Description
Drive kitchen throughput with a 60-inch gas restaurant range engineered for line efficiency. This unit combines four non-clog burners with wavy grates for versatile sauté and sauce work alongside a right-side 36-inch thermostatic griddle for precise searing, breakfast items, and sandwich builds. Twin convection ovens expand capacity for roasting, baking, and finishing during peak service.
Streamline workflow with standing-pilot burners for ready-to-cook availability and battery spark ignition on the ovens for quick, reliable starts. Each oven includes three racks to stage multiple pans, while the 22-1/2-inch flue riser with shelf keeps essentials within reach. Stainless steel front, sides, and shelf pair with 6-inch adjustable legs for durability and easy leveling on uneven floors.
With a total output of 236,000 BTU, this range supports high-volume production in full-service restaurants, institutional kitchens, and catering operations. Deploy the burners for high-heat searing, shift griddle zones for batch cooking, and finish plates or bake desserts in the convection ovens—all from one consolidated footprint.
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