Specifications include, but are not limited to: 1.60” wide gas restaurant range2.Stainless steel front, sides, backriser, highshelf3.6” adjustable legs4.Extra deep crumb tray with welded corners5.Six (6) burners with 30,000 BTU/hr. open top burners, lift off burner heads6.Energy saving flashtube open burner ignition system (one pilot for every two burners7.24” manual griddle-broiler8.30,000 BTU/hr. 4-inch-widegrease trough9.Heavy duty cast grates, easy lift-off 12” X 12 ½” in the front and 12” X 14 ½” in the back10.Burner knobs are cool to the touch11.Left oven is 23,000 BTU/hr. baker’s depth oven, measures 26 ¼” dX 20 ¼” wX 14” h.12.Right oven is 35,000 BTU/hr. baker’sdepth oven, measures 27” dX 26 3/8” wX 14” h. 13.Oven thermostat adjusts from 250º F to 500º F with a low setting14.Each oven is supplied with two racks, two rack guide sets, and four (4) rack positions.15.Oven doors are heavy duty with an integrated door hinge/spring mechanism requiring noadjustment16.1” rear gas connections with rear manifold and pressure regulator
