Multi-Unit Certified
Built for zero-variance multi-unit rollouts.
Southbend 4604AD-3CR 60" Ultimate Gas Range with Charbroiler | Commercial Grade NSF Certified
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Bulk Procurement Pricing
Tiered discounts applied automatically at checkout
| Backroom Qty | Discount | Price / Unit | Action |
|---|---|---|---|
| 2 Units | -2% | $21,651.38 | |
| 3 Units | -3% | $21,430.45 | |
| 4 Units | -4% | $21,209.52 | |
| 5+ Units | -5% | $20,988.59 |
Bulk discounts bypass normal MAP pricing restrictions for commercial procurement.
Product Description
Overview
The Southbend 4604AD-3CR 60" Ultimate Restaurant Range is a purpose-built centerpiece for your commercial kitchen, combining open burners, a restaurant-grade charbroiler and both standard and convection ovens in one heavy-duty footprint. For a new restaurant, that means fewer separate appliances to source and coordinate—speeding your restaurant opening and simplifying your kitchen buildout. This unit is NSF certified and CSA listed, built with stainless steel front, sides and shelf to withstand the demands of daily foodservice operations.
Key Features
- 60" heavy-duty range with four open burners and a 36" charbroiler—delivers high-volume stovetop and charbroiler capacity in a single footprint to maximize kitchen efficiency.
- 305,000 BTU total input for rapid boil times and fast recovery, helping your line keep up during peak covers.
- Dual oven configuration—(1) standard oven and (1) convection oven—both with battery spark ignition for reliable baking and roasting flexibility.
- Standard grates and non-clog burners—front star/sauté burners and rear non-clog burners improve serviceability and consistent flame distribution for even cooking.
- Stainless steel front, sides and shelf with a 22-1/2" flue riser and hi-shelf—durable, easy-to-clean surfaces that meet sanitary expectations and provide useful storage and ventilation integration.
- Adjustable 6" stainless legs—ensure proper work height and easier cleaning beneath equipment during inspections and daily sanitation.
- 4 oven racks included—get started immediately without sourcing extra bake racks, reducing startup tasks and costs.
- Certifications NSF & CSA—meets critical health and safety standards required for commercial kitchens and restaurant buildouts.
Built for Commercial Success
This Southbend range is engineered for longevity and consistent performance. The heavy-gauge stainless exterior, non-clog burners and proven ignition systems minimize downtime and service calls—critical when every day matters during your initial ramp-up. For new restaurant owners, that translates to better ROI: faster time to revenue, lower ongoing maintenance costs, and equipment that stands up to high-volume service.
Specifications at a Glance
Manufacturer: Southbend (Middleby)
Model: 4604AD-3CR
Type: 60" Gas Restaurant Range with 36" Charbroiler
Total Input: 305,000 BTU
Top: (4) open burners (2 front star/sauté, 2 rear non-clog) + 36" charbroiler (right)
Ovens: (1) standard oven + (1) convection oven, battery spark ignition, includes (4) racks total
Exterior: Stainless steel front, sides & shelf
Flue Riser: 22-1/2" with hi-shelf
Legs: 6" adjustable stainless legs
Certifications: NSF, CSA
Ignition: Standing pilot (range top) and battery spark (ovens)
Notes: Designed for NG or LP—confirm gas type with Concept Services during ordering.
Why Restaurant Owners Choose This
You need equipment that reduces startup friction and keeps service consistent—this range does exactly that. By combining burners, a charbroiler and two ovens, it minimizes the footprint and utility tie-ins compared with separate appliances—shortening lead times and simplifying installation. Pair the 4604AD-3CR with Concept Services and you get expert sourcing, pre-delivery inspection, coordination of gas and ventilation hookups, and fast commissioning so your team can focus on menu development and service. With the right support, this unit helps you pass inspections, meet health code requirements and get to revenue faster.
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.
