Stop sacrificing throughput for control. This 60-inch gas range delivers consistent heat distribution and precise thermostatic control while supporting continuous high-volume cooking in commercial kitchens. Operators gain reliable output and durable construction to meet service demands in restaurants, hotels, hospitals, and institutional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Disconnect power and gas supply before cleaning. Remove grates and wipe griddle with a scraper, then mop surface with a 1:50 mild detergent-to-water solution using warm water measured in gallons or liters. Clean oven interiors with non-abrasive cleaner; rinse and dry. Vacuum condenser and vents to remove grease and prevent fires. Inspect seals and burners; replace worn parts. Schedule daily surface wipes and weekly deep cleans to maintain safety, efficiency, CSA compliance.#@@#Additional Info#@#Built for high-volume kitchens, the SABA GR60-GS24 offers 278,000 BTU with six burners, dual ovens, and thermostatic gas control for consistent temperatures.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch gas range delivers consistent heat distribution and precise thermostatic control while supporting continuous high-volume cooking in commercial kitchens. Operators gain reliable output and durable construction to meet service demands in restaurants, hotels, hospitals, and institutional kitchens.
#@@# Six Burner Array#@#
Six high-output burners produce a combined 278,000 BTU to support the simultaneous use of multiple stockpots and pans. Chefs achieve rapid boil times and maintain searing temperatures for large-batch production.
#@@# Griddle Cooking Surface#@#
A full-width griddle provides a broad flat-top for direct contact cooking and continuous grilling. Staff obtain uniform surface temperatures for consistent results across eggs, pancakes, and sautéed proteins.
#@@# Thermostatic Oven Control#@#
Two thermostatically controlled standard ovens allow precise temperature regulation for baking, roasting, and holding. Kitchen teams reduce overcooking and maintain repeatable outcomes across shifts.
#@@# Stainless Steel Construction#@#
The front and sides crafted from stainless steel resist corrosion and simplify daily sanitation procedures. Maintenance crews perform quicker cleaning cycles and preserve the unit's appearance under heavy use.
#@@# Backriser With Hi-Shelf#@#
An integrated backriser with a hi-shelf creates elevated storage and staging for plates, utensils, and holding pans. Line cooks access plated orders and mise en place without leaving the cookline, improving throughput.
#@@# Freestanding Installation#@#
Designed for freestanding placement, the unit installs with minimal built-in modification and adapts to varied kitchen layouts. Facilities managers can reposition or replace the range with standard utility hookups and clearances.
#@@# Certifications And Safety#@#
The range carries CSA and ETL sanitation listings, meeting regulatory expectations for commercial cooking equipment.
#@@#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 ports weekly and clear debris with a soft brush to maintain consistent flame patterns and heat output. Drain and clean grease trays after each service to prevent accumulation and fire risk. Calibrate thermostatic controls monthly; adjust per manufacturer procedure to ensure oven temperature accuracy. Clean stainless steel surfaces with nonabrasive detergent and a microfiber cloth. Verify gas connections and CSA or ETL sanitary labels during scheduled inspections.
