
Bistro 48-Inch Commercial Gas Range with 1-Inch Polished Steel Griddle, Convection Oven and Cabinet Base
Bistro 48-Inch Commercial Gas Range with 1-Inch Polished Steel Griddle, Convection Oven and Cabinet Base
Manual Griddle Controls, Stainless Steel Construction
Built for busy line service, this 48-inch gas range pairs a polished steel griddle with convection-oven performance and a cabinet base for flexible cooking.
- 48-inch commercial gas range with a 1-inch polished steel griddle top.
- Manual griddle controls keep operation simple and do not include a temperature thermostat.
- Product data lists one convection oven and one cabinet section for added flexibility.
- Stainless steel front, sides, tray bed, and stub back are built for heavy-duty kitchen use.
- Convection oven runs on 115V power and includes a 1/4 HP blower motor.
- Total output is 126,000 BTU, with two 3/4-inch gas connections and supplied regulators.
Overall Dimensions:
48.0"W x 34.0"D x 36.0"HProduct Weight:
795.0 lbPolished Steel Griddle Plate
1-inch thick highly polished steel plate heated by a burner every 12 inches.
Manual Griddle Controls
No temperature thermostat for straightforward griddle operation.
Convection Oven Section
Includes a 1/4 HP blower motor and a 150°F to 500°F temperature range for even baking and roasting.
Combination Base Layout
Product data lists one convection oven and one cabinet section beneath the griddle.
Stainless Steel Construction
Stainless steel front, sides, tray bed, and stub back with heavy-duty welded construction.
Chrome-Plated Oven Rack
One chrome-plated rack is supplied per oven with curled wires and no sharp ends.
Electrical Requirements
115V, 60 Hz, 1-phase operation with 4.0 amps and a 3-prong plug.
Gas Utility Package
Uses two 3/4-inch gas connections and includes two 3/4-inch gas regulators.
Adjustable Legs
6-inch adjustable legs help with leveling and installation.
Certifications & Compliance
Frequently Asked Questions
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.