Built for demanding commercial kitchens, this 60-inch liquid propane range combines high output with versatile cookline options to ensure steady service during peak hours. Operators benefit from six powerful open burners, a 24-inch griddle, a broiler, and two full ovens within a single stainless steel footprint, allowing for simultaneous searing, griddling, and baking without cross-line bottlenecks. Designed for hospitality and institutional use, the unit supports continuous operation while adhering to sanitation and safety standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool range before cleaning. Scrape griddle debris with a metal spatula, then wipe with a cloth dampened in warm water and mild detergent. Remove burner caps and soak in degreaser; brush ports clear and dry thoroughly. Clean oven interiors with approved oven cleaner; rinse and ventilate until dry. Wipe exterior stainless steel with non-abrasive cleaner following grain. Inspect seals and vents; document maintenance to prevent fires, illness, and costly downtime.#@@#Additional Info#@#Koolmore KM-CRGB60-LP is a 60" stainless steel range with six propane burners, a 24" griddle, broiler, and two ovens. ETL and CSA listed, it weighs 860 pounds and is designed for high-volume kitchens.#@@#General Info#@#Description #@#
Built for demanding commercial kitchens, this 60-inch liquid propane range combines high output with versatile cookline options to ensure steady service during peak hours. Operators benefit from six powerful open burners, a 24-inch griddle, a broiler, and two full ovens within a single stainless steel footprint, allowing for simultaneous searing, griddling, and baking without cross-line bottlenecks. Designed for hospitality and institutional use, the unit supports continuous operation while adhering to sanitation and safety standards.
#@@# Burners That Deliver#@#
Six open burners provide concentrated flame power for rapid boil times and precise pan control, enabling multiple chefs to execute diverse menu items concurrently. Technicians can access lift-off components for straightforward cleaning and service, minimizing downtime between shifts.
#@@# Integrated Griddle Surface#@#
A 24-inch griddle offers flat-top production capacity for breakfast, sandwiches, and short-order items, allowing teams to maintain consistent contact heat across the cooking surface. Operators can adjust temperatures independently to handle high volumes without sacrificing product uniformity.
#@@# High-Output Broiler#@#
The broiler supplies direct radiant heat for finishing proteins and producing caramelized surfaces quickly, shortening plate lead times during rush periods. Chefs can control broil intensity to manage char levels while preserving internal doneness.
#@@# Dual Oven Capacity#@#
Two standard ovens beneath the cooktop allow for simultaneous roasting and baking at different set points, increasing throughput for batch cooking and multicourse service. Staff can maintain separate temperature profiles to optimize product yield and reduce staging.
#@@# Durable Stainless Construction#@#
The stainless steel exterior resists corrosion and simplifies daily sanitation, supporting rigorous cleaning protocols in institutional environments.
#@@#Delivery Details#@#
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• Check if the product you have received has all the essential parts and accessories.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily for carbon buildup and debris; soak burner caps in warm, soapy water and scrub with a nonabrasive brush. Check pilot lights and ignition electrodes weekly; clean tips with a soft brush and ensure a consistent spark. Verify gas connections and hoses monthly for tight seals and leaks using approved detection solution; replace cracked hoses immediately. Calibrate oven thermostats quarterly and document temperatures.
