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Ultimate 60" Gas Restaurant Range – 4-Burner / 36" Thermostatic Griddle / Double Standard Ovens
Southbend Model 4601DD | 286,000 BTU Total OutputBuilt on Southbend’s legendary Ultimate Series platform, this 60-inch range delivers the muscle and versatility high-volume kitchens demand: open-top non-clog burners for rapid sauté, a full 36-inch thermostatic griddle for all-day searing, and two full-size ovens for reliable baking and roasting—all wrapped in a stainless-steel chassis that stands up to the toughest shifts.
Performance & Convenience
- Four (4) 33,000 BTU non-clog cast-iron burners – patented, one-piece design resists grease build-up and life-long clogs.
- Left-side 36" smooth steel griddle (½" plate) with thermostatic controls for precision from breakfast to dinner service.
- Two (2) 45,000 BTU standard ovens with battery-spark ignition; each holds full-size sheet pans both ways & includes one rack.
- 22½" flue riser with heavy-duty shelf—perfect for resting pans and keeping essentials within reach.
- Front-mounted manual gas shut-off and factory-installed pressure regulator for quick, code-compliant hook-up.
- 4" stainless utility rail, extra-deep 27" cook top, and removable drip trays for fast clean-ups.
- 6" adjustable stainless-steel legs (casters optional).
Ultimate-Series Durability
- Stainless-steel front, sides, shelf & riser resist dents, rust, and harsh cleaning chemicals.
- Spring-assisted oven doors with counter-weight design—no sagging, no slamming.
- Fully porcelain-enameled oven cavities with coved corners for even heat and easy wipe-down.
- 1-year parts & labor warranty backed by Southbend’s nationwide service network.
Technical Specifications
| Overall width | 60 ¾" |
|---|---|
| Overall depth | 34" |
| Cook-surface height | 37" |
| Height w/ flue riser | 59 ½" |
| Total BTU input | 286,000 BTU /hr |
| Open burners (4) | 33,000 BTU each |
| Griddle section | 36" wide, 64,000 BTU, thermostatic |
| Ovens (2) | 45,000 BTU each | 175 °F – 550 °F | 26" W × 26.5" D × 14" H cavity |
| Gas connection | ¾" NPT (rear, right side) Min. inlet: 7" WC (Nat) / 11" WC (LP) |
| Ignition | Standing pilot (top) & battery-spark (ovens) |
| Electrical | None required for standard operation |
| Certifications | cCSAus, CSA Flame, CSA Star, NSF |
What’s in the Box
- Southbend Ultimate 60" Range (configured as described)
- Two oven racks (one per oven)
- Factory-installed gas pressure regulator
- User & installation manual
Need flexible payment options? Middleby Equipment Financing can convert this purchase into low, fixed monthly payments.
Overall Dimensions:
60.75"W x 34.0"D x 59.5"HProduct Weight:
1075.0 lbCertifications & Compliance
Frequently Asked Questions
Unless backordered, most items will be shipped within 10–14 business days, depending on availability. Extended lead times may apply for custom, specialty, or manufacturer-direct items.
Orders are processed quickly to ensure timely fulfillment. Because of this, all cancellation or modification requests must be submitted within 24 hours of placing your order.
After 24 hours, we cannot guarantee that any changes or cancellations can be made.
Once an item has shipped, it can no longer be canceled or modified and will instead be subject to our Return Policy, which includes:
- Return requests must be submitted within 30 days of delivery
- Items must be unused and in original packaging
- 35% restocking fee and return freight/crating fees apply
- Consumable products are not returnable
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- Binding Arbitration: Any dispute or claim related to USA Restaurant Suppliers, its partners, or service providers will be resolved exclusively through binding arbitration, not in court. The Federal Arbitration Act and applicable federal arbitration law apply.
- Third-Party Products & Services: USA Restaurant Suppliers is not liable for any product or service sold by third-party sellers or partners using the USA platform.
- Filing a Dispute: If you wish to initiate a dispute, please contact us, and a representative will guide you through the arbitration process.
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.