Omcan USA Gas Ranges - 46025
Model CE-CN-0004-GN | Item 46025 | 171,000 BTU
Combine high-powered open burners, a versatile griddle and a spacious standard oven in one heavy-duty footprint. Engineered for demanding commercial kitchens, Omcan’s 36" range delivers the throughput, durability and safety you need to keep service moving at peak hours.
Features
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All-in-one versatility – sauté, boil, grill and bake without changing stations.
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4 cast-iron open burners (30,000 BTU each) for fast heat recovery and consistent flame.
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Right-side 12" griddle plate (¾" thick) with splash guard for burgers, pancakes & more.
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31,000 BTU U-shaped oven burner with 250–550 °F thermostat for even baking & roasting.
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Easy-clean design – pull-out crumb tray, removable cast-iron grates and smooth stainless front.
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Built to last – welded frame, galvanized sides and adjustable heavy-duty legs.
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Operator-focused safety – anti-clog pilots, thermal-coupling oven safety valve and insulated door.
- cETLus & ETL-Sanitation listed for gas & hygiene compliance in North America.
- Back riser with convenient storage shelf keeps cookware and seasonings within reach.
Specifications
| Gas Type |
Natural |
| Total BTU |
171,000 BTU hr |
| (4) Open Burners |
30,000 BTU each | 12" × 12" cast-iron grates |
| Griddle Burner |
20,000 BTU | 12" wide, ¾" thick plate |
| Oven Burner |
31,000 BTU U-shape |
| Oven Cavity |
26.6" W × 23.5" D × 13.9" H |
| Temperature Range |
250 – 550 °F (121 – 288 °C) |
| Exterior Dimensions |
32.5" D × 36" W × 60" H (with riser) |
| Net / Gross Weight |
403 lb / 507 lb |
| Gas Connection |
¾" NPT rear |
| Construction |
Stainless steel front, galvanized sides, welded frame |
What our Experts Think
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All‑in‑One Commercial Cooking Power: Combines four high‑output burners, a 12″ griddle, and a full oven in a single 36″ footprint — perfect for fast‑paced kitchens.
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Robust Heat Performance: Delivers a total of 171,000 BTU with 30,000 BTU burners and a 20,000 BTU griddle burner for rapid heating and consistent cook‑tops across multiple stations.
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Versatile & Precise Oven Control: Oven range from 250 °F – 550 °F gives flexibility for baking, roasting, and warming with two rack positions.
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Built for Durability: Heavy‑duty stainless steel front, cast iron grates, and a welded frame ensure long service life in demanding commercial environments.
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Easy Maintenance: Features like a pull‑out crumb tray and adjustable heavy‑duty legs simplify cleaning and setup.
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Safety & Compliance: cETLus and ETL‑Sanitation certified for commercial gas kitchen standards.
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Recommended For: Restaurants, cafés, diners, and catering kitchens that need versatile, high‑volume cooking capability from a single, efficient range.
Q&A
Q: What is the Omcan USA 46025 Gas Range?
A: A commercial natural gas cooking range that combines multiple cooking options in one unit for professional kitchens.
Q: Who is this range designed for?
A: Ideal for restaurants, cafés, foodservice establishments, and busy kitchens needing versatile, high‑performance cooking.
Q: What makes this range useful?
A: It brings multifunctional cooking to one station, helping chefs prepare a wide variety of dishes efficiently without switching equipment.
Q: Why would kitchens choose this model?
A: It’s built for consistent, reliable performance in daily commercial use and supports diverse culinary workflows.
Q: Can it handle high‑demand kitchen environments?
A: Yes — it’s engineered to keep pace with continuous cooking demands typical in professional foodservice venues.
Maintenance Tips
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Daily Surface Clean: After use, wipe all stainless‑steel surfaces (front, sides, griddle splash guard) with warm, mild soapy water; rinse and dry to prevent grease buildup and corrosion. Avoid chlorine or abrasive cleaners.
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Burners & Grates: Remove cast‑iron grates and clean debris daily; ensure burner ports are clear to maintain consistent flame and heat distribution.
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Crumb Tray Care: Empty and clean the pull‑out crumb tray daily to prevent buildup and simplify sanitation.
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Griddle Maintenance: Scrape and wipe the griddle after each service; periodically heat and season with a thin oil layer to protect the surface. (General best practice)
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Check Gas Components: Inspect gas valves, pilot burners, knobs and connections regularly for safe and reliable operation; tighten or repair as needed.
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Oven Interior: Clean oven racks and cavity regularly; wipe spills promptly to avoid carbon buildup and maintain even baking performance. (General commercial practice)
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Professional Safety Service: Schedule annual inspections by a certified technician to verify gas line integrity, flame quality, and regulator performance. (Standard industry practice
Damage 
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