Commercial restaurant ranges, 60 inch with various configurations for range top and oven options. When included, open burners have removable one-piece cast iron grate tops. Stainless steel front, sides and removable shelf. 60-3/4 inch wide open top. 28,000 BTU (natural gas) / 24,000 BTU (LP gas) patented, one-piece, cast-iron, non-clog burners. Optional griddle plates are 1/2 inch thick if 24 or 36 inch, 1 inch thick on 48 inch wide griddles. The 35,000 BTU ovens are 26" wide x 26-1/2" deep; large enough to fit a full sheet pan both ways. Range dimensions are 60" high x 60" wide x 34" deep. Shown with optional casters. Gas quick disconnect recommended with casters. Optional mobility kit includes casters and quick disconnect. Metal knobs with red stripe. 6 inch stainless steel, adjustable legs. Factory installed pressure regulator. Specify right or left griddle when ordering.
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Standard ovens are 35,000 BTU space saver ovens with snap-action thermostat adjustable 175-550 degrees F. U-shaped heavy duty oven burner. Large 26" wide x 26-1/2 inch deep oven with all oven cavity parts enameled. Four sides and top insulated with heavy block type rock wool. 2-position rack guides with one removable rack.
Convection oven features 1/2 hp 115V high efficiency motor. On/off switch to allow operation as a standard oven. On convection ovens, there are 5-position rack guides with 2 removable racks.
Cabinet bases are aluminized with optional no-charge doors that open from the center.
RR models feature a raised griddle / broiler.
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