The CAEL 10-Burner Gas Range is engineered for high-capacity commercial kitchens requiring powerful performance, durability, and operational efficiency. Designed for continuous use in demanding environments, this unit delivers exceptional cooking versatility with robust construction and reliable heat output.

Built on a fully MIG-welded frame, the range ensures maximum structural strength and long-term stability. The exterior features a stainless steel front and back riser, providing durability, corrosion resistance, and ease of cleaning in professional kitchen settings.

High-Performance Cooking System

• Ten Open Top Burners
  Each burner delivers 30,000 BTU/hr, offering powerful and consistent heat for high-volume cooking operations.
• Heavy-Duty Cast Iron Grates
  • Size: 12" × 12" (305 × 305 mm)
    Designed for durability, stability, and easy removal for cleaning.
• Coved Pilot Burner Covers
  Prevent clogging from spills, ensuring reliable ignition and reduced maintenance.
• Stainless Steel Pilot System
  Provides enhanced durability and dependable long-term performance.

Oven Performance & Capacity

• U-Shaped Oven Burner:
  31,000 BTU/hr for even heat distribution and efficient cooking
• Temperature Range:
  250°F to 550°F (121°C to 288°C) adjustable thermostat
• Oven Capacity:
  Accommodates full-size sheet pans both side-to-side and front-to-back
• Oven Racks:
  Includes two racks with four adjustable positions for flexible cooking options

User-Friendly & Durable Design

• Pull-Out Crumb Tray
  Designed with rounded edges to minimize heat transfer and simplify cleaning
• Adjustable Stainless Steel Legs
  • Height: 6" (152 mm) heavy-duty legs for stability and ergonomic operation
• Optional Casters
  Available for enhanced mobility and convenient installation

Built for Commercial Reliability

The CAEL 10-Burner Gas Range combines powerful burner output, durable stainless steel construction, and a high-performance oven to meet the demands of professional kitchens. It is an ideal solution for restaurants, hotels, and institutional foodservice operations requiring consistent results, efficiency, and long-lasting performance.