Description
Drive high-volume cooking with a 60-inch gas range designed for demanding lines. Ten non-clog burners with wavy grates let crews move sauté pans and stock pots smoothly while maintaining consistent heat. Standing pilots keep burners ready so you can pivot quickly from prep to rush.
Expand throughput with two convection ovens that handle roasting, baking, and finishing with reliable battery spark ignition. Each oven includes three racks to stage multiple pans for efficient batch production and even results. This balanced top-and-oven setup supports everything from all-day sauces to made-to-order entrées.
A 22-1/2″ flue riser with an integrated shelf keeps utensils and seasonings within reach, streamlining station organization. Durable stainless steel front and sides stand up to daily wear, while 6″ adjustable legs make leveling simple on uneven floors. Ideal for restaurants, caterers, and institutions seeking performance and workflow efficiency.
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