Stop trading capacity for control. This 60-inch commercial gas range features ten open burners and two standard ovens, providing continuous high-output cooking while ensuring precise temperature management for complex service environments. Operators benefit from a durable stainless steel work surface and a riser with a removable shelf that streamlines staging, preparation, and finishing during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow range to cool completely. Remove grates and wipe burners with warm, soapy water; rinse and dry before reinstalling. Pull out crumb tray and clean with degreaser; inspect for damage. Clean oven interiors with non-abrasive cleaner and a soft cloth; remove racks to wash separately. Wipe stainless steel front with mild detergent, rinse, and polish. Clean backriser and vents to prevent grease buildup and fire risk. Sanitize food-contact surfaces.#@@#Additional Info#@#The MVP Group IR-10-60 IKON Range features 10 open 30,000 BTU burners and two static ovens for a total of 300,000 BTU.#@@#General Info#@#Description #@#
Stop trading capacity for control. This 60-inch commercial gas range features ten open burners and two standard ovens, providing continuous high-output cooking while ensuring precise temperature management for complex service environments. Operators benefit from a durable stainless steel work surface and a riser with a removable shelf that streamlines staging, preparation, and finishing during peak periods.
#@@# Burners#@#
Ten open burners deliver concentrated heat across a wide cooktop footprint, generating a combined 300,000 BTU to accelerate boil times and maintain consistent searing profiles across multiple pots and pans. Cast iron grates span 12 inches, capable of withstanding heavy pots while supporting rapid thermal transfer and easy repositioning.
#@@# Oven Capacity#@#
Two static ovens offer separate cavities for concurrent cooking programs, each equipped with three-position racks and a total of four oven racks to accommodate sheet pans and full-size hotel pans. The porcelain-coated interiors on the door, sides, and hearth facilitate cleaning and resist discoloration from repetitive use.
#@@# Temperature Control#@#
Thermostatic manual controls enable staff to set and maintain target temperatures without complex programming, minimizing operator training time and reducing cycle variability. This precise control supports consistent production for standardized menu items across shifts.
#@@# Serviceability#@#
A full pull-out crumb tray and lift-off shelf minimize downtime during cleaning and routine maintenance, allowing fast access to service points and simplified sanitation workflows. Six casters provide mobility for floor cleaning or repositioning while ensuring stability during operation.
#@@# Construction#@#
The stainless steel front, back riser, and lift-off high shelf offer corrosion resistance and a professional appearance suitable for institutional kitchens and hospitality venues.
#@@#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 burners and grates weekly, removing debris for consistent flame and 300,000 BTU output. Clean porcelain-coated oven interiors daily with nonabrasive cleaners; soak racks and pull-out crumb tray weekly. Verify thermostatic controls monthly and adjust per manufacturer guidance. Lubricate caster stems and check fasteners quarterly. Confirm Natural Gas connections and CSA-Sanitation and CSA Flame compliance annually with a certified technician.
