Stop sacrificing throughput for control. This 48-inch liquid propane restaurant range delivers concentrated power across six open burners and a left-side griddle, enabling continuous production without compromising temperature accuracy or service flow. Operators gain consistent heat distribution, durable stainless surfaces, and certified safety features designed for demanding commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and allow surfaces to cool. Remove debris from burners, griddle, oven interiors, and vents. Scrub stainless steel front and sides with mild detergent and soft cloth; rinse and dry. Degrease griddle with approved solvent and scrape per manufacturer guidelines. Vacuum condenser coils and backriser vent monthly. Inspect door seals and thermostatic controls; tighten or replace parts as needed. Record cleaning dates to maintain CSA and sanitation compliance.#@@#Additional Info#@#Turbo Air TARG-12G6B-LP 48" liquid propane range delivers 284,000 BTU with six 32,000 BTU burners, a 12" griddle, two ovens, stainless steel exterior and interior, adjustable thermostats, legs, regulator included, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48-inch liquid propane restaurant range delivers concentrated power across six open burners and a left-side griddle, enabling continuous production without compromising temperature accuracy or service flow. Operators gain consistent heat distribution, durable stainless surfaces, and certified safety features designed for demanding commercial kitchens.
#@@# High Output Burners#@#
Six open burners each produce 32,000 BTU to provide fast boil times and rapid sear performance for busy service periods. Chefs maintain multiple high-heat stations simultaneously, reducing ticket times and enabling batch cooking without compromising consistency.
#@@# Integrated Griddle Plate#@#
A 12-inch griddle on the left side supplies a focused flat-top cooking surface for breakfast lines, sandwiches, or sauté tasks. Crew members transition between griddle and burner work quickly, eliminating the need for separate equipment and saving counter space.
#@@# Dual Oven Capacity#@#
Two standard ovens with removable racks deliver flexible baking and holding options for varied menu items. Staff can roast, bake, or hold prepared items in parallel, increasing throughput and simplifying menu staging.
#@@# Precision Thermostatic Control#@#
Adjustable oven thermostats and thermostatic control for burners allow precise temperature management across cooking functions. Line cooks achieve repeatable results for time-sensitive recipes and reduce product waste from over- or undercooking.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, back riser, lift-off high shelf, and full stainless interior in the ovens ensure corrosion resistance and ease of sanitation. Maintenance teams perform routine cleaning faster, and surfaces withstand the rigors of continuous use.
#@@#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 weekly and remove debris for consistent flame and heat. Clean griddle with a stainless-safe scraper after each service and apply cooking oil to prevent corrosion. Degrease oven interiors monthly with a noncaustic cleaner and rinse well. Check regulator and gas connections quarterly for leaks using an approved solution and tighten fittings as needed. Level the unit and ensure 6" legs are secure for even cooking and proper ventilation.