Restaurant Ranges

Specifications:

24" Range	36" Range	48" Range
60" Range	60" RBG Range	72" Range

STANDARD FEATURES

All stainless steel exterior.
Front valve panel is a separate piece that is easily removable by removing (4) screws.
The knobs are made of glass-filled polyester with a light orange peel texture, and remain cool to the touch.
5” fully flush landing ledge for extra work space.
Stainless steel single high-shelf.
Welded angle front frame for superior durability.
Heavy-duty channel grate supports provide added structural frame strength.
Available with standard or convection ovens, cabinet bases or as counter models.
One year parts and labor warranty.
Available in 24”, 36”, 48”, 60”, and 72” width models.
CE-approved models also available for use in the U.K. and Ireland.

TOP FEATURES

Heavy duty, 12”x12” cast-iron half-grates; fully leveled for easy pan sliding.
Heavy duty two piece cast-iron 30,000 BTU/hr open top burners.
One fully-concealed standing pilot, centered between front and rear burners. Burners light within seconds with the aid of 304 stainless steel flash-tubes.
One inch thick “Hot-Top” with H/burners rated at 20,000 BTU/hr. Comes in 12-inch width increments.
Highly polished “Griddles” with a 3” stainless steel grease trough. H-burners rated at 20,000 BTU/hr per burner. Comes in 12-inch increments.
“Radiant broiler” top with heavy cast iron cooking radiants. Each 12” section is fired by a 30,000 BTU/hr heavy duty cast iron H/burner.

OVEN FEATURES

Standard ovens are available in two sizes:
26” oven (26 1/4” wide, 27” deep, 14 1/4” high) uses an efficient 40,000 BTU/hr cast iron burner.
20” oven (20” wide, 27” deep, 14 1/4” high) uses a 27,000 BTU/hr cast iron burner.
Convection ovens are 26 1/4” wide by 23 7/8” deep by 14 1/4” high (66.7cm x 60.6cm x 36.2cm) and use a powerful 35,000 BTU/hr cast iron burner.
Throttling type thermostat with temperature range of 150ºF - 500ºF (66ºC - 260ºC).
Durable, easy to clean, fully porcelain-coated oven interior, including door.
Ribbed oven door for added strength.
Channeled oven-side liners designed for superior strength and to create an opening for heat to get into the oven evenly.
Removable oven bottom with stainless steel
heat diffuser.
Bright nickel coated racks and removable
rack guides.
Oven’s protective heat barrier prevents cold spots.
Piezoelectric igniter for easy pilot ignition.
Tough heavy duty springed doors are made to withstand constant daily abuse. Built to drop open and kick close!
Extremely high quality, industrial style oven door handle that is 1 1/4” diameter (18 gauge) type 304 stainless steel and wall brushed finished. This makes for a more durable handle that has a much better feel than the smaller style handle.
Incredibly reliable ovens with rear venting for consistent cooking temperatures.

RAISED BROILER / GRIDDLE

24” Raised Broiler/Griddle available on 60” model with a 3/4” highly polished griddle plate, heated by three 15,000 BTU/hr tube burners (total 45,000 BTU/hr) equipped with 1/2” diameter steel rod to deflect the heat. Large chrome plated broiler rack and attached drip tray are easily removable for cleaning. Removable grease can with integrated/spill-proof lid. Large grease trough.
Raised Broiler/Griddle also available in other model widths.