Description
Drive line speed with a 60-inch gas restaurant range that unites sauté, charbroil, and bake in one footprint. The Southbend 4604AA-3CR pairs two front star/saute burners with two rear non-clog burners, a 36-inch right-side charbroiler, and twin convection ovens. Keep tickets moving while maintaining consistent color and texture across proteins, vegetables, and sides.
Sear and sauté in pans while you char steaks or skewers, then finish roasts, sheet pans, or casseroles in the ovens. Battery spark ignition on the ovens speeds starts, and standing pilots keep the top ready between rushes. Standard grates and a 22-1/2-inch flue riser with shelf support efficient staging on the line.
Built with stainless steel front, sides, and shelf on 6-inch adjustable legs, this unit aligns cleanly and simplifies daily wipe-downs. With 292,000 BTU and CSA/NSF compliance, it serves high-volume operations and multi-station workflows. Ideal for restaurants, hotels, and campus dining that need flexible, simultaneous cooking.
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