Description
Engineered for demanding lines, the Southbend 4601AA-3CL Ultimate restaurant range streamlines high-volume cooking on a compact 60″ footprint. Four non-clog burners with standard grates handle sautéing, simmering, and searing while the 36″ left-side charbroiler powers through steaks, burgers, and vegetables at the same time.
Two convection ovens with battery spark ignition expand throughput for baking, roasting, and finishing, and each cavity includes three racks to stage multiple pans during peak periods. From brunch prep to dinner service, this configuration helps chefs balance à la carte firepower and batch production without breaking workflow.
A standing pilot keeps the line ready, while the 22-1/2″ flue riser with shelf provides easy-access storage for frequently used tools. Durable stainless steel front, sides, and shelf simplify cleanup, and 6″ adjustable legs aid leveling and sanitation. With a total input of 292,000 BTU and CSA, NSF compliance, it’s built for reliable commercial performance.
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