Waldorf 800 Series RN8600G-B - 900mm Gas Cooktop Bench Model

We would consider the RN8600G-B for operators who need a dedicated 900mm solution for boiling, simmering, sauteing and day-to-day pan work. The strongest fit is a kitchen that can use its key features—6 burner cooktop bench model; 6 x 28MJ/hr open burners—throughout regular service.

Before ordering, confirm gas type, gas pressure, ventilation, clearances and the final installation position with your installer. Also check that the unit's capacity and control style suit the menu and peak production volume.

Where the RN8600G-B works best

The RN8600G-B is intended for boiling, simmering, sauteing and day-to-day pan work. Its 900mm width should be checked against the planned equipment line and surrounding working space.

- Menu fit: Use it where boiling, simmering, sauteing and day-to-day pan work is a regular part of service.
- Workflow: Position it so staff can load, operate and clean the unit without obstructing adjacent stations.
- Installation: Confirm utilities, ventilation, clearances and local compliance requirements before ordering.
- Capacity: Check the stated output and configuration against peak-service demand, not only average trade.

About Waldorf

Waldorf is Moffat's heavy-duty commercial cooking range for professional kitchens that need durable construction, powerful performance and a coordinated modular equipment line. The Waldorf 800 Series covers cooktops, oven ranges, griddles, fryers, chargrills, pasta cookers and complementary cooking modules.

The range is designed around practical operation, service access and configurations that allow equipment to be matched to a kitchen's menu, output and available line space. Waldorf is particularly well suited to restaurants, hotels, institutions and production kitchens where equipment must perform consistently through demanding service.

For New Zealand operators, Waldorf is supported through Moffat's local sales and service network. This makes the range a practical long-term choice where technical support and serviceability are important alongside cooking performance.