Multi-Unit Certified
Built for zero-variance multi-unit rollouts.
Concierge Service Included
White-glove delivery & setup
Southbend 4605DC-2TL 60" Gas Ultimate Restaurant Range | 272,000 BTU | Commercial Grade NSF Certified
Full Service Package
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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% | $16,818.88 | |
| 3 Units | -3% | $16,647.26 | |
| 4 Units | -4% | $16,475.64 | |
| 5+ Units | -5% | $16,304.01 |
Bulk discounts bypass normal MAP pricing restrictions for commercial procurement.
Product Description
Overview
The Southbend 4605DC-2TL Ultimate Restaurant Range is a 60" gas powerhouse designed for new restaurants that need fast, reliable production without compromise. Specifically engineered for foodservice environments, this range combines five open burners (three non-clog front, two pyromax rear), a thermostatically controlled 24" griddle on the left, a standard oven with battery spark ignition, and a cabinet base for storage. With a stainless steel front, sides, shelf, and 6" adjustable legs, the 4605DC-2TL provides heavy-duty durability and a professional appearance that fits a wide range of kitchen layouts and concepts.
Key Features
- High-output cooking: 272,000 BTU total provides ample heat for high-volume service and quick recovery between tickets.
- Versatile top configuration: (5) open burners plus a 24" thermostatic griddle allow sautéing, boiling, and griddling simultaneously—reducing the need for multiple specialty appliances.
- Durable stainless construction: stainless front, sides, and shelf resist corrosion and simplify cleaning—ideal for commercial kitchen sanitation.
- Commercial-grade components: non-clog and pyromax burners, .500" plate thickness on the griddle, and thermostatic controls ensure consistent results and easy maintenance.
- Code-ready and certified: NSF certified and cCSAus/CSA listings help streamline inspections during your restaurant opening and kitchen buildout.
- Storage and accessibility: integrated cabinet base with included rack keeps pans and tools accessible—saving workspace and staff steps.
- Serviceability: standing pilot and battery spark ignition in the oven simplify ignition reliability and field service tasks.
- Adjustable fit: 6" adjustable legs and a 22-1/2" flue riser with hi-shelf accommodate varied kitchen layouts and back-of-house ergonomics.
Built for Commercial Success
This range is engineered for the relentless pace of restaurant kitchens. Southbend’s heavy-duty fabrication and certified components translate to lower downtime, predictable maintenance, and strong resale value. For new restaurant owners, that reliability speeds your path to consistent service and revenue. Concept Services further enhances longevity by sourcing verified units, performing pre-delivery inspections, and coordinating professional installation to ensure your range operates perfectly on day one.
Specifications at a Glance
Model: Southbend 4605DC-2TL
Width: 60" (range overall)
Top: (5) open burners, (1) 24" griddle with thermostat (.500" plate)
Burners: (3) front non-clog, (2) rear pyromax
Oven: (1) standard oven with battery spark ignition
Base: (1) cabinet, includes (1) rack
Construction: stainless steel front, sides, shelf; 6" adjustable legs
Flue: 22-1/2" flue riser with hi-shelf
BTU: 272,000 BTU total
Certifications: NSF, cCSAus, CSA Star, CSA Flame
Why Restaurant Owners Choose This
When you're opening a new restaurant, you need equipment that performs from the first service through years of daily use. The 4605DC-2TL is chosen for its combination of power, versatility, and commercial durability—letting your cooks execute a focused menu without juggling multiple pieces of equipment. Pair that with Concept Services’ full-service approach—expert sourcing, meticulous inspection, turnkey installation, and ongoing support—and you get not only a great appliance but a predictable path to opening day and beyond. This is restaurant equipment designed to get your kitchen into service quickly, stay in service reliably, and help your business grow.
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.
