Description
Optimize your cookline with a 60-inch gas restaurant range that unites four star/sauté burners, a left-side 36-inch griddle, and two convection ovens for synchronized production. This configuration helps chefs stage sauté, grill, and bake tasks side by side, reducing steps during peak service. Battery spark ignition on the ovens and standing pilot on the top keep your station ready to go.
Crank out breakfast on the griddle while searing proteins on the burners and finishing trays in the convection ovens with consistent results. Each oven includes three racks to support batch roasting, baking, or finishing multiple pans at once. Standard grates and star/sauté burners offer responsive heat transfer for sauces, sautés, and quick sears.
Stainless steel front, sides, and shelf withstand the rigors of a commercial kitchen and simplify cleanup. The 22-1/2 inch flue riser with shelf adds convenient overhead staging, while 6-inch adjustable legs help you level the unit to your floor. With 260,000 BTU, this range is built to keep pace with high-volume operations.
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