Built for continuous service and high-volume kitchens, this 72-inch gas restaurant range delivers concentrated power and reliable performance across demanding shifts. Owners and operators can run twelve burners simultaneously to maintain consistent output while minimizing downtime with a fully welded chassis that withstands daily use. Facilities that require both hot cooking and refrigerated staging will appreciate the integrated refrigerated base and standard oven configuration for streamlined workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and cool surfaces before cleaning. Remove grates and lift-off burner heads; soak in degreaser for 10–15 minutes, scrub with non-abrasive brush, rinse and dry. Wipe stainless steel front, sides, and high shelf with mild detergent and soft cloth; rinse and dry to prevent corrosion. Clean oven interiors and refrigerated drawer seals; inspect and replace worn gaskets. Vacuum condenser coils and vents monthly to improve efficiency and reduce fire risk.#@@#Additional Info#@#Vulcan’s 72RS-12B 72" gas range offers 360,000 BTU from twelve 30,000 BTU burners, manual controls, a refrigerated base with two drawers, a standard oven, stainless steel exterior, and is UL, CSA, NSF certified.#@@#General Info#@#Description #@#
Built for continuous service and high-volume kitchens, this 72-inch gas restaurant range delivers concentrated power and reliable performance across demanding shifts. Owners and operators can run twelve burners simultaneously to maintain consistent output while minimizing downtime with a fully welded chassis that withstands daily use. Facilities that require both hot cooking and refrigerated staging will appreciate the integrated refrigerated base and standard oven configuration for streamlined workflow.
#@@# High-Capacity Burners#@#
Twelve open burners provide a combined 360,000 BTU output, enabling simultaneous searing, boiling, and sautéing across multiple stations. Chefs gain precise heat for high-heat tasks while lift-off burner heads facilitate fast cleaning and routine maintenance to keep service moving efficiently.
#@@# Integrated Refrigerated Base#@#
The left-side refrigerated base contains two drawers that deliver immediate chilled storage adjacent to the cooking surface, reducing trips across the kitchen and improving mise en place efficiency. Staff can stage ingredients at controlled temperatures, lowering spoilage risk and accelerating prep during peak periods.
#@@# Full Oven Flexibility#@#
A standard oven located on the right offers conventional roasting and baking capacity within the same footprint, allowing teams to perform multiple cooking methods without expanding kitchen real estate. Operators can manage oven and stovetop workloads concurrently, increasing throughput and schedule predictability.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, backriser, and high shelf combine with a fully welded chassis to resist warping and corrosion under continuous commercial use. Management gains long service life and simplified sanitation protocols because surfaces withstand rigorous cleaning and heavy traffic.
#@@#Delivery Details#@#
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• Make sure to examine the product for damage before signing the delivery receipt.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily and remove lift-off heads for weekly deep cleaning using a non-corrosive detergent and brush to prevent clogging. Clean stainless steel exteriors with a mild alkaline cleaner; rinse and dry to avoid spotting. Verify gas connections and manifold pressures monthly, and calibrate flame heights per manufacturer specifications. Empty and sanitize refrigerated drawers weekly, defrost as needed, and test casters and door seals for wear every month.