Built for relentless service and consistent results, this 48-inch restaurant range combines high heat output with a heavy-duty griddle and precision controls to keep busy kitchens operating efficiently. Designed for commercial use, it delivers 155,000 BTU of combined cooking power while featuring a durable stainless steel exterior and user-focused elements that minimize downtime and simplify daily operations. Operators gain the capacity and control necessary to execute large-volume menus without sacrificing temperature control or product consistency.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off fuel before cleaning. Remove grates and burner heads; soak in warm soapy water and scrub with a non-abrasive pad. Scrape griddle while warm, then clean with a mild degreaser and rinse. Wipe stainless steel front and sides with a soft cloth and mild detergent; dry to prevent streaks. Clean oven interior with approved cleaner and rinse. Clean backriser, grease trough, and vents regularly to prevent grease buildup. Ensure components dry fully before restoring gas and power.#@@#Additional Info#@#Wolf's Challenger XL C48S-2B36GT-LP 48" liquid propane range delivers 155,000 BTU with two 30,000 BTU burners, a 36" griddle, stainless steel exterior, standard oven, cabinet base, and 6" adjustable legs. NSF and CSA certified.#@@#General Info#@#Description #@#
Built for relentless service and consistent results, this 48-inch restaurant range combines high heat output with a heavy-duty griddle and precision controls to keep busy kitchens operating efficiently. Designed for commercial use, it delivers 155,000 BTU of combined cooking power while featuring a durable stainless steel exterior and user-focused elements that minimize downtime and simplify daily operations. Operators gain the capacity and control necessary to execute large-volume menus without sacrificing temperature control or product consistency.
#@@# Burner Power#@#
Two high-intensity burners provide 30,000 BTU each, featuring lift-off burner heads that allow for rapid removal for cleaning and inspection. Chefs maintain strong, responsive flame control for quick searing and swift temperature adjustments in fast-paced environments.
#@@# Griddle Performance#@#
A 36-inch griddle plate, three-quarters of an inch thick, ensures even heat distribution across the cooking surface. Line cooks achieve consistent grill marks and temperature uniformity, while thermostatic controls maintain setpoints during peak production periods.
#@@# Oven Capacity#@#
A single standard oven located beneath the cooktop offers additional cooking and holding flexibility for roasts, braises, and sheet pans. Kitchen managers can maximize throughput by staging oven work while the top burners and griddle operate simultaneously.
#@@# Construction Durability#@#
The stainless steel front, sides, back riser, and high shelf create a fully welded body that resists corrosion and simplifies sanitation protocols. Maintenance staff benefit from robust construction that withstands frequent cleaning and intensive daily use.
#@@# Serviceability Features#@#
Lift-off burner heads and accessible components reduce service time and labor for routine maintenance and emergency repairs. Technicians can complete inspections and part replacements more quickly, decreasing downtime and preserving output.
#@@#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 debris and lift off burner heads to clean ports with a soft brush to maintain consistent flame. Drain and wipe grease trough after each shift to prevent buildup. Calibrate thermostats monthly and verify griddle plate flatness; tighten mounting hardware and check 6" adjustable legs for level. Clean stainless surfaces with mild detergent and dry to prevent spotting. Replace worn gaskets and test CSA-certified safety devices regularly.
