The ProLine 4-burner commercial gas range is a 24-inch floor model built for cafes, food trucks, and smaller restaurant lines that need real cooking power in a tight footprint. It pairs four open-top burners with a standard-size gas oven below, giving a cook enough surface to hold sauces, sear proteins, and finish sides without taking up a full cook wall. Construction is heavy-gauge stainless steel with a galvanized back and sides, and the unit sits on adjustable legs for leveling on an uneven kitchen floor. Ranges in this class are the backbone of most hot lines, and the four-burner width is a common starting point for kitchens that need commercial output but have to protect every inch of floor space.
Build and construction
The frame is welded stainless steel with a stainless front, sides, and landing ledge that stand up to daily wash-downs. Each burner is topped with a heavy cast-iron grate rated to hold full-size stockpots, and the grates lift out individually so the crumb tray and burner bowls underneath can be cleared at the end of the night. Individual burner valves give the cook full-range control from a bare simmer up to a hard boil, and the pilot lights are positioned to relight quickly if a burner is knocked out during a busy rush.
Specifications
| Specification | Detail |
|---|---|
| Overall width | 24 in |
| Burners | 4 open burners |
| Burner output (each) | 32,000 BTU/hr |
| Oven output | 30,000 BTU/hr |
| Total input | 158,000 BTU/hr |
| Oven interior | Fits full-size 18 x 26 in sheet pans |
| Gas type | Natural gas or LP (field convertible) |
| Construction | Stainless steel front and sides, cast-iron grates |
Burners and cooking performance
Four burners at 32,000 BTU each cover most cafe and small-restaurant menus while leaving room on the line for a griddle or fryer alongside. The oven below holds full-size sheet pans and reaches roasting temperatures quickly, so the range doubles as a second oven during prep. In practice, the four-top suits lighter service, breakfast and lunch lines, and any kitchen where floor space is at a premium and a six-burner unit simply will not fit. The open-burner design also makes it easy to move a pan across the surface and to run different pots at very different heat levels, which matters on a compact line juggling stocks, sauces, and à la minute sautés together.
Installation and requirements
- Requires a Type I exhaust hood over the cooking surface per local code.
- Needs a dedicated gas line sized for the full 158,000 BTU/hr load.
- Ships configured for natural gas; an LP conversion kit is included.
- Adjustable legs allow leveling; 6-inch legs are standard.
Routine care is straightforward: wipe the stainless daily, empty and wash the crumb tray, and check the burner ports for clogs during weekly cleaning. Cast-iron grates should be pulled and scrubbed on a regular schedule, and the burner bowls underneath cleared of spillover so the flame stays clean and even. With a full-size oven and four high-output burners in a 24-inch footprint, this range is a practical choice for kitchens that need commercial cooking power but have to make every inch of the line count. Sized and installed correctly, it will carry a busy small line for years with little more than routine maintenance.
Part of our range: Commercial Cooking Ranges.