Multi-Unit Certified
Built for zero-variance multi-unit rollouts.
Concierge Service Included
White-glove delivery & setup
Southbend 4603AC-3CL 60" Ultimate Gas Range with 36" Charbroiler | Commercial Grade | 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% | $22,721.59 | |
| 3 Units | -3% | $22,489.74 | |
| 4 Units | -4% | $22,257.89 | |
| 5+ Units | -5% | $22,026.03 |
Bulk discounts bypass normal MAP pricing restrictions for commercial procurement.
Product Description
Overview
The Southbend 4603AC-3CL 60" Ultimate Gas Range is a commercial kitchen workhorse designed for restaurateurs who need reliable, high-output restaurant equipment during a critical kitchen buildout. Combining four open star/sauté burners, a 36" charbroiler, a convection oven, and a cabinet base in a single 60" footprint, this unit delivers versatile cooking capability while saving valuable floor space. NSF certified and built with stainless steel front, sides, and shelf, the 4603AC-3CL helps you open faster with fewer pieces to source, install, and commission.
Key Features
- Four open burners (star/sauté) — High BTU burners for rapid boiling, searing, and sautéing to keep ticket times low during busy service.
- 36" charbroiler (left) — Delivers authentic char and direct-heat cooking for proteins and vegetables, reducing the need for separate broiling equipment.
- Convection oven with battery spark ignition — Even heat distribution for consistent baking, roasting, and sheet-pan work; battery spark ensures reliable oven start-up.
- 260,000 BTU total — Robust power for high-volume foodservice operations without compromising performance.
- Stainless steel construction — Durable, easy-to-clean exterior that meets health-code expectations and presents professionally in open kitchens.
- Includes cabinet base & 3 racks — Built-in storage and oven capacity reduce additional purchases and speed kitchen readiness.
- 22-1/2" flue riser with hi-shelf — Useful raised shelf for small wares and service staging, optimized for ventilation connections.
- 6" adjustable legs — Simplifies leveling for uneven floors and helps meet local code clearances.
Built for Commercial Success
The 4603AC-3CL is engineered for the demands of foodservice—controlled heat, durable materials, and certifications like NSF and CSA that support health-code compliance. For new restaurant owners, that means fewer surprises at inspections and a lower risk of downtime. Concept Services pairs this unit with professional pre-delivery inspection and on-site installation to ensure proper utility hookups (gas, ventilation, and electrical for the oven ignition), so your team can focus on menu development and staff training. The long-term durability of stainless steel surfaces and heavy-duty burners translates to a strong return on investment—less replacement and repair cost over time.
Specifications at a Glance
- Manufacturer: Southbend (Middleby)
- Model: 4603AC-3CL
- Category: 60" Restaurant Gas Range
- Overall Width: 60"
- Top: (4) star/sauté burners, standard grates; (1) 36" charbroiler (left)
- Base: (1) convection oven with battery spark ignition; (1) cabinet base; includes 3 racks
- Total BTU: 260,000
- Exterior: Stainless steel front, sides, shelf
- Flue riser: 22-1/2" with hi-shelf
- Legs: 6" adjustable
- Certifications: NSF, CSA
- Ignition: Standing pilot for burners; battery spark for oven
Why Restaurant Owners Choose This
If you’re opening a new restaurant, the 4603AC-3CL simplifies decisions—providing a consolidated cooking station that handles high-volume sautéing, charbroiling, and baking. That consolidation reduces lead times during procurement and minimizes installation complexity during your kitchen buildout. Concept Services evaluates your site, coordinates utility requirements, and installs the unit to meet local codes and inspection standards. You get a single-source solution that emphasizes speed to open, dependable day‑to‑day performance, and lower total cost of ownership. For operators who demand consistent results and predictable uptime, this Southbend range is a confident choice.
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.
