Stop sacrificing throughput for control. This heavy-duty natural gas range delivers consistent heat across four high-output burners and a full standard oven, enabling continuous service during peak hours while maintaining precise cooking results. Operations achieve reliable performance and durable construction in a single footprint, supporting busy kitchens, bars, and institutional foodservice environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning. Remove grates and wipe griddle with a scraper while warm, then clean with a mild degreaser and cloth. Empty oven and clean racks with warm, soapy water; use a non-abrasive cleaner on stainless steel front and sides. Clean backriser vent and hi-shelf to remove grease buildup. Vacuum condenser coils and check seals. Dry all surfaces and reattach components. Regular cleaning reduces bacteria, fire risk, energy use, and equipment failures.#@@#Additional Info#@#Connerton’s CN36-4-12G-NG range features four high-output burners and a 1" griddle with 171,000 BTU total input, stainless steel front and sides, NSF certification, and a standard oven base, ideal for heavy-duty kitchens.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This heavy-duty natural gas range delivers consistent heat across four high-output burners and a full standard oven, enabling continuous service during peak hours while maintaining precise cooking results. Operations achieve reliable performance and durable construction in a single footprint, supporting busy kitchens, bars, and institutional foodservice environments.
#@@# Four Burner Configuration#@#
Four open burners provide flexible high-heat cooking across multiple pots and pans simultaneously. Operators control searing and simmering tasks without bottlenecks while the burners simplify lineup coordination in high-volume shifts.
#@@# Thick Griddle Surface#@#
A one-inch griddle plate offers substantial thermal mass for even heat distribution and stable surface temperatures. Chefs produce consistent griddle items with reduced cold spots, improving yield and minimizing rework.
#@@# High Total Output#@#
The unit delivers 171,000 BTU total, supplying robust power for rapid boil, sear, and pan-to-plate turnover. Kitchen staff increase throughput during service windows while maintaining target cook times for menu items.
#@@# Stainless Exterior Durability#@#
Stainless steel front and sides resist corrosion and simplify sanitization routines in regulated environments. Maintenance teams spend less time on surface care, and the appliance sustains a professional appearance under continuous use.
#@@# Integrated Oven Capacity#@#
A standard oven beneath the range expands menu flexibility for baking, roasting, and holding tasks. Culinary teams consolidate equipment needs, freeing kitchen space and reducing transfer times between stations.
#@@# Backriser With Hi-Shelf#@#
A backriser with hi-shelf provides elevated storage and a thermal barrier for splash control and organized staging. Line cooks keep tools and pans within reach while the riser shields wall finishes from direct heat.
#@@#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#@#Upon confirmation of completed payment, Culinary Depot will ship/deliver the Connerton CN36-4-12G-NG Restaurant Range.#@@#Maintenance Guide#@#Clean griddle surfaces daily with a nonabrasive pad and food-safe degreaser to prevent carbon buildup. Inspect burner ports weekly and clear obstructions with a soft brush; verify flame shape and color, adjusting air shutters as needed. Test door seals monthly and replace damaged gaskets for oven temperature consistency. Drain and clean grease traps after each service day; record volumes for compliance. Calibrate thermostats quarterly with a certified thermometer.
