Built for continuous service in high-demand kitchens, this heavy-duty gas range features a 36-inch cooking surface paired with a 3/4-inch griddle plate, ensuring consistent results even under pressure. Operators benefit from precise temperature control through thermostatic settings, while a refrigerated base with two drawers keeps prep items conveniently close. This equipment meets UL and CSA safety standards and operates on 115v/60/1-ph power with NEMA 5-15P compatibility, allowing for straightforward installation in commercial environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut gas at the supply valve before cleaning. Scrape griddle plate of food and grease, then apply a degreaser rated for foodservice; rinse with hot water and dry. Clean oven interior with a non-abrasive oven cleaner and wipe racks separately. Vacuum condenser coils on the refrigerated base and wipe exterior with mild detergent. Inspect door seals and replace if cracked. Regular cleaning reduces bacteria, fire risk, energy use, and equipment failures.#@@#Additional Info#@#Vulcan’s 36R-36GT 36" gas range delivers 60,000 BTU with a 3/4" griddle, thermostatic controls, stainless steel, fully MIG welded chassis, refrigerated base with two drawers, and is UL, CSA, and NSF certified.#@@#General Info#@#Description #@#
Built for continuous service in high-demand kitchens, this heavy-duty gas range features a 36-inch cooking surface paired with a 3/4-inch griddle plate, ensuring consistent results even under pressure. Operators benefit from precise temperature control through thermostatic settings, while a refrigerated base with two drawers keeps prep items conveniently close. This equipment meets UL and CSA safety standards and operates on 115v/60/1-ph power with NEMA 5-15P compatibility, allowing for straightforward installation in commercial environments.
#@@# Griddle Plate#@#
The 3/4-inch thick griddle plate provides excellent heat retention and uniform contact across the cooking surface. Chefs can achieve consistent searing and even cooking temperatures for high-volume tasks without the need for frequent adjustments.
#@@# Thermostatic Controls#@#
Thermostatic controls allow for accurate temperature settings and stable heat maintenance during extended service periods. Line cooks can minimize variation between batches, preserving product consistency and reducing rejection rates.
#@@# Refrigerated Base#@#
An integrated refrigerated base with two drawers stores perishables and prepared components directly beneath the range. Kitchen staff can minimize steps between refrigeration and cookline, enhancing throughput and reducing service time.
#@@# Welded Stainless Construction#@#
The fully MIG welded chassis and stainless steel front, sides, backriser, and lift-off high shelf resist corrosion and simplify sanitation. Maintenance teams can perform routine cleaning more efficiently and experience fewer structural fatigue issues over time.
#@@# Grease Management#@#
A 4-inch wide front grease trough channels runoff away from the griddle surface for controlled disposal. Line personnel benefit from reduced flare risk and simplified daily grease removal procedures.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect gas connections and manifold daily for leaks with an approved soapy solution and calibrated leak detector. Clean the 3/4" griddle plate after each shift with a scraper while warm, then apply food-safe oil to prevent corrosion. Empty and sanitize refrigerated drawers weekly; check thermostat accuracy with a certified thermometer and adjust as needed. Replace door gaskets at the first sign of wear. Schedule annual CSA and NSF inspections and keep ventilation and burner ports clear.