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Heavy Duty Restaurant Range, 60", Gas, 10 (28,000 BTU) Open Burners, two 26-1/2" standard ovens, stainless front, landing ledge, sides, backguard, and high shelf, 350,000 BTU.
Restaurant Range Features:
Stainless steel front, sides, backguard, shelf, landing ledge and kick plate. Welded stainless steel seams. Large 5" (127) stainless steel landing ledge. Control knobs are durable cast aluminum with a vylox heat protection grip.6" (152) heavy duty legs with adjustable feet. One year parts and labor warranty. AGA and CGA design certified, NSF and CE listed.
Cooktop - Open Burner Features
PyroCentric burner heads with two rings of flame for even cooking no matter the pan size. PyroCentric burners are 28,000 BTU/hr (8 KW)with a 7,000 BTU/hr. (2 KW) low simmer feature. Cast iron burners are anti-clogging and removable for easy cleaning. No gaskets or screws. Grates are in 12" x 12" (305 x 305) sections to easily lift off for cleaning. Anti-clogging shield designed in the grate protects the pilot from grease and debris. Pots slide easily from section to section.
Standard Oven Features
Chef depth standard oven interior accommodatesstandard 18" x 26" (457 x 660) sheet pansfront-to-back and side-by side. Interior is 26-1/2" w x 26" d x 14" h. 100% safety pilot.Oven controls located on the side in cool zone. Manual oven shut-off valve.Heavy duty thermostat with temperature range from 150F to 500F. Porcelainized side, rear, deck and door lining. Unique baffle above the burner distributes heatflow to provide even cooking temperatures throughout the 35,000 BTU/hr. (10 KW) oven. Stamped inner door liner provides extra strength while optimizing heat retention.