Drive high-volume service with a 60-inch gas restaurant range engineered for speed, consistency, and station organization. A front/rear mix of star/sauté, pyromax, and non-clog burners helps chefs move seamlessly from searing and sautéing to rapid boils and stock work. With 388,000 BTU of total output, it recovers quickly between turns.

Cook multiple courses at once using the standard oven and the convection oven, each equipped with battery spark ignition for reliable starts. The 22-1/2 inch flue riser with shelf provides handy staging space to keep pans, spices, or smallwares within arm’s reach, improving line flow. A standing pilot keeps burners ready during service.

Built for the rigors of commercial kitchens, this unit features a stainless steel front, sides, and shelf, plus 6-inch adjustable legs for stable, easy leveling. Four included racks expand oven capacity for roasting, baking, and finishing sides. CSA and NSF listings support compliance across foodservice operations.

• 60" gas restaurant range with front/rear burner mix: (3) star/sauté front left, (2) pyromax rear left, (2) star/sauté front right, (2) non-clog rear right
• Dual ovens: one standard and one convection, each with battery spark ignition
• Standing pilot for burners to maintain service-ready operation
• 22-1/2" flue riser with integrated shelf
• Stainless steel front, sides, and shelf with 6" adjustable legs
• 388,000 BTU total output; CSA and NSF listed