Stop sacrificing speed for control. This 36-inch gas restaurant range delivers concentrated heat, precise manual controls, and integrated refrigerated storage to keep busy kitchens coordinated and productive. Operators will find reliable output across six high-performance burners, while the all-welded chassis and stainless-steel exterior stand up to daily service demands.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and allow surfaces to cool. Remove grates and lift off burner heads; soak in warm, soapy water. Scrub interiors with a non-abrasive cleaner and a soft brush to remove grease and food debris. Vacuum condenser coils and wipe refrigeration drawer seals; rinse and dry all parts thoroughly. Inspect vent hoods and ductwork; degrease ovens and filters weekly. Regular cleaning prevents foodborne illness, reduces fire risk, lowers energy use, and extends equipment life.#@@#Additional Info#@#Vulcan's 36R-6B 36" gas range delivers 180,000 BTU via six 30,000 BTU burners, a stainless steel chassis, refrigerated base with two drawers, and manual controls.#@@#General Info#@#Description #@#
Stop sacrificing speed for control. This 36-inch gas restaurant range delivers concentrated heat, precise manual controls, and integrated refrigerated storage to keep busy kitchens coordinated and productive. Operators will find reliable output across six high-performance burners, while the all-welded chassis and stainless-steel exterior stand up to daily service demands.
#@@# Burners Performance#@#
Six open burners provide focused heat for simultaneous high-volume production, each rated to deliver the output required for rapid searing, boiling, and pan work. Staff can easily access lift-off burner heads for fast cleaning and consistent flame distribution, which reduces hot spots and improves repeatable cooking results.
#@@# Heat Capacity#@#
The range generates a total of 180,000 BTU, allocating ample power across the cooking surface to maintain temperature when multiple pans are in use. Chefs benefit from consistent recovery between batches, shortening cook cycles and reducing ticket times during peak service.
#@@# Construction Durability#@#
Fabricators fully MIG weld the chassis and finish the fronts, sides, and backriser in stainless steel to resist corrosion and simplify sanitation protocols. Maintenance crews inspect fewer seams and clean more quickly, lowering downtime and preserving finish quality under heavy use.
#@@# Integrated Storage#@#
The refrigerated base with two drawers places chilled storage directly beneath the range, enabling immediate access to mise en place without leaving the line. Kitchen teams maintain shorter workflows and reduce trips to remote refrigeration, improving throughput and portion control.
#@@# Serviceability Features#@#
The unit operates on 115v/60/1-ph with a NEMA 5-15P connection and draws 6.7 amps, streamlining installation in standard commercial electrical configurations. Technicians appreciate manual controls and accessible components that speed up adjustment and routine servicing.
#@@#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#@#NA#@@#Maintenance Guide#@#Follow a monthly maintenance schedule to inspect burner ports, lift-off heads and burner valves for carbon buildup; remove debris with a soft brush and verify flame quality after reassembly. Clean stainless steel surfaces with a neutral detergent and microfiber cloth to prevent corrosion. Drain and service the refrigerated base condensate tray and check drawer seals for integrity. Calibrate manual controls and confirm gas pressure per Vulcan specifications to maintain safe, efficient operation.