Southbend 4602DC-3CR 60" Ultimate Restaurant Range | 249,000 BTU | NSF Certified, Built for Speed
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Product Description
Overview
The Southbend 4602DC-3CR 60" Ultimate Restaurant Range is commercial kitchen equipment engineered for restaurateurs who need speed, reliability, and professional results. Combining (4) non-clog open burners, a 36" charbroiler to the right, a standard oven with battery spark ignition, and an integrated cabinet base, this unit is purpose-built for busy kitchens and rapid restaurant openings. With a 249,000 BTU total input and robust stainless steel construction, the 4602DC-3CR gives you the cooking versatility to handle sautéing, boiling, charbroiling, and baking without compromising footprint or workflow.
Key Features
- Four non-clog open burners with wavy grates provide dependable high-heat surface cooking and easy maintenance during intense service periods.
- 36" charbroiler (right) for authentic char and grill lines—ideal for steaks, burgers, and vegetables to elevate your menu offerings.
- Standard oven with battery spark ignition for reliable baking and roasting; standing pilot provides added serviceability where required.
- 249,000 BTU total input delivers the power needed for busy shifts while balancing fuel efficiency for long-term operating costs.
- Stainless steel front, sides & shelf for durable, NSF certified surfaces that simplify cleaning and maintain foodservice hygiene standards.
- Cabinet base with one rack gives integrated storage and support for pans and prep items, improving kitchen organization during service.
- 22-1/2" flue riser with shelf optimizes back-of-house space for small wares or heat-sensitive tools.
- 6" adjustable legs and CSA/NSF certification to meet regulatory and field-installation needs in most commercial kitchen builds.
Built for Commercial Success
The 4602DC-3CR is designed for the realities of foodservice: long service hours, heavy daily use, and the need for consistent output. Built by Southbend (Middleby), this commercial-grade range uses robust components that reduce downtime and service calls. When you buy through Concept Services, we inspect each unit to ensure it meets operational standards, coordinate installation, and verify compliance with local health codes—meaning you get a range that performs from day one and returns value throughout its lifecycle.
Specifications at a Glance
Model: Southbend 4602DC-3CR. Category: 60" Restaurant Gas Range. Top: (4) open burners, (1) 36" charbroiler right, wavy grates. Base: (1) standard oven with battery spark ignition, (1) cabinet with (1) rack. Exterior: stainless steel front, sides, shelf. Legs: 6" adjustable. Flue: 22-1/2" riser with shelf. Total Input: 249,000 BTU. Certifications: NSF, CSA. Approximate dimensions: 60" width x standard depth (consult spec sheet for exact depth/height with riser). Fuel: Natural gas (convertible kits available). Shipping weight and precise dimensional drawings available on request.
Why Restaurant Owners Choose This
For new restaurant owners, the Southbend 4602DC-3CR is a strategic purchase: it consolidates multiple cooking functions into a single 60" footprint, reducing equipment lead times and simplifying your kitchen layout. Concept Services sources and pre-inspects the unit, coordinates utility hookups, and verifies NSF-compliant surfaces so your crew trains on equipment that’s ready to perform. You’ll benefit from reduced installation complexity, fewer vendor touchpoints, and a faster path to revenue during your restaurant opening and kitchen buildout.
Keywords: commercial kitchen equipment, restaurant equipment, new restaurant, restaurant opening, kitchen buildout, foodservice equipment, NSF certified.
