Multi-Unit Certified
Built for zero-variance multi-unit rollouts.
Southbend 4604AC-3CL 60" Gas Ultimate Restaurant Range | 260,000 BTU | Commercial Grade, NSF Certified
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% | $21,427.62 | |
| 3 Units | -3% | $21,208.97 | |
| 4 Units | -4% | $20,990.32 | |
| 5+ Units | -5% | $20,771.67 |
Bulk discounts bypass normal MAP pricing restrictions for commercial procurement.
Product Description
Overview
The Southbend 4604AC-3CL 60" Ultimate Restaurant Range is a purpose-built workhorse for new restaurants and busy kitchens. Combining four open burners, a 36" charbroiler, a convection oven, and a storage cabinet base, this gas range consolidates multiple cooking stations into one durable footprint. NSF certified and CSA-listed, it meets foodservice compliance standards and provides the performance you need to nail your restaurant opening and sustain service night after night. Concept Services sources, inspects, and installs this appliance so your kitchen buildout moves quickly and correctly.
Key Features
- 60" integrated cookline: Combines (4) open burners, (1) 36" charbroiler and convection oven to maximize capability in a single unit—ideal for tight kitchens and streamlined workflows.
- 260,000 BTU total output: High heat capacity for searing, sautéing, and rapid boil times—keeps pace with busy ticket times.
- Convection oven with battery spark ignition: Reliable, consistent baking and roasting with easy ignition for faster prep and shorter downtime.
- Charbroiler with standing pilot: Produces authentic grilled flavors and visual appeal for proteins and vegetables on your menu.
- Stainless steel front, sides and shelf: Heavy-duty construction that resists corrosion, cleans easily, and looks professional in front- and back-of-house.
- Cabinet base with (3) racks: Built-in storage keeps pans and sheet trays organized and ready during service.
- 22-1/2" flue riser with hi-shelf: Adds space for small prep items and helps manage ventilation routing during installation.
- 6" adjustable legs: Simplifies leveling on uneven floors and allows for easier sanitation underneath the unit.
Built for Commercial Success
This Southbend range is engineered for the relentless demands of foodservice. With robust burners and a stainless steel exterior, it withstands heavy daily use and simplifies maintenance. Because Concept Services inspects every unit before delivery, you get equipment that’s ready to perform from day one. The combination of commercial-grade construction and proper professional installation reduces long-term repair costs and maximizes uptime—critical for new restaurants counting on every service to build reputation and revenue.
Specifications at a Glance
- Model: Southbend 4604AC-3CL (Middleby)
- Width: 60" overall (cookline)
- Fuel Type: Natural Gas (verify local code & gas supply)
- Total Input: 260,000 BTU
- Top Configuration: (4) open burners, (1) 36" charbroiler (left), non-clog rear burners
- Oven: (1) Convection oven with battery spark ignition
- Base: (1) Cabinet with (3) racks
- Exterior: Stainless steel front, sides, shelf
- Vent: 22-1/2" flue riser with hi-shelf
- Legs: 6" adjustable
- Certifications: NSF, CSA
Why Restaurant Owners Choose This
You need equipment that helps you open and operate without surprises. The 4604AC-3CL gives you the flexibility to run sauté, grill, bake and hold operations from a single 60" footprint—reducing your equipment list and simplifying training for staff. Concept Services ensures this unit is sourced correctly for your menu, pre-inspected to avoid last-minute issues, and installed to code so you reach opening day on schedule. With the long-term durability of stainless steel and commercial-grade components, this range is an investment in both immediate speed-to-open and long-term reliability.
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.
