Description
Outfit your line with the Southbend 4483DC-2CR, a 48-inch gas restaurant range combining four star/saute burners, a right-side 24-inch charbroiler, and a standard oven. This integrated setup lets crews sear, sauté, and bake from one footprint to streamline busy services. A total input of 241,000 BTU helps maintain pace through peak periods.
A standing pilot keeps the top ready, while standard grates support steady pan work for sauces, sautés, and reductions. The 24-inch charbroiler on the right delivers defined sear marks for steaks, burgers, and finishing touches. The standard oven features battery spark ignition and includes one rack for flexible production.
A 22-1/2-inch flue riser with shelf provides convenient staging for pans and plating above the work zone, and the cabinet base keeps essentials within reach. Stainless steel front, sides, and shelf, plus 6-inch adjustable legs, support durability and easy leveling. CSA and NSF listings align with commercial kitchen requirements.
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