60" Restaurant Gas Range-IR60-10B

Inferno IR60-10B 60" (10) Open Burner Restaurant Range 

$4,921.10 $3,936.88
Inferno
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Standard Features

  • 10 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
Certification
Certified
Quality assured
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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SKU: IR60-10B
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.
When menu volume must justify every inch of hood space, the Inferno IR60-10B 60-inch Restaurant Range is a 60-inch commercial gas restaurant range intended for a high-output kitchen that relies on many saucepans, sauté pans, and stock pots at once. Its published configuration combines ten open burners and dual ovens, 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 ovens, while the ovens operate from 175°f to 500°f, include chrome racks, and accept 18-by-26-inch sheet pans; together, those details create a defined basis for evaluating maximum open-burner count with two ovens across a 60-inch platform.

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

Specifications FAQ
Brand: InfernoModel: IR60-10BCategory: 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

370000 BTU (LPG) | 400000 BTU (NAT) output for busy service.

Production Ready

Open Burner - 10 | Oven - 2 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
ModelIR60-10B
Fit CheckW 60" × D 31.5" × H 56"
Gas TypeNG / LP
Key Benefits
Decision points for commercial buyers
  • Inferno IR60-10B uses ten open burners and dual ovens for a high-output kitchen that relies on many saucepans, sauté pans, and stock pots at once.
  • Lift-off burner heads give the cookline direct open-flame capacity above the ovens in the IR60-10B configuration selected for maximum open-burner count with two ovens across a 60-inch platform.
  • The ovens operate from 175°F to 500°F, include chrome racks, and accept 18-by-26-inch sheet pans for the anchor of a large cookline with traffic planned at both oven doors, where the menu includes large à-la-carte services, banquet sauces, boiling, braising, and dual-oven batch work.
  • The 60-inch commercial gas restaurant range gives Canadian planners a concrete way to evaluate maximum open-burner count with two ovens across a 60-inch platform.
Buying Tips
Reduce ordering risk before checkout
Fit check: Width: 60" • Depth: 31.5" • Height: 56" • Weight: 597.52 lb
Measure the site before comparing capacity, then estimate the capacity required for large à-la-carte services, banquet sauces, boiling, braising, and dual-oven batch work. Confirm exact dimensions, gas connection, hood or ventilation coverage, clearances, support surface, service access, and receiving route for the anchor of a large cookline with traffic planned at both oven doors; with IR60-10B, the range is available for natural gas or liquid propane, and that utility choice should be checked against maximum open-burner count with two ovens across a 60-inch platform. Installation, conversion, testing, and commissioning for a high-output kitchen that relies on many saucepans, sauté pans, and stock pots at once should follow current instructions and local code through qualified professionals. For daily ownership, plan separate cleaning routines for the 10 burner heads and the porcelain oven interiors in a way that reflects large à-la-carte services, banquet sauces, boiling, braising, and dual-oven batch work. Compare the proposed model with alternatives above and below its capacity so ten open burners and dual ovens, 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
ModelIR60-10B
CategoryCommercial Cooking
Equipment TypeOpen Burner Restaurant Range
Fit & Dimensions
Width60"
Depth31.5"
Height56"
Overall Dimensions60 inch width
Net Weight597.52 lb
Gross Weight716.10 lb
Performance & Output
Electrical / Gas Requirements
Power SourceGas
Gas TypeNG / LP
Total BTU370000 BTU (LPG) | 400000 BTU (NAT)
Build & Certifications
Number of BurnersOpen Burner - 10 | Oven - 2
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
Continental Restaurant Equipment gives Canadian teams a contact for assessing the current IR60-10B documentation, the range is available for natural gas or liquid propane, and the delivery path before the order is released, with particular attention to maximum open-burner count with two ovens across a 60-inch platform. The review can connect that goal with ventilation, clearances, connection details, site access, and local installation requirements for the anchor of a large cookline with traffic planned at both oven doors. This support is useful when ten open burners and dual ovens, peak-hour pan count, oven loading, and the amount of hood width justified by the menu must be resolved for the anchor of a large cookline with traffic planned at both oven doors 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 IR60-10B support a high-output kitchen that relies on many saucepans, sauté pans, and stock pots at once?
The IR60-10B is suited to an operation planning a high-output kitchen that relies on many saucepans, sauté pans, and stock pots at once. Its strongest role is the anchor of a large cookline with traffic planned at both oven doors, where the team can produce large à-la-carte services, banquet sauces, boiling, braising, and dual-oven batch work. When the station is fully loaded, test adjacent prep, landing space, staff movement, and cleaning access against maximum open-burner count with two ovens across a 60-inch platform; a correct equipment choice can still underperform if those workflow details are ignored.
What should buyers measure when comparing IR60-10B for maximum open-burner count with two ovens across a 60-inch platform?
Begin by linking ten open burners and dual ovens, peak-hour pan count, oven loading, and the amount of hood width justified by the menu to maximum open-burner count with two ovens across a 60-inch platform. The published arrangement is ten open burners and dual ovens, and the buyer should translate that specification into pans, batches, baskets, pots, or plates per busiest hour as appropriate for large à-la-carte services, banquet sauces, boiling, braising, and dual-oven batch work. That comparison produces a more reliable decision than choosing only by overall width or maximum input when the goal is maximum open-burner count with two ovens across a 60-inch platform.
How should IR60-10B be planned for the anchor of a large cookline with traffic planned at both oven doors?
Verify the final location, delivery access, utility type, gas pressure and connection, ventilation, clearances, and service space against current documentation for the anchor of a large cookline with traffic planned at both oven doors. Because the range is available for natural gas or liquid propane, confirm the ordered configuration for a high-output kitchen that relies on many saucepans, sauté pans, and stock pots at once before scheduling the installer. Once commissioned, plan separate cleaning routines for the 10 burner heads and the porcelain oven interiors, using a schedule aligned with a high-output kitchen that relies on many saucepans, sauté pans, and stock pots at once; keep manufacturer cleaning and inspection instructions available to the staff responsible for the station.
Which collections help evaluate ten open burners and dual ovens, peak-hour pan count, oven loading, and the amount of hood width justified by the menu for Inferno IR60-10B?
For maximum open-burner count with two ovens across a 60-inch platform, 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 high-output kitchen that relies on many saucepans, sauté pans, and stock pots at once, while Inferno Commercial Cooking Equipment keeps IR60-10B in context with the Inferno range when reviewing ten open burners and dual ovens, peak-hour pan count, oven loading, and the amount of hood width justified by the menu.