Stop sacrificing consistency for capacity. This commercial range delivers targeted heat control across four high-output burners and a 36-inch griddle, allowing cooks to maintain precision while producing large volumes. Foodservice teams will achieve reliable throughput and straightforward serviceability in a single stainless steel package.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas before cleaning. Remove grates, burner heads, and parts; soak in warm, soapy water and scrub with a non-abrasive brush. Wipe griddle with a scraper while warm, then clean with a mild degreaser and rinse. Vacuum or brush coils and backriser to remove debris. Clean oven interiors with approved cleaners and remove carbon buildup. Rinse surfaces, dry thoroughly, check seals, and reassemble; perform daily and monthly deep-clean cycles.#@@#Additional Info#@#Wolf C60SS-4B36GT-NG is a heavy-duty 60" restaurant range with four 30,000 BTU burners, a 36" griddle, two ovens, stainless steel front, welded body, 6" legs, and 250,000 BTU output, CSA and NSF certified for commercial kitchens.#@@#General Info#@#Description #@#
Stop sacrificing consistency for capacity. This commercial range delivers targeted heat control across four high-output burners and a 36-inch griddle, allowing cooks to maintain precision while producing large volumes. Foodservice teams will achieve reliable throughput and straightforward serviceability in a single stainless steel package.
#@@# High-Output Burners#@#
Four open burners produce 30,000 BTU each to sustain high-volume cooking without performance drop. Chefs gain consistent flame intensity for rapid searing and sustained boiling operations, while lift-off burner heads allow for fast cleaning and reduced downtime.
#@@# 36 Inch Griddle#@#
A 36-inch griddle with 7/8-inch plate thickness provides a broad, flat cooking surface engineered for even heat distribution. Operators will utilize thermostatic controls to maintain set points for consistent results across shift changes and varied menu items.
#@@# Dual Oven Bases#@#
Two standard oven bases expand simultaneous cooking capacity and separate functions between baking and holding. Kitchen managers can stage distinct dishes at independent temperatures to improve service flow and reduce the risk of cross-contamination.
#@@# Stainless Steel Construction#@#
The front, sides, back riser, and hi-shelf feature stainless steel fabrication that resists corrosion and simplifies sanitation. Maintenance crews will reduce cleaning time, and the durable finish supports continuous use in high-traffic kitchens.
#@@# Thermostatic Controls#@#
Precision thermostatic control maintains temperature stability on griddle surfaces and oven cavities for reproducible results. Culinary staff will experience predictable cook cycles that lower product loss from temperature variance.
#@@# Commercial Compliance#@#
The unit meets CSA and NSF certifications and operates on natural gas at a total of 250,000 BTU, aligning with institutional safety and health standards.
#@@#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 lift off heads weekly; remove debris and degrease with a noncorrosive solvent to maintain consistent flame and heat transfer. Calibrate thermostatic griddle controls monthly by verifying surface temperature with a contact thermometer; adjust per manufacturer tolerances. Clean oven cavities after service hours, using approved cleaners and soft scrapers to avoid scratching stainless steel. Verify gaskets and hinges quarterly and replace worn parts to preserve seal integrity.
