Southbend 4602DC-3CL 60" Ultimate Restaurant Range | 249,000 BTU | NSF Certified, Heavy-Duty
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Product Description
Overview
The Southbend 4602DC-3CL 60" Ultimate Restaurant Range is a purpose-built commercial cooking platform designed for new restaurant owners who need to open fast and operate reliably. This heavy-duty, NSF certified range combines (4) non-clog open burners, a 36" charbroiler, a standard oven with battery spark ignition, and a cabinet base into a single 60" footprint engineered for intense foodservice use. With a powerful 249,000 BTU total rating, stainless steel front and sides, and a 22-1/2" flue riser with hi-shelf, the 4602DC-3CL minimizes installation time and site modifications during your kitchen buildout.
Key Features
- Commercial-grade power: 249,000 BTU total output to handle high-volume service and quick recovery between tickets.
- Versatile cooktop layout: (4) non-clog open burners with wavy grates deliver even heat and are simple to clean during busy shifts.
- Integrated charbroiler: 36" charbroiler on the left side provides authentic searing and grill marks — perfect for steaks, burgers, and high-margin items.
- Reliable oven and ignition: Standard oven with battery spark ignition offers consistent baking and roasting; standing pilot for broiler stability.
- Durable construction: Stainless steel front, sides and shelf resist corrosion and simplify sanitation to meet health code demands.
- Installation-friendly design: Includes 22-1/2" flue riser with hi-shelf, cabinet base, one rack, and 6" adjustable legs to reduce onsite modifications.
- Safety and compliance: NSF and CSA certifications help streamline health inspections and ensure foodservice safety standards are met.
- Space-efficient footprint: 60" range consolidates multiple cooking stations into one unit, reducing the need for separate appliances and speeding kitchen layout completion.
Built for Commercial Success
The 4602DC-3CL is built to last through the rigors of daily service. Southbend’s heavy-duty engineering and commercial materials translate into lower maintenance costs and fewer emergency repairs — an important consideration when opening a new restaurant where predictable operations are essential to early revenue. Choosing NSF certified, CSA listed equipment reduces the time you spend addressing compliance questions and gives inspectors confidence in your kitchen buildout. Concept Services further increases reliability by sourcing only vetted units, performing thorough inspections, and coordinating professional installation so you get a turn-key solution.
Specifications at a Glance
Model: Southbend 4602DC-3CL (Middleby)
Width: 60" overall footprint
Top: (4) open non-clog burners with wavy grates + (1) 36" charbroiler (left)
Base: (1) standard oven with battery spark ignition; (1) cabinet base with (1) rack
Exterior: Stainless steel front, sides, and hi-shelf on 22-1/2" flue riser
Legs: 6" adjustable legs
Total Input: 249,000 BTU
Certifications: NSF certified, CSA listed
Other: Standing pilot (charbroiler), flue riser with shelf included
Why Restaurant Owners Choose This
New restaurant owners pick the 4602DC-3CL because it accelerates the timeline from kitchen buildout to first service. The consolidated 60" platform reduces equipment count, simplifies utility runs, and shortens installation time — so you get to revenue sooner. Its stainless-steel surfaces and reliable components cut down on maintenance and downtime, delivering long-term value for your investment. When you pair this Southbend range with Concept Services’ full-service approach — expert sourcing, pre-delivery inspection, professional installation, and ongoing support — you gain a single trusted partner to keep your opening on schedule and your operation running smoothly.
