Built for busy lines, the U36-6R lets you sear, sauté, boil, and bake in parallel so more tickets leave the pass with less stress; six high-output burners give the top fast recovery for peak periods, while the full-size oven handles roasting or baking in the same footprint to expand capacity without adding equipment. Daily cleanup is predictable thanks to a large porcelain oven bottom and door liner plus sectioned drip trays, which keeps overtime in check. Split cast-iron grates keep big pots stable and distribute heat evenly to reduce re-fires and waste. With individual burner valves, a snap-action oven thermostat, and a durable stainless exterior, crews maintain consistency across shifts and you spend less on service calls—delivering speed, consistency, and ROI in a compact restaurant-range form factor.

This product is not approved for residential use.
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