Handle high-volume cooking tasks with consistent heat control and durable construction. This commercial LP range delivers 78,000 BTU of combined power across a griddle and oven layout, enabling operators to run multiple production lines without sacrificing thermal consistency. Professional kitchens will appreciate the stainless steel build and CSA certification that confirm suitability for continuous use in demanding food service environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off propane before cleaning. Remove griddle grease with a scraper, then wipe with a cloth and warm, soapy water. Clean oven interior with a non-abrasive cleaner and rinse thoroughly. Degrease backriser, hi-shelf and vents to prevent grease buildup and fire risk. Vacuum condenser coils and check seals to maintain efficiency and avoid breakdowns. Sanitize food-contact surfaces to reduce bacteria and ensure CSA and ETL sanitation compliance.#@@#Additional Info#@#Asber’s AER-G24-24-H-LP range delivers 78,000 BTU via liquid propane.#@@#General Info#@#Description #@#
Handle high-volume cooking tasks with consistent heat control and durable construction. This commercial LP range delivers 78,000 BTU of combined power across a griddle and oven layout, enabling operators to run multiple production lines without sacrificing thermal consistency. Professional kitchens will appreciate the stainless steel build and CSA certification that confirm suitability for continuous use in demanding food service environments.
#@@# Griddle Plate#@#
A 3/4 inch plate offers rapid thermal transfer and even heat across the cooking surface. Chefs will maintain consistent sear and doneness control through uniform temperatures that reduce product rejects and speed ticket times.
#@@# Standard Oven#@#
An integrated oven supplies space for baking, holding, and secondary cooking tasks while the top griddle operates. Kitchen staff gain flexibility to multitask, producing roasted or baked menu items simultaneously with flat top preparations.
#@@# Manual Control#@#
Mechanical controls allow direct adjustment of flame and griddle output without complex electronics. Technicians will perform straightforward field service and calibration, minimizing downtime and simplifying preventive maintenance.
#@@# Stainless Steel Exterior#@#
A stainless exterior resists corrosion and stands up to daily cleaning protocols in commercial settings. Maintenance crews complete sanitation cycles faster due to smooth surfaces and welded seams that limit soil entrapment.
#@@# High BTU Output#@#
A total rating of 78,000 BTU supplies intensive heat for fast boil down, searing, and griddle work during peak periods. Kitchen managers will scale throughput while maintaining temperature recovery for continuous service.
#@@# Backriser Shelf#@#
A backriser with a hi-shelf organizes pans, tools, and staging trays above the cookline to free counter space. Line cooks gain ergonomic access to supplies and reduce trips to prep stations, improving service rhythm.
#@@#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#@#Curbside delivery only. Special delivery arrangements, including inside delivery, can be made for an additional fee.#@@#Maintenance Guide#@#Inspect burners daily and remove debris to maintain consistent flame and heat distribution. Clean griddle plate after each shift using scraper and food-grade cleaner; apply light oil to prevent corrosion. Verify oven door seal and adjust hinge hardware to ensure even baking. Wash stainless surfaces with mild detergent and soft cloth; avoid abrasive pads. Test gas connections and regulators monthly and document readings. Schedule CSA and ETL sanitation checks annually.
