Southbend Ranges

Southbend Commercial Kitchen Equipment: Made in the USA, World Leader in Cooking Equipment

Southbend is a U.S.-based manufacturer of commercial cooking equipment, founded in 1898 in South Bend, Indiana, as the Malleable Steel Range Manufacturing Company. The brand has been part of the Middleby Corporation since 1989. Southbend specializes in heavy-duty ranges, ovens, broilers, griddles, charbroilers, fryers, and steam equipment engineered for continuous, high-volume production.

Restaurants, hotels, institutional kitchens, and foodservice operations worldwide rely on Southbend cooking lines for consistent thermal output and long-term durability. Chef's Deal supplies Southbend equipment at competitive prices, with financing options and nationwide shipping to support restaurant and institutional kitchen projects of all sizes.

Southbend pivoted to hotel and restaurant equipment in the early 20th century and became a dedicated commercial cooking equipment brand. Its manufacturing facility in the North maintains direct control over quality at every stage of production. The brand received the "Best in Class" designation from Foodservice Equipment and Supplies in 2005, an award voted on by industry peers.

Southbend is known for its commercial ranges, convection ovens, infrared broilers, and heavy-duty cooking suites. The brand's infrared broiling technology has set the industry standard for high-volume broiling applications for over 40 years. Southbend offers the Service First program, a parts-and-labor warranty support structure with a guaranteed response from an authorized technician within 6 hours, available 24/7 for qualifying equipment.

Shop Southbend Equipment Categories

Southbend's equipment lineup covers every major commercial cooking category, from primary cooking lines to steam equipment and modular suites.

Southbend Commercial Ranges

Southbend commercial ranges are available in Platinum, Ultimate, and S-Series. Each targets different production volumes and budget levels. All 3 series use patented, one-piece cast-iron non-clog burners, stainless-steel construction, and thermostat-controlled oven bases adjustable from 175°F (79.4°C) to 550°F (287.778°C).

• The Platinum Series is Southbend's highest-performance gas range line, designed for high-volume kitchens. It is available in 7 sizes and 5,000+ configurations. The refrigerated base option is unique to the Platinum Series.
• The Ultimate Series delivers power and flexibility, available in 5 sizes and over 2,000 configurations. Oven bases feature a porcelain enamel interior that accommodates full-size pans.
• The S-Series is Southbend's value-tier restaurant range line, delivering reliable production at a lower cost than the Platinum and Ultimate lines. It is available in 3 sizes and 89 configurations.

Southbend Commercial Ovens

Southbend commercial ovens feature stainless steel exteriors and the patented high-efficiency in-shot burner system that delivers up to 90,000 BTUs. They use soft heat mixing zone technology that combines hot air with cooler air to create a tempered airflow, delivering even baking and quick recovery across all rack positions. Southbend convection ovens are available as Platinum and TruVection (TV) Series.

• The Platinum Series is Southbend's premium convection product, available in single- and double-deck gas and electric configurations. The newest electric models include ventless options for kitchens without hoods. The probe convection oven facilitates precision multi-stage cooking.
• The TV Series is the brand's low-profile convection ovens designed to fit under counters or Southbend ranges. They promise the same performance in a smaller footprint. They are stackable on a countertop up to 3 units high.

Southbend Commercial Broilers

Southbend commercial broilers include salamanders, cheesemelters, and upright steakhouse broilers in infrared and radiant configurations. Southbend infrared broilers have been the industry standard for steakhouse and high-volume broiling applications for over 40 years. The Magic Ray infrared broilers reach 1,650°F (898.889°C) and preheat in 90 seconds, reducing broiling time by up to 50% compared to conventional broilers.

• Salamander Broilers are available in 32 in (81.28 cm), 36 in (91.44 cm), and 48 in (121.92 cm) widths. They mount above an existing range, on a wall, or operate as countertop units. Dual controls allow independent zone management.
• Cheesemelters are suitable for finishing applications, including melted cheese dishes, casseroles, au gratin preparations, soufflés, meringues, omelets, and plate warming. The fixed-rack design delivers consistent, even radiant heat for precision finishing at the pass.
• Upright Steakhouse Broilers are available in single-deck and double-deck configurations, delivering 104,000 BTU per deck. A rollout broiling grid with 5 height positions allows precise control of the distance between the product and the infrared surface.

Southbend Commercial Griddles

Southbend commercial griddles are available in countertop and range-top configurations, with manual or thermostatic control. They are available in widths from 12 in (30.48 cm) to 72 in (182.88 cm) and a 1-in-thick polished steel cooking plate. Griddle sections integrate into Southbend Platinum Sectional cooking suites, enabling custom line configurations.

• Manual griddles are ideal for high-turnover breakfast and burger service in food trucks, outdoor venues, and other fast-paced environments.
• Thermostatic griddles maintain set-point temperatures with precision, supporting consistent results across multiple cooking cycles during peak service.
• The Steamshell Griddle is Southbend's patent-pending clamshell design that locks in moisture during searing, combining steam retention with open-surface browning.

Southbend Commercial Charbroilers

Southbend commercial charbroilers produce open-flame cooking with direct radiant heat transfer. They deliver grill marks and flavor development that closed-surface cooking cannot replicate. Charbroiler sections integrate into Southbend Platinum Sectional suites. Southbend offers radiant and lava rock charbroiler configurations.

• Widths range from 12 in (30.48 cm) to 60 in (152.4 cm), with 20,000 BTU burners per 6 in (15.24 cm) spacing.
• These output levels support the continuous cooking loads of steakhouse and burger restaurant operations during peak service periods.

Southbend Commercial Fryers

Southbend commercial fryers are available in Platinum and mid-tier configurations, with portable filter options to extend oil life and reduce operating costs. Southbend Platinum fryers deliver high thermal output for rapid oil recovery between batches, maintaining consistent quality during high-volume frying. Fryer sections integrate into Southbend Platinum Sectional cooking suites, enabling customization in restaurant kitchen workflows.

• The Platinum gas fryers offer an oil capacity of up to 45 lb (20.412 kg).
• Mid-tier gas fryers offer an oil capacity of up to 90 lb (40.823 kg).

Southbend Steam Equipment

Southbend steam equipment includes steamers, braising pans, kettles, mixing kettles, and oyster bar units. These products serve institutional cooking applications in hospitals, schools, universities, and large hotel kitchens, where high-volume steaming, braising, and batch cooking are daily production requirements.

• Steamers are available in boiler-based, boilerless, connectionless, and generator steamers. The CSE boilerless convection steamer is one of Southbend's latest innovations, offering 3 modes: traditional steam, soft poach, and high-heat steam.
• Braising Pans (Tilting Skillets) combine the functions of a skillet and a kettle into a single unit for sautéing, frying, simmering, steaming, and braising. Gas and electric models range from 12 gal (45.425 L) to 60 gal (227.125 L).
• Steam-Jacketed Kettles support high-volume cooking of soup, stock, and sauce with faster, more even heat transfer than stock pots. The lineup includes tabletop, wall-mounted, and floor models for restaurants, schools, and institutional kitchens.
• Mixing Kettles combine steam-jacketed heating with motorized agitation for products requiring continuous stirring, including gravies, custards, porridges, and sauces. Automated mixing reduces scorching, improves consistency, and supports large-batch institutional food production.
• Oyster Bar Units use steam-heated tilting cookers for seafood cooking and holding applications. Gas models reach 200,000 BTU, while individual 2 qt (1.893 L) cookers tilt 90° for complete product discharge.

Southbend Modular Cooking Suites

Southbend modular cooking suites are American-made, 100% stainless steel cooking systems engineered for restaurants, hotels, institutional kitchens, and galley operations. Southbend supports each suite project through its Battery Assistance Program, providing project management, drafting plans, isometric drawings, and installation coordination to align the cooking line with available kitchen space and workflow requirements.

• Small suite configurations commonly begin with two-section grill-and-range setups using 12 in (30.48 cm), 24 in (60.96 cm), or 36 in (91.44 cm) modular sections.
• Platinum Series suites support continuous front rails and belly bars that extend up to 108 in (274.32 cm) across multiple connected units, creating a seamless cooking line appearance.
• Southbend battery configurations connect multiple cooking sections via a shared front rail and manifold system, creating full multi-station suites exceeding 10 ft (3.048 m) for high-volume line production.

Why Restaurants Choose Southbend Equipment

Restaurants choose Southbend equipment for its 5 operational strengths: heavy-duty construction, high heat output with fast recovery, flexible cooking-line configurations, proven performance in high-volume environments, and operator-accessible controls.

Heavy-Duty Construction for Commercial Kitchens

Southbend manufactures its equipment with stainless steel exteriors, cast-iron burner components, and porcelain-enameled oven interiors, all built for continuous-duty production. Cast iron non-clog burners carry a lifetime warranty. This construction approach supports operational lifespans that meet the demands of restaurants, hotels, and institutional kitchens operating full production schedules each week.

High Heat Output & Fast Recovery

Southbend Platinum range burners deliver 45,000 BTU each. Upright infrared broilers output up to 104,000 BTU per deck. Infrared broiler tiles preheat to 1,650°F (898.889°C) in 90 seconds. Radiant charbroilers reach 1,000°F (537.778°C) in 15 minutes. High BTU output and rapid preheat times reduce downtime between cooking cycles and support consistent product quality during the compressed service periods.

Kitchen Line Flexibility

Southbend Platinum Sectional cooking suites combine ranges, griddles, charbroilers, fryers, and broilers into a single continuous line. The modular cooking systems support custom configurations tailored to specific menu production requirements, kitchen footprint, and service volume. S-Series, Ultimate, and Platinum range lines extend this flexibility across budget tiers.

Performance in High-Volume Cooking Environments

Southbend equipment operates in restaurants, restaurant chains, hotels, institutional kitchens, and supermarkets worldwide. The brand's Service First program, which guarantees a response from an authorized technician within 6 hours, 24/7, reduces operational risk in high-volume environments. Platinum and Ultimate range lines qualify for the Service First warranty, supporting operators who depend on the uninterrupted availability of their cooking lines.

Operator-Friendly Commercial Cooking Equipment

Southbend control systems use clear valve and thermostat layouts accessible from the front of each unit. Range thermostats adjust from 175°F (79.444°C) to 550°F (287.778°C) via snap-action controls. Slide-out, plug-in control panels on Platinum ovens and the Service First response guarantee reduce both daily operational friction and long-term service dependency.

Southbend Equipment for Different Foodservice Businesses

Southbend's equipment range supports diverse foodservice segments, from independent restaurants to large institutional operations.

• Southbend Equipment for Restaurants: Full-service restaurants equip primary cooking lines with Southbend Ultimate or Platinum ranges. S-Series ranges serve independent restaurants and startups that require reliable commercial cooking performance at a lower initial investment.
• Southbend Equipment for Steakhouses: Steakhouses use Southbend infrared upright broilers as their primary equipment for cooking proteins. Double-deck models support high-volume steak production. Platinum Sectional suites enable steakhouses to build a complete, continuous steak production line.
• Southbend Equipment for Hotel Kitchens: Hotel kitchens operate across multiple dayparts and produce diverse menus simultaneously. Steamer equipment, including kettles and tilting braising pans, supports banquet production and room service preparation at the volume levels required by hotel operations.
• Southbend Equipment for Institutional Foodservice: Southbend steamers, braising pans, mixing kettles, and ranges serve batch cooking at the scale institutional operations require. The Service First program's 24/7 availability reduces operational risk in institutional settings.
• Southbend Equipment for School & University Kitchens: Southbend K-Series convection ovens are designed for school nutrition programs. Connectionless and boilerless steamers simplify installation in schools without direct steam connections.
• Southbend Equipment for Catering Operations: Southbend convection ovens with programmable cooking paths maintain consistency across catering events. Tilting skillets handle large-batch soups, sauces, and protein braising that catering production schedules require. Modular range configurations adapt to catering kitchen footprints.

How to Choose the Right Southbend Equipment

Selecting Southbend equipment depends on 3 primary variables: range series and heat output, fuel type availability, and installation footprint.

Choose Between Standard & Heavy-Duty Ranges

Evaluate the production volume, peak service demand, and expected equipment lifespan to determine which series delivers the appropriate output for your operation.

• S-Series ranges are designed for small- to mid-size kitchens with moderate daily production volumes.
• Ultimate Series ranges with PyroMax and star/sauté burners serve high-volume kitchens that require greater thermal output.
• Platinum Series ranges target the highest production volumes, offer the widest range of top and base configurations, and are eligible for the Service First warranty program.

Assess Gas vs Electric Commercial Cooking Equipment

Assess utility costs and confirm current compliance requirements before specifying gas or electric commercial equipment for new installations.

• Gas units deliver faster recovery and higher peak BTU output, making them the standard for high-volume production kitchens with a reliable gas supply.
• Electric ranges and ovens are suitable for kitchens in facilities without gas connections or in jurisdictions with electrification requirements.

Consider Countertop vs Floor Model Cooking Equipment

Consider your kitchen layout and floor load capacity before specifying the installation type that aligns with your space requirements.

• Southbend countertop models, including salamander broilers, cheesemelters, countertop griddles, and TruVection convection ovens, suit smaller operations or supplement existing floor-mounted cooking lines at finishing and holding stations.
• Floor-model ranges, standalone fryers, upright broilers, and Platinum Sectional suites serve as the primary cooking equipment in production kitchens.

Why Buy Southbend Equipment from Chef's Deal?

Chef's Deal is an authorized Southbend dealer supplying the full Southbend commercial cooking equipment lineup to restaurants, hotels, institutional kitchens, and foodservice operations nationwide. Chef's Deal offers competitive pricing on Southbend ranges, ovens, broilers, griddles, charbroilers, fryers, and steam equipment, with financing options up to 84 months to support kitchen projects across all budgets.

• Commercial Kitchen Equipment Expertise: Chef's Deal's team evaluates Southbend equipment specifications, production requirements, and kitchen layout constraints to help operators identify the right configuration. Knowledgeable product guidance reduces specification errors before purchase and simplifies sourcing.
• Support for Restaurant Kitchen Projects: Chef's Deal provides equipment project support for new restaurant builds, institutional kitchen upgrades, and multi-location rollouts.
• Financing & Leasing Options: Chef's Deal offers flexible financing options to help operators acquire Southbend equipment without a full upfront investment. Section 179 tax benefits may further reduce the net equipment cost for qualifying purchases in the applicable tax year.
• Help Choosing Southbend Equipment: Chef's Deal product specialists assist operators in comparing Southbend series, BTU output requirements, top and base configurations, and fuel type compatibility.
• Fast Shipping & Nationwide Availability: Chef's Deal ships Southbend equipment nationwide with fast delivery on in-stock models. Operators in Tennessee benefit from regional warehouse distribution through Chef's Deal's Nashville and Murfreesboro locations.
• Restaurant Design & Equipment Planning Support: Chef's Deal offers free kitchen design consultations and 3D layout support. This service helps operators align Southbend cooking line configurations with hood dimensions, gas supply locations, and workflow requirements before placing an equipment order.