Description
The Southbend 4483EE is a 48-inch gas restaurant range built to accelerate line production with eight star/sauté burners and two space saver ovens. Deliver 354,000 BTU of cooking power to sear, sauté, and simmer during peak service while keeping ticket times tight. Chefs and operators can stage pans, finish sauces, and move from stove to oven without breaking workflow.
Roast proteins, bake sides, or retherm batches in the dual space saver ovens, each lit by reliable battery spark ignition. The standing pilot on the cooktop keeps burners ready, while the 22-1/2 inch flue riser with shelf holds pans and essentials within arm’s reach. This setup supports efficient station organization on busy lines and in multi-course service.
Stainless steel front, sides, and shelf pair with 6-inch adjustable legs for stability, easy leveling, and quick cleanup under the unit. Each oven includes one rack, giving managers and buyers a ready-to-work platform from day one. CSA and NSF listings support safety and sanitation requirements across foodservice facilities.
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