Southbend 4604AA-4TL 60" Gas Ultimate Restaurant Range | 210,000 BTU | NSF Certified Commercial Grade

Overview

The Southbend (Middleby) 4604AA-4TL is a 60" ultimate restaurant range engineered for high-volume kitchens and new restaurant owners who need reliable, fast-to-deploy equipment. With a combined 210,000 BTU output, this commercial-grade unit features a 48" thermostatic griddle, two open/star sauté burners, a non-clog rear burner, and two convection ovens with battery spark ignition. Built with stainless steel front, sides, and shelf, this range is NSF certified and carries cCSAus, CSA Star, and CSA Flame approvals — everything you need for health code compliance during your restaurant opening.

Key Features

• 48" Thermostatic Griddle — Precise temperature control for consistent searing and breakfast service; reduces cook time and product waste.
• (2) Open Burners + Non-Clog Rear Burner — High heat for rapid sautéing and boiling, plus a clog-resistant burner for steady performance during peak service.
• (2) Convection Ovens — Battery spark ignition and three racks per oven provide flexible capacity for roasting, baking, and holding multiple items.
• 210,000 BTU Total Output — Ample power to handle large ticket periods without compromising temperature consistency across the cookline.
• Stainless Steel Construction — Durable front, sides, shelf, and 6" adjustable legs for easy cleaning and long service life in demanding foodservice environments.
• 22-1/2" Flue Riser with Shelf — Integrates with ventilation plans while providing a useful prep/holding shelf to streamline workflow.
• Thermostatic Controls — Simple, reliable control head that reduces operator error and speeds training for new staff.
• NSF & CSA Certified — Built to industry standards for foodservice equipment, facilitating health inspections and permitting during your kitchen buildout.

Built for Commercial Success

This Southbend range is designed to withstand the rigors of professional kitchens. The heavy-duty .500" (1/2") plate thickness on the griddle, rugged grates, and commercial-grade burners mean fewer repairs and consistent performance year after year. For a new restaurant, that reliability translates directly into fewer service interruptions and lower lifetime operating costs — strengthening your return on investment and protecting your reputation during critical early service months.

Specifications at a Glance

Width: 60"; Output: 210,000 BTU total; Top Configuration: (2) open burners, (1) 48" thermostatic griddle (left), (1) non-clog burner (rear); Base: (2) convection ovens with 3 racks per oven; Ignition: standing pilot (top) with battery spark for ovens; Construction: stainless steel front/sides/shelf; Legs: 6" adjustable; Flue Riser: 22-1/2" with shelf; Certifications: NSF, cCSAus, CSA Star, CSA Flame.

Why Restaurant Owners Choose This

When you’re opening a new restaurant, time and reliability are your most valuable resources. The 4604AA-4TL speeds your restaurant opening by combining multiple cooking platforms into one integrated footprint — eliminating the need to source separate griddles and oven banks. Concept Services sources, inspects, and installs this unit to ensure it meets your menu and utility requirements from day one. With committed support and proven durability, this Southbend range gives you the confidence to focus on service and sales rather than equipment headaches.

Keywords: commercial kitchen equipment, restaurant equipment, new restaurant, restaurant opening, kitchen buildout, foodservice equipment, NSF certified