Southbend 4603DC-3GR 60" Gas Ultimate Restaurant Range | 241,000 BTU | NSF Certified
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Product Description
Overview
The Southbend 4603DC-3GR 60" Ultimate Restaurant Range is engineered for the demands of a busy commercial kitchen and tailored to the needs of entrepreneurs opening a new restaurant. With 241,000 BTU of total cooking power, (4) star/sauté burners, a 36" griddle, a full-size oven with battery spark ignition, and a built-in cabinet base, this range consolidates multiple cooking stations into one dependable footprint. Designed with robust stainless steel front, sides and shelf, plus a 22-1/2" flue riser with hi-shelf, the 4603DC-3GR is both a production workhorse and a space-efficient component for your kitchen buildout.
Key Features
- High output performance: 241,000 BTU total provides rapid heat recovery and consistent temperatures to keep service moving.
- Versatile cooktop: Four star/sauté burners and standard grates give you the flexibility to use sauté pans, stockpots, and hotel pans simultaneously.
- 36" griddle: Right-hand 36" griddle surface for pancakes, burgers, and breakfast service — expanding menu capability without extra footprint.
- Integrated oven & cabinet base: One standard oven with battery spark ignition plus a cabinet for storage and accessory racks streamline prep and staging.
- Commercial-grade construction: Stainless steel front, sides and shelf with .500" (1/2") plate thickness on critical cooking surfaces for longevity under heavy use.
- NSF & CSA certifications: NSF certified and cCSAus/CSA Star/CSA Flame listed to help you meet health and safety inspections during your restaurant opening.
- Service-friendly features: Standing pilot and accessible controls reduce downtime and simplify on-site serviceability.
- Adjustable legs & riser: 6" adjustable legs and 22-1/2" flue riser with hi-shelf provide ergonomic work height and extra staging/storage space.
Built for Commercial Success
This Southbend range is designed to minimize total cost of ownership. Durable materials, thick plate construction, and industry-grade components mean fewer repairs and longer service life. Certifications like NSF and CSA streamline approval during health and safety inspections, reducing delays in your kitchen buildout. For restaurant owners, that means a faster path to revenue and a reliable backbone for your cooks and line cooks night after night.
Specifications at a Glance
Manufacturer: Southbend (Middleby)
Model: 4603DC-3GR
Type: 60" Gas Restaurant Range (Ultimate Range)
Cooking Surface: (4) star/sauté burners; (1) 36" griddle (right)
Oven: (1) Standard oven with battery spark ignition
Base: (1) Cabinet base (includes 1 rack)
Construction: Stainless steel front, sides, shelf; .500" plate thickness
Legs: 6" adjustable legs
Flue Riser: 22-1/2" with hi-shelf
Total BTU: 241,000 BTU
Certifications: NSF, cCSAus, CSA Star, CSA Flame
Ignition: Standing pilot (cooktop), battery spark (oven)
Why Restaurant Owners Choose This
When you're launching a new restaurant, you need equipment that performs from day one and for years after. The 4603DC-3GR combines high-production capability with trusted safety certifications to reduce the friction of inspections and installation. Concept Services not only sources this commercial kitchen equipment but also inspects every unit, coordinates professional installation (including utility hookups), and provides ongoing support so you avoid costly downtime. Choose equipment that helps you open on time, cook consistently, and scale your operation with confidence.
Keywords: commercial kitchen equipment, restaurant equipment, new restaurant, restaurant opening, kitchen buildout, foodservice equipment, NSF certified
