Omcan USA 48595 Gas Ranges
(CE-CN-3618U) Commercial Range, natural gas, 36" W, (6) sealed burners, continuous grates, 5.2 cu. ft capacity convection oven, infrared broil burner, automatic re-ignition, 106,000 BTU, 120v/60/1ph, NEMA 5-15P, cCSAus
What our Experts Think
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Commercial-grade performance: Built with a 106,000 BTU total output and six burners, this range delivers powerful, even heat for boiling, sautéing, simmering, and high-volume cooking typical in busy kitchens.
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Versatile oven capability: The 5.2 cu ft convection oven with U-shaped bake burner and infrared broiler expands cooking flexibility — great for baking, roasting, and finishing dishes with precision.
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Durable, easy-clean design: Stainless steel front with welded frame, continuous cast-iron grates, and porcelain drip pans make maintenance fast and suited to commercial environments.
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Reliable and safe: Features like automatic re-ignition if flames go out and high-quality control knobs give consistent performance and simplified operation.
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Professional workflow ready: Ideal for restaurants, catering, and institutional kitchens — the layout and construction support efficient prep and heavy-use cooking schedules
Q&A
Q: What is the Omcan USA 48595 Gas Range?
A: A heavy-duty 36″ commercial natural gas range with six burners and a convection oven, built for restaurants, cafés, and busy kitchens.
Q: How powerful is this range?
A: It delivers a 106,000 BTU total output across six burners, ideal for high-volume cooking.
Q: What cooking features does it include?
A: Six sealed burners, continuous cast-iron grates, a 5.2 cu ft convection oven, infrared broiler, and automatic re-ignition for flame safety.
Q: What are the oven specs?
A: Oven temperature adjusts from 250°F to 550°F (121°C–288°C) with halogen lights and two oven racks included.
Q: Is it durable and easy to maintain?
A: Yes — stainless steel front with a welded frame, porcelain drip pans, and easy-to-clean components.
Q: Where is this range best used?
A: Designed for commercial kitchens like restaurants, catering facilities, and bakeries requiring reliable, high-output cooking equipment.
Maintenance Tips
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Daily Clean: Wipe burners, drip trays & stainless steel surfaces with warm, soapy water after each use to prevent grease buildup and corrosion.
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Avoid Abrasives: Don’t use abrasive pads, harsh chemicals (like bleach) or acidic cleaners; they can damage finishes.
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Burner Care: Ensure burner ports are free of debris before use for consistent flame and efficient cooking.
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Gas Safety: Turn off all gas valves when not in use and inspect hoses/connections regularly for leaks or wear.
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Ventilation: Maintain good kitchen ventilation to reduce soot and combustion byproducts.
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Professional Servicing: Schedule annual professional checks to keep performance optimal and safe.
