Stop settling for inconsistent cookline performance. This 60-inch natural gas radiance restaurant range delivers concentrated heat, robust output, and configurable cooking zones, ensuring kitchens meet demand without sacrificing control. Operators achieve rapid recovery and predictable results across six open burners and a left-side griddle, enabling simultaneous high-volume cooking across multiple stations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and close supply before cleaning. Scrape grates and griddle while warm; remove heavy deposits with a nylon scraper. Wash stainless surfaces with mild detergent and a soft cloth; rinse and dry to prevent streaks. Clean burner ports with a small brush; clear debris. Vacuum under oven and wipe interior with non-abrasive cleaner. Check ventilation and hood for grease buildup; degrease vents regularly. Maintain seals and thermostats for safe, efficient operation.#@@#Additional Info#@#Turbo Air TARG-24G6B-NG features a 60" Natural Gas Radiance range with six 32,000 BTU burners, a 24" griddle, two ovens (one rack each), stainless steel build, 299,000 BTU total, CSA and NSF certifications, and a regulator included.#@@#General Info#@#Description #@#
Stop settling for inconsistent cookline performance. This 60-inch natural gas radiance restaurant range delivers concentrated heat, robust output, and configurable cooking zones, ensuring kitchens meet demand without sacrificing control. Operators achieve rapid recovery and predictable results across six open burners and a left-side griddle, enabling simultaneous high-volume cooking across multiple stations.
#@@# Six Open Burners#@#
Each burner produces 32,000 BTU, providing targeted high-heat output for rapid searing, wok-style cooking, and fast boil times. Chefs gain consistent flame distribution and immediate response to adjustments, reducing cook time variability during peak service.
#@@# Left Griddle Section#@#
A 24-inch griddle on the left integrates flat-top cooking into the range footprint, allowing grill, char, and griddle tasks without additional equipment. Staff streamline line flow by preparing sandwiches, eggs, and grilled proteins adjacent to stock pots and pans.
#@@# Dual Standard Ovens#@#
Two standard ovens with one rack each deliver separate cooking cavities for simultaneous baking and roasting at independent temperatures. Kitchen teams prevent flavor cross-contamination and optimize scheduling by staging different menu items in dedicated compartments.
#@@# Stainless Steel Construction#@#
Full stainless steel front, sides, back riser, and lift-off high shelf provide durable surfaces that withstand daily abrasion and frequent cleaning. Maintenance teams perform sanitation cycles efficiently while preserving the unit's exterior integrity and professional appearance.
#@@# Precise Thermostatic Control#@#
Adjustable oven thermostats and thermostatic controls for the range maintain stable setpoints under heavy load, minimizing temperature drift during extended service. Line cooks reproduce recipes reliably, improving portion consistency and reducing waste.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily and remove debris for consistent flame and heat. Clean griddle plates after each service with a scraper and warm, soapy water; season per manufacturer instructions to prevent corrosion. Verify gas regulator and connections monthly; tighten fittings and test for leaks with an approved solution. Degrease stainless steel surfaces with a neutral cleaner and soft cloth to maintain finish and hygiene. Calibrate thermostats quarterly for accurate oven temperatures.