Southbend 4606DC-2CR 60" Ultimate Restaurant Range | 288,000 BTU | Commercial Grade
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Product Description
Overview
The Southbend 4606DC-2CR 60" Ultimate Restaurant Range is designed for restaurateurs who need dependable, high-output equipment during a fast restaurant opening. Featuring a powerful 288,000 BTU rating, five open burners, a 24" charbroiler, a standard oven with battery spark ignition and a spacious cabinet base, this range delivers the versatility and durability your kitchen buildout requires. As NSF certified and CSA-listed, it meets foodservice equipment standards and helps streamline compliance during inspections. Concept Services pairs this commercial kitchen equipment with full-service support — from sourcing to installation — so you move from buildout to revenue quickly.
Key Features
- 60" wide commercial range (4606DC-2CR) — Provides broad cooking surface for high-volume production and multiple simultaneous menu items.
- 288,000 BTU total — High output ensures rapid boil-downs, fast searing, and consistent results across busy service periods.
- Five open burners + 24" charbroiler — Three star/sauté burners in front and two pyromax burners rear for precise heat control; 24" charbroiler on the right for charred proteins and signature flavors.
- Standard oven with battery spark ignition — Reliable bake/roast capability without complex electrical hookups; ideal for kitchens prioritizing speed and uptime.
- Stainless steel front, sides, and shelf — Easy to clean, corrosion resistant and built for the rigors of a professional kitchen.
- Cabinet base with one rack — Integrated storage for pans and accessories, streamlining back-of-house workflow.
- 22-1/2" flue riser with hi-shelf — Optimizes vertical space and provides prep or holding area above the cooking surface, helping small kitchens maximize footprint.
- Certified & compliant — NSF and CSA certifications help simplify health-code approvals during your restaurant opening and inspections.
Built for Commercial Success
This Southbend range is engineered for continuous foodservice environments. The heavy-duty construction and commercial-grade components reduce maintenance frequency and increase uptime — critical when every service night affects your bottom line. Choosing equipment that lasts minimizes replacement costs and protects your investment as you scale. Concept Services inspects every unit before delivery and coordinates professional installation to ensure your range is connected and operating to manufacturer and code specifications, maximizing return on investment.
Specifications at a Glance
Manufacturer: Southbend (Middleby)
Model: 4606DC-2CR
Type: 60" Gas Restaurant Range with Charbroiler
Burners: (3) star/sauté burners front, (2) pyromax burners rear, total (5) open burners
Charbroiler: (1) 24" right-side charbroiler
Oven: (1) standard oven with battery spark ignition
Base: (1) cabinet base, includes (1) rack
Construction: Stainless steel front, sides, shelf
Legs: 6" adjustable legs
Riser: 22-1/2" flue riser with hi-shelf
BTU: 288,000 BTU total
Certifications: NSF, CSA
Why Restaurant Owners Choose This
When you’re opening a new restaurant, you need equipment that performs from day one. The 4606DC-2CR delivers immediate versatility — searing, sautéing, broiling, and baking — with commercial reliability. Concept Services helps you make the right decision fast by sourcing verified units, performing quality assurance inspections, and managing installation and utility hookups so you can focus on training staff and menu execution. The result: fewer delays, predictable costs, and a smoother path to consistent revenue.
Keywords: commercial kitchen equipment, restaurant equipment, new restaurant, restaurant opening, kitchen buildout, foodservice equipment, NSF certified
