Inferno 60" (4) Open Burner, 36" Griddle Combination  Restaurant Range  - Continental Restaurant Equipment

Inferno IR60-4B-36G 60" (4) Open Burner, 36" Griddle Combination  Restaurant Range 

$5,303.91 $4,243.13
Inferno
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Standard Features

  • 4 burner, 36" griddle configuration
  • 30,000 BTU/hr anti-clogging Lift-off burner heads
  • 3/4" thick polished steel griddle plate
  • 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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Why Buy From Us

  • 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: IR60-4B-36G
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.
For teams comparing output with workflow rather than price alone, the Inferno IR60-4B-36G 60-inch Restaurant Range is a 60-inch commercial gas restaurant range intended for a production line that prioritizes a large griddle while preserving four open burners and two ovens. Its published configuration combines four open burners, a 36-inch polished-steel griddle section, 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. The 36-inch 3/4-inch-thick griddle section adds flat-top production beside the range 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 a griddle-forward 60-inch configuration for menus with sustained flat-top demand.

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

Specifications FAQ
Brand: InfernoModel: IR60-4B-36GCategory: 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

274000 BTU (LPG) | 286000 BTU (NAT) output for busy service.

Production Ready

Open Burner - 4 | Griddle - 3 | 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
ModelIR60-4B-36G
Fit CheckW 60" × D 31.5" × H 56"
Gas TypeNG / LP
Key Benefits
Decision points for commercial buyers
  • Inferno IR60-4B-36G uses four open burners, a 36-inch polished-steel griddle section, and dual ovens for a production line that prioritizes a large griddle while preserving four open burners and two ovens.
  • The 36-inch 3/4-inch-thick griddle section adds flat-top production beside the range ovens in the IR60-4B-36G configuration selected for a griddle-forward 60-inch configuration for menus with sustained flat-top demand.
  • The ovens operate from 175°F to 500°F, include chrome racks, and accept 18-by-26-inch sheet pans for a broad cooking station where cooks can divide responsibilities by surface, where the menu includes heavy breakfast volume, burgers, grilled vegetables, sauce work, and simultaneous oven batches.
  • The 60-inch commercial gas restaurant range gives Canadian planners a concrete way to evaluate a griddle-forward 60-inch configuration for menus with sustained flat-top demand.
Buying Tips
Reduce ordering risk before checkout
Fit check: Width: 60" • Depth: 31.5" • Height: 56" • Weight: 643.28 lb
Document utilities and workflow together, then estimate the capacity required for heavy breakfast volume, burgers, grilled vegetables, sauce work, and simultaneous oven batches. Confirm exact dimensions, gas connection, hood or ventilation coverage, clearances, support surface, service access, and receiving route for a broad cooking station where cooks can divide responsibilities by surface; with IR60-4B-36G, the range is available for natural gas or liquid propane, and that utility choice should be checked against a griddle-forward 60-inch configuration for menus with sustained flat-top demand. Installation, conversion, testing, and commissioning for a production line that prioritizes a large griddle while preserving four open burners and two ovens 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 interiors in a way that reflects heavy breakfast volume, burgers, grilled vegetables, sauce work, and simultaneous oven batches. Compare the proposed model with alternatives above and below its capacity so four open burners, a 36-inch polished-steel griddle section, 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
ModelIR60-4B-36G
CategoryCommercial Cooking
Equipment TypeGriddle Combination Restaurant Range
Fit & Dimensions
Width60"
Depth31.5"
Height56"
Overall Dimensions60 inch width
Net Weight643.28 lb
Gross Weight762.08 lb
Performance & Output
Electrical / Gas Requirements
Power SourceGas
Gas TypeNG / LP
Total BTU274000 BTU (LPG) | 286000 BTU (NAT)
Build & Certifications
Number of BurnersOpen Burner - 4 | Griddle - 3 | 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
Canadian purchasers can work with Continental Restaurant Equipment to confirm the current IR60-4B-36G documentation, the range is available for natural gas or liquid propane, and the delivery path before the order is released, with particular attention to a griddle-forward 60-inch configuration for menus with sustained flat-top demand. The review can connect that goal with ventilation, clearances, connection details, site access, and local installation requirements for a broad cooking station where cooks can divide responsibilities by surface. This support is useful when four open burners, a 36-inch polished-steel griddle section, and dual ovens, peak-hour pan count, oven loading, and the amount of hood width justified by the menu must be resolved for a broad cooking station where cooks can divide responsibilities by surface 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 IR60-4B-36G support a production line that prioritizes a large griddle while preserving four open burners and two ovens?
The IR60-4B-36G is suited to an operation planning a production line that prioritizes a large griddle while preserving four open burners and two ovens. Its strongest role is a broad cooking station where cooks can divide responsibilities by surface, where the team can produce heavy breakfast volume, burgers, grilled vegetables, sauce work, and simultaneous oven batches. When the station is fully loaded, test adjacent prep, landing space, staff movement, and cleaning access against a griddle-forward 60-inch configuration for menus with sustained flat-top demand; a correct equipment choice can still underperform if those workflow details are ignored.
What should buyers measure when comparing IR60-4B-36G for a griddle-forward 60-inch configuration for menus with sustained flat-top demand?
Begin by linking four open burners, a 36-inch polished-steel griddle section, and dual ovens, peak-hour pan count, oven loading, and the amount of hood width justified by the menu to a griddle-forward 60-inch configuration for menus with sustained flat-top demand. The published arrangement is four open burners, a 36-inch polished-steel griddle section, and dual ovens, and the buyer should translate that specification into pans, batches, baskets, pots, or plates per busiest hour as appropriate for heavy breakfast volume, burgers, grilled vegetables, sauce work, and simultaneous oven batches. That comparison produces a more reliable decision than choosing only by overall width or maximum input when the goal is a griddle-forward 60-inch configuration for menus with sustained flat-top demand.
How should IR60-4B-36G be planned for a broad cooking station where cooks can divide responsibilities by surface?
Verify the final location, delivery access, utility type, gas pressure and connection, ventilation, clearances, and service space against current documentation for a broad cooking station where cooks can divide responsibilities by surface. Because the range is available for natural gas or liquid propane, confirm the ordered configuration for a production line that prioritizes a large griddle while preserving four open burners and two ovens before scheduling the installer. Once commissioned, plan separate cleaning routines for the 4 burner heads and the porcelain oven interiors, using a schedule aligned with a production line that prioritizes a large griddle while preserving four open burners and two ovens; keep manufacturer cleaning and inspection instructions available to the staff responsible for the station.
Which collections help evaluate four open burners, a 36-inch polished-steel griddle section, and dual ovens, peak-hour pan count, oven loading, and the amount of hood width justified by the menu for Inferno IR60-4B-36G?
For a griddle-forward 60-inch configuration for menus with sustained flat-top demand, 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 production line that prioritizes a large griddle while preserving four open burners and two ovens, while Inferno Commercial Cooking Equipment keeps IR60-4B-36G in context with the Inferno range when reviewing four open burners, a 36-inch polished-steel griddle section, and dual ovens, peak-hour pan count, oven loading, and the amount of hood width justified by the menu.