36" Restaurant Gas Range-IR36-4B-12G

Inferno IR36-6B 36" (6) Open Burner Restaurant Range 

$2,714.06 $2,171.25
Inferno
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Standard Features

  • 6 burner configuration
  • 30,000 BTU/hr anti-clogging Lift-off burner heads
  • 35,000 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
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Certified
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Certification
Certified
Safety tested
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Spec Sheet
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  • Authorized Commercial Equipment Supplier — We specialize in commercial cooking equipment.
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  • Support Beyond Checkout — Documentation, specs, and expert help when you need it.
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SKU: IR36-6B
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.
Designed around measured peak-hour demand, the Inferno IR36-6B 36-inch Restaurant Range is a 36-inch commercial gas restaurant range intended for a classic restaurant line that needs six simultaneous pot positions and an oven base. Its published configuration combines six 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 open-burner density for menus driven by pots and pans rather than a built-in griddle.

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

Specifications FAQ
Brand: InfernoModel: IR36-6BCategory: 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

215000 BTU (LPG) | 233000 BTU (NAT) output for busy service.

Production Ready

Open Burner - 6 | 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
ModelIR36-6B
Fit CheckW 36" × D 31.5" × H 56"
Gas TypeNG / LP
Key Benefits
Decision points for commercial buyers
  • Inferno IR36-6B uses six open burners and one oven for a classic restaurant line that needs six simultaneous pot positions and an oven base.
  • Lift-off burner heads give the cookline direct open-flame capacity above the oven in the IR36-6B configuration selected for open-burner density for menus driven by pots and pans rather than a built-in griddle.
  • The oven operates from 175°F to 500°F, includes chrome racks, and accepts 18-by-26-inch sheet pans for the primary hot-line range between prep landing and finishing equipment, where the menu includes sautéing, boiling, sauce work, braising, roasting, and holding pans.
  • The 36-inch commercial gas restaurant range gives Canadian planners a concrete way to evaluate open-burner density for menus driven by pots and pans rather than a built-in griddle.
Buying Tips
Reduce ordering risk before checkout
Fit check: Width: 36" • Depth: 31.5" • Height: 56" • Weight: 384.96 lb
Use a receiving-to-service checklist, then estimate the capacity required for sautéing, boiling, sauce work, braising, roasting, and holding pans. Confirm exact dimensions, gas connection, hood or ventilation coverage, clearances, support surface, service access, and receiving route for the primary hot-line range between prep landing and finishing equipment; with IR36-6B, the range is available for natural gas or liquid propane, and that utility choice should be checked against open-burner density for menus driven by pots and pans rather than a built-in griddle. Installation, conversion, testing, and commissioning for a classic restaurant line that needs six simultaneous pot positions and an oven base should follow current instructions and local code through qualified professionals. For daily ownership, plan separate cleaning routines for the 6 burner heads and the porcelain oven interior in a way that reflects sautéing, boiling, sauce work, braising, roasting, and holding pans. Compare the proposed model with alternatives above and below its capacity so six 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
ModelIR36-6B
CategoryCommercial Cooking
Equipment TypeOpen Burner Restaurant Range
Fit & Dimensions
Width36"
Depth31.5"
Height56"
Overall Dimensions36 inch width
Net Weight384.96 lb
Gross Weight438.68 lb
Performance & Output
Electrical / Gas Requirements
Power SourceGas
Gas TypeNG / LP
Total BTU215000 BTU (LPG) | 233000 BTU (NAT)
Build & Certifications
Number of BurnersOpen Burner - 6 | 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
For commercial buyers in Canada, Continental Restaurant Equipment can clarify the current IR36-6B documentation, the range is available for natural gas or liquid propane, and the delivery path before the order is released, with particular attention to open-burner density for menus driven by pots and pans rather than a built-in griddle. The review can connect that goal with ventilation, clearances, connection details, site access, and local installation requirements for the primary hot-line range between prep landing and finishing equipment. This support is useful when six 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 the primary hot-line range between prep landing and finishing equipment 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 IR36-6B support a classic restaurant line that needs six simultaneous pot positions and an oven base?
The IR36-6B is suited to an operation planning a classic restaurant line that needs six simultaneous pot positions and an oven base. Its strongest role is the primary hot-line range between prep landing and finishing equipment, where the team can produce sautéing, boiling, sauce work, braising, roasting, and holding pans. When the station is fully loaded, test adjacent prep, landing space, staff movement, and cleaning access against open-burner density for menus driven by pots and pans rather than a built-in griddle; a correct equipment choice can still underperform if those workflow details are ignored.
What should buyers measure when comparing IR36-6B for open-burner density for menus driven by pots and pans rather than a built-in griddle?
Begin by linking six open burners and one oven, peak-hour pan count, oven loading, and the amount of hood width justified by the menu to open-burner density for menus driven by pots and pans rather than a built-in griddle. The published arrangement is six 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 sautéing, boiling, sauce work, braising, roasting, and holding pans. That comparison produces a more reliable decision than choosing only by overall width or maximum input when the goal is open-burner density for menus driven by pots and pans rather than a built-in griddle.
How should IR36-6B be planned for the primary hot-line range between prep landing and finishing equipment?
Verify the final location, delivery access, utility type, gas pressure and connection, ventilation, clearances, and service space against current documentation for the primary hot-line range between prep landing and finishing equipment. Because the range is available for natural gas or liquid propane, confirm the ordered configuration for a classic restaurant line that needs six simultaneous pot positions and an oven base before scheduling the installer. Once commissioned, plan separate cleaning routines for the 6 burner heads and the porcelain oven interior, using a schedule aligned with a classic restaurant line that needs six simultaneous pot positions and an oven base; keep manufacturer cleaning and inspection instructions available to the staff responsible for the station.
Which collections help evaluate six open burners and one oven, peak-hour pan count, oven loading, and the amount of hood width justified by the menu for Inferno IR36-6B?
For open-burner density for menus driven by pots and pans rather than a built-in griddle, 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 classic restaurant line that needs six simultaneous pot positions and an oven base, while Inferno Commercial Cooking Equipment keeps IR36-6B in context with the Inferno range when reviewing six open burners and one oven, peak-hour pan count, oven loading, and the amount of hood width justified by the menu.