Description
Increase throughput on a busy line with the Southbend 4604AC-2CR, a 60-inch gas restaurant range that unites sauté power, charbroiling, and convection baking in one footprint. With 294,000 BTU and a thoughtful cooktop layout, it helps chefs move from sear to sauce to service without breaking stride.
Sear steaks and burgers on the right-side 24-inch charbroiler while sauces reduce on the front star/sauté burners and stocks simmer on the rear non-clog burners. The fan-assisted convection oven with battery spark ignition handles roasting and baking, and the cabinet base keeps essentials close.
A 22-1/2-inch flue riser with shelf provides extra landing space for pans and plating. Durable stainless steel construction and 6-inch adjustable legs support daily service, while CSA and NSF listings align with professional kitchen standards.
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