Southbend (Middleby) 4604AA-2CL Ultimate Gas Ranges

Southbend “Ultimate” 60" Restaurant Range — Split Top w/ 24" Charbroiler & Dual Convection Ovens

Give your line the horsepower of a full cookline in one rugged chassis. Southbend’s Ultimate Range pairs high-output open burners, a true charbroiler and twin convection ovens under an all-stainless chassis that’s built to thrive on the busiest sauté station, steakhouse grill or hotel kitchen.

Why this range rules the line

• Split burner layout – 3× 33,000 BTU star/​sauté burners in front for rapid, even heat & instant pan control; 3× 33,000 BTU non-clog rear burners sized for 14" stockpots.
• Integrated 24" charbroiler (left) – Cast-iron grate + 64,000 BTU burner set turns steaks, chops & burgers into profit machines without a separate piece of equipment.
• Twin convection ovens – 32,000 BTU each with battery-spark ignition, porcelain-enamel interiors, coved corners and 3 heavy racks (5 positions) per cavity.
• Chef-friendly design – 37" high 27"-deep cook surface, 22-½" flue riser with landing-edge shelf and front-mounted shut-off valve.
• All-stainless exterior – Front, sides, shelf and 6" adjustable legs stand up to daily cleaning & abuse.
• Effortless maintenance – Lift-off cast-iron grates, two full-length drip trays and lifetime-clog-free burner castings.
• Factory-installed regulator, 3⁄4" rear gas connection & standing pilots for open burners for simple hook-up.
• Backed by 1-year parts & labor warranty and Southbend’s nationwide service network.

Technical Specifications

Pro tips for peak performance

• Use oversized (12"+ diameter) stockpots on the rear burners to keep heat away from the front rail.
• A vented hood is strongly recommended for safe, code-compliant operation.
• Avoid covering charbroiler grates with sheet pans while burners are on – it traps heat and can damage components.

Intended for commercial use only. Specifications are subject to change without notice.