Step up kitchen throughput without sacrificing heat control or service consistency. This six-burner, 60-inch gas range combines high-output burners, a 24-inch raised griddle broiler, and dual standard ovens to sustain continuous production in busy commercial kitchens. Operators gain precise thermostatic control across the cooktop, griddle, and ovens while stainless steel surfaces simplify cleanup and maintain a professional appearance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let surfaces cool completely. Remove grates and crumb trays; soak in warm, soapy water. Scrub porcelain and stainless surfaces with non-abrasive cleaner and soft cloth. Clean griddle with scraper, then apply approved griddle cleaner and wipe. Vacuum condenser coils and wipe vents to prevent grease build-up. Rinse parts, dry fully, check door seals and thermostatic controls. Clean weekly and after heavy use to reduce bacteria, fire risk, energy loss, and equipment failure.#@@#Additional Info#@#MVP Group’s IR-6B-24RG-60 IKON 60" range offers 180,000 BTU with six 30,000 BTU burners, a 46,000 BTU griddle/broiler, two ovens with controls, stainless steel front, pull-out crumb tray, cast iron grates, and six casters.#@@#General Info#@#Description #@#
Step up kitchen throughput without sacrificing heat control or service consistency. This six-burner, 60-inch gas range combines high-output burners, a 24-inch raised griddle broiler, and dual standard ovens to sustain continuous production in busy commercial kitchens. Operators gain precise thermostatic control across the cooktop, griddle, and ovens while stainless steel surfaces simplify cleanup and maintain a professional appearance.
#@@# Top Heat Output#@#
Six open burners deliver a combined heavy-duty heat profile to handle multiple pans and large stockpots simultaneously. Each burner produces 30,000 BTU, providing rapid recovery rates and consistent simmer-to-sear performance for high-volume service.
#@@# Griddle Broiler Assembly#@#
A 24-inch raised griddle broiler rated at 46,000 BTU provides a flat-top cooking surface and broil capacity in one integrated unit. Manual controls let chefs set direct surface temperatures for griddling and switch to broil for finishing proteins with minimal changeover time.
#@@# Dual Oven Capability#@#
Two static ovens provide separate cooking chambers for parallel baking, roasting, or holding tasks without flavor crossover. Each oven includes a three-position rack system and four racks total to adapt to varied pan sizes and production loads.
#@@# Durable Service Construction#@#
Stainless steel front, back riser, and lift-off shelf resist corrosion and enable rigorous cleaning cycles common in institutional environments. Porcelain-coated interior door, sides, and hearth reduce sticking and allow easier soil removal during routine maintenance.
#@@# Mobility and Installation Flexibility#@#
Six casters support relocation for deep cleaning or floor plan reconfiguration while a freestanding design simplifies replacement of legacy ranges. A back riser with removable hi-shelf integrates ventilation accessory mounting and provides elevated storage for pans and utensils.
#@@#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 flames weekly and adjust air shutters for a steady blue flame to ensure efficient combustion. Remove and clean 12" cast iron grates and full pull-out crumb tray after each service; soak grates in warm, soapy water and dry thoroughly before reassembly. Verify thermostatic controls calibrate monthly and record setpoints. Lubricate caster stems quarterly and tighten fasteners. Replace worn door gaskets and confirm CSA sanitation compliance during scheduled inspections.
