Stop sacrificing throughput for control. This liquid propane single-deck convection oven delivers consistent thermal performance and precise digital control while handling full-size production loads in commercial kitchens, schools, hospitals, and bars. Engineers designed the unit for continuous service, using stainless steel exterior panels and a porcelain interior to withstand frequent cycles and simplify cleaning.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Duke 613-G1XX-LP and let it cool. Remove racks and wash with warm, soapy water; scrub the porcelain interior with a non-abrasive pad and rinse. Clean the stainless steel exterior with mild detergent and a soft cloth. Vacuum the condenser area and wipe vent openings to remove grease. Inspect door seals and hinges; replace if worn. Reinstall dry racks, reconnect power, and run a short cycle to verify operation. Regular cleaning prevents contamination, fires, and equipment failure.#@@#Additional Info#@#The Duke 613-G1XX-LP convection oven runs on liquid propane with 120 volts, delivers 40,000 BTU, fits standard kitchens, holds six pans, has a porcelain interior, solid state control (200°–500°F), 12-hour timer, and is NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This liquid propane single-deck convection oven delivers consistent thermal performance and precise digital control while handling full-size production loads in commercial kitchens, schools, hospitals, and bars. Engineers designed the unit for continuous service, using stainless steel exterior panels and a porcelain interior to withstand frequent cycles and simplify cleaning.
#@@# Convection Control#@#
A solid-state control ranges from 200° to 500°F and provides a 12-hour digital timer for extended cooking and holding schedules. Operators achieve repeatable results through programmable cook cycles and pulse fan modes that stabilize internal temperatures across loads.
#@@# Fan Speed Options#@#
The oven includes pulse fan and two-speed fan settings to optimize heat distribution for varied product types. Chefs improve bake quality and reduce cycle times by selecting higher circulation for dense items or lower speeds for delicate finishes.
#@@# Capacity and Rack System#@#
A single full-depth deck accepts six pans with 13 rack positions and ships with six racks for flexible staging. Kitchens can scale output without adding equipment because the interior supports staggered loading and efficient pan spacing.
#@@# Gas Power Delivery#@#
The unit runs on liquid propane and delivers 40,000 BTU total heat while operating on a 120-volt, 1-Ph electrical connection drawing 3.5 amps. Facilities preserve existing gas infrastructure and avoid heavy electrical upgrades while gaining substantial thermal output.
#@@# Construction and Serviceability#@#
The stainless steel front and sides combine with a dependent 65/35 stainless steel door configuration and one viewing window, enabling routine inspection without opening the cavity. Technicians can access components from the front and service controls with standard tools, reducing downtime.
#@@#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 orifices monthly and remove debris with a soft brush to maintain proper flame pattern and combustion efficiency. Clean porcelain interior after each service day using nonabrasive detergent and warm water; rinse thoroughly. Wipe stainless steel exterior with a damp cloth and mild detergent, then dry to prevent spotting. Verify door seals and hinges for wear; tighten fasteners and replace gaskets when leaks occur. Calibrate thermostat quarterly and check venting for obstruction.
