Southbend 4605AA-2RR 60" Ultimate Restaurant Range | 276,500 BTU | NSF Certified Commercial Grade

Overview

The Southbend 4605AA-2RR 60" Ultimate Restaurant Range is designed for restaurateurs who need dependable, high-output commercial kitchen equipment to get a new restaurant up and running quickly. Built by Southbend (Middleby) and backed by Concept Services' full-service sourcing, inspection, and installation, this range is NSF certified and engineered for continuous foodservice operation. With five non-clog front burners, two Pyromax rear burners, a 24" griddle/broiler, and dual convection ovens, you get a versatile cooking platform that handles high-volume production and complex menus without compromising on consistency.

Key Features

• High-output power: 276,500 BTU total capacity for rapid heating and recovery during peak service, ensuring your line keeps pace with demand.
• Versatile top configuration: (5) non-clog burners up front, (2) Pyromax burners in the rear, plus a 24" griddle/broiler — ideal for sautéing, searing, griddling, and braising on one footprint.
• Dual convection ovens: Two battery-spark convection ovens with (3) racks each provide even baking and roasting — expand your menu without adding separate ovens.
• Heavy-duty construction: .500" (1/2") plate thickness where it counts, stainless steel front, sides and shelf, and 6" adjustable legs for long-term durability in a busy kitchen.
• Commercial certifications: NSF certified, cCSAus, CSA Star and CSA Flame — simplified health-code compliance for your kitchen buildout and inspections.
• Service-ready design: 22-1/2" flue riser with hi-shelf provides extra storage and ventilation clearance; standing pilot and convenient controls speed startup and troubleshooting.
• Replaceable parts & access: Designed for serviceability so Concept Services can inspect and validate operation prior to handover, minimizing first-week downtime.

Built for Commercial Success

For new restaurants, every hour of downtime is lost revenue. The 4605AA-2RR is built to withstand continuous use in a commercial environment and to deliver consistent results night after night. With robust stainless steel construction and a half-inch plate thickness where cooking stresses are greatest, this range resists warping and wear. Concept Services verifies performance prior to delivery, installs to code, and provides post-install support — maximizing your return on investment and minimizing interruptions to service. This is foodservice equipment that pays for itself by keeping your line moving and reducing repair costs.

Specifications at a Glance

• Model: Southbend 4605AA-2RR
• Type: 60" Gas Restaurant Range (Ultimate Restaurant Range)
• Top: (5) non-clog burners front, (2) Pyromax burners rear, (1) 24" griddle/broiler
• Ovens: (2) convection ovens with battery spark ignition; (3) racks per oven
• BTU: 276,500 BTU total
• Construction: Stainless steel front, sides & shelf; .500" plate thickness
• Legs: 6" adjustable
• Flue Riser: 22-1/2" with hi-shelf
• Certifications: NSF, cCSAus, CSA Star, CSA Flame
• Power & Utilities: Gas connection required (natural gas or LP conversion as available); standing pilot plus battery spark ovens. Consult Concept Services for exact gas inlet sizing and manifold requirements.

Why Restaurant Owners Choose This

You choose equipment that lets you focus on food and service, not troubleshooting. The Southbend 4605AA-2RR provides high capacity, reliability, and serviceability — key priorities during a restaurant opening. Concept Services sources genuine Southbend components, inspects each unit for performance and compliance, coordinates professional installation including gas hookups and ventilation integration, and supports you after handover. That means fewer permit delays, predictable startup, and equipment ready to perform on opening night.

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