Southbend S60AA-4TL 60" Gas Restaurant Range | 206,000 BTU | Commercial Grade

Overview

The Southbend S60AA-4TL is a 60" S-Series gas restaurant range built for restaurateurs who need dependable, high-capacity equipment during a kitchen buildout. With a total input of 206,000 BTU, two 28,000 BTU open burners, a 48" thermostatic griddle, and dual convection ovens, this range delivers fast recovery and consistent temperatures across high-volume service periods. As NSF certified and constructed with stainless steel front, sides, and shelf, it meets foodservice sanitation standards while providing the heavy-duty reliability you expect from professional restaurant equipment.

Key Features

• 60" S-Series configuration—Combines burners, a griddle, and ovens in one footprint to maximize efficiency in tight kitchen layouts.
• 206,000 BTU total input—High firing capacity supports rapid cook times and large batch output during peak service.
• (2) 28,000 BTU open burners—Removable cast iron grates for easy cleaning and powerful, responsive heat for pans and stockpots.
• 48" thermostatic griddle—.500" plate thickness for even heat, snap-action thermostat for precise temperature control, ideal for high-volume breakfast and grill lines.
• (2) convection ovens—Each oven includes two racks and a snap-action thermostat, ensuring even bake and roast performance for menu consistency.
• Stainless steel construction—Front, sides, and shelf are stainless for durability, sanitation, and a professional finish that withstands daily use.
• Service-friendly design—Hinged lower valve panel, crumb drawers, and 6" adjustable legs make maintenance and leveling during installation fast and simple.
• Certifications—NSF, cCSAus, CSA Flame, and CSA Star for compliance with foodservice and safety standards.

Built for Commercial Success

The S60AA-4TL is engineered to withstand the demands of a busy commercial kitchen. Heavy-duty components such as cast-iron grates and a half-inch griddle plate mean long service life and predictable performance—reducing downtime and service calls. For a new restaurant, that reliability translates into a stronger ROI: less unexpected repair cost, longer intervals between part replacements, and stable output that supports consistent guest experiences.

Specifications at a Glance

Model: Southbend S60AA-4TL (S-Series)
Width: 60" overall footprint
BTU Input: 206,000 BTU total
Burners: (2) 28,000 BTU open burners
Griddle: 48" thermostatic griddle, .500" plate thickness
Ovens: (2) convection ovens, snap-action thermostat, (2) racks per oven
Construction: Stainless steel front, sides & shelf; 4" front rail; 6" adjustable legs
Other: Hinged lower valve panel, crumb drawers, removable cast iron grates
Certifications: NSF, cCSAus, CSA Flame, CSA Star

Why Restaurant Owners Choose This

You need equipment that helps you open on time and perform day after day. The Southbend S60AA-4TL is chosen by new restaurant owners for its combination of power, flexibility, and compliance. It consolidates multiple cooking functions into a single, serviceable unit—reducing footprint and simplifying staff training—while Concept Services ensures the unit is properly sourced, inspected to our quality standards, and professionally installed. That full-service approach removes common obstacles in a restaurant opening, from delayed shipments to utility misconfigurations, so you can focus on menu development and guest service.

Foodservice equipment should be an asset, not an ongoing problem. With Southbend engineering and Concept Services’ launch expertise, you get a turnkey cooking solution that supports fast openings, consistent food quality, and dependable long-term operation.