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Southbend Ultimate 48" Gas Restaurant Range w/ 24" Griddle & Double Space-Saver Ovens
Model 448EE • 270,000 BTU • Natural or LPBuilt for the busiest commercial kitchens, the Ultimate Series delivers uncompromising power, versatility, and durability in a space-conscious 48-inch footprint.
Key Features
- 24" smooth, ½" thick polished steel griddle (left) with raised splash sides — 48,000 BTU for all-day searing and breakfast service.
- Four open top burners (right):
- (2) 33,000 BTU cast-iron Star/Sauté burners in front for rapid, even heat.
- (2) 33,000 BTU lifetime Non-Clog burners in rear, sized for stock pots up to 14".
- Lift-off cast-iron grates and full-width drip trays for fast clean-ups.
- Dual 45,000 BTU Space-Saver ovens with battery spark ignition, porcelain interior, and one rack each (2-position rails).
- Front-mounted manual gas shut-off and factory-installed regulator.
- 22 ½" flue riser with heavy-duty stainless shelf for plates, pans, or garnishes.
- All stainless front, sides, shelf, and 6" adjustable legs stand up to daily abuse.
- Standing pilots for open burners — no electrical hookup required.
- Certified cCSAus, CSA Flame, CSA Star, and NSF for gas and sanitation safety.
Performance at a Glance
| Overall width | 48 ⅝" (1235 mm) |
|---|---|
| Overall depth | 34" (864 mm) |
| Work-surface height | 37" (940 mm) |
| Flue riser height | 22 ½" with integrated shelf |
| Open burners | (2) Star/Sauté 33 k BTU + (2) Non-Clog 33 k BTU |
| Griddle | 24" left, 48 k BTU, ½" plate |
| Ovens | Two space-saver ovens, 45 k BTU each (175 – 550 °F) |
| Total input | 270,000 BTU/hr |
| Gas connection | ¾" NPT rear (opposite griddle side) — 7" W.C. Nat / 11" W.C. LP |
| Ignition | Standing pilot (top) & battery spark (ovens) |
| Warranty | 1-year parts & labor |
Why Choose the Ultimate Series?
- Lifetime clog-free one-piece cast-iron burners reduce maintenance costs.
- Heavy ½" griddle plate maintains even temps and recovers quickly during rush periods.
- Porcelain-enameled, coved-corner ovens wipe clean and resist corrosion.
- Cool-touch 4" front rail doubles as a staging/landing ledge.
- Modular design pairs with Southbend salamanders, cheesemelters, and shelving.
For cookware 12" and larger, place pans on the rear burners to prevent excess heat on the front rail.
Elevate your line with the durability and cooking power chefs have trusted since 1898 — order the Southbend Ultimate 48" Range today!
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
By using USA Restaurant Suppliers’ website, services, or partners, you agree to the following:
- 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.
- Third-Party Products & Services: USA Restaurant Suppliers is not liable for any product or service sold by third-party sellers or partners using the USA platform.
- Filing a Dispute: If you wish to initiate a dispute, please contact us, and a representative will guide you through the arbitration process.
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.