Southbend 4603AC-4TR 60" Ultimate Restaurant Range | 178,000 BTU | Commercial Grade, NSF Certified
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Product Description
Overview
The Southbend 4603AC-4TR 60" Ultimate Restaurant Range is a purpose-built commercial appliance for restaurateurs who need speed to open and long-term reliability in their kitchens. Combining (2) open star/sauté burners, a 48" thermostatic griddle, a convection oven with battery spark ignition, and a cabinet base with (3) racks, this versatile unit handles multiple stations in one footprint. For new restaurant owners executing a kitchen buildout, the 4603AC-4TR reduces equipment complexity and accelerates your path to revenue by consolidating essential cooking functions into a single, robust package. It’s NSF certified and CSA-rated to help you meet health and safety inspections without delay.
Key Features
- 60" commercial footprint: Wide cooking surface that supports simultaneous sautéing, griddling, and baking—ideal for high-turn menu items and peak service.
- 178,000 BTU total input: High power capacity for fast recovery and consistent cook temperatures during rush periods.
- 48" thermostatic griddle (.500" plate thickness): Heavy-duty griddle plate provides even heat distribution, precision control, and long-term durability for daily high-volume use.
- Two open burners: Star/sauté burners deliver rapid boil and sear capability for pans and woks used in busy service windows.
- Convection oven with battery spark ignition: Reliable baking and roasting performance backed by quick ignition and consistent temperature control.
- Stainless steel front, sides, and shelf: Sanitary, easy to clean, and built to withstand the demands of a commercial kitchen.
- Cabinet base with 3 racks & 22-1/2" flue riser with hi-shelf: Practical storage and passthrough organization to maximize kitchen flow and staging.
- Certifications: NSF certified, cCSAus, CSA Star and CSA Flame for safety and regulatory compliance.
Built for Commercial Success
The 4603AC-4TR is constructed with heavy-duty materials and commercial-grade components to deliver years of dependable service in a busy foodservice environment. The stainless steel exterior and durable griddle plate are designed for frequent cleaning and intense use, minimizing downtime and maintenance costs. For entrepreneurs, this means a better return on investment: less unexpected repair expense, fewer service interruptions, and a consistent product for your guests. Concept Services inspects every unit, verifies certifications, and ensures proper configuration so your equipment arrives ready for professional installation.
Specifications at a Glance
Model: Southbend 4603AC-4TR | Category: 60" Gas Range (Restaurant) | Total Input: 178,000 BTU | Top: (2) star/sauté burners + (1) 48" thermostatic griddle (.500") | Oven: (1) convection oven with battery spark ignition | Base: (1) cabinet with 3 racks | Exterior: Stainless steel front, sides, shelf | Legs: 6" adjustable | Flue riser: 22-1/2" with hi-shelf | Controls: Thermostatic controls, standing pilot (as specified) | Certifications: NSF, cCSAus, CSA Star, CSA Flame.
Why Restaurant Owners Choose This
When you’re opening a new restaurant, you need equipment that shortens lead times and performs under pressure. The Southbend 4603AC-4TR gives you a consolidated station that reduces footprint, simplifies utility runs, and speeds up line setup. Concept Services supports your restaurant opening by sourcing the correct model, conducting quality inspections, coordinating professional installation (including gas hookup and ventilation requirements), and standing by with ongoing support. The result: a reliable, code-compliant cooking solution that helps you serve guests on day one and maintain consistency every service after.
