See it working
Commercial Cooking Range and Stove
Gas 4-Burner Stove
Model ASGH-4S
Gas and electric ranges, hotplates and stoves for restaurant, hotel and canteen cooking lines.
- Power
- BTU 14000 x 4
- Size
- 610 x 760 x 365+100 mm
- Energy
- Gas
Priced by quotation. Call +63 917 627 1915 or
What it is
A commercial range is the main cooking surface of a kitchen: open burners or hot plates on top, often with an oven or cabinet below. Stoves and counter-top units give the same heat in smaller formats.
How it works
Gas models burn LPG or natural gas at each burner, and the printed BTU figure tells you how much heat they can deliver. Electric models heat plates or elements. Wider ranges combine burners with a griddle or grill section, and the oven below bakes and roasts.
How to use it in the kitchen
- 1
Confirm gas connection or three-phase power and ventilation.
- 2
Light the burner or switch on the plate and preheat pans.
- 3
Cook with the flame or setting sized to the pan.
- 4
Turn everything off and clean once cool.
Best for
- Restaurant and hotel cooking lines
- Canteens and commissaries
- Catering kitchens
Before you buy
- Count burners or plates against your menu and cooks.
- Check total BTU or kW against your supply.
- Match width and depth to your line and hood.
Care and cleaning
- Wipe spills before they bake on.
- Clean burner heads and pilot ports.
- Empty and wash drip trays.
Specifications
| Model | ASGH-4S |
|---|---|
| Energy | Gas |
| Power | BTU 14000 x 4 |
| Size | 610 x 760 x 365+100 mm |
Dimensions are in millimetres as printed in the PKE catalogue. Specifications may change, so confirm the details you depend on when you request your quotation.
Questions
Gas or electric?
Gas gives instant heat control and is common where LPG is available. Electric is easier to install without a gas line but needs a strong supply.
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