Southbend 4604AA-4TR 60" 2 Burner Gas Range w/ Griddle & (2) Convection Ovens, Liquid Propane - Image 1
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SKU: 348-4604AA4TRLP
Brand: Southbend
Model: 4604AA-4TR

Southbend 4604AA-4TR 60" 2 Burner Gas Range w/ Griddle & (2) Convection Ovens, Liquid Propane

The Southbend 4604AA-4TR is a premium 60" commercial gas range with a 48" griddle and two convection ovens, delivering 210,000 BTU performance. Ideal for high-volume kitchens needing efficiency and durability.

Key Features

  • 60" Commercial Gas Range with 2 Burners (24,000 BTU each) and 48" Griddle for Versatile Cooking
  • Two High-Performance Convection Ovens (30,000 BTU/hr) with Battery Spark Ignition and 3 Racks Each
  • 210,000 BTU Total Output for Rapid Heat-Up and Sustained Performance
  • Stainless Steel Construction with Thermostatic Controls, Standing Pilot, and Adjustable Legs
  • CSA and NSF Certified for Commercial Kitchen Safety and Compliance
Starting from $20775.00/unit

Volume discounts available

The Southbend 4604AA-4TR is a powerhouse commercial gas range designed for high-performance restaurant kitchens. With a 60" width, this unit features two burners—one front star/sauté and one rear non-clog burner—delivering 24,000 BTU each for precise cooking control. The right-side 48" griddle provides versatility for breakfast or savory dishes, while two convection ovens (30,000 BTU/hr) offer even baking and roasting capabilities. Built with a stainless steel exterior and thermostatic controls, this range is engineered for durability and efficiency, making it a top choice for professional kitchens. Its 210,000 BTU total output ensures rapid heat-up and sustained performance, ideal for busy dining operations. The included 22-1/2" flue riser with shelf and adjustable 6" legs add to its functionality, while the battery spark ignition on the convection ovens ensures reliable operation. Whether you're outfitting a new restaurant or upgrading an existing kitchen, the Southbend 4604AA-4TR combines power, precision, and professional-grade construction to meet the demands of commercial cooking.