Southbend 4604AC-3TR 60" Ultimate Restaurant Range | 228,000 BTU Commercial Grade | NSF Certified
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Product Description
Overview
The Southbend 4604AC-3TR 60" Ultimate Restaurant Range is a commercial-grade workhorse engineered for new restaurants and high-volume foodservice operations. Combining (4) open burners, a thermostatic 36" griddle, a convection oven with battery spark ignition, and a roomy cabinet base, this range delivers the versatility you need to run full menus from day one. With a stout 228,000 BTU rating, stainless steel front and sides, and robust construction, it’s built to perform through the intensity of opening week and beyond. For entrepreneurs and restaurateurs focused on speed to open and lasting reliability, this range is a core piece of your kitchen buildout.
Key Features
- Full 60" width provides expansive cooking real estate to handle simultaneous prep and service stations—key when your staff is learning a new menu.
- 36" thermostatic griddle (.500" plate thickness) with precise temperature control for consistent searing, pancakes, and flat-top items—reduces waste and speeds service.
- (4) open burners including two front star/sauté burners and two rear non-clog burners for flexible high-heat cooking and pan work.
- Convection oven with battery spark ignition and (3) included racks—bakes, roasts, and holds menu items reliably during service.
- Cabinet base offers storage and service access, streamlining mise-en-place and reducing back-and-forth in a compact footprint.
- Stainless steel front, sides, and shelf for easy cleaning and long-term corrosion resistance—critical for passing health inspections and maintaining a professional kitchen appearance.
- 22-1/2" flue riser with hi-shelf frees up wall space and provides ergonomic storage for pans and smallware.
- Certifications: NSF, cCSAus, CSA Star, CSA Flame—assuring compliance with food safety and local code requirements during your restaurant opening.
Built for Commercial Success
This Southbend range is engineered for the demands of commercial kitchens. Heavy-duty components such as thermostatic controls, standing pilot system, and robust grates minimize service calls and downtime. You’re buying more than a stove: you’re investing in dependable restaurant equipment that preserves consistency from your first night to your thousandth. Concept Services inspects every unit, coordinates installation, and supports warranty and service needs so you can focus on staff training and guest experience.
Specifications at a Glance
Model: Southbend 4604AC-3TR
Type: 60" Gas Restaurant Range (Ultimate Range)
BTU: 228,000 total input
Top: (4) open burners; (1) 36" griddle with thermostat (.500" plate)
Base: (1) convection oven (battery spark ignition) and (1) cabinet; includes (3) oven racks
Exterior: Stainless steel front, sides, shelf
Riser: 22-1/2" flue riser with hi-shelf
Legs: 6" adjustable legs
Certifications: NSF, cCSAus, CSA Star, CSA Flame
Approvals: cCSAus listed for commercial use
Why Restaurant Owners Choose This
When opening a new restaurant, you need equipment that reduces risk and accelerates time to revenue. The Southbend 4604AC-3TR’s combination of a large griddle, high-BTU burners, and convection oven reduces the need for multiple specialty pieces—saving space and installation time. Its NSF and CSA certifications streamline health inspections and code compliance. Concept Services sources certified units, performs pre-delivery inspections, arranges professional installation with correct utility hookups, and remains available for ongoing support—so you open on time and operate with confidence.
