Southbend S60DC-4TL 60" Gas Restaurant Range | 171,000 BTU | Commercial Grade NSF Certified
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Product Description
Overview
The Southbend S60DC-4TL 60" gas restaurant range is engineered for new restaurants and busy foodservice operations that need reliable, heavy-duty performance from day one. As a commercial kitchen equipment staple, this range combines two 28,000 BTU open burners, a 48" thermostatic griddle, a standard oven, and a cabinet base into one integrated unit delivering a total 171,000 BTU. NSF certified and built with stainless steel front and sides, the S60DC-4TL is designed to accelerate your restaurant opening while meeting health-code expectations.
Key Features
- High-output cooking: (2) 28,000 BTU open burners plus a 48" griddle for flexible cooking stations and fast throughput during peak service.
- Thermostatic griddle controls: .500" (1/2") plate thickness and snap-action thermostat deliver consistent griddle temperatures for repeatable results.
- Durable construction: Stainless steel front, sides and shelf with removable cast iron grates for easy cleaning and long life in a commercial environment.
- Integrated oven & cabinet: One standard oven and a cabinet base provide space for baking and storage—streamlines your kitchen footprint during a tight buildout.
- Service-friendly design: Hinged lower valve panel, (2) crumb drawers, and a backriser with hi-shelf simplify maintenance and service access.
- Certifications: NSF, cCSAus, CSA Flame, and CSA Star — built to comply with foodservice safety and regulatory requirements.
- Adjustable fit: 6" adjustable legs and 4" front rail for leveling on uneven floors during installation.
- Included accessories: Ships with (1) oven rack—ready to integrate into your menu prep immediately.
Built for Commercial Success
The S60DC-4TL is crafted for the rigors of daily service: cast iron grates, heavy-gauge griddle plate, and stainless exterior resist wear and simplify cleaning. For new restaurant operators, durability equals lower lifetime cost and fewer disruptions during critical opening weeks. Concept Services inspects every unit before delivery and handles professional installation so your equipment is operational and code-compliant the moment it arrives.
Specifications at a Glance
Model: Southbend S60DC-4TL (S-Series)
Width: 60" overall
Cooktop: (2) 28,000 BTU open burners, (1) 48" griddle with thermostatic control (.500" plate)
Total BTU: 171,000 BTU
Base: (1) standard oven + cabinet base, includes (1) rack
Exterior: Stainless steel front & sides, 4" front rail, 6" adjustable legs
Controls: Snap-action thermostat, removable cast iron grates
Certifications: NSF, cCSAus, CSA Flame, CSA Star
Utilities: Gas connection required; professional installation recommended for code compliance
Why Restaurant Owners Choose This
When you're opening a new restaurant, you need equipment that performs reliably under pressure and gets your kitchen producing revenue fast. The Southbend S60DC-4TL delivers consistent heat, simple maintenance, and the certifications you need for inspections. Pair that with Concept Services' full-service approach — sourcing the right model, performing pre-delivery inspections, coordinating installation, and providing ongoing support — and you have a partner who reduces risk and speeds your path to opening day.
Keywords: commercial kitchen equipment, restaurant equipment, new restaurant, restaurant opening, kitchen buildout, foodservice equipment, NSF certified
