Stop trading speed for control. This liquid propane restaurant range delivers measured heat across high-capacity cooking zones while preserving precise temperature control for each application. Frontline kitchens receive a consistent workhorse engineered for continuous service and rigorous sanitation requirements.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off LP supply before cleaning. Remove grates and burner caps; soak in warm, soapy water, scrub, rinse, and dry. Wipe griddle with a scraper, then clean with a mild degreaser and soft cloth. Clean oven interiors with approved cleaner, rinse, and dry. Vacuum condenser coils and check vents to prevent grease buildup. Inspect door seals and thermostats; replace worn parts. Regular cleaning prevents contamination, fires, high energy use, and equipment failure.#@@#Additional Info#@#Turbo Air TARG-48G2B-LP is a 60" liquid propane restaurant range with 215,000 BTU output, two 32,000 BTU burners, a 48" griddle, dual ovens, stainless steel exterior, thermostatic controls, adjustable legs, regulator included, CSA and NSF Certified.#@@#General Info#@#Description #@#
Stop trading speed for control. This liquid propane restaurant range delivers measured heat across high-capacity cooking zones while preserving precise temperature control for each application. Frontline kitchens receive a consistent workhorse engineered for continuous service and rigorous sanitation requirements.
#@@# Burners Performance#@#
Two open burners provide targeted 32,000 BTU outputs that reach boil and sear temperatures rapidly while allowing simultaneous use of multiple cookware items. Chefs gain consistent flame response and simplified maintenance through lift-off burner heads.
#@@# Griddle Versatility#@#
A 48-inch left griddle supplies an expansive flat-top surface for pancakes, burgers, and eggs, enabling continuous production without frequent changeover. Operators benefit from an even heat profile across the plate, reducing cold spots and improving product uniformity.
#@@# Oven Capacity#@#
Two standard ovens with full stainless steel interiors accommodate batch baking and holding, with each oven including one rack and an adjustable thermostat for repeatable results. Kitchen managers achieve staging flexibility for high-volume runs and recovery during peak service.
#@@# Durable Construction#@#
Stainless steel front, sides, and back riser deliver corrosion resistance and facilitate rapid cleaning in commercial environments. Staff maintain sanitary surfaces more efficiently, and the lift-off high shelf simplifies access for deep cleaning and service.
#@@# Installation Ready#@#
Freestanding configuration with 6-inch stainless steel adjustable legs and an included regulator supports straightforward placement and leveling on crowded kitchen floors. Service teams install and calibrate quickly to minimize downtime during equipment swaps.
#@@# Safety and Compliance#@#
Unit meets CSA, CSA Flame, CSA Star, and CSA-Sanitation listings and carries NSFC and ETL sanitation recognition, ensuring alignment with institutional foodservice standards.
#@@#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 and ignition ports weekly; remove carbon deposits with a brass brush and vacuum debris to maintain steady flame and heat transfer. Degrease griddle surface daily using a scraper, warm water, and neutral pH detergent; season with a thin oil film after drying. Clean oven interiors weekly with noncaustic cleaners; verify thermostat accuracy monthly and calibrate per manufacturer procedure. Examine door seals and adjustable legs for wear and alignment to prevent heat loss.