Stop settling for slow cook cycles and inconsistent results. This wall oven combines controlled gas convection with a compact 3.0 Cu.Ft. cavity to deliver fast, even cooking during busy service periods. Operators gain precise heat distribution and dependable output while preserving a small footprint for tight back‑of‑house layouts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and shut the gas at the supply before cleaning. Remove racks and wipe interior with a mild detergent and warm water. Scrub grease from vents and door seals with a non-abrasive pad. Clean exterior stainless steel with a soft cloth and approved cleaner, wiping with the grain. Inspect burner ports; clear debris with a soft brush. Rinse surfaces, dry thoroughly, and restore gas and power only when components are fully dry.#@@#Additional Info#@#Summit’s SGWOGD27 stainless steel wall oven offers 3.0 cu. ft. capacity and 12,000 BTU via liquid propane for convection baking. It measures 27.38" W x 23.38" H x 22.63" D, weighs 144 pounds, meets CSA standards, and supports kitchen throughput.#@@#General Info#@#Description #@#
Stop settling for slow cook cycles and inconsistent results. This wall oven combines controlled gas convection with a compact 3.0 Cu.Ft. cavity to deliver fast, even cooking during busy service periods. Operators gain precise heat distribution and dependable output while preserving a small footprint for tight back‑of‑house layouts.
#@@# Depth Optimized#@#
Designed with a 22.63-inch depth, this unit fits flush into standard wall cutouts while maintaining adequate interior space for sheet pans and trays. Chefs benefit from accessible placement that reduces reach distances and streamlines mise en place during peak service.
#@@# Controlled Convection#@#
A forced convection system circulates heated air to maintain uniform temperatures throughout the cavity, reducing hot and cold spots that cause uneven baking. Kitchen managers achieve consistent product yield and repeatable cycle times across batches.
#@@# LP Fuel Efficiency#@#
Configured for liquid propane operation, the oven produces 12,000 BTU of sustained input for rapid heat recovery and steady performance under continuous use. Facilities using LP reduce warmup intervals and sustain throughput without frequent temperature drift.
#@@# Stainless Construction#@#
A stainless steel exterior promotes sanitation and withstands commercial cleaning regimens common in institutional kitchens. Maintenance staff can complete daily wipe downs and periodic deep cleaning without compromising finish or structure.
#@@# Compact Capacity#@#
The 3.0 Cu.Ft. interior supports multiple pan configurations while preserving wall space in constrained kitchens. Culinary teams maximize menu flexibility by running several small items simultaneously without oversizing equipment.
#@@# Professional Dimensions#@#
With a height of 23.38 inches and a width of 27.38 inches, this oven integrates into modular backline assemblies and wall banks designed for high‑volume operation.
#@@#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#@#Inspect for damage upon delivery. Professional installation is recommended. Delivery does not include setup or installation services.#@@#Maintenance Guide#@#Inspect burner ports weekly and remove carbon deposits with a brass brush to preserve flame integrity. Drain and clean the drip pan after each service day to prevent buildup and odors. Calibrate the thermostat monthly using a traceable thermometer and adjust the gas valve per manufacturer guidelines. Clean stainless steel surfaces with a neutral detergent and soft cloth; avoid chlorides. Lubricate hinges quarterly with food-grade lubricant and verify CSA-rated connections annually.
