Multi-Unit Certified
Built for zero-variance multi-unit rollouts.
Concierge Service Included
White-glove delivery & setup
Southbend 4603AD-2CL 60" Ultimate Restaurant Range | 339,000 BTU | Commercial Grade Gas Range
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% | $21,479.13 | |
| 3 Units | -3% | $21,259.96 | |
| 4 Units | -4% | $21,040.78 | |
| 5+ Units | -5% | $20,821.61 |
Bulk discounts bypass normal MAP pricing restrictions for commercial procurement.
Product Description
Overview
The Southbend 4603AD-2CL 60" Ultimate Restaurant Range is a high-capacity, gas-powered work center built for demanding foodservice environments. Engineered for speed and reliability, this range combines six high-BTU star/sauté burners, a 24" charbroiler, a standard oven and a convection oven with battery spark ignition — giving your kitchen the flexibility to sear, sauté, bake and roast all from one robust footprint. For restaurateurs launching a new concept, this model delivers the performance you need to get to opening day faster and stay productive as your business grows.
Key Features
- Comprehensive cooking top: (6) star/sauté open burners and a 24" charbroiler provide intense, even heat for rapid searing and high-volume production — ideal for busy service periods.
- Dual-oven versatility: One standard oven and one convection oven (battery spark ignition) let you bake, roast and hold multiple menu items simultaneously to maximize throughput.
- High output performance: 339,000 BTU total input ensures the range can meet heavy production demands without compromise.
- NSF certified & CSA listed: Built to foodservice standards for safe, sanitary operation and code compliance during your kitchen buildout and restaurant opening inspections.
- Durable stainless steel construction: Stainless front, sides and shelf resist corrosion, simplify cleaning and present a professional front-of-house appearance in open kitchens.
- Serviceable design: Standard grates, standing pilot for the charbroiler, easy-access ovens and included (4) racks make routine maintenance and rapid repairs straightforward.
- Adjustable installation: 6" adjustable legs and a 22-1/2" flue riser with hi-shelf provide flexible installation options and help integrate with ventilation hoods.
- Turnkey readiness: Concept Services inspects and configures the unit so it ships ready for professional installation, reducing on-site setup time.
Built for Commercial Success
This Southbend range is built to withstand continuous, high-volume service typical of restaurants, hotels and catering operations. The heavy-duty burners and rugged stainless surfaces are designed for years of dependable use — reducing the total cost of ownership and protecting your investment. Backed by Concept Services' inspection and installation, you get equipment that not only performs out of the box but is also supported by experts who ensure proper utility connections and compliance with local health and safety codes.
Specifications at a Glance
Model: Southbend (Middleby) 4603AD-2CL
Size: 60" width
Top: (6) star/sauté burners, (1) 24" charbroiler
Ovens: (1) standard oven, (1) convection oven (battery spark ignition), includes (4) racks
BTU: 339,000 BTU total input
Construction: Stainless steel front, sides & shelf; standard grates; 6" adjustable legs
Vent: 22-1/2" flue riser with hi-shelf
Certifications: NSF, CSA
Ignition: Standing pilot (charbroiler), battery spark ignition (ovens)
Why Restaurant Owners Choose This
When you’re opening a new restaurant, you need equipment that performs immediately and reliably. The 4603AD-2CL delivers fast heat-up, consistent results and the flexibility to handle diverse menu items during peak service. Concept Services helps you move from order to opening day faster by sourcing this NSF certified range, performing pre-delivery inspections, coordinating professional installation (including utility hookups and ventilation integration), and providing ongoing support. That means fewer surprises, fewer delays and a smoother path to revenue.
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.
