Handle high-volume baking and roasting without compromise. This stainless steel, single-deck convection oven runs on liquid propane and combines consistent heat distribution with commercial duty construction for reliable daily service. Operators will appreciate the 120v electrical requirement and manageable 3.5 amp draw that integrate with common kitchen power configurations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and close the gas supply. Remove racks and wash with warm, soapy water; rinse and dry. Clean porcelain interior with a non-abrasive cleaner and a soft cloth. Degrease exterior stainless steel using a commercial stainless cleaner; wipe with the grain. Inspect and clean burner ports and vent paths to prevent grease buildup. Inspect seals and hinges; tighten or replace as needed. Run a short heat cycle to verify operation and ensure complete dryness.#@@#Additional Info#@#The Duke 613-G3V-LP convection oven runs on 120 volts and propane, offers 46,000 BTU, and holds six pans with thirteen rack positions. It features a 200°–500°F thermostat, a 60-minute timer, and a two-speed fan, meeting NSF and CSA safety standards.#@@#General Info#@#Description #@#
Handle high-volume baking and roasting without compromise. This stainless steel, single-deck convection oven runs on liquid propane and combines consistent heat distribution with commercial duty construction for reliable daily service. Operators will appreciate the 120v electrical requirement and manageable 3.5 amp draw that integrate with common kitchen power configurations.
#@@# Convection Circulation#@#
Fan-driven airflow moves hot air across product to reduce cook times and equalize results. Measured two-speed fan operation maintains even browning and repeatable output across six full-size pans per compartment.
#@@# High Temperature Range#@#
Mechanical snap-action thermostat regulates temperatures between 200°F and 500°F for flexible cooking profiles. Chefs achieve rapid searing, roasting, and baking without electronic complexity or calibration demands.
#@@# Commercial Capacity#@#
Deep depth design accepts six pans with thirteen rack positions to increase staging and batch flexibility. Staff will stage multiple recipes simultaneously, reducing turnover and limiting workflow interruptions.
#@@# Durable Construction#@#
Stainless steel front and sides resist corrosion in intense kitchen environments while porcelain interior simplifies cleaning and maintains reflective heat. Legs with 27 inches of elevation and adjustable feet provide secure leveling on uneven floors.
#@@# Gas Performance#@#
Liquid propane fuel and a 46,000 BTU rating deliver robust thermal output for consistent production during peak service. Mechanical controls and CSA, CSA Star, and CSA Flame certifications verify compliance and onsite safety expectations.
#@@# Controls And Timing#@#
Sixty minute dial timer with buzzer and a single windowed door allow visual monitoring and audible completion signals without reliance on external timers. Dependable mechanical elements minimize downtime and streamline routine maintenance.
#@@#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 weekly and remove debris for consistent flame and heat. Clean the porcelain interior monthly with non-abrasive detergent and warm water; rinse and dry before replacing racks. Check door seals and hinges for wear; adjust or replace as needed to prevent heat loss. Calibrate the thermostat quarterly with an external thermometer per manufacturer specs. Clean the condenser area and stainless surfaces with a soft cloth and approved cleaner; avoid chlorine products.
