Multi-Unit Certified
Built for zero-variance multi-unit rollouts.
Southbend 4602AC-3TL 60" Ultimate Restaurant Range | 204,000 BTU | 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% | $21,731.22 | |
| 3 Units | -3% | $21,509.47 | |
| 4 Units | -4% | $21,287.72 | |
| 5+ Units | -5% | $21,065.97 |
Bulk discounts bypass normal MAP pricing restrictions for commercial procurement.
Product Description
Overview
The Southbend 4602AC-3TL 60" Ultimate Restaurant Range is a purpose-built solution for new restaurant owners who need dependable, high-capacity cooking power during a kitchen buildout. With four open burners, a 36" thermostatic griddle, a convection oven with battery spark ignition, and a cabinet base, this NSF certified, heavy-duty range combines versatility and speed so your line can produce consistent, professional results from day one. Designed with stainless steel front, sides and shelf, plus a 22-1/2" flue riser with hi-shelf, this model is optimized for busy foodservice environments and easy cleaning.
Key Features
- 204,000 BTU total power — High output for fast searing, rapid recovery on griddle and oven, keeping your service times tight.
- Four non-clog open burners with wavy grates — Reliable flame distribution and simplified maintenance to reduce downtime.
- 36" thermostatic griddle (left) — Precise temperature control for consistent cook quality across breakfast to dinner menus.
- Convection oven with battery spark ignition — Even baking and roasting; three included racks increase capacity for busy shifts.
- Stainless steel front, sides and shelf — Durable, sanitary surfaces that meet NSF requirements and stand up to daily cleaning.
- 22-1/2" flue riser with hi-shelf — Added storage and splash protection to keep your workspace organized and compliant.
- Thermostatic controls & standing pilot — Simple, proven controls preferred by line cooks for predictable performance.
- 6" adjustable legs — Allows easy leveling on uneven floors and clearance for cleaning under the unit.
Built for Commercial Success
This Southbend range is engineered for the realities of a commercial kitchen. With cCSAus, CSA Flame, CSA Star and NSF certified credentials, it satisfies health and safety requirements so your health department sign-off goes smoothly. The robust stainless steel construction and serviceable components mean lower lifetime maintenance costs and fewer disruptions to service — a critical factor when your goal is to open fast and stay open. Concept Services inspects every unit before delivery and coordinates professional installation so you receive equipment that performs reliably from the first shift.
Specifications at a Glance
- Model: Southbend 4602AC-3TL (Middleby)
- Type: 60" gas restaurant range with 36" griddle and convection oven
- Burners: (4) non-clog open burners with wavy grates
- Griddle: 36" thermostatic griddle (left)
- Oven: (1) convection oven with battery spark ignition; includes (3) racks
- Base: (1) cabinet base
- Power: 204,000 BTU total
- Construction: Stainless steel front, sides, shelf
- Vent: 22-1/2" flue riser with hi-shelf
- Legs: 6" adjustable
- Certifications: NSF, cCSAus, CSA Star, CSA Flame
Why Restaurant Owners Choose This
When you’re opening a new restaurant, every piece of equipment must deliver predictable results and minimal downtime. The 4602AC-3TL is chosen by restaurateurs for its combination of power, durability and serviceability. It shortens cook times, eases staff training with familiar thermostatic controls, and meets strict foodservice standards so you can pass inspections without surprises. Paired with Concept Services’ full-service approach — sourcing the right model, performing pre-delivery inspections, managing utility-ready installation and providing ongoing support — this range helps you meet your opening timeline and protect your investment.
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.
