Stop sacrificing output for consistency. This commercial gas range delivers 175,000 BTU of continuous cooking power across six burners and an integrated left griddle, engineered to sustain high-volume service without compromising control or recovery time. Restaurant kitchens, hotels, and institutional operations will find durable stainless-steel construction, serviceable components, and verified safety certifications that align with rigorous foodservice demands.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut gas at the appliance before cleaning. Scrape griddle residue, then wash with a mild degreaser and rinse with water. Remove burners and soak in warm, soapy water; brush ports and dry completely. Clean oven interior with non-abrasive oven cleaner and wipe racks separately. Vacuum condenser coils and wipe stainless surfaces with a soft cloth and approved cleaner. Inspect seals and vents; tighten or replace parts as needed to prevent contamination and failures.#@@#Additional Info#@#Southbend's 4483EE-7R-NG Ultimate Restaurant Range offers 175,000 BTU from six burners and a 36" griddle. It features stainless steel, two ovens with battery ignition, 22.5" flue riser, 6" legs, CSA and NSF certifications, 120V, 5.9A, and 70.9 cu.#@@#General Info#@#Description #@#
Stop sacrificing output for consistency. This commercial gas range delivers 175,000 BTU of continuous cooking power across six burners and an integrated left griddle, engineered to sustain high-volume service without compromising control or recovery time. Restaurant kitchens, hotels, and institutional operations will find durable stainless-steel construction, serviceable components, and verified safety certifications that align with rigorous foodservice demands.
#@@# Burners and Griddle#@#
Six sealed burners provide staged heat delivery across a 37-inch cooktop, while a 36-inch left griddle offers a broad flat cooking surface for high-throughput items. Operators achieve rapid temperature recovery and uniform searing across multiple pans and griddle zones, reducing cook cycle times during peak service.
#@@# Oven Capacity#@#
The unit includes one standard oven with an interior measuring 19.50 inches wide by 26.50 inches deep by 14.00 inches high and a 13.00-inch oven bottom height for accommodating full-size pots and sheet pans. A spring-assisted, counterweight door and one included rack simplify loading and unloading while supporting repetitive use.
#@@# Heat Output and Controls#@#
Total output rates at 175,000 BTU supply reliable high-heat performance for searing, boiling, and rapid sautéing tasks, with manual control knobs for direct operator feedback. The standing pilot with battery spark ignition for the oven reduces ignition downtime and supports continuous operation in busy schedules.
#@@# Construction and Serviceability#@#
Stainless steel front, sides, shelf, and 22.5-inch flue riser deliver corrosion resistance and a cleanable work surface aligned with NSF and CSA certifications. Six-inch adjustable legs and lift-off components permit fast leveling and access for routine cleaning and maintenance, minimizing downtime.
#@@#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#@#Consult the equipment manual and verify gas connections and ventilation before first service. Inspect burners and griddle daily; remove debris, lift grates, and scrub with a nonabrasive pad and mild detergent. Clean the oven interior weekly with approved commercial oven cleaner; rinse and dry thoroughly. Vacuum condenser areas and flue riser monthly to prevent grease buildup. Lubricate door hinges and check counterweight action quarterly.