Stop sacrificing throughput for control. This 36-inch natural gas restaurant range combines high BTU output with precise manual controls, enabling kitchens to manage rapid service without compromising temperature accuracy. Operators gain a robust workline tool that withstands continuous use while delivering consistent heat for sautéing, griddling, boiling, and baking.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas supply before cleaning. Remove grates and lift-off burner heads; scrub with a non-abrasive detergent and hot water, rinse, and dry. Scrape griddle residue with a flat spatula, then apply warm soapy water and rinse. Clean oven interior with approved commercial oven cleaner; wipe thoroughly. Empty and vacuum condenser area to keep motors cool. Degrease backriser, hi-shelf, and grease trough daily to prevent fires and maintain CSA and NSF compliance.#@@#Additional Info#@#Wolf C36S-2B24G-NG is a 36" stainless steel gas range with two 30,000 BTU burners, a 24" griddle, manual controls, lift-off burner heads, and a standard oven. It has a total of 135,000 BTU and is CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 36-inch natural gas restaurant range combines high BTU output with precise manual controls, enabling kitchens to manage rapid service without compromising temperature accuracy. Operators gain a robust workline tool that withstands continuous use while delivering consistent heat for sautéing, griddling, boiling, and baking.
#@@# Top Burners#@#
Two open burners provide a combined high output that meets the demands of busy operations, offering direct flame for fast searing and rapid boiling. Operators can access lift-off burner heads for quick cleaning and reliable ignition maintenance.
#@@# Thick Griddle Plate#@#
A 7/8-inch thick griddle plate ensures even heat distribution across the cooking surface, preventing cold spots and guaranteeing uniform contact temperature for proteins and pancakes. Chefs trust the mass and thickness to retain heat during peak periods, reducing recovery time between orders.
#@@# Manual Controls#@#
Manual valve controls allow staff immediate, tactile adjustment of flame intensity, enabling cooks to set precise heat without delay. Technicians benefit from straightforward components that simplify field service and minimize downtime.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, backriser, and lift-off high shelf provide a durable exterior that resists corrosion in commercial kitchens and simplifies sanitation procedures. Crew members can clean surfaces quickly, maintaining a professional appearance under continuous use.
#@@# Integrated Oven Capacity#@#
A standard oven beneath the cooktop expands prep options, allowing simultaneous baking and top-side cooking to maximize throughput on a compact footprint. Kitchen planners can consolidate equipment and free counter space for staging and plating.
#@@# Stability and Serviceability#@#
A fully welded body and 6-inch adjustable legs create a stable platform on uneven floors, simplifying leveling for safe operation.
#@@#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 burner heads and lift off components weekly; remove debris and scrub with a non-abrasive brush to preserve ignition and heat transfer. Flush the 4" front grease trough daily and clean griddle plate with a dedicated scraper while warm, then apply a light food-grade oil to prevent corrosion. Verify door seals and oven alignment monthly; tighten loose fasteners and adjust 6" legs for level. Schedule CSA and NSF compliance inspections annually.
