Handle peak service with consistent heat and commercial durability. This 24" stainless steel natural gas range delivers 143,000 BTU across four high-output burners and a space-saver oven, enabling continuous production without thermal drop-off. Operators gain precise manual control and a compact footprint that fits tight kitchen workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove grates and burners; soak in hot water with degreaser and scrub with a non-abrasive pad. Wipe stainless exterior using mild detergent and a soft cloth; rinse and dry to prevent spots. Clean oven interior with manufacturer-approved oven cleaner; remove all residue. Degrease backriser, hi-shelf and vent openings to reduce fire risk. Inspect seals and knobs; replace worn parts. Clean condenser coils and check airflow to save energy and avoid breakdowns.#@@#Additional Info#@#Vulcan’s 24" stainless steel natural gas range offers 143,000 BTU from four burners, a space-saver oven, backriser with hi-shelf, and freestanding design for commercial kitchens; CSA and NSF certified for high-volume cooking and easy maintenance.#@@#General Info#@#Description #@#
Handle peak service with consistent heat and commercial durability. This 24" stainless steel natural gas range delivers 143,000 BTU across four high-output burners and a space-saver oven, enabling continuous production without thermal drop-off. Operators gain precise manual control and a compact footprint that fits tight kitchen workflows.
#@@# Four Burners#@#
Four sealed burners produce a combined high output for simultaneous high-volume cooking. Chefs maintain temperature control for sautéing, boiling, and pan-frying while the sealed design reduces spill infiltration and simplifies cleaning.
#@@# Space Saver Oven#@#
A single space-saving oven provides baking and holding capacity without requiring additional floor space. Kitchen staff access a reliable cooking cavity that supports sheet pans and ensures steady heat retention for batch cooking.
#@@# Stainless Exterior#@#
The stainless steel front, sides, and backriser resist corrosion and support daily sanitation protocols. Supervisors can inspect a professional finish that withstands frequent cleaning and preserves appearance in busy service areas.
#@@# Manual Controls#@#
Manual valve controls offer direct, tactile adjustment of gas flow for immediate response during peak shifts. Line cooks can react quickly to changing menu demands with no electronic latency.
#@@# Backriser Hi-Shelf#@#
An integrated backriser with a hi-shelf creates elevated storage for pans, menus, or prep items while keeping the work surface clear. Staff can organize station tools within arm's reach to reduce movement and improve throughput.
#@@# Certifications Present#@#
CSA and NSF certifications confirm compliance with safety and sanitary standards required in institutional and commercial kitchens. Facility managers document code adherence when specifying equipment for hospitals, schools, and restaurants.
Specifications emphasize operational efficiency and durability for food service professionals.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#Upon confirmation of completed payment, Culinary Depot will ship and deliver the package.#@@#Maintenance Guide#@#Service teams should inspect burner ports weekly and clear obstructions with a soft brush. Schedule monthly verification of gas connections and manifold pressure; record readings and tighten fittings as needed. Clean stainless steel exteriors daily with a pH-neutral cleaner and microfiber cloth to prevent corrosion. Degrease the oven cavity weekly with a noncaustic agent and rinse. Replace door gaskets biannually and calibrate thermostats quarterly. Flush condensate and drain lines monthly.