Stop sacrificing output for reliability. This 48" natural gas restaurant range delivers sustained heat and multi-function capacity to support continuous service in high-demand kitchens, combining 193,000 BTU total power with a left-side griddle and dual ovens for parallel cooking workflows. Chefs maintain consistent results across pans and griddle plates while staff benefit from straightforward controls and a sanitary stainless steel exterior.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and close the gas supply. Remove grates and burner caps; soak in warm, soapy water. Scrub the griddle with a non-abrasive pad and neutral cleaner, then season as directed. Wipe stainless steel surfaces with mild detergent and a soft cloth; buff dry to avoid streaks. Clean ovens with approved oven cleaner, removing racks to wash separately. Vacuum condenser and backriser vents to eliminate grease. Inspect seals and thermostats regularly to prevent failures and reduce energy use.#@@#Additional Info#@#Turbo Air TARG-36G2B-NG is a 48" natural gas restaurant range rated 193,000 BTU. It features two 32,000 BTU burners, a 36" griddle, dual ovens with one rack each, thermostatic controls, and a stainless steel finish.#@@#General Info#@#Description #@#
Stop sacrificing output for reliability. This 48" natural gas restaurant range delivers sustained heat and multi-function capacity to support continuous service in high-demand kitchens, combining 193,000 BTU total power with a left-side griddle and dual ovens for parallel cooking workflows. Chefs maintain consistent results across pans and griddle plates while staff benefit from straightforward controls and a sanitary stainless steel exterior.
#@@# Open Burners#@#
Two open burners produce 32,000 BTU each, enabling rapid boil and sear operations across two dedicated zones. Operators achieve fast temperature recovery during peak periods, reducing cook time for high-volume jobs.
#@@# Left Griddle Plate#@#
A 36" griddle on the left side provides a broad flat cooking area for proteins and breakfast items, maintaining even surface heat for consistent char and caramelization. Culinary teams expand menu throughput by running grills and burners concurrently without cross-interference.
#@@# Dual Oven Capacity#@#
Two standard ovens deliver separate cooking chambers with full stainless steel interiors and one rack included, allowing independent temperature profiles for different items. Kitchen staff stage multiple recipes simultaneously and minimize flavor crossover.
#@@# Precise Thermostatic Control#@#
Adjustable thermostatic oven controls permit accurate setpoint maintenance across both ovens, improving repeatability for baking and roasting tasks. Chefs reproduce recipes reliably while reducing waste from overcooking.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, and backriser resist corrosion and simplify daily sanitation, supporting foodservice hygiene programs and daily washdown routines. Facility managers reduce maintenance time and preserve commercial appearance under continuous use.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly for carbon build-up and remove debris with a brass brush to maintain flame efficiency. Calibrate thermostatic controls monthly by verifying oven temperature with a certified probe; adjust per specifications. Clean the 36" griddle surface after each service using a scraper and hot water, then season with light oil. Wipe stainless steel surfaces with mild detergent and a soft cloth to prevent corrosion. Check gas regulator and connections for leaks quarterly.