Inferno 24" Open Burner Restaurant Range - Continental Restaurant Equipment

Inferno IR24-4B 24" Open Burner Restaurant Range

$2,155.48 $1,724.38
Inferno
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Standard Features

  • 4 burner configuration
  • 30,000 BTU/hr anti-clogging lift-off burner heads
  • 30,000 BTU/hr oven
  • Oven temperatures from 175° F to 500° F
  • 2 chrome racks included
  • 5" casters with locks on front
  • Fits 18"x 26" sheet pans
  • Porcelain oven interior for easy cleaning
  • Units available in natural gas or liquid propane
🛠️ Warranty Protection
1-Year Parts & Labor Warranty
🇨🇦 Ships From Canada
🇨🇦 Canadian Support (416) 783-5907
Certification
Certified
Quality assured
Certification
Certified
Safety tested
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Spec Sheet
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Why Buy From Us

  • Authorized Commercial Equipment Supplier — We specialize in commercial cooking equipment.
  • Fast Shipping Across Canada — Reliable delivery to major Canadian cities.
  • Trusted Brands Only — We carry proven manufacturers like Inferno.
  • Support Beyond Checkout — Documentation, specs, and expert help when you need it.
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SKU: IR24-4B
Availability: In Stock Pre order Out of stock
Commercial Cooking • Canada Commercial Sales

Commercial Product Overview

Best for kitchens requiring consistent cooking performance and dependable daily output.
Created for specification-first equipment selection, the Inferno IR24-4B 24-inch Restaurant Range is a 24-inch commercial gas restaurant range intended for a compact restaurant line that needs burners and baking capacity in one narrow footprint. Its published configuration combines four open burners and one oven, giving the buyer 30,000 BTU/hr anti-clogging lift-off open-burner heads plus the specified oven and griddle heat systems. Lift-off burner heads give the cookline direct open-flame capacity above the oven, while the oven operates from 175°f to 500°f, includes chrome racks, and accepts 18-by-26-inch sheet pans; together, those details create a defined basis for evaluating four open burners over a single oven without moving to a wider range.

Buyers should verify the specifications on this page to confirm dimensions, requirements, and installation compatibility prior to ordering.

Specifications FAQ
Brand: InfernoModel: IR24-4BCategory: Commercial CookingPower Source: Gas
Commercial Grade Built for Daily Use Canada-Wide Sales
Spec-first confidence: verify fit, requirements, and compatibility before ordering.
Commercial intent: equipment listed for professional foodservice environments.
Ordering tip: match doorway/service access and confirm connections/clearances.
Cooking Output

150000 BTU (LPG) | 162000 BTU (NAT) output for busy service.

Production Ready

Open Burner - 4 | Oven - 1 burner configuration supports daily commercial output.

Heavy-Duty Build

Commercial construction helps withstand repeated daily operation.

Utility Fit

Gas model: NG / LP. Confirm gas connection before ordering.

Key Specifications

Essential fit, capacity, utility, and certification details.

View all specifications
ModelIR24-4B
Fit CheckW 24" × D 31.5" × H 56"
Gas TypeNG / LP
Key Benefits
Decision points for commercial buyers
  • Inferno IR24-4B uses four open burners and one oven for a compact restaurant line that needs burners and baking capacity in one narrow footprint.
  • Lift-off burner heads give the cookline direct open-flame capacity above the oven in the IR24-4B configuration selected for four open burners over a single oven without moving to a wider range.
  • The oven operates from 175°F to 500°F, includes chrome racks, and accepts 18-by-26-inch sheet pans for a small cookline where every 12 inches of hood space must earn its place, where the menu includes sauté pans, sauce pots, boiling tasks, and sheet-pan oven work.
  • The 24-inch commercial gas restaurant range gives Canadian planners a concrete way to evaluate four open burners over a single oven without moving to a wider range.
Buying Tips
Reduce ordering risk before checkout
Fit check: Width: 24" • Depth: 31.5" • Height: 56" • Weight: 267.94 lb
Test the proposed station on paper first, then estimate the capacity required for sauté pans, sauce pots, boiling tasks, and sheet-pan oven work. Confirm exact dimensions, gas connection, hood or ventilation coverage, clearances, support surface, service access, and receiving route for a small cookline where every 12 inches of hood space must earn its place; with IR24-4B, the range is available for natural gas or liquid propane, and that utility choice should be checked against four open burners over a single oven without moving to a wider range. Installation, conversion, testing, and commissioning for a compact restaurant line that needs burners and baking capacity in one narrow footprint should follow current instructions and local code through qualified professionals. For daily ownership, plan separate cleaning routines for the 4 burner heads and the porcelain oven interior in a way that reflects sauté pans, sauce pots, boiling tasks, and sheet-pan oven work. Compare the proposed model with alternatives above and below its capacity so four open burners and one oven, peak-hour pan count, oven loading, and the amount of hood width justified by the menu are justified by real production rather than unused theoretical output.
Specifications
Commercial Equipment Specifications — Built for Fast, Accurate Buyer Comparison.
Core Product Details
BrandInferno
ModelIR24-4B
CategoryCommercial Cooking
Equipment TypeOpen Burner Restaurant Range
Fit & Dimensions
Width24"
Depth31.5"
Height56"
Overall Dimensions24 inch
Net Weight267.94 lb
Gross Weight335.94 lb
Performance & Output
Electrical / Gas Requirements
Power SourceGas
Gas TypeNG / LP
Total BTU150000 BTU (LPG) | 162000 BTU (NAT)
Build & Certifications
Number of BurnersOpen Burner - 4 | Oven - 1
Additional Specs
Gas pressure10 in. WC (LPG) | 5 in. WC (NAT)
Buyer note: Ensure your space, connections, and access points match this unit before ordering. Our team can help confirm fit and requirements to prevent installation issues and delays.
Why Buy From Us
Before ordering through Continental Restaurant Equipment, operators can check the current IR24-4B documentation, the range is available for natural gas or liquid propane, and the delivery path before the order is released, with particular attention to four open burners over a single oven without moving to a wider range. The review can connect that goal with ventilation, clearances, connection details, site access, and local installation requirements for a small cookline where every 12 inches of hood space must earn its place. This support is useful when four open burners and one oven, peak-hour pan count, oven loading, and the amount of hood width justified by the menu must be resolved for a small cookline where every 12 inches of hood space must earn its place before the equipment arrives rather than after the cookline is disrupted.

Related Categories

Explore compatible equipment groups and closely related commercial categories.

Commercial RangesCommercial OvensCommercial Gas HotplatesCommercial GriddlesInferno Commercial Cooking Equipment

Frequently Asked Questions

How does IR24-4B support a compact restaurant line that needs burners and baking capacity in one narrow footprint?
The IR24-4B is suited to an operation planning a compact restaurant line that needs burners and baking capacity in one narrow footprint. Its strongest role is a small cookline where every 12 inches of hood space must earn its place, where the team can produce sauté pans, sauce pots, boiling tasks, and sheet-pan oven work. When the station is fully loaded, test adjacent prep, landing space, staff movement, and cleaning access against four open burners over a single oven without moving to a wider range; a correct equipment choice can still underperform if those workflow details are ignored.
What should buyers measure when comparing IR24-4B for four open burners over a single oven without moving to a wider range?
Begin by linking four open burners and one oven, peak-hour pan count, oven loading, and the amount of hood width justified by the menu to four open burners over a single oven without moving to a wider range. The published arrangement is four open burners and one oven, and the buyer should translate that specification into pans, batches, baskets, pots, or plates per busiest hour as appropriate for sauté pans, sauce pots, boiling tasks, and sheet-pan oven work. That comparison produces a more reliable decision than choosing only by overall width or maximum input when the goal is four open burners over a single oven without moving to a wider range.
How should IR24-4B be planned for a small cookline where every 12 inches of hood space must earn its place?
Verify the final location, delivery access, utility type, gas pressure and connection, ventilation, clearances, and service space against current documentation for a small cookline where every 12 inches of hood space must earn its place. Because the range is available for natural gas or liquid propane, confirm the ordered configuration for a compact restaurant line that needs burners and baking capacity in one narrow footprint before scheduling the installer. Once commissioned, plan separate cleaning routines for the 4 burner heads and the porcelain oven interior, using a schedule aligned with a compact restaurant line that needs burners and baking capacity in one narrow footprint; keep manufacturer cleaning and inspection instructions available to the staff responsible for the station.
Which collections help evaluate four open burners and one oven, peak-hour pan count, oven loading, and the amount of hood width justified by the menu for Inferno IR24-4B?
For four open burners over a single oven without moving to a wider range, begin with Commercial Ranges as the closest equipment family, then use Commercial Ovens and Commercial Gas Hotplates to compare broader or adjacent cookline formats. Commercial Griddles adds an operating alternative relevant to a compact restaurant line that needs burners and baking capacity in one narrow footprint, while Inferno Commercial Cooking Equipment keeps IR24-4B in context with the Inferno range when reviewing four open burners and one oven, peak-hour pan count, oven loading, and the amount of hood width justified by the menu.