Southbend 4602AA-3TL 60" Gas Ultimate Restaurant Range | 236,000 BTU | NSF Certified
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Product Description
Overview
The Southbend 4602AA-3TL 60" Ultimate Restaurant Range is engineered for restaurateurs who need reliable, high-output performance during a crucial restaurant opening. With 236,000 BTU of total power, (4) non-clog open burners, a thermostatically controlled 36" griddle, and (2) convection ovens with battery spark ignition, this range is a versatile centerpiece for any commercial kitchen. Built with a stainless steel front, sides and shelf, and NSF certified for foodservice environments, the 4602AA-3TL is designed to speed your kitchen buildout while meeting inspection and compliance needs.
Key Features
- Four non-clog burners: Reliable flame with easy cleanup—maintain consistent heat for high-volume sautéing and boiling.
- 36" thermostatic griddle (left): Precise temperature control for griddle lines, from breakfast eggs to seared sandwiches.
- Dual convection ovens: Two 2-chamber convection ovens with battery spark ignition and (3) racks each—expand cooking capacity and improve cook-to-cook consistency.
- 236,000 BTU total output: High output for fast recovery times during service peaks.
- Stainless steel construction: Front, sides and shelf provide hygiene, durability and a professional appearance that stands up to rigorous daily use.
- 22-1/2" flue riser with hi-shelf: Integrates with ventilation systems and offers space for heat-sensitive tools or short-term holding.
- Adjustable 6" legs: Level and stabilize on uneven floors and meet local code clearance requirements.
- Certified for commercial kitchens: NSF, cCSAus, CSA Flame and CSA Star certified—streamline inspections and compliance for your new restaurant.
Built for Commercial Success
This range is manufactured by Southbend (Middleby), a trusted name in foodservice equipment. The 4602AA-3TL is a commercial-grade appliance engineered for longevity and intensive daily use. Robust components—.500" (1/2") griddle plate thickness, wavy cast-iron grates and heavy-gauge stainless surfaces—reduce downtime and repair costs. For operators opening a new restaurant, that reliability translates to fewer service interruptions, lower maintenance overhead, and a faster pathway to profitable operations.
Specifications at a Glance
- Model: Southbend 4602AA-3TL
- Width: 60"
- Power: Gas, 236,000 BTU total
- Top: (4) non-clog open burners; (1) 36" griddle with thermostat (.500" plate)
- Base: (2) convection ovens, battery spark ignition, includes (3) racks per oven
- Vent: 22-1/2" flue riser with hi-shelf
- Exterior: Stainless steel front, sides, shelf; 6" adjustable legs
- Certifications: NSF, cCSAus, CSA Flame, CSA Star
- Approvals: NSF certified for commercial kitchen use
Why Restaurant Owners Choose This
You’re opening a new restaurant and you need equipment that performs under pressure. The Southbend 4602AA-3TL is specified by chefs and operators for its dependable heat, consistent griddle control, and the cookline flexibility that reduces bottlenecks during service. Paired with Concept Services’ sourcing, inspection, professional installation and ongoing support, this range shortens lead times, ensures compliance with health and safety codes, and helps your team hit the ground running. Put simply: it’s a smart, durable investment that helps your restaurant reach revenue faster.
Keywords: commercial kitchen equipment, restaurant equipment, new restaurant, restaurant opening, kitchen buildout, foodservice equipment, NSF certified
