Handle peak service with a kitchen range engineered for sustained throughput and precise heat control, designed for commercial gas operations that demand consistent output and straightforward maintenance. This unit combines six high-output burners with a large welded griddle and dual ovens to support simultaneous cooking tasks without compromise, delivering 275,000 BTU of regulated natural gas power for predictable results across service periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Scrape griddle crumbs and wipe with a 3/4" thickness-rated scraper. Remove cast iron grates and soak in hot, soapy water; scrub and rinse. Clean oven cavities and crumb trays with non-abrasive cleaner; rinse and dry. Vacuum condenser coils and wipe stainless surfaces with mild detergent. Check pilots and control valves for buildup; clear debris. Dry all parts before restoring gas and power to prevent corrosion and fires.#@@#Additional Info#@#Venancio USA’s PRM60G-ST-NG is a 60" gas range with six burners, a 24" griddle, two ovens with three rack positions, stainless steel front and sides, 275,000 BTU output, cULus and UL EPH classifications, and adjustable 6" legs.#@@#General Info#@#Description #@#
Handle peak service with a kitchen range engineered for sustained throughput and precise heat control, designed for commercial gas operations that demand consistent output and straightforward maintenance. This unit combines six high-output burners with a large welded griddle and dual ovens to support simultaneous cooking tasks without compromise, delivering 275,000 BTU of regulated natural gas power for predictable results across service periods.
#@@# Burners Performance#@#
Delivering six cast iron burners, the top provides concentrated heat zones for multiple pots and pans at once. Operators gain consistent flame control via independent manual valves that enable rapid adjustments during high-volume production.
#@@# Welded Griddle Plate#@#
Featuring a 24-inch fully welded 3/4-inch griddle plate, the surface yields uniform heat transfer for searing and griddling applications. Chefs benefit from a polished 14-gauge stainless steel plate that resists warping and simplifies surface cleaning.
#@@# Oven Capacity#@#
Including two standard ovens with double-sided enamel cavities, the unit supports parallel baking, roasting, and holding tasks. Each oven accepts one rack with three rack positions and uses a counterweight balanced door to reduce operator fatigue.
#@@# Construction Durability#@#
Constructed with stainless steel front, sides, splash guard, and grease trough, the exterior resists corrosion common in commercial kitchens. The removable crumb tray and accessible pilots through the front panel simplify routine sanitation and service checks.
#@@# Stability and Installation#@#
Mounting on 6-inch adjustable legs, the range allows precise leveling on uneven floors to maintain safe operation. The backriser with hi-shelf provides ventilation routing and additional storage without increasing footprint.
#@@# Safety and Compliance#@#
Certified to cULus standards and UL EPH Classified, the design meets regulatory requirements for gas cooking equipment in institutional environments.
#@@#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 griddle daily; remove debris and scrub cast iron grates with a brass brush. Drain and clean grease trough and crumb tray weekly to prevent buildup. Test pilots and manual control valves monthly; tighten fittings and replace worn parts. Level the range using 6" adjustable legs and verify gas pressure per manufacturer specs before operation. Descale and sanitize stainless steel surfaces with mild detergent and soft cloth after service hours.
