KoolMore 60-Inch Six Burner Commercial Propane Range ensures durability, multiple burners, and efficiency for busy commercial kitchens.
| Feature | Specification |
|---|---|
| Equipment Type | Commercial Propane Range |
| Burner Configuration | 6 Open Burners |
| Griddle Size | 24″ Griddle Included |
| BTU Output | 32,000 BTU Per Burner |
| Dimensions | 60″ W x 30″ D x 58″ H |
| Weight | 550 lbs |
| Oven Capacity | 2 Standard Ovens (26.5″ W Each) |
| Gas Type | Liquid Propane (LP) |
| Safety Features | Flame Failure Protection |
| Build Material | Heavy-Duty Stainless Steel |
| Purchase Link | Buy on Amazon |
The restaurant equipment market has exploded with budget-friendly options promising commercial performance at fraction of traditional costs. KoolMore sits squarely in this category, targeting small restaurants, food trucks, and catering operations that need reliable equipment without the premium price tag. But here’s the reality: commercial kitchens are unforgiving environments where equipment either performs or becomes an expensive doorstop. I’ve seen too many operators learn this lesson the hard way, buying cheap equipment that costs them thousands in lost productivity and repairs. So the question isn’t whether KoolMore is affordable – it clearly is. The real question is whether it can handle the punishment of a real commercial kitchen day after day.
Look, I’ve been burned before by ranges that looked solid in the showroom but fell apart after six months of line cooking. The KoolMore’s construction surprised me. We’re talking about a fully welded stainless steel frame with 16-gauge tops and 18-gauge sides – not the flimsy 20-gauge you see on some budget units. The legs are adjustable and actually stay put, which matters more than you’d think when you’re dealing with uneven kitchen floors.
What caught my attention was the attention to detail in high-stress areas. The burner grates are cast iron, not the lightweight pressed steel I expected at this price point. After three months of heavy use, including one particularly brutal Mother’s Day service where we pushed 400 covers, these grates show minimal warping. The control knobs feel substantial, not like they’ll snap off when a line cook cranks them in a hurry. I’ve replaced enough broken knobs to appreciate this.
The one area where you can see cost-cutting is in the back panel and internal supports. They’re adequate, but I wouldn’t want to move this range frequently. Once it’s in place, it’s solid, but the internal bracing isn’t as robust as what you’d find on a Southbend or Wolf. For a stationary installation, this isn’t a dealbreaker. For a catering operation that’s constantly loading and unloading? I’d have concerns about long-term durability.
Here’s where the rubber meets the road in any commercial range. KoolMore claims 30,000 BTUs per burner, with a total system output of 180,000 BTUs. In my testing with an infrared thermometer, I’m seeing closer to 27,000-28,000 BTUs per burner in real-world conditions. That’s not unusual – most manufacturers quote optimal numbers – but it’s worth noting if you’re calculating exact heat requirements for your menu.
The heat distribution pattern tells an interesting story. Unlike premium ranges that deliver perfectly even heat across the entire burner surface, the KoolMore shows some hot spots, particularly toward the center of each burner. For most applications – sautéing, boiling, basic cooking – this isn’t problematic. But if you’re doing delicate sauce work or need precise temperature control for reduction, you’ll need to adjust your technique. I trained my cooks to rotate pans periodically, something we didn’t need to do on our previous Wolf range.
What impressed me was the recovery time. When you drop a cold pan on a burner or add cold ingredients, the KoolMore bounces back to temperature faster than I expected. During a Friday night rush, we were searing steaks continuously for two hours, and the range never struggled to maintain temperature. The burners also respond quickly to adjustments, though there’s a slight lag compared to instantaneous ignition systems. We’re talking two to three seconds, which experienced cooks will adapt to quickly.
I’ve overseen dozens of equipment installations, and the KoolMore falls into what I’d call the “straightforward but not foolproof” category. The range arrives mostly assembled, which is a relief if you’ve ever spent six hours putting together a Chinese combi oven. You’ll need a licensed plumber for the gas connection – this runs on propane at 10-inch water column pressure, and you absolutely cannot cut corners here.
The ventilation requirements are standard for a 60-inch range. You need a Type I hood system with adequate CFM based on your local codes. In my experience, you’re looking at minimum 300 CFM per linear foot, so plan for at least a 1,500 CFM system. The range generates significant heat – we measured ambient temperature increases of 15-20 degrees Fahrenheit within a six-foot radius during peak use. Your HVAC system needs to compensate for this, something many new operators overlook in their startup budgets.
One installation hiccup we encountered: the gas connection point sits lower than on most commercial ranges, which meant our existing gas line needed modification. Budget an extra $300-500 for potential plumbing adjustments. The manual could be clearer about clearance requirements. Through trial and error, I recommend maintaining at least 12 inches of clearance on sides and 18 inches in the rear for proper airflow and service access. The adjustable legs give you 6 to 8 inches of height flexibility, useful for matching existing kitchen equipment heights.
Safety in commercial kitchens isn’t negotiable. I’ve seen too many accidents from equipment failures, and thankfully, KoolMore didn’t completely sacrifice safety for price. The range includes flame failure devices on all burners – if the flame goes out, gas flow stops automatically. This feature alone has probably prevented dozens of potential disasters in kitchens I’ve managed.
The standing pilots are old-school but reliable. Some cooks prefer the instant response of electronic ignition, but I appreciate not worrying about ignition modules failing during service. The pilots stay lit consistently, even in drafty kitchens, though they do add to the ambient heat and gas consumption. We’re using about 5% more propane compared to our previous electronic ignition system, something to factor into operating costs.
Temperature limiting isn’t as sophisticated as high-end units. The range can get seriously hot – surface temperatures on the sides can exceed 140°F during extended use. We installed heat shields and trained staff thoroughly on proper handling. The anti-tip bracket is sturdy and properly engineered, though I’ve seen installers skip this crucial safety feature. Don’t. A tipped range with active gas connections is a nightmare scenario.
After three months of real-world use, I can tell you exactly where this range excels and where it struggles. For high-volume basic cooking – think diners, pizzerias, small ethnic restaurants – it’s more than adequate. We’ve used it for everything from cooking pasta to searing proteins to maintaining stocks, and it handles these tasks without complaint.
Where you’ll notice limitations is in fine dining applications requiring precise temperature control. The burner adjustment isn’t as granular as premium ranges. You get low, medium-low, medium, medium-high, and high, but the subtle gradations between these settings that experienced cooks rely on aren’t as refined. For a steakhouse cranking out 200 covers of relatively simple proteins and sides, perfect. For a French restaurant doing delicate beurre blanc sauces and precise reductions, you might find it frustrating.
The range has surprised me with its versatility in ethnic cuisines. We’ve tested it with high-heat wok cooking (using a wok ring adapter), Indian curries requiring long simmering, and Mexican preparations needing consistent medium heat for hours. It performs admirably in all these scenarios. The key is understanding its personality – this range likes to run hot and responds best to confident, decisive adjustments rather than constant tweaking.
Here’s what nobody tells you about commercial kitchen equipment: the purchase price is just the beginning. Maintenance costs can kill your margins faster than bad Yelp reviews. After three months of heavy use, the KoolMore is holding up better than I expected, though with some caveats worth discussing.
Daily cleaning is straightforward. The burner heads lift out easily for cleaning, and the stainless steel surfaces wipe down without excessive effort. However, the grade of stainless steel isn’t as high as premium brands. We’re already seeing some minor pitting near the burners where acidic spills weren’t cleaned immediately. This is cosmetic for now, but I worry about long-term corrosion. The cast iron grates require proper seasoning and maintenance – skip this, and they’ll rust within weeks.
Component replacement availability concerns me. Unlike major brands with extensive dealer networks, KoolMore parts can take two to three weeks to arrive. I keep spare thermocouples and gas valves on hand because a down range during service is a nightmare. The good news? These parts are relatively generic and often interchangeable with other brands. A competent technician can usually find workarounds, though this voids the warranty.
Let’s talk real numbers because energy costs can make or break a restaurant’s profitability. Over three months, we’ve tracked propane consumption meticulously. The KoolMore uses approximately 15-20% more fuel than the high-efficiency Wolf range it replaced. At current propane prices, that’s an extra $200-300 monthly for our operation running 12 hours daily.
The standing pilots are the main culprit, consuming propane 24/7 even when burners aren’t active. In a high-volume operation where the range runs constantly, this inefficiency becomes less noticeable. But for restaurants with variable service patterns – busy lunches, dead afternoons, packed dinners – you’re burning money during downtime. Some operators shut off pilots between services, but relighting takes time and isn’t always practical.
Heat retention is decent once the range reaches operating temperature. The thick cast iron grates act as heat sinks, maintaining temperature even when cycling burners on and off. This helps with consistency but also means the range takes 20-30 minutes to fully cool down after service, continuing to dump heat into your kitchen. Factor this into your HVAC calculations, especially in warmer climates where cooling costs are significant.
The true test of any commercial equipment comes during the rush. I deliberately put this range through hell during a particularly busy weekend when we were short-staffed and pushing equipment to its limits. Here’s what three consecutive 14-hour days revealed.
The KoolMore maintained consistent performance throughout extended use. No burners failed, no significant temperature drops, no unexpected shutdowns. This reliability matters more than any specification sheet. When you’re in the weeds with tickets flowing and every burner running full blast, equipment that just works is worth its weight in gold. The range passed this test convincingly.
Heat management became an issue during extended service. The control panel gets uncomfortably hot after four hours of continuous use. We started keeping dry towels nearby for adjusting controls. The surrounding area also heats up considerably – any plastic containers or heat-sensitive items within two feet need relocation. This isn’t unique to KoolMore, but premium ranges typically have better insulation and heat shields.
Let’s get down to brass tacks with real numbers from my experience. The KoolMore 60-inch range costs roughly $3,500-4,000 delivered, compared to $8,000-12,000 for comparable Vulcan or Southbend units. Installation runs another $1,500-2,500 depending on your existing infrastructure. So you’re looking at $5,000-6,500 all-in versus $10,000-15,000 for premium alternatives.
Operating costs tell a more complex story. Higher fuel consumption adds $2,400-3,600 annually. Figure another $500-1,000 yearly for replacement parts and maintenance beyond what you’d spend on premium equipment. Over a five-year period, you’re looking at $17,500-25,000 in additional operating costs. This narrows the gap considerably with premium options.
The break-even point depends on your specific situation. For a startup restaurant where initial capital is scarce and you need that money for marketing, staffing, or inventory, the KoolMore makes sense. You can always upgrade later once cash flow stabilizes. For an established operation replacing existing equipment, the long-term operating costs might not justify the initial savings. I’ve recommended this range to food trucks and small cafes but steered full-service restaurants toward more efficient options.
Having worked with virtually every major commercial range brand, I can place the KoolMore in context. It’s not trying to compete with Wolf or Jade – that would be unrealistic. Instead, it’s positioned against other value-oriented brands like Cookrite, Dukers, and ATOSA.
Against these direct competitors, KoolMore holds its own. Build quality exceeds most Chinese-manufactured alternatives I’ve tested. The BTU output is comparable, though not class-leading. Where KoolMore distinguishes itself is in availability and support. Unlike some budget brands that disappear after a few years, KoolMore has maintained a consistent presence and seems committed to the North American market.
Compared to used premium equipment – always a consideration for budget-conscious operators – the KoolMore presents an interesting proposition. You can find used Vulcan or Garland ranges for similar money, but they come with unknown history and no warranty. I’ve been burned by used equipment that looked great but hid expensive problems. The peace of mind from a new unit with warranty coverage shouldn’t be underestimated.
Temperature control separates professional equipment from pretenders, and the KoolMore delivers mixed results here. The burner valves offer decent adjustment range, but the steps between settings are larger than ideal. Where a premium range might give you 20 distinct heat levels, the KoolMore provides maybe 10-12 useable positions.
For most cooking applications, this proves sufficient. Searing steaks, sautéing vegetables, boiling pasta – these tasks don’t require micro-adjustments. But try maintaining a gentle simmer for stock or holding a sauce at exactly 140°F, and you’ll find yourself constantly adjusting. One of my cooks described it as “cooking with boxing gloves” – you can do it, but you lose some finesse.
The range does maintain temperature well once you find the sweet spot. There’s minimal temperature drift over extended holding periods, which surprised me given the price point. The thick cast iron grates contribute to this stability, acting as temperature buffers. We’ve successfully held sauces and soups at serving temperature for entire service periods without scorching or cooling.
The 60-inch width provides generous cooking real estate, but the actual useable surface area requires closer examination. With six burners, you’d expect to run six large pots simultaneously. In reality, the burner spacing means you can comfortably fit four 12-inch sauté pans or six 8-inch pans without overcrowding.
The grate design deserves praise. Unlike some budget ranges with individual grates per burner, the KoolMore uses interconnected grates that create a more stable cooking surface. You can slide heavy pots between burners without lifting, reducing strain on cooks during busy services. The grates sit flush with minimal gaps, preventing small items from falling through.
One design quirk: the front-to-back depth is slightly shallower than standard, measuring 27 inches versus the typical 30-32 inches. This might seem minor, but it means some larger stockpots hang slightly over the front edge. Not a dealbreaker, but something to consider if you’re working with existing pot inventory.
KoolMore offers a one-year parts and labor warranty, which is standard for budget commercial equipment but well short of the 3-5 year coverage from premium brands. The warranty terms are reasonable, covering manufacturing defects and component failures under normal use.
Getting warranty service has been a mixed bag in my experience. KoolMore doesn’t have the extensive dealer network of established brands. When we needed a replacement thermocouple under warranty, it took three weeks from initial call to resolution. The part itself was free, but we paid for labor since no authorized technicians existed within 100 miles. Factor in these potential service delays when considering this range.
Technical support deserves credit for being responsive and knowledgeable. Unlike some budget brands where support means “email us and wait,” KoolMore maintains a real phone line with technicians who understand their equipment. They’ve talked me through two minor issues over the phone, saving service calls.
Let me share specific examples of how this range performs with actual menu items, because specifications don’t cook food – equipment does. We’ve run this range through every cooking method imaginable.
For high-heat searing, the KoolMore delivers. We’re getting proper Maillard reaction on proteins, with steaks developing that restaurant-quality crust customers expect. The recovery time between steaks impresses me – drop a cold ribeye on a screaming hot pan, and the burner compensates quickly. Wok cooking with a ring adapter works well, though you won’t achieve the true “wok hei” of a dedicated wok burner.
Simmering and braising present more challenges. The low settings run hotter than ideal, making it difficult to maintain a gentle simmer without constant attention. We’ve adapted by using diffuser plates for long braises, adding an extra step but achieving acceptable results. Sauce work requires patience and technique adjustments. The lack of precise temperature control means you’re riding the valve constantly for delicate emulsifications.
Transitioning kitchen staff to new equipment always involves a learning curve, and the KoolMore presented unique training challenges. Experienced cooks adapted within a few shifts, but green cooks struggled with the less refined controls.
The main issue is muscle memory. Cooks accustomed to premium ranges expect certain responses from control adjustments. The KoolMore’s more basic valve design means adjustments need to be larger and more deliberate. I spent extra time training staff on the “personality” of each burner – yes, they each have slightly different characteristics, more so than premium ranges.
Safety training required extra emphasis. The external surfaces get hotter than staff expected, and the somewhat unpredictable flame patterns during ignition caught some cooks off guard. We implemented a buddy system during the first week, with experienced staff monitoring new users. After three months, everyone’s comfortable, but that initial transition took longer than anticipated.
Looking beyond the immediate purchase, let’s consider this range as a five to ten-year investment. Based on my experience with similar equipment, here’s what I project.
Years 1-3 will likely be trouble-free with basic maintenance. You’ll replace thermocouples ($30-50 each) and maybe a gas valve ($75-100). The stainless steel will show wear but remain functional. Performance should remain consistent with minimal degradation. This is the honeymoon period where the initial cost savings feel justified.
Years 4-6 expect more significant repairs. Burner heads may need replacement ($100-150 each), and internal components will show wear. The standing pilots might become finicky, requiring frequent adjustment. You’re looking at $500-1,000 annually in repairs and maintenance, still manageable but eating into those initial savings.
Beyond year six, you’re in uncharted territory. Premium ranges routinely last 15-20 years in commercial settings. Will the KoolMore make it to 10? The jury’s still out. My gut says yes for light to moderate use, but heavy-volume operations might find themselves range shopping again by year seven or eight.
After three months of pushing the KoolMore 60-inch range hard, I can give you the unvarnished truth. This is not a Wolf or Vulcan, and it never will be. But it’s also not trying to be. What you get is a competent, mostly reliable commercial range that will handle 80% of what most kitchens throw at it for about 40% of the premium price.
For food trucks, small cafes, startup restaurants, and catering operations, this range makes financial sense. You’re getting genuine commercial capability without the crushing initial investment. Yes, you’ll spend more on fuel and occasional repairs, but if that initial capital savings helps you open doors or invest in marketing, it’s worthwhile.
For established restaurants, high-volume operations, or anyone doing precise technical cooking, spend the extra money on premium equipment. The operational efficiencies and reliability will pay for themselves. The KoolMore works, but it works harder to do the same job, and in a demanding commercial kitchen, that difference matters over time.
The KoolMore 60-inch Commercial Propane Range represents a calculated compromise that makes sense for specific situations. Through months of real-world testing, it’s proven capable of handling genuine commercial kitchen demands while acknowledging its limitations. Smart operators who understand these trade-offs and adapt their operations accordingly will find value here. Those expecting premium performance at budget prices will be disappointed. Like most business decisions, success depends on matching the tool to your specific needs, budget constraints, and long-term goals. The KoolMore isn’t the best range money can buy, but it might be the best range your money can buy right now.
Running 12 hours daily with moderate to heavy use, expect 80-100 pounds of propane weekly. That’s about 20% higher than premium efficient ranges but manageable with proper planning.
Yes, but barely. You’ll be pushing its limits during peak service. For consistent 200+ cover services, consider dual ranges or upgrading to higher-capacity equipment.
Generic parts like thermocouples are readily available. Specific KoolMore components take 2-3 weeks to source. Keep critical spares on hand to avoid downtime.
No special requirements, but ensure your hood system meets local codes for propane equipment. Minimum 1,500 CFM for the 60-inch model is recommended.
Most adapt within 2-3 shifts. The main adjustment is less precise temperature control. Budget extra training time for green cooks unfamiliar with commercial equipment.
New KoolMore offers warranty protection and known history. Used premium equipment might perform better but carries unknown risks. Consider your risk tolerance and technical expertise.
Technically possible with conversion kit, but voids warranty. Labor costs for conversion often approach $500-800, reducing the value proposition significantly.
Expect 6-8 years of reliable service with proper maintenance. Light-use operations might stretch to 10 years. Heavy volume kitchens should budget for replacement by year seven.
With a wok ring adapter, it’s adequate for Western-style stir fry. True high-heat wok cooking requires dedicated wok burners delivering 100,000+ BTUs.
Adjustable legs provide 2-inch adjustment range. The frame is rigid once leveled. Requires solid flooring – won’t compensate for severely damaged or unstable surfaces.
Thermocouples typically fail within 18-24 months. Ignition systems and gas valves follow. Keep spare thermocouples in stock to minimize downtime during service.
Third-party warranties are available through restaurant equipment dealers. Costs run $400-600 annually. Whether it’s worthwhile depends on your local service availability.
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