Stop sacrificing throughput for control. This 48-inch gas restaurant range delivers consistent 30,000 BTU burner performance and a 24-inch, 3/4-inch griddle plate with thermostatic control, enabling continuous high-volume cooking while maintaining tight temperature management. Food service teams gain predictable output, simplified cleaning, and a durable build that supports sustained operation in demanding kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas before cleaning. Remove grates and burner heads; soak in warm, soapy water and scrub with a non-abrasive pad. Scrape the warm griddle plate, wipe with a damp cloth, then apply light oil to prevent rust. Vacuum the condenser and wipe stainless surfaces with mild detergent; rinse and dry. Clean the oven interior with approved cleaner and check door seals. Schedule weekly deep cleans to reduce bacteria, lower fire risk, improve efficiency, and pass CSA inspections.#@@#Additional Info#@#Vulcan’s 48C-4B24GT 48" gas range features four 30,000 BTU burners, a 24" griddle, convection oven, cabinet base, stainless steel exterior, MIG welded chassis, 6" legs, and a 195,000 BTU total rating.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48-inch gas restaurant range delivers consistent 30,000 BTU burner performance and a 24-inch, 3/4-inch griddle plate with thermostatic control, enabling continuous high-volume cooking while maintaining tight temperature management. Food service teams gain predictable output, simplified cleaning, and a durable build that supports sustained operation in demanding kitchens.
#@@# Four High Burners#@#
Four open burners each provide 30,000 BTU to support simultaneous high-output cooking across multiple stations. Restaurants and cafeterias can execute large ticket volumes without uneven heat, and lift-off burner heads simplify routine maintenance.
#@@# Thick Griddle Plate#@#
A 3/4-inch thick griddle plate spans 24 inches to deliver even heat transfer and consistent searing across the cooking surface. Chefs achieve uniform results for items requiring direct contact heat while reducing hot spots that cause product waste.
#@@# Thermostatic Controls#@#
Thermostatic temperature controls allow precise setpoint management for both griddle and oven functions. Operators maintain target temperatures during peak service, which reduces product variability and improves portion consistency.
#@@# Convection Oven Cabinet#@#
Convection oven capability provides forced-air circulation for faster, uniform baking and roasting cycles. Kitchens increase throughput for sheet pans and prepared items while preserving texture and doneness across batches.
#@@# Robust Stainless Construction#@#
Stainless steel front, sides, backriser, and lift-off high shelf combine with a fully MIG welded chassis to withstand continuous commercial use. Facilities lower repair frequency and maintain a professional appearance under heavy traffic.
#@@# Adjustable Support Legs#@#
Six-inch adjustable legs enable secure leveling on uneven floors to ensure stable operation and proper clearance for cleaning.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and remove carbon deposits with a brass brush to maintain 30,000 BTU output. Drain and clean the 3/4" griddle plate after each shift; use a nonabrasive scraper and neutral detergent, then season with a light oil layer. Calibrate thermostatic controls quarterly and log setpoints. Verify door seals and hinge alignment on the convection oven monthly. Tighten gas fittings and check for leaks with approved solution before each service; record CSA compliance checks.