Multi-Unit Certified
Built for zero-variance multi-unit rollouts.
Southbend 4601DC-3GL 60" Ultimate Restaurant Range | 241,000 BTU | Commercial Grade NSF Certified
Full Service Package
All-inclusive, done for you
Equipment Only
Shipping calculated at checkout
Bulk Procurement Pricing
Tiered discounts applied automatically at checkout
| Backroom Qty | Discount | Price / Unit | Action |
|---|---|---|---|
| 2 Units | -2% | $14,314.40 | |
| 3 Units | -3% | $14,168.33 | |
| 4 Units | -4% | $14,022.27 | |
| 5+ Units | -5% | $13,876.20 |
Bulk discounts bypass normal MAP pricing restrictions for commercial procurement.
Product Description
Overview
The Southbend 4601DC-3GL 60" Ultimate Restaurant Range is a heavy-duty, NSF certified commercial kitchen equipment solution designed for restaurants launching quickly and reliably. Purpose-built for high-volume foodservice operations, this gas range combines four non-clog open burners, a sizable 36" griddle, a standard oven with battery spark ignition, and a cabinet base — all on a stainless steel exterior with a 22-1/2" flue riser and shelf. For new restaurant owners, this unit delivers the speed-to-open, durability, and consistent cooking performance required during a critical restaurant opening and the busy weeks that follow.
Key Features
- Heavy-Duty 60" Construction: Full 60-inch width with stainless steel front, sides, and shelf for long-lasting corrosion resistance and easy cleaning — ideal for commercial kitchens and kitchen buildouts.
- (4) Non-Clog Open Burners: Reliable, serviceable burners that deliver powerful, consistent heat for pots and pans during peak service periods.
- 36" Griddle: Left-side griddle provides expansive flat-top cooking for breakfast, sandwiches, and high-turnover items — boosts throughput on opening days.
- Standard Oven with Battery Spark Ignition: Dependable oven performance for roasting and baking without complex electrical needs; includes one rack.
- Cabinet Base: Integrated cabinet base offers storage and a sturdy platform for the range, reducing additional furniture costs during your kitchen buildout.
- 241,000 BTU Output: High total BTU rating supports heavy production while maintaining temperature control across burners and griddle.
- Commercial Safety Certifications: NSF certified, cCSAus, CSA Flame, and CSA Star ensure compliance with health codes and local authority inspections.
- Durable Components: .500" (1/2") plate thickness on griddle plate, standard grates, standing pilot and 6" adjustable legs for stability on uneven floors.
Built for Commercial Success
This Southbend range is engineered for the rigors of a busy restaurant and offers a rapid path to reliable production during your restaurant opening. The stainless steel construction and robust burners minimize maintenance while maximizing uptime. With industry-standard certifications like NSF and CSA, you can move through health and safety inspections with confidence — and Concept Services will inspect and test every unit before it ships, ensuring the equipment you receive is ready for immediate installation and service.
Specifications at a Glance
Model: Southbend 4601DC-3GL
Width: 60" overall
Top: (4) open burners, (1) 36" griddle (left)
Base: (1) standard oven, (1) cabinet base (includes 1 rack)
Ignition: Standing pilot (burners), battery spark ignition (oven)
BTU: 241,000 BTU total
Construction: Stainless steel front, sides, shelf; .500" griddle plate thickness; standard grates
Legs: 6" adjustable legs
Vent: 22-1/2" flue riser with hi-shelf
Certifications: NSF, cCSAus, CSA Flame, CSA Star
Why Restaurant Owners Choose This
When you're opening a new restaurant, you need equipment that minimizes risk and accelerates your timeline. The Southbend 4601DC-3GL is a proven, commercial-grade workhorse that performs consistently under pressure. Concept Services adds value by sourcing the correct model for your menu, inspecting and quality-checking every component, and coordinating professional installation to meet utility and code requirements — so you can focus on service, staffing, and driving revenue from day one.
Keywords: commercial kitchen equipment, restaurant equipment, new restaurant, restaurant opening, kitchen buildout, foodservice equipment, NSF certified
Critical Specifications
Procurement Pack
Download all required documentation for approval, compliance, and installation in one click.
Rollout & Lead Times
Planning a Rollout?
Get volume pricing, coordinated delivery, and dedicated support when ordering this equipment for multiple locations.
Volume Pricing Tiers
| Units | Discount | Lead Time |
|---|---|---|
| 5-10 | 5% | 2-3 weeks |
| 11-25 | 8% | 3-4 weeks |
| 26-50 | 10% | 4-6 weeks |
| 50+ | Custom | Scheduled Production |
* Final pricing based on total order value and delivery requirements. Contact us for a custom quote.
