Stop sacrificing throughput for control. This commercial range combines focused power and durable construction to handle continuous service while maintaining precise heat delivery across burners, griddle, and ovens. Operators will gain predictable performance during peak periods and simplified maintenance that preserves uptime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut main valve before cleaning. Scrape grates and griddle with a metal scraper then wipe with a damp cloth and mild degreaser. Remove oven racks; wash with warm, soapy water and dry. Clean stainless steel surfaces with non-abrasive cleaner, rinse and polish. Vacuum condenser areas and clear grease from backriser and vent to reduce fire risk. Inspect seals and burners; replace worn parts. Record each cleaning to meet CSA and NSF requirements.#@@#Additional Info#@#Southbend's 48.63" Ultimate Restaurant Range, model 4483EE-7L-NG, offers 175,000 BTU, six burners, a 36" griddle, stainless steel build, two ovens, 22.5" flue riser, 6" legs, 120V/5.9A, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This commercial range combines focused power and durable construction to handle continuous service while maintaining precise heat delivery across burners, griddle, and ovens. Operators will gain predictable performance during peak periods and simplified maintenance that preserves uptime.
#@@# Six Powerful Burners#@#
Delivering six burners across the cooktop, the unit provides a distributed output of 175,000 BTU that accommodates simultaneous high-heat tasks. Chefs receive repeatable sear and boil performance with manual controls that enable immediate adjustments.
#@@# Left Griddle Integration#@#
A 36-inch griddle occupies the left cook surface to expand menu capability without adding separate equipment. Staff can plate griddle items alongside pot cooking, improving line efficiency and reducing transfer time.
#@@# Robust Oven Capacity#@#
Two space-saver ovens, including a standard oven with battery spark ignition, yield 70.9 cubic feet of combined volume and an oven interior sized 19.50 inches wide by 26.50 inches deep by 14.00 inches high. Teams can bake, roast, and hold multiple pans while maintaining consistent internal temperatures.
#@@# Serviceable Construction#@#
Stainless steel front, sides, and hi-shelf combine with lift-off grates and a 22.5-inch flue riser to simplify cleaning and service access. Technicians gain straightforward component access, and operators benefit from reduced downtime during routine maintenance.
#@@# Stable Installation Platform#@#
Six-inch adjustable legs and a freestanding configuration permit precise leveling on uneven floors and secure placement in commercial kitchens. Facilities staff can align the range to code and maintain safe, stable operation across shifts.
#@@# Certified Safety and Compliance#@#
NSF and CSA certifications accompany manual control operation and natural gas power, ensuring the range meets regulatory standards for commercial use.
#@@#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 burner ports weekly and clear debris with a soft brush to maintain consistent flame patterns and heat output. Lubricate valve stems quarterly using manufacturer‑approved lubricant and tighten fittings to prevent leaks. Clean the griddle surface after each shift with a scraper, then apply a thin oil layer while warm to protect the finish. Descale oven cavities monthly with a non‑caustic cleaner and verify ignition components operate correctly.