Standard Range SR-CR36-NG 36" Natural Gas Commercial Range with 6 Burners, Convection Oven, 213,000 BTU

The Standard Range SR-CR36-NG is a 36 inch natural gas restaurant range that puts six 30,000 BTU open burners over a 33,000 BTU convection oven, for 213,000 BTU of total output on a single 3/4 inch gas connection. Most ranges this size sit on a static oven; the convection base is what sets this one apart, because the fan circulates heat around every rack instead of letting it pool at the bottom. A busy diner or catering kitchen can saute on all six burners while the oven below roasts chicken or bakes off sheet pans without the hot and cold corners a standard cavity leaves behind. The range ships set for natural gas with an LP conversion kit and gas regulator in the box.

30,000 BTU Cast Iron Open Burners

Each of the six burners delivers 30,000 BTU through a 12 inch by 12 inch cast iron grate with an aeration bowl that mixes air into the flame for a cleaner, hotter burn. Cast iron holds heat through the shock of a cold saute pan landing on it, so your third and fourth pans sear as hard as the first. Every burner keeps its own standing pilot, which means a line cook grabs instant flame at any position instead of reaching for a lighter mid rush. Manual controls with metal knobs stand up to greasy hands and constant adjustment far longer than plastic ones.

33,000 BTU Convection Oven with 200°F to 500°F Thermostat

The oven cavity measures 25.8 inches wide by 22.4 inches deep by 13.8 inches tall and comes with two chrome racks that set into three adjustable positions. A thermostat adjusts from 200°F to 500°F, and the porcelain coated interior side guides and bottom wipe clean after a bubbled-over casserole instead of staining the way bare steel does. Because the convection fan evens out the cavity, you can load both racks and expect the back corner to brown at the same pace as the front edge.

Stainless Steel Construction Built for Daily Service

A welded frame carries a stainless steel front, back riser, and lift off shelf, and the front deck stays cool to the touch so a cook can lean in and plate without a burn. The flue exits at the back of the unit for proper ventilation under a hood, and a full width crumb tray pulls out from the front so burner debris goes in the trash instead of collecting under the grates.

Front Serviceability and Standard Casters

The whole range is serviceable from the front, so a technician never asks you to drag 375 pounds of equipment away from the wall to reach a valve. Casters come preinstalled, two of them with brakes, letting one person roll the unit out for the weekly degrease behind the line and lock it back into position. Legs are available as an option if your kitchen prefers a fixed installation.