The Westlake GCO613 Gas Convection Oven
The Westlake GCO613 is a 39 in. wide, single deck gas convection oven that puts 60,000 BTU/hr of natural gas heat behind a double circulating fan. Moving air is the point: instead of waiting for still heat to soak in from the walls, the fans push it across every rack, so a full load of sheet pans of cookies or roasted vegetables colors evenly without you rotating pans halfway through. It holds up when the door is opening every few minutes during a Saturday brunch push, because the burners have the output to bring the cavity back. It suits a restaurant, cafe, or small bakery that bakes and roasts in batches on one deck. It is not sized for a commissary that needs two loads running at two temperatures at once. It stands 56 in. tall on legs with casters, takes gas through a 3/4 in. NPT connection at the rear, comes set up for natural gas, and needs electrical power for its fans, timer, and light.
60,000 BTU/hr Stainless Steel Tube Burners
Stainless steel tube burners deliver 60,000 BTU/hr on natural gas, or 52,000 BTU/hr on LP. That output is what recovers the cavity after you load cold product. Pull four pans of chicken thighs from the walk-in, slide them in, and the oven climbs back to set point instead of stalling. An automatic ignition system lights the burners for you, so nobody on your crew is reaching in with a lighter at 6 a.m.
Double Circulating Fan in a 25-3/8 In. Deep Cavity
Two fans at the back of the cavity circulate heated air around the load rather than letting it pool at the top. In a still oven the top rack browns first and the bottom rack lags; here the moving air evens that out from rack to rack. The cavity runs 25-3/8 in. deep, and the interior is porcelainized, so baked-on spatter wipes off a smooth surface instead of bonding to bare metal.
11-Position Rack Guides with 4 Chrome Plated Racks
Four heavy duty chrome plated racks ride on removable 11-position guides. Space them close for sheet pans of cookies, or open the gaps for a tall roast or a deep hotel pan of lasagna. The guides lift out, which lets you get a rag into the corners at close.
167 °F to 563 °F Thermostat and 60-Minute Timer
The temperature dial covers 167 °F to 563 °F. The low end holds finished product warm; the high end gives you the heat for a hard roast or a fast bake. A 60-minute electric timer rings a bell when the batch is done, so your line cooks can work the saute station and still hear the oven. The oven also has a cooling down function.
Dual Pane Thermal Glass Windows and Door Shut-Off Switch
Dual pane thermal glass windows and an interior chamber light let you check color without opening the doors and dumping heat into the kitchen. Open a door and a micro switch shuts the oven off completely, so the fans are not blowing hot air at whoever is loading pans. The front is stainless steel and the sides are galvanized with robust support.
Features & Benefits
-
Single deck gas convection oven for batch baking and roasting in restaurants, cafes, and small bakeries
-
Double circulating fan that moves heat evenly across every rack
-
Stainless steel tube burners
-
Automatic ignition system for safe gas operation
-
Deep oven cavity with a porcelainized interior that is easy to clean
-
Removable multi-position rack guides for flexible pan spacing
-
Heavy duty chrome plated racks included
-
Dual pane thermal glass windows for checking product without opening the doors
-
Interior chamber light
-
Electric timer with bell
-
Cooling down function
-
Micro switch that shuts the oven off completely once a door is opened
-
Stainless steel front, galvanized sides with robust support
-
Double stacking option to optimize kitchen space
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Single deck gas convection oven for batch baking and roasting in restaurants, cafes, and small bakeries
Double circulating fan that moves heat evenly across every rack
Stainless steel tube burners
Automatic ignition system for safe gas operation
Deep oven cavity with a porcelainized interior that is easy to clean
The Westlake GCO613 Gas Convection Oven
The Westlake GCO613 is a 39 in. wide, single deck gas convection oven that puts 60,000 BTU/hr of natural gas heat behind a double circulating fan. Moving air is the point: instead of waiting for still heat to soak in from the walls, the fans push it across every rack, so a full load of sheet pans of cookies or roasted vegetables colors evenly without you rotating pans halfway through. It holds up when the door is opening every few minutes during a Saturday brunch push, because the burners have the output to bring the cavity back. It suits a restaurant, cafe, or small bakery that bakes and roasts in batches on one deck. It is not sized for a commissary that needs two loads running at two temperatures at once. It stands 56 in. tall on legs with casters, takes gas through a 3/4 in. NPT connection at the rear, comes set up for natural gas, and needs electrical power for its fans, timer, and light.
60,000 BTU/hr Stainless Steel Tube Burners
Stainless steel tube burners deliver 60,000 BTU/hr on natural gas, or 52,000 BTU/hr on LP. That output is what recovers the cavity after you load cold product. Pull four pans of chicken thighs from the walk-in, slide them in, and the oven climbs back to set point instead of stalling. An automatic ignition system lights the burners for you, so nobody on your crew is reaching in with a lighter at 6 a.m.
Double Circulating Fan in a 25-3/8 In. Deep Cavity
Two fans at the back of the cavity circulate heated air around the load rather than letting it pool at the top. In a still oven the top rack browns first and the bottom rack lags; here the moving air evens that out from rack to rack. The cavity runs 25-3/8 in. deep, and the interior is porcelainized, so baked-on spatter wipes off a smooth surface instead of bonding to bare metal.
11-Position Rack Guides with 4 Chrome Plated Racks
Four heavy duty chrome plated racks ride on removable 11-position guides. Space them close for sheet pans of cookies, or open the gaps for a tall roast or a deep hotel pan of lasagna. The guides lift out, which lets you get a rag into the corners at close.
167 °F to 563 °F Thermostat and 60-Minute Timer
The temperature dial covers 167 °F to 563 °F. The low end holds finished product warm; the high end gives you the heat for a hard roast or a fast bake. A 60-minute electric timer rings a bell when the batch is done, so your line cooks can work the saute station and still hear the oven. The oven also has a cooling down function.
Dual Pane Thermal Glass Windows and Door Shut-Off Switch
Dual pane thermal glass windows and an interior chamber light let you check color without opening the doors and dumping heat into the kitchen. Open a door and a micro switch shuts the oven off completely, so the fans are not blowing hot air at whoever is loading pans. The front is stainless steel and the sides are galvanized with robust support.
Features & Benefits
-
Single deck gas convection oven for batch baking and roasting in restaurants, cafes, and small bakeries
-
Double circulating fan that moves heat evenly across every rack
-
Stainless steel tube burners
-
Automatic ignition system for safe gas operation
-
Deep oven cavity with a porcelainized interior that is easy to clean
-
Removable multi-position rack guides for flexible pan spacing
-
Heavy duty chrome plated racks included
-
Dual pane thermal glass windows for checking product without opening the doors
-
Interior chamber light
-
Electric timer with bell
-
Cooling down function
-
Micro switch that shuts the oven off completely once a door is opened
-
Stainless steel front, galvanized sides with robust support
-
Double stacking option to optimize kitchen space
Resources & Downloads
Specifications
| Gas Type | Natural gas |
| Decks | 1 |
| Total Input (Natural Gas) | 60,000 BTU/hr |
| Total Input (LP) | 52,000 BTU/hr |
| Burner Type | Stainless steel tube |
| Temperature Range | 167 °F to 563 °F |
| Fan | Double circulating |
| Oven Cavity Depth | 25-3/8 in. |
| Interior Finish | Porcelainized |
| Rack Guides | Removable, 11 positions |
| Racks Included | 4, heavy duty chrome plated |
| Windows | Dual pane thermal glass |
| Timer | 60 minutes, electric, with bell |
| Ignition | Automatic |
| Door Safety | Micro switch shut-off |
| Interior Light | Yes |
| Cooling Down Function | Yes |
| Gas Connection | 3/4 in. NPT, rear |
| Exterior Finish | Stainless steel front, galvanized sides |
| Width | 39 in. |
| Depth | 39.6 in. |
| Height | 56 in. |
| Casters | 3.9 in. |
| Net Weight | 460 lb |
| Gross Weight | 578 lb |
| Packing Dimensions | 43.7 x 42 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
Single deck gas convection oven for batch baking and roasting in restaurants, cafes, and small bakeries