This 60" natural gas restaurant range ensures optimal performance while enabling kitchens to run continuous service without compromise. Operators benefit from consistent heat, simplified maintenance, and sanitation readiness in a single stainless-steel platform.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let unit cool fully. Scrape griddle and lift burners; soak grates and trays in warm, soapy water. Wipe stainless front with non-abrasive cleaner and soft cloth. Vacuum condenser and backriser shelf; remove debris from vents to reduce fire risk. Inspect door seals and pilot assembly; tighten or replace worn parts. Rinse, dry thoroughly, then reconnect gas. Regular cleaning prevents contamination, cuts energy use, and extends equipment life.#@@#Additional Info#@#Omcan USA’s 60" natural gas range offers 282,000 BTU from six open burners and a 24" griddle, plus two ovens, stainless steel front, adjustable legs, removable crumb tray, and cETLus and ETL-Sanitation listings.#@@#General Info#@#Description #@#
This 60" natural gas restaurant range ensures optimal performance while enabling kitchens to run continuous service without compromise. Operators benefit from consistent heat, simplified maintenance, and sanitation readiness in a single stainless-steel platform.
Equipped with cast iron burners, the top generates even, responsive heat for high-volume cooking tasks. Chefs control multiple pans with manual knobs that provide immediate flame adjustment and repeatable results.
A griddle located on the right side expands menu capability for searing and flat-top items while preserving burner capacity for pots and pans. Staff operators switch between griddle and burners without reconfiguring the line, improving station efficiency.
Two standard ovens supply independent cooking spaces for baking, roasting, and holding at different temperatures. Teams load separate trays and maintain distinct cooking zones to reduce cross-contamination and increase throughput.
A stainless steel front withstands daily use and simplifies cleaning with a smooth, corrosion-resistant surface. Maintenance crews access removable panels and a crumb tray to accelerate sanitizing cycles and minimize downtime.
Delivering 282,000 BTU total output, the unit supports rapid boil times and high-heat searing across multiple burners and the griddle. Kitchen managers meet peak service demands without sagging temperatures or uneven heat distribution.
cETLus listing and ETL-Sanitation listing confirm construction and sanitation standards for commercial kitchens. Procurement teams receive documented compliance that aligns with regulatory and institutional requirements.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris from cast iron grates to maintain consistent flame and heat distribution. Drain and clean the removable crumb tray after each service to prevent buildup and fire risk. Calibrate thermostatic controls monthly and verify oven temperature with a certified probe. Wipe stainless steel front with a mild detergent; avoid abrasive pads. Confirm gas connections are tight and check pilots daily. Schedule CSA or ETL-Sanitation inspections annually.
