Stop settling for equipment that slows service and raises operating costs. This 60-inch restaurant range delivers targeted power, rugged construction, and workflow features that scale to the demands of high-volume kitchens, enabling consistent production across multiple stations while minimizing maintenance downtime. Designed for professional operators, the unit combines six high-output burners, a heavy-duty griddle, and dual ovens into a single, service-ready footprint that supports continuous use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove burner heads and grates; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe the griddle with a scraper, then clean with mild detergent and rinse. Clean oven interiors and wipe spills after each shift. Degrease backriser, hi-shelf, and vent paths to reduce fire risk. Vacuum condenser coils and check seals. Dry all surfaces, reassemble parts, and reconnect power. Regular cleaning prevents contamination, fires, and equipment failure.#@@#Additional Info#@#Wolf's Challenger XL 60" range delivers 278,000 BTU from six 30,000 BTU propane burners, a 24" griddle, two oven bases, stainless steel exterior, 6" adjustable legs, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop settling for equipment that slows service and raises operating costs. This 60-inch restaurant range delivers targeted power, rugged construction, and workflow features that scale to the demands of high-volume kitchens, enabling consistent production across multiple stations while minimizing maintenance downtime. Designed for professional operators, the unit combines six high-output burners, a heavy-duty griddle, and dual ovens into a single, service-ready footprint that supports continuous use.
#@@# Burners Performance#@#
Six open burners produce a combined 278,000 BTU, allowing chefs to run multiple high-heat applications simultaneously without sacrificing heat consistency. Lift-off burner heads simplify daily cleaning and reduce downtime for maintenance, keeping line throughput steady during peak service periods.
#@@# Griddle Durability#@#
The 24-inch manual griddle employs a 3/4-inch thick plate that maintains surface temperature under heavy loads, resulting in uniform searing and shorter recovery times between batches. A 4-inch wide front grease trough channels runoff for controlled removal and cleaner service surfaces.
#@@# Oven Capacity#@#
Two standard oven bases provide separated baking and roasting zones so staff can stage different processes concurrently, improving scheduling and reducing cross-flavor transfer. The ovens integrate with the overall stainless steel structure to share heat management and reduce footprint inefficiencies.
#@@# Structural Reliability#@#
Fabricators fully weld the body and outfit the unit with stainless steel front, sides, back riser, and high shelf to resist warping and corrosion in commercial environments. Adjustable 6-inch legs allow precise leveling on uneven floors, preserving door seals and burner alignment for consistent performance.
#@@#Delivery Details#@#
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• Check if the product you have received has all the essential parts and accessories.
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• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove lift-off heads for cleaning to ensure flame performance. Drain and wipe the 24" griddle after each service with a scraper, then apply a light coat of food-grade oil to prevent corrosion. Clean oven interiors daily; soak racks in warm, soapy water. Degrease stainless steel fronts and sides with a nonabrasive detergent; polish along the grain. Check door seals monthly and replace if cracked. Verify gas fittings quarterly and tighten per specifications.
