Connerton CN60-4-36G 60 In. Gas Range With Griddle Top, 4 Open Burners, 36 In. Griddle, 2 Ovens

The Connerton CN60-4-36G is a 60 in. wide restaurant gas range that pairs four 32,000 BTU open burners in a two by two block on the left with a 36 in. wide, 1 in. thick polished steel griddle on the right, over two 35,000 BTU Bake n' Roast ovens that each fit a full size sheet pan. It is the balanced top for a diner, a hotel kitchen, or a full-menu restaurant that serves breakfast off the plate and dinner out of pans. Through a Saturday that starts with pancakes and eggs and ends with seared steaks and pan sauces, the plate and the four burners split the load while one oven roasts and the other holds. It is a single-piece 60 in. range, so it needs a five-foot run of line and a hood to match rather than a corner spot. It stands on 6 in. adjustable legs, connects through a 3/4 in. NPT gas inlet with the sized regulator included, and needs 6 in. rear and 10 in. side clearance from combustible walls, or 0 in. from non-combustible surfaces.

Four 32,000 BTU Open Top Burners on Heavy Duty Cast Iron Grates

The left side of the top carries four open burners in a two by two block, each rated at 32,000 BTU, for 128,000 BTU/hr of printed open-burner output. Every burner has its own manual valve on the front panel, so a stock pot can roll at full flame while the pan next to it holds a bare simmer. The burners sit under heavy duty cast iron grates, and the mass of the iron matters: it soaks up heat and keeps radiating into the pan in the seconds after you lift one skillet off and drop a cold one on, which is what shortens recovery between orders. The pilots are flash tube, one pilot per two burners, so the range is not burning a separate standing pilot under every burner all day.

36 In. Wide, 1 In. Thick Highly Polished Steel Griddle Plate

The right side of the top is a 36 in. wide griddle of highly polished 1 in. thick steel plate. A full inch of steel is the reason the surface temperature does not crash when a row of frozen patties or a ladle of batter hits it: the plate stores heat and gives it back to the food while the burners underneath catch up. The griddle burners are rated at 18,000 BTU/hr each. The polished finish means less sticking on eggs and pancakes and a faster scrape-down with a bench scraper at the end of the shift. Connerton lists the 1 in. thick griddle option on this sheet at 12 in. to 48 in. wide, and on this model the 36 in. plate is the printed configuration.

Two 35,000 BTU Bake N' Roast Ovens That Each Fit a Full Size Sheet Pan

Below the top sit two Bake n' Roast ovens, each rated at 35,000 BTU and each sized to take a full size sheet pan without turning it. Two cavities let you run two jobs at once: roast vegetables in one while a tray of bacon or a pan of biscuits holds in the other, with neither temperature compromised by the other door opening. Each is a standard oven rather than a convection oven, so a sheet pan browns from the bottom heat and a pan of braised short ribs comes out without a fan drying the surface.

Two Separate Oven Doors, One Rack With Three Positions in Each

Two oven doors sit side by side across the 60 in. front, each opening onto its own cavity with its own control. Each oven ships with one rack that can sit in any of three positions, so you can drop a rack low under a roast or raise it for a tray of rolls, and an extra oven rack is listed as an accessory when you want two levels loaded in one cavity. Splitting the base into two ovens rather than one wide cavity keeps each door small enough that opening it to check a tray dumps less heat.

Stainless Steel Front, Sides and Riser With a 12 In. Stub Back and Lift-Off High Shelf

The front, sides and riser are stainless steel, so the surfaces that take the splatter and the wipe-down chemicals are the ones that resist them. A 12 in. stainless steel stub back rises behind the cooking surface to catch what a hard sauté throws backward, and a lift-off high shelf sits on top of it for plates, sheet pans, or spice bins within reach; it lifts off for cleaning or for a low-hood install. Under the burners a full depth, pull out crumb tray collects what falls through the grates, and it slides out from the front so you never have to reach under the top. The range stands on 6 in. stainless steel adjustable legs, and a set of four casters is listed as an accessory. The drawn body is 60.1 in. wide, 33.9 in. deep including the shelf and rear connection, with the cooking surface at 35 in. and 58.2 in. tall to the top of the high shelf.

3/4 In. Gas Line, Included Pressure Regulator and 6 In. Rear Clearance to Combustibles

Gas comes in through a 3/4 in. NPT gas inlet; if you run a flexible connector, its inside diameter has to be 3/4 in. or larger so the burners and ovens are not starved at full fire. A pressure regulator sized for this unit is included, and the range runs on 5.0 in. W.C. natural gas or 10.0 in. W.C. propane, so specify the gas type when you order and the altitude if the kitchen sits above 2,000 ft. Set it 6 in. from a combustible wall at the rear and 10 in. at the sides, or 0 in. at both against non-combustible surfaces, run it under a ventilation system that meets NFPA 96, and keep it on the legs or casters supplied so air can reach the burners for proper combustion.