Description
Built for high-volume lines, the 60″ Southbend 4602AC-4TR gas restaurant range combines two non-clog open burners, a right-side 48″ thermostatic griddle, and a convection oven with battery spark ignition. Wavy grates and a reliable standing pilot help maintain steady, ready-to-cook heat across shifts.
Chefs can sear or sauté on the open burners while holding, finishing, or breakfast service rolls on the griddle. Thermostatic control lets operators dial in repeatable temperatures for burgers, eggs, or tortillas. The convection oven’s even circulation bakes sheet pans, roasts proteins, and reheats trays efficiently, and it ships with three racks for flexible loading.
A 22-1/2″ flue riser with integrated shelf adds quick-reach staging space, while the cabinet base keeps pans and tools organized. Facility managers and buyers will value the stainless steel front, sides, and shelf and the 6″ adjustable legs for leveling and cleaning access. With 166,000 BTU and cCSAus, CSA Flame, CSA Star, and NSF listings, this range supports demanding foodservice workflows and it qualifies for Southbend’s Service First™ Program.
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