The ProLine 6-burner commercial gas range is a 36-inch floor model built for restaurants, hotels, and catering kitchens that run a full line during service. It pairs six open-top burners with a standard-size gas oven below, giving a line cook enough surface area to hold sauces, sear proteins, and finish sides at the same time. 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 six-burner width is a common step up for kitchens that have started to back up behind a smaller unit during peak covers.
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 | 36 in |
| Burners | 6 open burners |
| Burner output (each) | 32,000 BTU/hr |
| Oven output | 30,000 BTU/hr |
| Total input | 222,000 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
Six burners at 32,000 BTU each let a kitchen run multiple pans without waiting for a burner to free up, which is the main reason larger operations size up from a four-burner range. 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 six-top suits busy dinner service, banquet prep, and any kitchen where several dishes are fired to order at once. 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 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 222,000 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 six high-output burners in a 36-inch footprint, this range is a practical workhorse for kitchens that have outgrown a smaller unit but still need to fit the line into a standard cook space. Sized and installed correctly, it will carry a busy line for years with little more than routine maintenance.
Part of our range: Commercial Cooking Ranges.