American Range, restaurant range size 60″ x 32-1/2″ x 56″ Stainless steel front, sides, backriser, shelf and 6″ adjustable legs. Removable full width drip pan. Choose 32,000 BTU/hr. open burners with lift-o burner heads or 20,000 BTU/hr. 12″ section griddle or a combo burner griddle. Heavy-duty cast iron grates, 12″ x 12″. Burner knobs are cool to the touch, high temperature material. One oven: 35,000 BTU/hr. standard oven, 30,000 BTU/hr. for convection or innovection with porcelain interior and inside door panel, oven interior measures 26- 1/2″W x 22-1/2″D x 13-1/2″H. Oven thermostat adjusts from 250°F to 500°F. All ovens supplied with two racks. Oven door with a spring assisted, counterweight mechanism requiring no adjustment. Rear gas connection and pressure regulator.
Key Features:-
STANDARD FEATURES
• Commercial gas range 60″ wide and 32 1/2″ depth.
• Cooking height 36″.
• Stainless steel sides, front and 6″ deep front landing ledge.
• Adjustable steel legs (casters optional).
• Choose: 6″ high stainless-steel stub back, high riser or
high riser with shelf at no charge.
• Two year limited warranty, parts and labor.
• Base options: Standard, convection, innovection or storage base
GRIDDLES
• 1″ thick steel griddle plate.
• 3″ wide grease collector.
• One burner every 12″, rated at 20,000 BTU/hr.
• Stainless steel pilot for each burner for automatic ignition.
• Manual control valve for each burner. (Thermostatic control optional).
OPEN BURNERS
• 12″ x 12″ cast-iron top grates.
• 32,000 BTU/hr lift-off open burners.
• Removable full width drip pan under burner.
CONVECTION OVEN
• Steel oven burner rated at 30,000 BTU/hr.
• Convection oven fan improves heat transfer for a faster cook time.
• Thermostat ranging from 250°F to 500°F (121°C to 260°C).
• Two chrome plated oven racks (additional racks optional).
• Chrome rack guides with Five tray positions.
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