What our Experts Think
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Flexible Cooking Setup: Combines two high-output open burners (35,000 BTU each) with a 24″ griddle (1″‑thick steel plate), allowing sautéing, boiling, frying, and griddle cooking on the same unit.
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Full-Service Capability: Includes a standard oven underneath, providing stovetop, griddle, and oven cooking in a single 36″ footprint.
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High Total Heating Capacity: Total output up to 170,000 BTU supports heavy-duty, high-demand cooking workloads typical in commercial kitchens.
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Durable, Commercial-Grade Construction: Stainless-steel front, sides, plate rail, and burner box resist corrosion and heavy use while simplifying cleaning and maintenance.
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Practical, Service-Ready Design: Features a 7″ backguard, 6″ adjustable legs, and standard oven rack, making it ready for professional kitchen operations.
Q&A
Q: What is the C36‑2R?
A: A 36‑inch-wide commercial gas range with two open burners, a 24″ griddle, and a standard oven — designed for versatile, heavy-duty use in professional kitchens.
Q: What cooking surfaces does it offer?
A: Two open burners (~35,000 BTU each) on one side and a 24″-wide, 1-inch-thick steel griddle on the other for flat-surface cooking, grilling, or frying.
Q: What is its total heat output?
A: Approximately 170,000 BTU for simultaneous use of burners, griddle, and oven.
Q: What materials and build quality does it have?
A: Stainless-steel front, sides, plate rail, and burner box for durability and easy cleaning; 7″ backguard for splash and heat protection; adjustable legs for leveling.
Q: What type of oven does it include?
A: A standard oven under the cooktop with one rack, allowing baking or roasting while using the burners and griddle.
Q: What type of kitchens is it designed for?
A: Commercial kitchens — restaurants, cafés, catering, and institutional kitchens where versatility and heavy-duty continuous cooking are required.
Q: Is it suitable for residential use?
A: No. Its high heat output, commercial gas and ventilation requirements, and industrial design make it intended for professional kitchens only.
Maintenance Tips
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Clean burners daily: wipe spills immediately, remove grates and burner caps, clean ports with a wire or soft brush, and dry thoroughly before reassembly.
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Maintain cast-iron grates: wash with mild soap and warm water, dry fully, and lightly oil to prevent rust; reseason after washing.
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Wipe stainless steel surfaces with mild detergent and a soft cloth; avoid abrasive pads or steel wool to preserve finish.
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Clean griddle or hot-top surfaces after use; if washed with water, reseason with a light coat of cooking oil.
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Empty and clean drip trays or grease pans frequently to reduce fire risk and maintain hygiene.
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Check burners’ flames regularly — flame should be a stable blue cone; clean ports or inspect for blockages if uneven.
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Allow the unit to cool before deep cleaning and dry all components thoroughly to prevent rust or warping.
