Description
Built for demanding lines, the Southbend 4602DC ultimate restaurant range maximizes cooking capacity in a 60-inch footprint. Ten non-clog burners with wavy grates and standing pilots let crews sear, sauté, and simmer without losing tempo during peak service.
A standard oven with battery spark ignition bakes, roasts, or finishes casseroles while the cabinet base keeps sheet pans and tools close at hand. The 22-1/2-inch flue riser with shelf creates convenient staging for skillets or garnishes to streamline plating.
Stainless steel front, sides, and shelf plus 6-inch adjustable legs support tough daily use and easy alignment on the line. With 315,000 BTU and CSA and NSF listings—and qualification for Southbend’s Service First program—it equips chefs, operators, buyers, and facility managers to drive efficient workflows.
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