Southbend 4601AC-2RR 60" Ultimate Restaurant Range | 263,500 BTU | NSF Certified
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Product Description
Overview
The Southbend 4601AC-2RR 60" Ultimate Restaurant Range is a purpose-built solution for new restaurant owners and foodservice professionals who need high-capacity, reliable cooking power during a fast kitchen buildout. With (6) non-clog open burners, a 24" raised griddle/broiler to the right, a convection oven with battery spark ignition, and an integrated cabinet base, this range streamlines back-of-house operations and supports a wide menu mix. NSF certified and constructed with stainless steel front, sides, and shelf, the 4601AC-2RR meets commercial kitchen sanitation and durability expectations so you can pass inspections and open on schedule.
Key Features
- High-output burners: Six non-clog open burners deliver even, powerful heat for consistent sautéing, boiling, and wok work—critical during peak service.
- 24" raised griddle/broiler: Versatile right-side griddle/broiler handles searing, griddling, and broiling tasks, expanding your menu capabilities without extra footprint.
- Convection oven with battery spark ignition: Ensures reliable baking and roasting performance with quick recovery times for continuous service.
- Stainless steel construction: Front, sides, shelf, and 6" adjustable legs provide durable, easy-to-clean surfaces that withstand rigorous daily use.
- Heavy-duty plate thickness: .500" top plate thickness ensures even heat distribution and long-term durability for demanding restaurant kitchens.
- Integrated cabinet base & storage: Includes one cabinet and three racks—ideal for staging pans or storing essential cookware at the line.
- Certified safety & compliance: NSF, cCSAus, CSA Star, and CSA Flame certifications help simplify health and safety approvals during your restaurant opening.
- Serviceable design: 22-1/2" flue riser with hi-shelf provides ventilation routing and operator convenience while streamlining hood integration.
Built for Commercial Success
The 4601AC-2RR is built to withstand the rigors of a busy foodservice environment. With commercial-grade components and certifications designed for foodservice equipment, this range reduces the risk of early failures and minimizes maintenance interruptions. That reliability translates into predictable operating costs and a faster path to profitability for your new restaurant. Combined with Concept Services' full-service approach—we source the right model, inspect and quality-check every unit, professionally install with proper utilities, and provide post-install support—you get a turnkey solution that protects your investment.
Specifications at a Glance
Model: Southbend 4601AC-2RR | Width: 60" | Heat Input: 263,500 BTU total | Top: (6) non-clog burners + (1) 24" griddle/broiler | Oven: (1) convection oven with battery spark ignition | Base: (1) cabinet with (3) racks | Exterior: Stainless steel front, sides, shelf | Plate Thickness: .500" | Legs: 6" adjustable | Vent: 22-1/2" flue riser with hi-shelf | Certifications: NSF, cCSAus, CSA Star, CSA Flame.
Why Restaurant Owners Choose This
When you’re opening a new restaurant, you need equipment that performs on day one and for years after. The Southbend 4601AC-2RR delivers commercial kitchen power, flexible cooking options, and proven reliability—so your kitchen can handle test nights, soft openings, and full-service nights without surprises. Concept Services ensures the unit arrives inspected, correctly configured, and installed to code, reducing lead times and administrative friction. That means fewer delays, smoother health inspections, and a faster route to seating guests and generating revenue.
