Built for continuous service in high-demand kitchens, this restaurant range combines robust output with straightforward operation to keep lines moving and staff focused. It delivers 160,000 BTU total heat across four open burners and a heavy-duty right-side griddle, supporting simultaneous high-volume cooking and griddle work without compromise. Operators gain immediate control through manual knobs and durable components designed for daily commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and shut off gas before cleaning. Remove grates, burner heads, and lift-off parts; soak in degreaser for 10–15 minutes, scrub, rinse, and dry. Wipe griddle plate with warm soapy water, scrape residue when warm, then season lightly. Clean grease trough and vents daily to prevent fires. Vacuum condenser coils and wipe stainless surfaces weekly with mild detergent to improve efficiency. Ensure everything is dry before reconnecting gas and power.#@@#Additional Info#@#Vulcan’s 48R-24G4B Endurance™ 48" gas range offers 160,000 BTU with four 30,000 BTU burners and a 24" griddle. It features a refrigerated base, stainless steel build, casters, and is UL, CSA, NSF certified.#@@#General Info#@#Description #@#
Built for continuous service in high-demand kitchens, this restaurant range combines robust output with straightforward operation to keep lines moving and staff focused. It delivers 160,000 BTU total heat across four open burners and a heavy-duty right-side griddle, supporting simultaneous high-volume cooking and griddle work without compromise. Operators gain immediate control through manual knobs and durable components designed for daily commercial use.
#@@# Four Burners#@#
Four open burners supply concentrated heat for rapid boil, sear, and sauté tasks. Each burner includes lift-off heads to speed cleaning and reduce downtime for maintenance.
#@@# Right Griddle#@#
A 24-inch griddle plate offers a 3/4-inch thick cooking surface that retains even heat for consistent grill marks and reliable temperature across the cooking zone. Chefs can prepare proteins and sandwiches while burners handle stockpots and pans.
#@@# Refrigerated Base#@#
An integrated refrigerated base with two left-side drawers stores prep items and garnishes adjacent to the cooking surface, minimizing traffic and preserving mise en place. The right-side cabinet adds dry storage for utensils and pans.
#@@# Stainless Construction#@#
Stainless steel front, sides, backriser, and lift-off high shelf resist corrosion and withstand rigorous cleaning cycles common in institutional kitchens. Fully MIG welded chassis provides structural rigidity and simplifies sanitation.
#@@# High Output Design#@#
Total system output equals 160,000 BTU to support simultaneous high-volume tasks across burners and griddle. Natural gas operation delivers consistent energy supply and efficient heat transfer for demanding service periods.
#@@# Serviceability Features#@#
Casters and lift-off components facilitate repositioning and access for service technicians, while manual controls reduce complexity for in-house staff. Certified to UL, CSA, and NSF standards, the unit meets regulatory expectations for commercial installations.
#@@#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#@#Inspect burners and griddle daily; remove lift-off heads and scrub ports with a soft brush to prevent clogging. Drain and clean the 4" front grease trough after each service to reduce fire risk. Defrost and sanitize refrigerated drawers weekly; wipe seals and test hinges for wear. Tighten gas fittings and check for leaks with approved solution before each shift. Schedule professional CSA and NSF compliance inspections semiannually to maintain safe operation.