Multi-Unit Certified
Built for zero-variance multi-unit rollouts.
Concierge Service Included
White-glove delivery & setup
Southbend 4602AC-4TR 60" Gas Restaurant Range | Ultimate 166,000 BTU | NSF Certified
Full Service Package
All-inclusive, done for you
Equipment Only
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Ordering 5+ units?
Call for volume pricing: (866) 474-2537
Bulk Procurement Pricing
Tiered discounts applied automatically at checkout
| Backroom Qty | Discount | Price / Unit | Action |
|---|---|---|---|
| 2 Units | -2% | $23,521.03 | |
| 3 Units | -3% | $23,281.02 | |
| 4 Units | -4% | $23,041.01 | |
| 5+ Units | -5% | $22,801.00 |
Bulk discounts bypass normal MAP pricing restrictions for commercial procurement.
Product Description
Overview
The Southbend 4602AC-4TR 60" Ultimate Restaurant Range is commercial kitchen equipment built to accelerate your restaurant opening while delivering consistent, professional results. Specifically engineered for high-volume foodservice, this heavy-duty gas range combines two open burners, a 48" thermostatic griddle, a convection oven with battery spark ignition, and a storage cabinet base. With a 166,000 BTU total rating, stainless steel front, sides and shelf, and NSF certification, this unit is a turnkey choice for new restaurants, ghost kitchens, and multi-station kitchens planning a fast, code-compliant kitchen buildout.
Key Features
- 60" heavy-duty stainless steel construction: Durable front, sides and shelf provide long-lasting corrosion resistance and a professional aesthetic for front-of-house visibility.
- Two non-clog open burners: Robust heat for pots and pans with reliable ignition and simple maintenance—ideal for high-volume sautéing and stock pots.
- 48" griddle with thermostatic controls: .500" (1/2") plate thickness and precise thermostats produce even searing and consistent cookline output for pancakes, burgers, and eggs.
- Convection oven with battery spark ignition: Even baking and roasts with three included oven racks and dependable ignition for safe, quick startup during service.
- Cabinet base with (3) racks and 22-1/2" flue riser with shelf: Integrated storage and elevated shelf optimize back-of-house workflow and ventilation compliance.
- Adjustable 6" legs: Leveling flexibility for uneven floors and simplified sanitation access underneath the unit.
- Thermostatic controls & standing pilot: Proven control reliability for steady temperature management across the cookline.
- Certified for safety & sanitation: NSF, cCSAus, CSA Star and CSA Flame listings reduce inspection friction during your restaurant opening.
Built for Commercial Success
This Southbend range is a long-term investment designed to withstand the rigors of commercial kitchens. The heavy-gauge griddle plate and stainless steel shrouds resist warping and corrosion, while commercial burners and thermostatic controls minimize service calls. For restaurateurs, that means less downtime and a faster path to a positive ROI. Concept Services inspects each unit before delivery and coordinates professional installation—so you receive a ready-to-run piece of restaurant equipment that meets health code expectations and keeps your kitchen productive for years.
Specifications at a Glance
Model: Southbend 4602AC-4TR (Middleby)
Overall Width: 60" (5 ft)
Top: (2) open burners + 48" griddle with .500" plate thickness
Oven: (1) convection oven, includes 3 racks, battery spark ignition
Base: (1) cabinet base
Flue Riser: 22-1/2" with hi-shelf
Thermostatic controls; standing pilot
Adjustable legs: 6"
Total Input: 166,000 BTU
Exterior: Stainless steel front, sides & shelf
Certifications: NSF, cCSAus, CSA Star, CSA Flame
Why Restaurant Owners Choose This
When you’re opening a new restaurant, you need equipment that performs from day one. The Southbend 4602AC-4TR reduces startup risk with commercial-grade components, clear specifications for kitchen layout and utilities, and industry certifications that simplify inspections. Concept Services goes further—sourcing the right model, performing quality inspections, and coordinating installation so your team can focus on menus and service. The result is a faster, more reliable restaurant opening and equipment that supports your business long-term.
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.
