Stop sacrificing throughput for control. This 60-inch natural gas restaurant range combines concentrated heat output with flexible cooking zones to support continuous service and varied menu demands. Operators achieve consistent results across ten lift-off burners while two ovens provide simultaneous baking and convection roasting capacity.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow range to cool. Remove grates and lift-off burner heads; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless steel exterior with mild detergent and a soft cloth; rinse and dry to prevent streaks. Clean oven interiors using manufacturer-approved cleaners and remove debris from the backriser and hi-shelf. Vacuum condenser and inspect seals. Perform daily surface wipes and weekly deep cleans to reduce bacteria, grease buildup, and equipment wear.#@@#Additional Info#@#The Wolf C60SC-10B-NG 60" natural gas range offers 358,000 BTU with ten 30,000 BTU burners, a left standard oven, right convection oven, stainless steel front, fully welded body, 6" adjustable legs, backriser with hi-shelf, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch natural gas restaurant range combines concentrated heat output with flexible cooking zones to support continuous service and varied menu demands. Operators achieve consistent results across ten lift-off burners while two ovens provide simultaneous baking and convection roasting capacity.
#@@# Ten High-Output Burners#@#
Ten burners deliver 30,000 BTU each, producing rapid boil and sear capability for large pots and pans. Lift-off burner heads allow technicians to access and clean the assemblies quickly, reducing downtime during busy shifts.
#@@# Dual Oven Arrangement#@#
A standard oven on the left and a convection oven on the right enable parallel processing of different items, maintaining oven schedules without cross-contamination of flavors. Chefs manage baking, roasting, and holding tasks simultaneously to increase throughput and menu variety.
#@@# Robust Heat Capacity#@#
Total rated output equals 358,000 BTU, providing concentrated, reliable heat across the top and ovens for high-volume operations. Manual controls let staff adjust flame intensity for precise cooking while sustaining consistent performance under load.
#@@# Stainless Steel Construction#@#
The front, sides, back riser, and high shelf use stainless steel to resist corrosion and withstand daily cleaning protocols in commercial kitchens. Fully welded body construction enhances structural integrity and simplifies sanitization procedures.
#@@# Serviceable Design Elements#@#
Adjustable 6-inch legs provide stable leveling on uneven floors, and lift-off components reduce the time required for routine maintenance. CSA and NSF certifications confirm compliance with safety and sanitation standards required by institutional buyers.
#@@# Heavy-Duty Deployment Ready#@#
Freestanding installation accommodates common kitchen layouts and connects to natural gas supply for continuous operation during peak service.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove lift-off heads to clear carbon deposits; scrub with a non-abrasive brush and dry thoroughly before reassembly. Clean stainless steel front, sides, back riser and hi-shelf with a mild detergent solution; rinse and dry to prevent corrosion. Empty and deglaze ovens after each busy service; inspect gaskets and replace when cracked. Verify gas connections and test manual controls monthly for safe, efficient operation.