Built for busy kitchens that demand high output and consistent performance, this 60-inch natural gas restaurant range delivers focused power across multiple cooking stations while maintaining precise manual control. Two ovens and a large griddle consolidate workflow, reducing the need for separate equipment and optimizing kitchen footprint. Professional-grade stainless steel construction and North American manufacture ensure compliance with commercial standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and shut gas at the valve before cleaning. Remove grates and wipe burners with a soft brush and mild detergent to remove grease and food debris. Scrape the griddle with a designed scraper, then wash with warm, soapy water and dry. Clean oven interiors with approved oven cleaner, rinse, and dry. Degrease backriser, hi-shelf, and landing ledge regularly. Vacuum condenser coils and check seals. Maintain records to pass CSA and sanitation inspections.#@@#Additional Info#@#Asber’s AEMR-2-RG24-B6-60 H 60" stainless steel gas range offers 288,000 BTU total output with six 30,000 BTU burners, a 24" griddle on two 23,000 BTU burners, and two 30,000 BTU ovens.#@@#General Info#@#Description #@#
Built for busy kitchens that demand high output and consistent performance, this 60-inch natural gas restaurant range delivers focused power across multiple cooking stations while maintaining precise manual control. Two ovens and a large griddle consolidate workflow, reducing the need for separate equipment and optimizing kitchen footprint. Professional-grade stainless steel construction and North American manufacture ensure compliance with commercial standards.
#@@# Six Open Burners#@#
Six open burners supply 30,000 BTU each, enabling simultaneous high-heat cooking across multiple pots and pans. Chefs achieve fast boil times and rapid searing while manual controls deliver direct, predictable flame adjustments.
#@@# Large Griddle Plate#@#
A 24-inch raised griddle integrates two 23,000 BTU burners beneath a removable 3/4" cast iron plate, providing even heat distribution for flat-top cooking. Staff obtain consistent griddle sear and quick temperature recovery during peak service periods.
#@@# Dual Oven Capacity#@#
One standard oven and one space-saver oven each provide 30,000 BTU output, expanding cooking flexibility for roasting, baking, and holding. Kitchen teams stagger oven loads to maintain continuous throughput without cross-impact on temperature control.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, interior, and landing ledge resist corrosion and simplify sanitation procedures in high-use environments. Maintenance crews access lift-off components and smooth surfaces to reduce downtime during cleaning cycles.
#@@# High Shelf Backriser#@#
A stainless steel high shelf with backguard riser increases usable staging area and protects backwall surfaces from splatter. Line cooks position pans and prepped items within easy reach to accelerate plating and service.
#@@# Commercial Certifications#@#
cETLus and sanitation listings verify the range meets recognized safety and hygiene standards, and the unit ships with an LP conversion kit.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear debris to maintain consistent flame patterns and heat output. Clean removable cast iron grates and griddle plate after each service with a nonabrasive pad and mild detergent; rinse and dry to prevent corrosion. Empty grease trough daily and sanitize with approved cleanser to reduce fire risk. Verify control valve operation monthly and tighten fittings as needed. Calibrate oven temperatures quarterly and document readings for compliance.