Multi-Unit Certified
Built for zero-variance multi-unit rollouts.
Southbend 4602AD-3TR 60" Gas Ultimate Restaurant Range | 249,000 BTU | 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% | $21,945.84 | |
| 3 Units | -3% | $21,721.90 | |
| 4 Units | -4% | $21,497.96 | |
| 5+ Units | -5% | $21,274.02 |
Bulk discounts bypass normal MAP pricing restrictions for commercial procurement.
Product Description
Overview
The Southbend 4602AD-3TR 60" Ultimate Restaurant Range is engineered to help you open faster and operate reliably. Designed for high-volume foodservice, this gas range combines four non-clog open burners, a 36" thermostatic griddle, a standard oven and a convection oven — all in one commercial-grade package. With 249,000 BTU of total input, stainless steel front and sides, and NSF certified construction, the 4602AD-3TR gives you the flexibility to execute a diverse menu from day one. For new restaurant owners, it’s a practical choice that reduces equipment complexity during your kitchen buildout and accelerates time-to-revenue.
Key Features
- 60" Combined Footprint — Consolidates burners, griddle and dual ovens into one unit to save space and simplify layout during your kitchen buildout.
- (4) Non-Clog Burners — Reliable open burners with wavy grates for even heat distribution and easy cleaning under heavy use.
- 36" Thermostatic Griddle — Precise thermostatic control for consistent griddle performance across shifts and menu items.
- Dual-Oven Versatility — One standard oven and one convection oven, both with battery spark ignition, giving you capacity and cooking flexibility for baking, roasting, and holding.
- High Output — 249,000 BTU total input provides the power needed for quick searing, rapid recovery and sustained peak service periods.
- Commercial Stainless Construction — Stainless steel front, sides and hi-shelf backriser for durability, easy sanitation and a professional kitchen aesthetic.
- Service-Friendly Design — 22-1/2" flue riser with shelf, 6" adjustable legs and accessible controls make installation and maintenance straightforward.
- Certified & Compliant — NSF, cCSAus, CSA Flame and CSA Star certifications support health-code compliance and peace of mind at opening.
Built for Commercial Success
This Southbend range is built to deliver years of dependable service in a commercial kitchen environment. The rugged construction, heavy-duty plate thickness (1/2" griddle plate), and thermostatic controls reduce downtime and maintenance costs, giving you a better ROI over the life of the unit. When paired with Concept Services’ inspection and installation, you get verified performance and compliance before the first cook, minimizing surprises during your restaurant opening.
Specifications at a Glance
Model: Southbend 4602AD-3TR
Category: 60" Gas Restaurant Range
Total Input: 249,000 BTU
Top Configuration: (4) non-clog open burners; 36" griddle with thermostat (1/2" plate thickness)
Ovens: (1) standard oven and (1) convection oven (battery spark ignition), includes 4 racks total
Construction: Stainless steel front, sides, shelf; wavy grates
Flue Riser: 22-1/2" with hi-shelf
Legs: 6" adjustable legs
Certifications: NSF, cCSAus, CSA Flame, CSA Star
Why Restaurant Owners Choose This
For restaurateurs launching a new concept, the Southbend 4602AD-3TR is a smart piece of restaurant equipment that balances power, flexibility and speed to open. It minimizes the number of separate appliances you need to install, simplifying utility hookups and reducing lead times. Concept Services further shortens your path to opening by sourcing the unit, performing pre-delivery inspections, coordinating professional installation (including utility hookups and code compliance), and providing post-install support. The result is a dependable, NSF certified range that helps your team hit the ground running and keeps service consistent as you scale.
Keywords: commercial kitchen equipment, restaurant equipment, new restaurant, restaurant opening, kitchen buildout, foodservice equipment, NSF certified
Critical Specifications
Procurement Pack
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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.
