Southbend 448-AC General Manual
Ultimate RestaURant Range
48” seRies
- Commercial gas range 45-5/8”” wide with a 37” high cooking top
Standard Features
- 4”Stainless steel front rail, stainless steel front and sides
- Front located manual gas shut-off to entire range
- One year No Quibble, 24/7 parts and labor warranty
- Factory installed Regulator
- Cast iron grate top will hold a 14” stock pot
- Standing pilot for open top burners
(Optional N/C battery spark ignition)
Optional 33K Non-clog Burners (Burner Option 1)
- (8) patented, one piece, lifetime clog free, cast iron burners
- 33,000 BTU NAT
Optional Wavy Grates (Burner Option 2)
- Cast bowl design for better efciency
- Allows full use of entire range top
- Available only with 27K BTU Non-clog burners
Optional Cast Iron Star/Saute' Burners (Burner Option 3)
- (8) 33,000 BTU NAT star burners
- Port arrangement allows for even distribution of ame
Optional Split Burner Conguration (Burner Option 4)
- (4) star/saute’ burners in front and (4) standard 33K burners in rear
Optional 5 Burner Conguration (Burner Options 5 and 6)
- Combine (2) Pyromax burners in the rear with either (3) standard
33K burners (Opt 5) or (3) star 33K burners (Opt 6) in the front
Optional Pyromax Burners (Burner Option 7)
- 40,000 BTU NAT
- PATENTED high output, three piece, easy clean Non-clog burner
- Built in port protection drip ring
- Group of 4 burners available
Optional Griddle Top (L or R)
- 24", 36" or 48" Available
- 1/2" thick cold rolled steel griddle plate
- Manual or thermostatically controlled
Optional Charbroiler (L or R)
- 24” or 36” Available
- Removable, cast iron grates
Congure your own custom spec sheet
and model number at
www.BuildMyRange.com.
Refer to AutoQuotes for list pricing.
(4481EE Shown)
Job Item#
CONSTRUCTION SPECIFICATIONS
Exterior Finish: Stainless steel front, sides and shelf standard.
RangeTop:- 27” deep cooking surface. Center-to-center measurements
between burners not less than 12”, side-to-side or front-to-back. Two
(2) removable one piece drip trays are provided under burners to catch
grease drippings.
Flue Riser: 22.5” ue riser standard with heavy duty shelf. Optional 10”
and 5” ue riser available without shelf.
Oven Door: Counter balanced with heavy duty hinges,
Oven Interior: Double sided, full porcelain enamel oven cavity for
superior cleanability and corrosion protection. Coved corners for easy
cleaning and enhanced airow eliminating hot/cold spots.
Legs: 6” stainless steel adjustable legs standard (casters optional)
Pressure Regulator: Factory installed.
Space Saver Double Oven Models (EE)
45,000 BTU NAT oven with standing pilot and thermostat range of 1750F
to 5500F (790C to 2880C). Porcelain enamel interior measuring 14” high
x 19-1/2” wide x 26.5” deep. Full sized pans t both ways. One rack with
two position side rails. (Can not be combined with A, D or C)
Form 448 Rev 5 (September/2010)
www.yatesgd.com www.yatesgraphicdesign.com
Standard Oven Models (D)
45,000 BTU NAT oven with standing pilot and thermostat range of
1750F to 5500F (790C to 2880C). Porcelain enamel interior measuring
14” high x 26” wide x 26.5” deep. Full sized pans t both ways. One
rack with two position side rails.
Convection Oven Models (A):
32,000 BTU NAT convection oven with standing pilot and thermostat
range of 1750F to 5500F (790C to 2880C). Porcelain enamel interior
measuring 14” high x 26” wide x 24” deep. Three racks with ve
position side rails. 1/2 hp, 1725 rpm, 60 cycle, 115V AC, high efciency,
permanent split phase motor with permanent lubricated ball bearings,
overload protection and Class “B” insulation. On/Off switch to allow CO
base to operate as a standard oven.
Stainless Steel Cabinet (C)
18” Stainless steel cabinet base. Optional no-charge door.
Available Base Combinations
EE, AC, DC
Printed in USA
Models:
Dimensions -in (mm)
Models
448_EE,
448_DC
448_AC
Models
448_EE
448_DC
448_AC
Widthadepth
48.63”
(1235)
48.63”
(1235)
Width depth height Width depth height
19.50”
(495)
26.00”
(660)
26.00”
(660)
B
34.00”
(864)
44.50”
(1130)
oven interior Crate size
26.50”
(673)
26.50”
(673)
24.00”
(610)
*
*
Cook
door
15.50”
(394)
15.50”
(394)
oven
BottoM
13.00”
(330)
13.00”
(330)
3/4” gas Conn. eleCtriC
3.25”
(83)
3.25”
(83)
30.25”
(768)
30.25”
(768)
- -
24.00”
(610)
exterior
C d e F g h J k L M N o* p Q r
29.75”
31.00”
12.00”
2.75”
59.50”
22.50”
(756)
29.75”
(756)
14.00”
(356)
14.00”
(356)
14.00”
(356)
(787)
31.00”
(787)
69.00”
(1753)
(305)
12.00”
(305)
48.00”
(1219)
(70)
2.75”
(70)
74.00”
(1880)
(1511)
59.50”
(1511)
CuBiC
voluMe
70.9 cu. ft
2.01 cu.m.
31.00”
(572)
(787)
22.50”
31.00”
(572)
(787)
*Gas Connection will be located on opposite side of optional
Crated
griddle/charbroiler location (if optional griddle/charbroiler is located
Weight
on the left, the gas connection will be moved to the right side).
735 lbs.
334.1kg.
Congure your own custom spec sheet and
model number at www.BuildMyRange.com.
top
opening
6.00”
37.00”
(152)
(940)
6.00”
37.00”
(152)
(940)
Refer to AutoQuotes for list pricing.
6.00”
(152)
UTILITY INFORMATION
Btus
eaCh
Burner
std
non-Clog
star/
saute’
Wavy
non-Clog
pyroMax
NAT 33K 33K 27K 40K 45K 45K 32K 48K 64K 80K 64K 96K 24K/9.5K 24K
LP 24K 24K 24K 31K 40K 40K 30K 48K 64K 80K 64K 96K 24K/9.5K 24K
GAS:
- One 3/4” female connection.
- Required minimum inlet pressure
- Natural gas 4” W.C.
- Propane gas 10” W.C.
(e)
spaCe saver oven
per Cavity
(d)
std oven
per Cavity
(a)
Cnv oven
per Cavity
griddle
24”
griddle
36”
griddle
48”
CharBroiler
24”
CharBroiler
36”
raised griddle/
Broiler
hot top
ELECTRICAL: (for models with convection ovens)
- Standard -115/60/1 furnished with 6’ cord with 3-prong plug. Total max amps 3.8 per convection oven
base.
- Optional -208/60/1, 50/60/1 phase. Supply must be wired to junction box with terminal block located
at rear. Total max amps 2.6
MISCELLANEOUS
- If using Flex-Hose, the I.D. should not be smaller than 3/4” and must comply with ANSI Z 21.69
- If casters are used with ex hose, a restraining device should be used to eliminate undue strain on the ex hose
- For installation on combustible oors (with 6” high legs) and adjacent to combustible walls, allow 6” clearance.
- Recommended - Install under vented hood
- Check local codes for re, installation and sanitary regulations.
- If the unit is connected directly to the outside ue, an A.G.A approved down draft diverter must be installed at the ue outlet of the oven.
- Two speed motors are not available on Restaurant Range Convection Ovens.
NOTICE: Southbend has a policy of continuous product research and improvement. We reserve the right to change specications and
product design without notice. Such revisions do not entitle the buyer to corresponding changes, improvements, additions or replacements for
previously purchased equipment.
OPTIONS AND ACCESSORIES
5" ue riser
10” Flue Riser
3/4” quick disconnect with exible hose complies with
ANSI Z 21.69 (specify 3ft, 4ft, 5ft)
Casters-all swivel-front with locks
Hot Top plate - plate replaces 2 Open burners
- Limit 1 Hot Top
Various salamander & cheesemelter mounts
available. (Please refer to the price list)
Extra Oven Racks
Cabinet base door (No Charge)
Rear step up burners
Battery spark ignition offered at no charge for open
top, griddle, charbroiler and oven base pilots
24”
Form 448 Rev 5 (September/2010)
INTENDED FOR COMMERCIAL USE ONLY.
NOT FOR HOUSEHOLD USE.
1100 Old Honeycutt Road, Fuquay-Varina, NC 27526
(919) 762-1000 www.southbendnc.com
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