Dish out high-volume cooking with durable, 60-inch ranges that include integrated griddles. This guide highlights five top options featuring heavy-duty construction, multiple burners, and built-in griddles or Brasera-style griddle tops to streamline busy kitchen workflows. Each model is suitable for commercial use or serious home enthusiasts seeking pro-level performance. Below is a quick snapshot of the featured products to help you compare at a glance.
| Product | Brand | Griddle/Burners | Ovens | BTU / Power |
|---|---|---|---|---|
| Kratos 60″ Wide Commercial Range | Kratos | 24″ Griddle + 6 Burners | Two Full Size Standard Ovens | 180,000 BTU burners; 30,000 BTU per oven |
| KoolMore 60″ 6 Burner Range | KoolMore | 24″ Griddle + Broiler | Two Ovens (Dual) | Multiple burners; dual ovens (power varies by model) |
| Atosa CookRite AGR-4B36GR-NG | Atosa | 36″ Right-Sided Griddle | Two Full-Size Ovens | BTU variants listed; high-capacity burners |
| SEAGATE SGR-6B-24MG-60 | SEAGATE | 6 Burners + 24″ Griddle | Two Standard Ovens | 30k BTU per burner; 39k BTU griddle |
| Forno Massimo 60″ Dual Fuel Range | Forno | 8 Sealed Burners + Wok Support | Two True Convection Ovens | 142,000 BTU total on burners |
Note: This table is intended as a quick reference. Always verify current specifications with the seller before purchasing.
Kratos 60″ Wide Commercial Range
The Kratos 60″ Wide Commercial Range combines a rugged stainless steel build with six heavy-duty cast iron burners and a 24″ wide griddle. This model is designed for high-demand kitchens, offering two full-size ovens each delivering 30,000 BTU and a versatile temperature range from 250°F to 550°F. With a total BTU output of 180,000 for the range section, operators gain independent burner controls for precise multi-zone cooking, searing, and simmering tasks. The durable construction aims to withstand constant daily use in restaurant environments.
KoolMore 60 in. Six Burner Range
The KoolMore 60-inch six-burner commercial range offers a versatile, professional-grade setup featuring a 24″ griddle and a built-in broiler. Dual ovens provide increased capacity, enabling simultaneous bake and roast workflows. This model appeals to kitchens that require flexible hot-holding and rapid cooking capabilities for high-volume menus, with independently controlled ovens to streamline batch cooking and time management during peak hours.
Atosa CookRite AGR-4B36GR-NG
The Atosa CookRite AGR-4B36GR-NG features a 36″ right-sided griddle on a 60″ stainless steel range. It includes four burners and two full-sized ovens, aiming for efficient station-to-station workflow in diners or busy kitchens. The unit emphasizes corrosion-resistant stainless steel and rugged pre-installed casters for mobility. Safety valves and robust construction are highlighted to ensure stable flame control and reliable operation in demanding environments.
SEAGATE SGR-6B-24MG-60
SEAGATE’s SGR-6B-24MG-60 provides a complete 60″ cooking platform with six 30,000 BTU burners and a 24″ griddle. The model also includes two porcelain ovens, offering classic, durable performance for high-output kitchen operations. The exterior and interior stainless steel construction supports easy cleaning and long-term durability, with heavy-duty cast iron grates designed to handle frequent use in fast-paced environments.
Forno Massimo 60″ Dual Fuel Range
The Forno Massimo 60″ dual fuel range combines eight sealed burners with a 42,000 BTU total on the cooktop, including a wok-friendly configuration and a 8.64 cu.ft. oven capacity with two true convection ovens. This model is designed for professional kitchens seeking a wide, flexible cooking surface and advanced convection to ensure even, consistent results across multiple trays and large roasts. The design emphasizes premium 304-grade stainless steel and pro-style controls for precise operation.
Buying Guide
Choosing a 60-inch range with a griddle involves balancing power, capacity, and reliability. Consider these key purchase factors:
- Griddle size and location: A 24″ griddle is common; ensure it fits your menu needs and is accessible from main work zones.
- BTU output and burner configuration: Higher BTU burners speed searing and boil times, while multiple burners support simultaneous tasks without temperature drift.
- Oven capacity and type: Dual or true convection ovens can boost throughput in high-volume kitchens; verify oven clearance and rack positions for your cookware.
- Fuel type and energy efficiency: Gas ranges offer quick heat response; dual-fuel models add electric ovens for precise baking.
- Construction and maintenance: Stainless steel builds resist corrosion and are easier to clean; consider casters for mobility if you need flexible layouts.
- Safety and warranties: Look for auto-ignition, flame safety valves, and manufacturer warranties covering parts and labor.
- Size and space requirements: 60″ units require ample floor space and proper ventilation; measure clearance around the appliance for safe operation.
When evaluating options, align the model’s strengths with your kitchen workflow: high-output burners for rapid cooking, robust ovens for batch production, and affordable maintenance for long-term operation. Compare warranties, service networks, and ease of parts replacement to minimize downtime. For restaurants prioritizing speed and capacity, dual ovens plus a griddle configuration can dramatically improve throughput without sacrificing quality.