The Westlake RGR36 Gas Range
The Westlake RGR36 is a 36 in. wide natural gas restaurant range with six 30,000 BTU/hr open burners over a single oven, at a rated total input of 210,000 BTU/hr. Six burners let a line cook keep stock, sauces, and sauté pans all working through a dinner rush, with enough flame on each one to recover between orders, while the oven below roasts or bakes anywhere from 250 °F to 550 °F. It suits a full-service restaurant line or a busy institutional kitchen that cooks mostly in pots and pans. It is all open burners over one oven, so it gives you no flat-top surface, and a kitchen that bakes all day will want more oven than this. It is set up for natural gas, measures 36 in. wide by 32.6 in. deep by 59.8 in. tall with its back-riser, and needs a gas line sized for its full rated input.
Open Top Burners Rated 30,000 BTU/hr Each
Six open top burners each put out 30,000 BTU/hr. An open burner sends its flame straight to the pan bottom, unlike a flat plate that has to heat up first, so you get fast response when you turn a burner up for a sear or down for a simmer. With six of them you can hold a sauce on one burner and boil hard on the next.
12 In. by 12 In. Cast Grates and Protected Pilots
Heavy duty cast grates measure 12 in. by 12 in. and lift off easily, so you can carry them to the sink at closing. The pilots are stainless steel for durability, and a coved cover over each pilot burner keeps a boil-over from clogging it. A pot that foams over makes a mess, but it does not put your burner out of service mid-shift.
Oven with a 31,000 BTU/hr U-Shape Burner
The oven has its own 31,000 BTU/hr U-shape burner. A U-shape burner runs flame down both sides of the oven floor rather than along one straight line, which spreads the heat more evenly under your pans. Full size sheet pans fit side-to-side or front-to-back, so you load the oven whichever way the pan comes off your prep table. The thermostat adjusts from 250 °F for slow braises to 550 °F for a hard roast, and two oven racks sit in any of four rack positions.
MIG Welded Frame with Stainless Steel Front
The frame is fully MIG welded for stability, so the range stays square and steady under heavy pots. The front and the back-riser are stainless steel, the surfaces that take splatter and get wiped down every night. The sides are galvanized, a practical finish for panels that usually sit against the equipment beside them.
Pull Out Crumb Tray with Rounded Edges
A pull out crumb tray under the burners catches spills and debris. Its rounded edges are there to prevent heat transfer, so the tray is easier to handle when you slide it out to empty it. Casters are an option for this range if you want to roll it out to clean behind the line.
About Westlake
Westlake Kitchen manufactures commercial refrigeration and cooking equipment for restaurants, bars, cafés, and other foodservice operations. Its product line includes reach-in refrigerators and freezers, refrigerated prep tables, ice machines, merchandisers, ranges, griddles, and fryers. Westlake refrigeration equipment features stainless steel construction, with select models using Embraco compressors and R290 refrigerant. Many models carry ETL, NSF, or DOE certifications, addressing commercial safety, sanitation, and energy requirements. The company offers equipment configurations suited to compact workstations, high-volume kitchens, and different food preparation needs. Its designs emphasize practical storage capacity, temperature control, accessible controls, and efficient use of kitchen space.\
Features & Benefits
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Gas restaurant range for sauté, boiling, and oven work on a commercial cook line
-
Six open top burners for pots and sauté pans
-
Heavy duty cast grates that lift off easily for cleaning
-
Coved pilot burner covers that prevent clogging from spillage
-
Stainless steel pilots for durability
-
U-shape burner for the bottom oven
-
Adjustable oven thermostat for roasting and baking
-
Two oven racks with four rack positions
-
Oven fits full size sheet pans side-to-side or front-to-back
-
Fully MIG welded frame for stability
-
Stainless steel front and back-riser with galvanized sides
-
Pull out crumb tray with rounded edges to prevent heat transfer
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Gas restaurant range for sauté, boiling, and oven work on a commercial cook line
Six open top burners for pots and sauté pans
Heavy duty cast grates that lift off easily for cleaning
Coved pilot burner covers that prevent clogging from spillage
Stainless steel pilots for durability
The Westlake RGR36 Gas Range
The Westlake RGR36 is a 36 in. wide natural gas restaurant range with six 30,000 BTU/hr open burners over a single oven, at a rated total input of 210,000 BTU/hr. Six burners let a line cook keep stock, sauces, and sauté pans all working through a dinner rush, with enough flame on each one to recover between orders, while the oven below roasts or bakes anywhere from 250 °F to 550 °F. It suits a full-service restaurant line or a busy institutional kitchen that cooks mostly in pots and pans. It is all open burners over one oven, so it gives you no flat-top surface, and a kitchen that bakes all day will want more oven than this. It is set up for natural gas, measures 36 in. wide by 32.6 in. deep by 59.8 in. tall with its back-riser, and needs a gas line sized for its full rated input.
Open Top Burners Rated 30,000 BTU/hr Each
Six open top burners each put out 30,000 BTU/hr. An open burner sends its flame straight to the pan bottom, unlike a flat plate that has to heat up first, so you get fast response when you turn a burner up for a sear or down for a simmer. With six of them you can hold a sauce on one burner and boil hard on the next.
12 In. by 12 In. Cast Grates and Protected Pilots
Heavy duty cast grates measure 12 in. by 12 in. and lift off easily, so you can carry them to the sink at closing. The pilots are stainless steel for durability, and a coved cover over each pilot burner keeps a boil-over from clogging it. A pot that foams over makes a mess, but it does not put your burner out of service mid-shift.
Oven with a 31,000 BTU/hr U-Shape Burner
The oven has its own 31,000 BTU/hr U-shape burner. A U-shape burner runs flame down both sides of the oven floor rather than along one straight line, which spreads the heat more evenly under your pans. Full size sheet pans fit side-to-side or front-to-back, so you load the oven whichever way the pan comes off your prep table. The thermostat adjusts from 250 °F for slow braises to 550 °F for a hard roast, and two oven racks sit in any of four rack positions.
MIG Welded Frame with Stainless Steel Front
The frame is fully MIG welded for stability, so the range stays square and steady under heavy pots. The front and the back-riser are stainless steel, the surfaces that take splatter and get wiped down every night. The sides are galvanized, a practical finish for panels that usually sit against the equipment beside them.
Pull Out Crumb Tray with Rounded Edges
A pull out crumb tray under the burners catches spills and debris. Its rounded edges are there to prevent heat transfer, so the tray is easier to handle when you slide it out to empty it. Casters are an option for this range if you want to roll it out to clean behind the line.
About Westlake
Westlake Kitchen manufactures commercial refrigeration and cooking equipment for restaurants, bars, cafés, and other foodservice operations. Its product line includes reach-in refrigerators and freezers, refrigerated prep tables, ice machines, merchandisers, ranges, griddles, and fryers. Westlake refrigeration equipment features stainless steel construction, with select models using Embraco compressors and R290 refrigerant. Many models carry ETL, NSF, or DOE certifications, addressing commercial safety, sanitation, and energy requirements. The company offers equipment configurations suited to compact workstations, high-volume kitchens, and different food preparation needs. Its designs emphasize practical storage capacity, temperature control, accessible controls, and efficient use of kitchen space.\
Features & Benefits
-
Gas restaurant range for sauté, boiling, and oven work on a commercial cook line
-
Six open top burners for pots and sauté pans
-
Heavy duty cast grates that lift off easily for cleaning
-
Coved pilot burner covers that prevent clogging from spillage
-
Stainless steel pilots for durability
-
U-shape burner for the bottom oven
-
Adjustable oven thermostat for roasting and baking
-
Two oven racks with four rack positions
-
Oven fits full size sheet pans side-to-side or front-to-back
-
Fully MIG welded frame for stability
-
Stainless steel front and back-riser with galvanized sides
-
Pull out crumb tray with rounded edges to prevent heat transfer
Resources & Downloads
See all from Westlake
Specifications
| Gas Type | Natural gas |
| Total Input | 210,000 BTU/hr |
| Open Burners | 6 |
| Input per Open Burner | 30,000 BTU/hr |
| Oven Burner Input | 31,000 BTU/hr |
| Oven Burner Type | U-shape |
| Ovens | 1 |
| Oven Thermostat Range | 250 °F to 550 °F |
| Oven Racks | 2 |
| Rack Positions | 4 |
| Grates | Heavy duty cast, removable |
| Grate Size | 12 x 12 in. |
| Pilots | Stainless steel, coved burner cover |
| Crumb Tray | Pull out, rounded edges |
| Frame | Fully MIG welded |
| Front and Back-Riser | Stainless steel |
| Sides | Galvanized |
| Width | 36 in. |
| Depth | 32.6 in. |
| Height | 59.8 in. |
| Net Weight | 368 lb |
| Gross Weight | 456 lb |
| Packing Dimensions | 40.9 x 40.6 x 35 in. |
Manufacturer's Warranty
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2 Year
Labor
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2 Year
Parts
Certifications & Approvals
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ETL US & Canada
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ETL Sanitation
Gas restaurant range for sauté, boiling, and oven work on a commercial cook line