Multi-Unit Certified
Built for zero-variance multi-unit rollouts.
Concierge Service Included
White-glove delivery & setup
Southbend 4601DD-3TL 60" Gas Ultimate Restaurant Range | 4 Burners + 36" Griddle | NSF Certified Commercial Grade
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% | $17,305.81 | |
| 3 Units | -3% | $17,129.22 | |
| 4 Units | -4% | $16,952.63 | |
| 5+ Units | -5% | $16,776.04 |
Bulk discounts bypass normal MAP pricing restrictions for commercial procurement.
Product Description
Overview
The Southbend 4601DD-3TL 60" Ultimate Restaurant Range is a heavy-duty, NSF certified cooking center engineered for fast-moving kitchens and new restaurant openings. Purpose-built for commercial kitchen equipment needs, this range combines four non-clog open burners, a 36" thermostatic griddle, and two standard ovens to provide broad menu flexibility in a single footprint. With a 286,000 BTU total input and robust stainless-steel front, sides and shelf, it gives you the power and durability required for a professional foodservice environment while supporting a quick kitchen buildout.
Key Features
- 60" heavy-duty construction—wide cooking surface consolidates multiple stations and saves valuable kitchen space during your restaurant buildout.
- Four non-clog open burners—reliable, high-output burners for rapid sautéing and pan work with easy service access.
- 36" thermostatic griddle (left)—precise temperature control for consistent griddle-cooked items like burgers, eggs, and breakfast sandwiches.
- (2) standard ovens with battery spark ignition—dependable baking/roasting capacity with one rack included per oven to support back-of-house production.
- Thermostatic controls & standing pilot—accurate heat management that reduces product waste and improves repeatability.
- Stainless steel front, sides & shelf—durable, easy-to-clean surfaces that meet health code expectations and keep your kitchen looking professional.
- 22-1/2" flue riser with hi-shelf—adds storage and canopy alignment for ventilation integration during installation.
- cCSAus, CSA Flame, CSA Star & NSF certified—assures compliance with safety and sanitation standards for streamlined inspections.
Built for Commercial Success
This Southbend range is engineered to withstand the demands of a busy restaurant service day after day. Its robust components and simple service points mean lower lifecycle costs and less downtime—critical when you need your kitchen to perform reliably from opening week onward. For new restaurant owners, the combination of high BTU output, thermostatic controls, and commercial-grade materials translates into faster ticket times and consistent plate quality, delivering a clear return on your equipment investment.
Specifications at a Glance
- Model: Southbend 4601DD-3TL (Middleby)
- Category: 60" Gas Restaurant Range
- Overall Width: 60" (standard commercial width)
- Top: (4) non-clog open burners + (1) 36" thermostatic griddle (left)
- Ovens: (2) standard ovens, 1 rack per oven, battery spark ignition
- Controls: Thermostatic controls, standing pilot
- BTU: 286,000 BTU total input
- Construction: Stainless steel front, sides & shelf; .500" griddle plate thickness
- Legs: 6" adjustable legs
- Vent: 22-1/2" flue riser with hi-shelf
- Certifications: NSF, cCSAus, CSA Star, CSA Flame
Why Restaurant Owners Choose This
You need equipment that gets you to opening day without surprises. The Southbend 4601DD-3TL is a go-to choice for restaurateurs launching new concepts because it pairs immediately usable cooking capacity with proven reliability and industry certifications. Concept Services strengthens that value by sourcing inspected, code-compliant units, coordinating professional installation, and providing post-install support—so you can focus on menu, staff, and service while we handle the technical delivery.
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.
