovens With Reliable Ignition#@#
The range includes a single standard oven with battery spark ignition and a spring-assisted, counterweight door for safe, ergonomic access. The oven interior measures 19.5 inches wide by 26.5 inches deep by 14 inches high, yielding 70.9 cubic feet of effective thermal volume for batch baking and holding.
#@@# Serviceable Vent And Riser#@#
A 22.5-inch flue riser with a high shelf provides clearance for ventilation and offers a serviceable shelf for staging pans or small equipment. The stainless steel backriser integrates with the riser for durable exhaust routing and complies with common commercial ventilation configurations.
#@@# Construction And Installation Features#@#
Fabricated with stainless steel front, sides, and hi-shelf, the range resists corrosion and cleans without abrasive treatment, supporting hygiene protocols in institutional kitchens.
#@@#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-6R-NG range by cleaning burners and grates after each shift to prevent clogging and uneven flame. Inspect pilot and ignition components weekly; remove debris and confirm reliable spark. Degrease stainless surfaces with a PH-neutral cleaner; rinse and dry to prevent staining. Check door hinges and spring-assisted counterweight monthly; lubricate pivot points. Verify gas connections and test leak-free operation per CSA and NSF guidelines.