GDRGC-100 & GDRGC-100D · 5 RACKS PER CHAMBER · 54,000 BTU/h · NG OR LPG

Full Size Gas Convection Oven for Professional Kitchens

This full size convection oven range is built for kitchens that need dependable batch capacity without moving to a roll-in rack oven. It includes a single-deck model with five racks and a double-stack model with ten racks across two independent chambers. Gas heat and forced-air circulation support repeatable baking and roasting during busy production periods.

Both models use center-opening double doors, a stainless steel exterior and a porcelain-enameled cooking chamber. The narrow door swing is practical in active aisles, while the viewing windows and interior lights let operators check color and rise without opening the chamber and losing heat.

A full size oven is most useful when its cavity, rack spacing and controls match the normal pan load. R&M therefore provides one- and two-chamber options instead of treating every high-volume kitchen as the same application.

Two Models for Different Production Loads

GDRGC-100: one chamber, five 710 × 530 mm grids and 54,000 BTU/h gas input. It suits restaurants, bakeries and catering kitchens that want a large commercial oven in a compact single-deck format.

GDRGC-100D: two independently controlled chambers, ten grids in total and 2 × 54,000 BTU/h gas input. This commercial double oven can run two products, temperatures or schedules at the same time.

Model Comparison

Gas input and electrical supply are separate requirements. Confirm gas pressure, regulator, local voltage, plug, ventilation and installation clearances before ordering.

Built Around Full-Size Production

Five rack positions in every chamber

Each chamber is supplied with five 710 × 530 mm grids inside a 740 × 570 × 500 mm cavity. The layout supports multi-level baking with room for common full-size sheet-pan workflows. Confirm the exact pan and product height before purchase, especially when tall roasts, covered pans or deep trays are used.

Forced air moves heat through the load

A chamber fan keeps hot air moving around the rack levels instead of relying on static heat alone. This reduces large temperature differences across the cavity and helps batches develop more consistent color. Correct loading still matters: leave space around trays so air can pass freely.

Gas heat with practical recovery

Each chamber is rated at 54,000 BTU/h and uses three burners. The gas system restores chamber heat after loading while the fan redistributes it around the product. This combination is useful for repeated bakery, roasting and foodservice cycles. Kitchens comparing this gas convection oven against electric options should also factor in gas supply and ventilation requirements.

Independent chambers on the double-stack model

The GDRGC-100D is a double stack convection oven with separate temperature and timer controls for the upper and lower chambers. Operators can bake bread in one chamber while roasting or finishing another product below, or shut down one chamber when demand is lighter.

As a double stack oven, it adds a second production zone without increasing the basic floor footprint. Buyers who use the term double deck convection oven can select the same two-chamber format when independent upper and lower operation is the priority.

French door convection oven saves working space

The center-opening doors split the movement into two shorter arcs. This French door convection oven arrangement is easier to work around than one wide door in a narrow aisle. Reinforced hinges, stainless handles, double-layer viewing glass and internal lighting support frequent loading and visual checks. For a full-size commercial double oven, the compact swing is especially valuable when both stacked chambers are in use during peak service.

Surfaces selected for daily cleaning

The 430 stainless steel exterior tolerates routine wiping and presents a clean commercial finish. Inside, the smooth porcelain enamel surface is easier to clean than unfinished steel. Removable grids and the lower collection area give staff better access after the oven has cooled.

Important installation point: These are gas-fired, conventionally vented ovens. They are not ventless models. Ventilation, gas pressure, combustion air and hood requirements must follow local codes and the final approved installation plan.

Single Deck or Double Stack?

Le double convection oven increases capacity without doubling the floor footprint. The single-deck unit is easier to place when production volume does not justify two chambers or when staff prefer one loading height.

Typical Applications for the Full Size Gas Convection Oven

The single- and double-chamber formats make this range a practical commercial convection oven for bakery production that uses sheet pans and repeated rack loads. It is also a capable commercial oven for restaurant kitchens that divide work between baking, roasting and batch preparation.

Controls and Working Range

Each chamber of this commercial gas convection oven is controlled independently.

• Independent thermostat and timer controls allow operators to set each chamber for the current product rather than applying one program to the entire stack.
• The working range is 66°C to 260°C (150°F to 500°F), suitable for low-temperature finishing through high-temperature baking and roasting.
• Interior lights and glazed doors support visual checks without opening the oven unnecessarily.
• Lockable casters allow the unit to be positioned for cleaning and service, then secured during operation.
• A top exhaust outlet releases heat and combustion products into the approved ventilation arrangement.

Gas and Site Requirements

Each commercial gas convection oven can be ordered for natural gas or LPG. The correct burner components, injector sizing, regulator and pressure setting must match the selected fuel. Fuel conversion should be completed only by a qualified gas technician using the approved conversion parts and local procedures.

• Confirm gas type, supply pressure and 3/4-inch rear connection before shipment.
• Provide the specified 120 V / 60 Hz electrical supply for the fan, controls and lights. The double-stack model requires two electrical feeds as listed.
• Keep service access and ventilation clearances around the oven. Do not block the top exhaust or rear air path.
• Use a level, non-combustible installation area and lock the casters after positioning.
• Have the gas line, shutoff valve, regulator, leak test and ventilation checked by qualified personnel before commissioning.

Cleaning and Routine Care

• Allow the oven to cool, isolate gas and electrical power, then remove grids for washing.
• Wipe the porcelain-enameled chamber with a non-abrasive cleaner. Avoid tools that can chip the enamel.
• Clean door glass, handles and seals regularly so the doors close evenly and the viewing area remains clear.
• Remove grease and crumbs from the lower collection area before buildup affects airflow or creates smoke.
• Include burners, fan, thermostat, gas connections and safety controls in the planned service schedule.

Foire aux questions

Quel modèle choisir ?

Choose GDRGC-100 when five racks and one production temperature cover the normal workload. Choose GDRGC-100D when you need ten racks, two independent temperatures or the flexibility to run only one chamber during quieter periods.

Does this oven accept full-size sheet pans?

The chamber uses 710 × 530 mm grids and is planned around full-size production. Send your actual pan dimensions, rim height and product clearance so we can confirm fit before the order is released.

Does this gas oven require ventilation?

Yes. Gas combustion and the top exhaust require an approved ventilation solution. Hood and duct requirements depend on the installation, menu and local code. Confirm them with the project consultant or local authority before purchasing equipment.

Can natural gas and LPG use the same setup?

The oven can be configured for either fuel, but injectors, pressure settings and related gas components must match the selected supply. Do not change fuel without the approved parts and a qualified technician.

Can the two chambers run different products?

Yes. The GDRGC-100D has separate controls for each chamber, so operators can use different temperatures and cooking times. Products should still be grouped by compatible airflow, moisture and food-safety requirements.

What must be provided for an accurate quotation?

Send the model, quantity, destination, gas type and pressure, electrical standard, tray dimensions and expected daily load. R&M will confirm the final configuration, packing, documentation and delivery terms.

Select Your Configuration

Choose GDRGC-100 for one full-size chamber or GDRGC-100D when two independent chambers and twice the rack capacity are required.

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