Southbend 4602AD-3CR 60" Ultimate Restaurant Range | 281,000 BTU | NSF Certified

Overview

The Southbend 4602AD-3CR 60" Ultimate Restaurant Range is built for restaurateurs who need speed, reliability, and versatility during a kitchen buildout. Designed for heavy foodservice use, this commercial kitchen equipment combines (4) non-clog open burners, a right-side 36" charbroiler, a standard oven and a convection oven — all in a single 60" footprint. With 281,000 BTU total input, stainless steel front and sides, and NSF and CSA certifications, the 4602AD-3CR is engineered to meet health code requirements and withstand high-volume service. When you partner with Concept Services, we source, inspect, install, and support this range so your new restaurant reaches revenue-generating service faster.

Key Features

• High Output: 281,000 BTU total input for rapid boil, sear, and char — ideal for busy services and diverse menus.
• Versatile Cooking Zones: (4) non-clog open burners with wavy grates plus a 36" charbroiler for steaks, proteins, and charred items, giving you flexible station configuration.
• Dual Oven Capability: One standard oven and one convection oven, both with battery spark ignition, let you bake, roast, and hold multiple items simultaneously to speed up ticket times.
• Commercial Construction: Stainless steel front, sides and shelf with 6" adjustable legs and a 22-1/2" flue riser with hi-shelf for durability and easy cleaning.
• Certified for Foodservice: NSF and CSA certifications ensure the unit meets sanitation and safety standards for restaurant openings and inspections.
• Service-Friendly Design: Open burners are non-clog for reliable flame performance; included (4) racks and simple access panels reduce service time.
• Optimized for Kitchen Buildouts: Standard utility requirements and a compact 60" footprint make it easier to plan ventilation, gas, and layout during installation.
• Proven Brand Support: Southbend (Middleby) reputation in foodservice equipment gives you long-term parts availability and service networks.

Built for Commercial Success

This range is a long-term investment in your kitchen's reliability. The heavy-duty stainless steel exterior resists daily wear in high-volume environments; sealed components and battery spark ignition minimize downtime. For new restaurants, downtime equals lost revenue — which is why Concept Services couples this equipment with our inspection and preventive setup process. We validate performance before delivery and ensure correct utility hookups during professional installation. That combined approach reduces commissioning delays and delivers a predictable return on investment.

Specifications at a Glance

• Model: Southbend 4602AD-3CR
• Category: 60" Restaurant Gas Range with Charbroiler
• Total BTU: 281,000
• Top Configuration: (4) non-clog open burners; (1) 36" charbroiler (right)
• Base: (1) standard oven, (1) convection oven — battery spark ignition
• Included: (4) oven racks; 22-1/2" flue riser with hi-shelf
• Construction: Stainless steel front, sides, shelf; 6" adjustable legs
• Certifications: NSF, CSA
• Utility: Natural gas (field convertible where applicable); standing pilot on charbroiler; verify local gas pressure and ventilation requirements
• Footprint: 60" width (plan for flue riser and clearance per local code)

Why Restaurant Owners Choose This

When you open a new restaurant, you need equipment that performs from opening night through peak service. The 4602AD-3CR provides a compact, all-in-one cooking platform that reduces the number of separate stations you must source and install. That streamlines your kitchen buildout, shortens lead times, and lowers installation complexity. Concept Services backs that hardware with inspection, installation, and support — so you avoid costly setup mistakes and pass health and safety inspections with confidence. The result: faster path to service, dependable operation, and equipment that supports your concept as it grows.