Engineered for demanding kitchens, this 48-inch natural gas range delivers robust throughput and consistent heat control to support high-volume cooking operations. Designed with four burners and a left-side hot top griddle, it combines versatile surface options with heavy-duty construction to minimize downtime and streamline service routines. Installed as a freestanding unit, it meets sanitation and safety standards required by professional foodservice environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and burners; soak in hot, soapy water and scrub with a non-abrasive pad. Wipe the hot top and griddle with a degreaser rated for foodservice; rinse with clean water. Clean oven interiors using a commercial oven cleaner, then ventilate and rinse thoroughly. Vacuum condenser coils and inspect door seals; replace if cracked. Schedule weekly deep clean to reduce bacteria, lower fire risk, cut energy use, and extend equipment life.#@@#Additional Info#@#Migali’s C-RO4B-24GL-NG 48" natural gas range offers 201,000–250,000 BTU with four burners, a hot-top griddle, manual controls, and freestanding installation.#@@#General Info#@#Description #@#
Engineered for demanding kitchens, this 48-inch natural gas range delivers robust throughput and consistent heat control to support high-volume cooking operations. Designed with four burners and a left-side hot top griddle, it combines versatile surface options with heavy-duty construction to minimize downtime and streamline service routines. Installed as a freestanding unit, it meets sanitation and safety standards required by professional foodservice environments.
#@@# Heavy-Duty Construction#@#
Migali constructed the unit with welded stainless steel and reinforced components designed for continuous use in commercial kitchens. Engineers rated the chassis to endure high thermal cycles while maintaining the alignment of oven doors and grates for reliable performance.
#@@# Four-Burner Configuration#@#
Operators benefit from four open burners that provide concentrated flame and rapid recovery for simultaneous high-heat tasks. Technicians utilize manual controls for direct modulation, allowing chefs to transition from searing to simmering without delay.
#@@# Integrated Hot Top#@#
The left-side hot top griddle offers a continuous flat cooking surface for sandwiches, breakfast items, and finishing work. Chefs enjoy variable heat across the hot top, enhancing throughput for menu items that require planar contact heat.
#@@# High Thermal Output#@#
The system generates between 201,000 and 250,000 BTU total, supporting quick boil times and sustained high-temperature searing across multiple pans. Kitchen managers can confidently schedule heavy service periods, knowing the range maintains output under load.
#@@# Compliance and Safety Listings#@#
Design documentation confirms CSA and ETL sanitation listings, and the unit carries relevant certification for restaurant use. Facility staff receive a unit that meets regulatory expectations for commercial installations.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#Upon confirmation of completed payment, Culinary Depot will ship and deliver the Migali C-RO4B-24GL-NG Competitor Series® Range with Griddle#@@#Maintenance Guide#@#Inspect burners and grates weekly; remove debris and soak grates in warm, soapy water to maintain heat transfer and prevent flare-ups. Lubricate control valves quarterly and verify manual controls operate smoothly. Clean hot top surfaces after each service shift using nonabrasive cleaner to avoid pitting. Degrease oven interior monthly and inspect door seals for gaps; replace seals when leakage exceeds 1/8 inch. Verify gas connections and CSA or ETL listings during annual inspection.