Description
Equip your line with the Southbend 4601AD-3CL ultimate restaurant range that lets teams sear, char, sauté, and bake at once. Its 60″ footprint unites four non-clog burners, a left-side 36″ charbroiler, and two ovens to keep tickets moving during peak service.
Drive throughput with 305,000 BTU of gas power and battery spark ignition on both ovens for quick, dependable starts. A standing pilot keeps the top ready to fire so cooks can jump from prep to rush without delay.
Stage pans and utensils on the 22-1/2″ flue riser shelf while the stainless steel front and sides simplify wipe-downs. Four total racks and 6″ adjustable legs help tailor the cookline for consistent results and smooth workflows.
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