Stop compromising throughput for control. This commercial natural gas range combines concentrated heat output with modular cooktop and oven capacity to sustain continuous service in high-demand kitchens. Designed for professional operations since 1998, this unit delivers predictable thermal performance, simplified maintenance, and certified sanitation compliance to support foodservice workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove griddle plates and scrape grease into a drip tray. Mix warm water with a mild detergent and scrub hot plates, griddles, oven interiors, racks, and stainless surfaces using non-abrasive pads. Rinse with clean water and dry thoroughly to prevent corrosion. Clean condenser coils and vents monthly to maintain efficiency and reduce fire risk. Check seals and pilot light; replace worn parts promptly to avoid breakdowns.#@@#Additional Info#@#Atosa’s AGR-6B-24RGB-NG 60" stainless steel natural gas range delivers 300,000 BTU with six 32,000 BTU hot plates, two 27,000 BTU griddles, dual ovens, chrome racks, pilot lights, drip trays, and four casters, ideal for high-volume kitchens.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This commercial natural gas range combines concentrated heat output with modular cooktop and oven capacity to sustain continuous service in high-demand kitchens. Designed for professional operations since 1998, this unit delivers predictable thermal performance, simplified maintenance, and certified sanitation compliance to support foodservice workflows.
#@@# Hot Top Burners#@#
Six hot top plates deliver concentrated heat across the 60-inch cookline, each rated at 32,000 BTU to handle heavy-duty pots and high-volume boiling tasks. Operators achieve rapid recovery between batches, reducing dwell time and keeping pass times consistent during peak hours.
#@@# Integrated Griddle Sections#@#
Two griddle zones rated at 27,000 BTU provide broad, even surface heat for searing, grilling, and continuous cook cycles. Chefs obtain uniform contact temperatures across each 26-1/2 inch section, enabling consistent product yield for sandwiches, proteins, and griddle applications.
#@@# Dual Oven Capacity#@#
Two ovens sized to fit full trays operate independently beneath the cooktop, supplying simultaneous baking and roasting capability. Staff can stage different menu items at controlled temperatures, improving scheduling and reducing cross-contamination risk.
#@@# Stainless Steel Construction#@#
Full stainless steel front, sides, backriser, and overshelf deliver durable corrosion resistance and simplified washdown procedures. Kitchen teams perform daily cleaning with less effort, maintaining hygienic surfaces that support ETL-Sanitation requirements.
#@@# Mobility and Service Access#@#
Four casters provide rollout mobility for access to utilities and floor cleaning while maintaining stability during operation. Technicians access components quickly for routine maintenance, minimizing downtime and preserving throughput.
#@@#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 burners and griddle daily; remove debris and ash, then tighten pilot assemblies to maintain stable ignition. Clean stainless steel surfaces with a nonabrasive detergent and warm water; rinse and dry to prevent spotting. Degrease griddle plates with approved solvent while hot, then scrape and season per manufacturer guidelines. Check gas connections and pressure monthly; replace worn hoses and gaskets immediately. Lubricate caster bearings quarterly for smooth repositioning.
