Description
Power your line with a 60-inch gas range that helps crews move faster during peak service. Combine sautéing, high-heat boiling, grilling, and baking without changing stations to keep tickets flowing. Chefs can stage multiple menu items at once for tighter timing and better plate presentation.
Work the front with three star/sauté burners while the two rear pyromax burners drive stock pots or woks. The right-side 24-inch charbroiler sears steaks, chops, and skewers with consistent results, giving operators the flexibility to broaden offerings without adding equipment.
Two standard ovens with battery spark ignition handle roasting and finishing, while standing pilots speed daily start-up. A 22-1/2-inch flue riser with shelf provides handy pan storage, and stainless steel construction with 6-inch adjustable legs supports durable, level installation. With 333,000 BTU, this unit is built for demanding, high-volume service.
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