Multi-Unit Certified
Built for zero-variance multi-unit rollouts.
Concierge Service Included
White-glove delivery & setup
Southbend 4604AC-2CL 60" Gas Restaurant Range | 294,000 BTU | NSF Certified Commercial Grade
Full Service Package
All-inclusive, done for you
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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 4604AC-2CL 60" Ultimate Restaurant Range is a purpose-built solution for restaurants that must open fast and perform reliably. Combining a six-burner range, a 24" charbroiler, a convection oven and a cabinet base in a single 60" footprint, this unit streamlines your kitchen layout and minimizes installed equipment count. Ideal for high-volume foodservice environments, the 4604AC-2CL is NSF certified and CSA approved, giving you the compliance and peace of mind required during a new restaurant launch and kitchen buildout.
Key Features
- Commercial-grade 60" configuration — Three star/sauté burners in front, three non-clog burners in rear for balanced heat and versatile line cooking.
- Integrated 24" charbroiler (left) — Sear proteins to spec without adding separate equipment, saving space and installation time.
- Convection oven with battery spark ignition — Reliable baking and roasting with quick recovery between loads to keep service flowing.
- 294,000 BTU total input — High-output performance to meet peak service demands in fast-paced restaurant environments.
- Stainless steel front, sides and shelf — Durable, easy-to-clean exterior that stands up to daily foodservice use and health inspections.
- Cabinet base with (3) racks — Built-in storage lowers the need for additional shelving and keeps pans and trays within reach.
- 22-1/2" flue riser with hi-shelf — Adds usable shelf space and simplifies hood integration during your kitchen buildout.
- 6" adjustable legs — Easy leveling for uneven floors and compliance with sanitation clearance requirements.
Built for Commercial Success
This Southbend range is engineered for the rigors of daily foodservice. With a heavy-duty stainless steel construction and industry-standard controls, the 4604AC-2CL minimizes downtime and maintenance costs. For a new restaurant, that translates into a faster return on investment: less time troubleshooting equipment, fewer service calls, and consistent menu execution that builds customer trust. Concept Services further increases reliability by inspecting each unit, verifying functionality, and coordinating professional installation so your line is ready for opening day.
Specifications at a Glance
- Model: Southbend 4604AC-2CL
- Category: 60" Restaurant Gas Range with Charbroiler
- Overall Width: 60" (standard commercial 60-inch footprint)
- Top Configuration: (6) open burners; (1) 24" charbroiler (left)
- Oven: (1) convection oven with battery spark ignition; includes (3) racks
- BTU: 294,000 total input
- Construction: Stainless steel front, sides, shelf
- Vent: 22-1/2" flue riser with hi-shelf
- Legs: 6" adjustable
- Certifications: NSF, CSA
- Power & Fuel: Natural gas (standing pilot for charbroiler, battery spark ignition for oven) — verify local code and utility requirements during installation
Why Restaurant Owners Choose This
When you're opening a new restaurant, every decision affects your timeline and budget. The Southbend 4604AC-2CL reduces complexity by combining multiple cooking stations into one dependable footprint, lowering lead times for procurement and simplifying hood and utility coordination. Its NSF certified rating and robust stainless steel construction meet health department expectations, while the heavy-duty burners and convection oven deliver the consistent results your chefs need. Paired with Concept Services' sourcing, inspection and installation expertise, this range becomes a turnkey asset that helps you open on schedule and stay operational for years.
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.
