Stop sacrificing heat control for throughput. This 60-inch liquid propane restaurant range delivers focused cooking power and consistent temperature control across burners, griddle, and ovens to support continuous high-volume service without compromise.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool range. Scrape griddle with a scraper, then clean with warm water and mild detergent; rinse and dry. Remove burner heads, wash in soapy water, inspect ports, and reassemble. Vacuum condenser coils and wipe stainless steel with non-abrasive cleaner. Clean oven interiors with approved cleaner, remove debris from vents and backriser. Schedule weekly deep clean to reduce fire risk, illness, utility costs, and equipment failure.#@@#Additional Info#@#Wolf’s C60SC-4B36GT-LP Challenger XL 60" range offers 250,000 BTU with four 30,000 BTU burners, a 36" griddle, one standard oven, one convection oven, stainless steel body, 6" legs, NSF and CSA certified, 1,075 pounds.#@@#General Info#@#Description #@#
Stop sacrificing heat control for throughput. This 60-inch liquid propane restaurant range delivers focused cooking power and consistent temperature control across burners, griddle, and ovens to support continuous high-volume service without compromise.
#@@# High Output Burners#@#
Four open burners each provide 30,000 BTU and feature lift-off heads for rapid removal during cleaning, enabling chefs to run multiple high-heat tasks simultaneously. Immediate flame response ensures consistent searing and boiling across pans, maintaining production speed during peak service.
#@@# Thick Griddle Plate#@#
A 36-inch griddle with a 7/8" plate thickness and thermostatic controls provides uniform heat distribution and precise surface temperature management. Operators can sustain long runs of direct-contact cooking with reduced hot spots and predictable cook times.
#@@# Dual Oven Configuration#@#
The left standard oven and right convection oven offer flexible cooking modes for roasting, baking, and holding, allowing teams to multitask without bottlenecks. Convection circulation accelerates cook cycles and promotes even browning, while the standard oven supports traditional applications.
#@@# Robust Construction#@#
Stainless steel front, sides, back riser, and high shelf with a fully welded body provide corrosion resistance and structural stability in rigorous kitchens. Welded seams reduce cleaning time and prevent warping under continuous thermal stress.
#@@# Serviceable Design#@#
Lift-off burner heads and a back riser with high shelf simplify routine maintenance and streamline access to service points, lowering downtime during busy shifts. Adjustable 6" legs permit precise leveling on uneven floors, preserving burner alignment and oven performance.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and remove debris with a soft brush for consistent flame patterns. Test thermostat calibration monthly and adjust per guidelines for accurate griddle temperatures. Clean griddle surface after each shift with a scraper and food-safe cleaner; reseason per stainless steel care instructions. Check door gaskets and oven seals for tears and replace if compression fails. Lubricate hinges and check gas connections for leaks using soapy water.
