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Ultimate 48" Gas Restaurant Range – 4 Burners & 24" Griddle
Southbend Model 448-DC | 225,000 BTU total outputBuilt for kitchens that refuse to compromise, Southbend’s Ultimate Series combines heavy-duty construction with the raw power chefs demand. This 48-inch configuration delivers a perfect balance of open-top versatility, griddle real-estate and dependable baking—all in one, space-saving footprint.
Why you’ll love it
- Four 33,000 BTU patented non-clog cast-iron burners with easy-lift grates—rear burners accept up to a 14" stock pot.
- Left-side 24" x 27" griddle, ½" polished steel plate with splash guards—ideal for breakfast items, burgers & more (48 k BTU).
- Right-side 45,000 BTU standard oven with battery spark ignition, 175 °F–550 °F thermostat and porcelain-enameled cavity.
- 18" stainless-steel cabinet base (left) for dry-storage—optional doors available at no charge.
- 22½" flue riser with heavy-duty plate shelf keeps pans warm and adds convenient plating space.
- Front-mounted gas shut-off and factory-installed regulator for quick service disconnects.
- 4" deep stainless front rail doubles as a plating or utensil rest.
- 6" stainless, adjustable legs; optional caster kit available.
- cCSAus, CSA Flame, CSA Star & NSF listed—engineered for commercial use.
- Backed by a 1-year parts & labor warranty.
Technical specifications
| Model | 448-DC (Std. oven + cabinet base) |
|---|---|
| Total BTU | 225,000 BTU/hr (Natural or LP*) |
| Open burners | 4 × 33,000 BTU non-clog, standing pilots |
| Griddle | 24" wide, ½" polished steel, 48,000 BTU manual control (left-side) |
| Oven | 45,000 BTU standard oven, battery spark ignition, (1) rack / 2 positions |
| Oven interior (WxDxH) | 26" × 26.5" × 14" (full-size sheet pans fit either direction) |
| Exterior dimensions (WxDxH) | 48.63" × 34" × 59.5" (to top of riser shelf) |
| Cooking surface height | 37" |
| Gas connection | ¾" NPT, rear (opposite griddle side) |
| Ship weight | ≈ 735 lb (palletized) |
| Included | 22½" riser shelf, regulator, (1) oven rack, stainless legs |
* Minimum inlet pressure: 7" WC (Natural) / 11" WC (LP).
Popular factory options
- Cabinet doors (swing or flanged) – no-charge selection.
- Rear step-up burners or hot-top plate modules.
- All-swivel locking casters with front locks.
- 3 ft, 4 ft or 5 ft quick-disconnect hose kit (ANSI Z21.69 compliant).
- Flame-failure safety system for burners and griddle.
• Unit is for commercial use only & must be installed under a vented hood.
• Maintain 10" clearance to combustible surfaces (rear & sides).
• When installing on flooring other than quarry tile, consult factory for approved leg/caster options.
• For best performance, position cookware 12" Ø or larger over the rear grates.
Warranty
One-year limited parts & labor warranty. See southbendnc.com/service-and-parts for full terms.
Overall Dimensions:
48.63"W x 34.0"D x 59.5"HProduct Weight:
735.0 lbCertifications & Compliance
Frequently Asked Questions
Unless backordered, most items will be shipped within 10–14 business days, depending on availability. Extended lead times may apply for custom, specialty, or manufacturer-direct items.
Orders are processed quickly to ensure timely fulfillment. Because of this, all cancellation or modification requests must be submitted within 24 hours of placing your order.
After 24 hours, we cannot guarantee that any changes or cancellations can be made.
Once an item has shipped, it can no longer be canceled or modified and will instead be subject to our Return Policy, which includes:
- Return requests must be submitted within 30 days of delivery
- Items must be unused and in original packaging
- 35% restocking fee and return freight/crating fees apply
- Consumable products are not returnable
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- Binding Arbitration: Any dispute or claim related to USA Restaurant Suppliers, its partners, or service providers will be resolved exclusively through binding arbitration, not in court. The Federal Arbitration Act and applicable federal arbitration law apply.
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Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.