Stop compromising throughput for control. This natural gas restaurant range delivers focused cooking power and reliable oven performance for high-volume kitchens, combining ten cast iron burners and dual convection ovens to sustain continuous service without sacrificing heat stability. Foodservice teams gain consistent temperatures, simplified maintenance, and full commercial certification for professional environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and shut gas supply before cleaning. Remove grates and burner caps; soak in warm water with degreaser, scrub gently, rinse, and air dry. Wipe stainless steel with mild detergent, rinse, and polish with a soft cloth. Empty oven racks; clean enamel cavity with non-abrasive cleaner and a soft brush; rinse thoroughly. Vacuum condenser and vent areas monthly to remove grease. Check seals and valves; replace damaged parts.#@@#Additional Info#@#Venancio USA R602CO-60B-NG is a 60.03" natural gas range with ten cast iron burners, removable grates, manual valves, two convection ovens, 385,000 BTU output, stainless steel front, and LP conversion kit included.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This natural gas restaurant range delivers focused cooking power and reliable oven performance for high-volume kitchens, combining ten cast iron burners and dual convection ovens to sustain continuous service without sacrificing heat stability. Foodservice teams gain consistent temperatures, simplified maintenance, and full commercial certification for professional environments.
#@@# Ten Burner Top#@#
Ten two-piece cast iron non-clog burners provide immediate high-output heat rated to contribute to a total of 385,000 BTU, enabling multiple pans and stockpots to reach target temperatures simultaneously. Chefs maintain productivity with removable cast iron grates that allow for rapid cleaning and burner servicing.
#@@# Independent Manual Controls#@#
Independent manual control valves on each burner give operators direct, tactile adjustment for rapid response to changing cookline demands. Line cooks achieve precise flame control without digital latency, reducing product variation during peak periods.
#@@# Dual Convection Ovens#@#
Two standard ovens feature spark ignition with enamel cavity interiors and include four racks plus five shelf positions per oven, enabling parallel baking, roasting, and holding operations. Kitchen managers expand menu flexibility and increase oven throughput while maintaining even heat distribution.
#@@# Heavy-Duty Construction#@#
A 14-gauge interlocking fully welded frame and stainless steel front and sides provide structural rigidity and corrosion resistance suited for continuous commercial use. Maintenance teams reduce repair frequency and preserve alignment under heavy loads.
#@@# Service-Friendly Design#@#
The range includes standing pilot, cord and plug 115v 60 Hz 1-Ph electrical with 3.7 amps and a 1/4 HP blower, plus a backriser with removable hi-shelf and a 7-inch front rail for accessory mounting. Technicians can access components easily, and operators can adapt the work surface to service flow.
#@@#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 from cast iron grates to prevent flame obstruction. Clean stainless steel front and sides with nonabrasive detergent and soft cloth; rinse and dry to avoid streaks. Degrease oven cavities monthly with manufacturer-approved cleaner and wash racks separately. Verify control valves and pilot operation before each shift. Adjust legs and level the range during installation for consistent cooking performance.
