Multi-Unit Certified
Built for zero-variance multi-unit rollouts.
Concierge Service Included
White-glove delivery & setup
Southbend 4603AC-2CL 60" Ultimate Restaurant Range | 294,000 BTU | NSF Certified Commercial Grade
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% | $20,807.02 | |
| 3 Units | -3% | $20,594.70 | |
| 4 Units | -4% | $20,382.38 | |
| 5+ Units | -5% | $20,170.07 |
Bulk discounts bypass normal MAP pricing restrictions for commercial procurement.
Product Description
Overview
The Southbend (Middleby) 4603AC-2CL 60" Ultimate Restaurant Range is purpose-built for high-volume foodservice environments and tailored to restaurants that need to open fast and operate reliably. This commercial kitchen equipment combines six star/sauté burners, a 24" charbroiler, a convection oven with battery spark ignition, and a built-in cabinet base—delivering a versatile cooking platform that replaces multiple pieces of equipment and saves valuable line space. When you’re executing a kitchen buildout and preparing for a restaurant opening, the 4603AC-2CL gives you the consistent heat, control, and durability required to serve professional results from the first service.
Key Features
- 60" heavy-duty stainless steel construction — stainless front, sides, and shelf provide long-term corrosion resistance and easy sanitation in busy kitchens.
- (6) star/sauté burners — high-BTU open burners deliver rapid boil and sear capability for high-volume sauté and stock production.
- 24" charbroiler (left) — built-in charbroiler provides authentic char and grill lines without a separate piece of equipment.
- Convection oven with battery spark ignition — consistent baking and roasting performance while reducing reliance on manual lighting.
- Cabinet base with 3 racks included — integrated storage and oven capacity streamline workflows and reduce the need for additional furniture.
- 22-1/2" flue riser with shelf — convenient shelf height for plating and pass-through tasks; facilitates ventilation routing during installation.
- 294,000 BTU total input — substantial power for sustained peak service periods and multiple simultaneous cooking tasks.
- NSF & CSA certified — meets foodservice equipment sanitation and safety standards required for health inspections.
Built for Commercial Success
This range is built to withstand the rigors of daily commercial use. The stainless steel exterior resists wear and simplifies cleaning between shifts, while robust components inside the burners and oven reduce downtime. For new restaurants, investing in proven, NSF certified equipment reduces the risk of early failures and supports a faster path to consistent revenue. Concept Services inspects every unit before delivery and manages professional installation so your equipment performs as intended from day one.
Specifications at a Glance
Model: Southbend 4603AC-2CL (Middleby)
Overall Width: 60" / Top: (6) open burners + (1) 24" charbroiler (left)
Base: Convection oven + cabinet with 3 racks included
Flue Riser: 22-1/2" with hi-shelf
Exterior Finish: Stainless steel front, sides, and shelf
Legs: 6" adjustable legs
Total Input: 294,000 BTU
Ignition: Standing pilot for burners; battery spark for oven
Certifications: NSF, CSA
Why Restaurant Owners Choose This
You choose the 4603AC-2CL because it simplifies your kitchen layout, shortens installation time, and delivers consistent results under pressure. For restaurateurs launching a new concept, the combination of multi-function top, integrated oven, and storage means fewer vendors, quicker delivery, and less time waiting to open. Concept Services not only sources this exact model but also inspects it for performance, coordinates utility-ready installation, and provides ongoing support—so your kitchen buildout stays on schedule and your team can focus on menu execution.
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.
