Southbend S60AA-4GR 60" Gas Restaurant Range | 206,000 BTU | NSF Certified Commercial Grade

Overview

The Southbend S60AA-4GR is a 60" S-Series commercial gas restaurant range engineered to move your new restaurant from kitchen buildout to full service quickly and reliably. With a total input of 206,000 BTU, two 28,000 BTU open burners, a 48" griddle, and dual convection ovens, this unit is a turnkey workhorse for high-volume foodservice operations. Built with stainless steel front and sides, removable cast iron grates, and heavy-duty controls, the S60AA-4GR gives you consistent heat, easy maintenance, and the professional results your concept depends on.

Key Features

• High output cooking: 206,000 BTU total with (2) 28,000 BTU burners and a 48" griddle—ideal for fast-paced production during peak service.
• Dual convection ovens: Two oven cavities with snap-action thermostats and (2) racks per oven for reliable baking, roasting, and holding.
• Durable construction: Stainless steel front, sides, and hi-shelf backriser for corrosion resistance and an easy-to-clean kitchen surface.
• Service-friendly design: Hinged lower valve panel, crumb drawers, and removable cast iron grates speed maintenance and shorten downtime.
• Commercial-grade controls: Manual controls provide rugged, familiar operation for busy line cooks and quick repairs if needed.
• Adjustable legs & rail: 6" adjustable legs and a 4" front rail for stable installation and compliance with local health code requirements.
• Certified for safety: NSF certified and certified to cCSAus, CSA Flame and CSA Star standards, assuring code compliance and peace of mind.
• Pre-configured versatility: Open burners plus a large griddle surface let you run multiple stations off a single footprint—saving space and utility hookups.

Built for Commercial Success

The S60AA-4GR is built to handle the rigors of commercial service. Its heavy-duty components and proven Middleby engineering mean fewer breakdowns and predictable performance—translating to lower life-cycle costs and a faster return on your equipment investment. For new restaurant owners, reliability equals fewer interruptions, smoother training for staff, and consistent guest experiences that build repeat business.

Specifications at a Glance

• Model: Southbend S60AA-4GR (S-Series)
• Width: 60" overall footprint
• Cooking Top: (2) 28,000 BTU open burners + 48" griddle
• Total Input: 206,000 BTU
• Ovens: (2) convection ovens; includes two racks per oven; snap-action thermostats
• Exterior: Stainless steel front, sides, and hi-shelf backriser
• Legs & Rail: 4" front rail; 6" adjustable legs
• Service Features: Removable cast iron grates, crumb drawers, hinged valve panel
• Certifications: NSF, cCSAus, CSA Flame, CSA Star

Why Restaurant Owners Choose This

When you're opening a new restaurant, you need equipment that performs from day one and keeps performing for years. The Southbend S60AA-4GR delivers commercial-grade power and a compact 60" footprint that fits most line layouts. Concept Services takes the guesswork out of your purchase—we source the right model, inspect it thoroughly, coordinate professional installation and utility hookups, and provide ongoing support so you can focus on menus and service. With this range on your line, you’ll shorten training curves, reduce service disruptions, and get to revenue faster.

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