Restaurant Ranges Specifications

Standard Exterior Finish

  •   Stainless Steel: Front oven door, sides, landing ledge, background with shelf, control panel and kick plate. Welded stainless steel seams.
  •  Control Knobs: Chrome.

Range Tops

  • Open burners: 28,000 BTU lift-off burner heads. No gaskets, no screws. Quad burner styles: (1) Anti­Clogging burner with a 7,000 BTU low simmer is standard. Optional burners include (2) All-Purpose (3) Sauté and (4) Wok Jet Removable one piece drip tray. No pilots on burners.
  • Top Grates: 12" x 12" heavy-duty cast iron. Cast­in bowl directs heat upward.
  • Griddles: Highly polished ¼" plate with stainless steel grease through. 20,000 BTU burners for every 12" of griddle surface. Located on left side of range top. Manual controls are standard, thermostatic controls optional.
  • Raised Griddle with Broiler: Available in 12", 24" and 36" widths. ¼" plate with manual control only. 20,000 BTU/burner with heat deflector every 12". Located on right hand side of   range top. Large griddle grease can. Chrome plated broiler rack is removable. Large full width broiler drip tray.
  • Hot Tops: Heavy-duty casting with heat retaining projections underneath to absorb and diffuse heat. One 20,000 BTU "U" shaped burner every 12". Manual controls. Polished surface. P.OA.
  •  Radiant Broilers: 12", 24" and 36" sections may be added to any IR Range. Stainless steel burners with 15,000 BTUs every 6"; removable cast iron radiants and reversible cast iron top gates. P.O.A.

Oven specifications 

  • Construction: Chef Depth 36" 0 oven. 12 gauge construction with welded front frame. Fully insulated with non-sag fibreglass. Porcelainized oven interior includes: sides, rear, deck and door linings. Oven burner provides 35,000 BTU. One heavy-duty locking chrome plated rack. 
  •  Convection Oven: ¼" HP, 1725 RPM blower motor 240v lPH. 261/2" wide with 30,000 BTU burner with electronic ignition. Includes three heavy duty chrome plated racks supported by chrome plated guides. Three-position switch for cooking or cool down; burner "on" indicator light; and one hour manual timer.
  •  Controls: Thermostat adjustable from 150°F to 500°F (66°C to 260°C). 100% safety pilot.
  •  Dimensions: 26½" wide x 22' deep x 14" high.
  • Gas: Manifold pressure is 5.0" W.C. for natural gas or 10.0" for propane gas. Manifold size ¾" N.P.T ¾" pressure regulator supplied with equipment to be installed at time of connection.
  • Clearance: For use only on non-combustible floors. Legs or casters are required for non-combustible floors; or 2" overhang is required when curb mounted. Provide 0" Clearance from non-combustible surfaces and 8" from combustible surfaces.

INSTALLATION INCLUDING COMMISSIONING

  •  The machine Connection charge relates to a clear and accessible site with the correct electrical and Gas services within one (1) metre uninterrupted of the machine and that the mains isolator is operable. The charge is for work carried out during normal working hours 9am-5pm Monday to Friday on the UK mainland
  • Installation charge includes the disconnection of the existing appliance and the connection, testing and commissioning of the new appliance.
  • Installation does not include any building, joinery(door widening/casings) electrical or plumbing alterations which may be necessary in order to install the equipment
  • Catering Equipment Services reserve the right to not carry out an installation if the site is deemed unsafe or we would be instaling not to current standards.

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