Restaurant Range

Convection Oven

SG series

VC series

Arrow Restaurant Equipment

Endurance Series

Standard Features:

• Fully MIG welded frame

• Stainless steel front, sides, backriser, lift-off high shelf

•  6”Stainless steel adjustable legs

• 32,000 BTU/hr open top burners with lift-off heads

• Individual pilot for each burner

• Heavy duty cast grates, easy lift-off 12”x 12 1/2”in front and 12”x 14 1/2”in the rear

• Extra deep pull out crumb tray with welded corners

• 35,000 BTU/hr baker’ depth standard oven cavity.

• Full size sheet pans fit side-to-side or front-to-back

• Oven thermostat adjusts from 250°F to 500°F

• Heavy duty cool touch oven door handle

• Two oven racks and four rack positions

• 35,000 BTU/hr Snorkler convection oven in place of standard oven 26” x 26 1/8” x 13 7/8” (115v - 1 phase blower motor 4 amp, 6’cord and plug), includes three oven racks

• Optional casters

Griddle Tops   

• Choice of 12", 24" or 36" wide griddle

• 7/8” thick manual griddle. 4” wide front grease trough

• Griddle burners, 20,000 BTU/hr. 

MODEL

DESCRIPTION

W

D

H

BTU

G36S-6

6 Burners w/ 26.38" Standard Oven

36"

34.63"

58"

227,000

G36C-6

6 Burners w/ 26.38" Convection Oven

36"

41.56"

58"

227,000

G36S-4F12

4 Burners,12" Griddle w/ 26.38" Standard Oven

36"

34.63"

58"

183,000

G36C-4F12

4 Burners,12" Griddle w/ 26.38" Convection Oven

36"

41.56"

58"

183,000

G36S-2F24

2 Burners,24" Griddle w/ 26.38" Standard Oven

36"

34.63"

58"

139,000

G36C-2F24

2 Burners,24" Griddle w/ 26.38" Convection Oven

36"

41.56"

58"

139,000

G36S-FT36

36" Griddle w/ 26.38" Standard Oven

36"

34.63"

58"

95,000

G36C-FT36

36" Griddle w/ 26.38" Convection Oven

36"

41.56"

58"

95,000

Arrow Restaurant Equipment

Standard Features:

• Stainless steel front, sides, top, rear enclosure panel and legs.

• Independently operated stainless steel doors with windows open a full 180°.

• Two 30,000 BTU/hr. burners per section.

• Electronic spark igniters.

• 1/2 H.P. two speed oven blower motors. 115/60/1 with 6' cord and plug. 9 amps per section.

• Solid state temperature controls adjust from 150° to 500°F.

• Energy saving “Power Level” controls allow the operator to adjust the heat input to the size of the load.

• 60 minute timers with audible alarm.

• Oven cool switch for rapid cool down.

• Porcelain enamel on steel oven interiors.

• Five nickel plated oven racks with eleven rack positions per section.

• 3/4" rear gas connection with combination gas pressure regulator and safety solenoid system.

             Shown with optional casters

MODEL

DESCRIPTION

W

D

H

BTU

SG4D

Single Deck

40"

41.5"†

58.75"

60,000

SG44D

Double Deck

40"

41.5"†

72"

120,000

Arrow Restaurant Equipment

Standard Features:

• Stainless steel front, sides, top and legs. Painted legs on single deck.

• Independently operated stainless steel doors with windows open a full 180°.

• 40,000 BTU/hr. burners per section.

• Electronic spark igniters.

• 1/2 H.P. two speed oven blower motors. 115/60/1 with 6' cord and plug. 9 amps per section.

• Oven cool switch for rapid cool down.

• Porcelain enamel on steel oven interiors.

• Five nickel plated oven racks with eleven rack positions per section.

• 3/4" rear gas connection with combination gas pressure regulator and safety solenoid system.

MODEL

DESCRIPTION

W

D

H

BTU

VC4GD

Single Deck

40"

41.5"†

56.75"

44,000

VC44GD

Double Deck

40"

41.5"†

70"

88,000