Stop compromising throughput for control. This six-burner natural gas range with an integrated griddle, broiler, and dual ovens delivers sustained high-volume cooking power while maintaining consistent temperature control across multiple stations. Designed for commercial kitchens that require continuous operation, this stainless steel unit supports intensive use with features that reduce downtime and simplify maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let the range cool. Scrape griddle residue with a stainless scraper, then wipe with warm water and mild detergent. Remove burner grates and soak in degreaser for 20 minutes, scrub, rinse, dry. Clean oven interiors with non-abrasive oven cleaner and a soft cloth. Vacuum condenser area and wipe exterior with a soft cloth and mild cleaner. Inspect seals and vents regularly. Routine cleaning cuts bacteria, lowers fire risk, reduces energy use, and prevents breakdowns.#@@#Additional Info#@#Koolmore KM-CRGB60-NG is a 60" commercial natural gas range with six burners, a 24" griddle, broiler, and two ovens in stainless steel. ETL certified, it supports high-volume kitchens with durable construction and precise heat control.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This six-burner natural gas range with an integrated griddle, broiler, and dual ovens delivers sustained high-volume cooking power while maintaining consistent temperature control across multiple stations. Designed for commercial kitchens that require continuous operation, this stainless steel unit supports intensive use with features that reduce downtime and simplify maintenance.
#@@# "Six Burners"#@#
Six open burners supply concentrated heat for simultaneous high-capacity cooking tasks. Each burner provides rapid ignition and precise flame adjustment to match sauté, boil, and sear requirements, enabling staff to stage multiple pans efficiently.
#@@# "24 Inch Griddle"#@#
A 24-inch griddle surface offers broad flat-top cooking for pancakes, sandwiches, and stir-fry applications. Operators gain even heat distribution across the plate, which reduces cold spots and maintains consistent product yield during peak service.
#@@# "Integrated Broiler"#@#
The built-in broiler delivers direct radiant heat for finishing and char applications without occupying separate equipment space. Chefs obtain quick color development and controlled charring for proteins and gratins while preserving oven capacity.
#@@# "Dual Ovens"#@#
Two standard ovens provide independent temperature zones for baking, roasting, and holding different menu items concurrently. Kitchen teams avoid cross-contamination of flavors and increase throughput by staging multiple items at distinct setpoints.
#@@# "Stainless Steel Finish"#@#
A fully stainless exterior withstands commercial traffic and simplifies sanitation with smooth surfaces and corrosion resistance. Staff perform routine cleaning faster and maintain a professional appearance that aligns with health code expectations through repeated shifts.
#@@# "ETL Certified"#@#
ETL certification and sanitation listing confirm compliance with applicable electrical and hygiene standards for commercial installations.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
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• 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 and remove food debris with a non-abrasive brush; disconnect Natural Gas supply before deep service. Clean stainless steel surfaces with a mild alkaline cleaner and soft cloth; rinse and dry to prevent spotting. Vacuum condenser and ventilation paths weekly to maintain combustion efficiency. Verify CSA and ETL sanitation labels remain legible. Lubricate hinges and check door seals monthly; tighten gas fittings and test for leaks after adjustments.
