Built for high-volume kitchens that demand consistent output and precise control, this 60-inch stainless steel natural gas range delivers sustained heat and reliable service across multiple cooking stations. Designed for commercial operations, it combines six powerful open burners with a griddle and dual ovens to support simultaneous cooking workflows and reduce ticket times. Operators will appreciate robust construction and service-friendly features that minimize downtime and simplify maintenance.
LongDescription#@#Restaurant Range, natural gas, 60"W, (6) 30,000 BTU open burners, (1) 24" griddle with (2) 23,000 BTU burners, 3/4" thick plate, removable cast iron grates, manual controls, grease trough, (1) 30,000 BTU standard oven & (1) 30,000 BTU space saver oven, stainless steel high shelf with backguard riser, stainless steel interior, exterior, front, sides, landing ledge, control valves & kick plate, 6" adjustable steel feet, 288,000 BTU, ETL-Sanitation, cETLus, CSA, Made in North America#@@#Cleaning Instructions#@#Unplug the range and shut off the gas supply. Remove grates and wipe loose debris from burners with a brush. Clean griddle plate with a scraper while warm, then wipe with a damp cloth and mild detergent; rinse and dry. Vacuum condenser and wipe stainless surfaces with non-abrasive cleaner; polish with a soft cloth. Empty grease trough, degrease oven interiors, and inspect door seals. Regular cleaning prevents contamination, fires, breakdowns, and failed inspections.#@@#Additional Info#@#Asber’s AEMR-2-G24-B6-60-H-NG 60" stainless steel natural gas range offers 288,000 BTU with six 30,000 BTU burners, a 24" griddle, dual ovens, removable grates, and adjustable feet; certified for heavy commercial kitchens.#@@#General Info#@#Description #@#
Built for high-volume kitchens that demand consistent output and precise control, this 60-inch stainless steel natural gas range delivers sustained heat and reliable service across multiple cooking stations. Designed for commercial operations, it combines six powerful open burners with a griddle and dual ovens to support simultaneous cooking workflows and reduce ticket times. Operators will appreciate robust construction and service-friendly features that minimize downtime and simplify maintenance.
#@@# Six Open Burners#@#
Six open burners deliver concentrated heat for rapid searing and quick temperature recovery under heavy use. Each burner outputs 30,000 BTU to sustain high-volume cooking without performance drop-off, and removable cast iron grates permit fast cleaning and replacement.
#@@# Heavy Duty Griddle#@#
A 24-inch griddle provides a continuous flat cooking surface supported by two 23,000 BTU burners and a 3/4-inch thick plate for even heat distribution. Chefs maintain consistent contact cooking across the plate, enabling uniform results for proteins and breakfast items.
#@@# Dual Oven Configuration#@#
The range integrates one 30,000 BTU standard oven and one 30,000 BTU space saver oven to increase throughput and menu flexibility. Kitchens can roast and bake in parallel while keeping the footprint compact for limited back-of-house space.
#@@# Stainless Steel Construction#@#
Full stainless steel exterior, interior, front, and sides provide corrosion resistance and a cleanable surface that meets sanitation expectations. Fabrication supports frequent washdown and maintains a professional appearance over an extended service life.
#@@# Serviceable Controls#@#
Manual control valves and a simple control layout reduce complexity and speed operator training for line cooks and staff. Technicians can access components easily for routine maintenance, lowering mean time to repair.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily and clear debris from ports with a soft brush to maintain consistent flame patterns. Clean the 3/4" griddle plate after each shift using a nonabrasive scraper while warm, then apply food-safe oil to prevent corrosion. Empty grease troughs and sanitize with detergent to avoid buildup. Verify manual control valves operate smoothly and tighten fittings every month. Calibrate oven thermostats quarterly and confirm CSA and ETL labels remain legible.