Southbend 4605AC-2CL 60" Ultimate Gas Range with Charbroiler | 275,000 BTU Commercial Grade | NSF Certified
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Product Description
Overview
The Southbend 4605AC-2CL Ultimate Restaurant Range is a purpose-built, commercial kitchen workhorse designed for restaurants that need to open fast and cook reliably for years. At 60" wide and rated at 275,000 BTU, this gas range combines five non-clog front burners, two pyromax rear burners, a 24" charbroiler, a convection oven with battery spark ignition, and a cabinet base—so your line cooks have the capacity and versatility to handle diverse menus from day one. NSF certified and CSA listed, this unit addresses health-code requirements and foodservice expectations while offering the stainless-steel durability you rely on in a professional kitchen.
Key Features
- Five non-clog front burners + two pyromax rear burners: High-output, service-friendly burners provide steady heat and minimize downtime from clogs.
- 24" charbroiler (left): Delivers authentic char and sear for proteins and vegetables—ideal for grills-focused menu items.
- Convection oven with battery spark ignition: Even cooking for bake and roast items with reliable ignition to reduce failed starts during rush service.
- Integrated cabinet base with (3) racks: Built-in storage keeps pans and trays accessible and reduces the need for extra floor equipment.
- Stainless steel front, sides & shelf: Durable, easy-to-clean surfaces that withstand daily heavy use and meet sanitation standards.
- 22-1/2" flue riser with hi-shelf: Proper venting footprint and added shelf space for staging or small prep tasks.
- 6" adjustable legs: Leveling flexibility for uneven floors and code-compliant clearances.
- Certified & compliant: NSF and CSA certifications streamline health-inspection approvals during your restaurant opening.
Built for Commercial Success
This Southbend range was engineered for high-demand foodservice environments. The heavy-duty construction and proven components translate to less maintenance and more uptime—critical when you are trying to convert reservations into revenue. Backed by Concept Services’ inspection and installation process, you receive a unit that’s been checked for safety, properly configured for your utilities, and installed to code. That combination maximizes lifecycle value and reduces the total cost of ownership so your equipment investment pays dividends across service nights and menu evolutions.
Specifications at a Glance
Model: Southbend 4605AC-2CL • Width: 60" • BTU: 275,000 BTU total • Top: (5) non-clog burners front, (2) pyromax burners rear, (1) 24" charbroiler left • Oven: 1 convection oven with battery spark ignition • Base: Cabinet with (3) racks • Flue Riser: 22-1/2" with hi-shelf • Finish: Stainless steel front, sides & shelf • Legs: 6" adjustable • Certifications: NSF, CSA • Ignition/Controls: standing pilot for burners, battery spark for oven.
Why Restaurant Owners Choose This
When you are opening a new restaurant, every piece of equipment must perform from day one. The Southbend 4605AC-2CL offers proven performance, flexible cooking options and compliance-ready certifications—so inspectors, chefs and owners are all satisfied. Concept Services adds a layer of confidence: we source the right Southbend unit, inspect it before delivery, coordinate professional installation (including utility hookups and ventilation considerations), and provide ongoing support. The result: a faster restaurant opening, fewer surprises during your kitchen buildout, and dependable restaurant equipment that helps your team deliver consistent, profitable service.
