Kenna KNCT+O Commercial Gas Stove with Oven – 4 or 6 Burners, Heavy-Duty

The Kenna KNCT+O is a heavy-duty commercial gas stove with an integrated oven, listed in four-burner and six-burner configurations for either natural gas or LPG. The chassis is stainless steel. It is built for continuous service in restaurant, hotel, catering and institutional kitchens, where the cooktop runs all day and the oven carries roasting and baking underneath. Burner count, gas type and physical dimensions all change with the configuration you order, so confirm them with KW before you commit.

This is a production range for kitchens that need burners and oven capacity in one footprint: restaurants running a full service line, hotel and function kitchens, catering operations, and institutional or production cooking facilities. The four-burner configuration suits a tighter line; the six-burner suits high-covers service where two chefs work the top simultaneously. If you only need cooktop burners and already have oven capacity, look at the cooktop-only models instead.

• Gas connection and commissioning must be carried out by a licensed gas fitter in accordance with local requirements. Do not connect a gas appliance yourself.
• Specify natural gas or LPG when you order. Conversion between gas types is not something to assume — confirm availability with KW first.
• A stove and oven combination is a substantial gas load. Have your gas fitter confirm supply sizing, metering and regulator capacity before you order.
• Confirm your canopy, extraction rate and make-up air with your mechanical contractor. An oven under a burner top adds heat load to the canopy.
• Confirm clearances to adjacent benches, walls and combustible surfaces against the manufacturer's installation sheet for your configuration.
• Confirm access, doorway widths and floor loading before delivery day. Dimensions and weight change with burner count.

• Wipe the stainless surfaces down at the end of each trading day, before fat and carbon bake on.
• If your configuration has removable trivets and a drip tray, lift and clear them daily. Spillage left underneath carbonises and changes the flame.
• Keep the burner ports clear. A restricted port burns yellow, wastes gas and sooties the underside of pans.
• Let the oven cavity cool before cleaning. Use a food-safe degreaser and a soft cloth on stainless steel; avoid steel wool and chlorine-based cleaners.
• Do not spray water into a hot burner or a hot oven cavity.
• Book periodic servicing with a licensed gas fitter and keep the record.

Getting the burner count and the gas type right at order time saves an expensive swap later. Call KW Commercial on 1300 001 366 and we will confirm the KNCT+O configuration, gas supply and clearances against your kitchen before you order.

Browse more cooktops with ovens, or the full commercial cooking equipment range.