Stop sacrificing throughput for control. This restaurant range delivers robust heat distribution across eight open burners while integrating a large griddle and dual convection ovens to streamline high-volume cooking stations. Operators will find consistent performance, serviceable components, and a stainless steel exterior that fits professional kitchens seamlessly.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas. Remove grates, burner heads, and components; soak in soapy water and scrub. Wipe stainless surfaces with mild detergent, rinse, and dry. Clean griddle with a scraper and oil after cooling. Vacuum vents and backriser areas; clean condenser and check seals. Perform daily wipe-downs and weekly deep cleans to prevent contamination, fires, high bills, and equipment failure.#@@#Additional Info#@#Wolf C72CC-8B24G-NG Challenger XL 72" natural gas range offers 350,000 BTU with eight 30,000 BTU burners, a 24" griddle, and two convection ovens. It features a stainless steel exterior, fully welded body, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This restaurant range delivers robust heat distribution across eight open burners while integrating a large griddle and dual convection ovens to streamline high-volume cooking stations. Operators will find consistent performance, serviceable components, and a stainless steel exterior that fits professional kitchens seamlessly.
#@@# Burners Performance#@#
Eight open burners each provide 30,000 BTU output, enabling simultaneous high-heat searing and reduced cook times during peak periods. Operators gain precise temperature control and removable lift-off heads that simplify cleaning and maintenance tasks effectively.
#@@# Griddle Surface#@#
The 24-inch griddle features a 3/4-inch plate thickness for even heat retention and flat cooking across the surface. Staff will achieve consistent griddling results for eggs, burgers, and pancakes, while the heavy plate resists warping under continuous use, ensuring durability.
#@@# Oven Capacity#@#
Two convection ovens supply forced-air circulation for uniform baking and roasting across multiple racks. Kitchen teams can run parallel cook cycles, reducing staging time and improving throughput for banquet or service-line demands efficiently.
#@@# Construction Durability#@#
A fully welded stainless steel body with stainless front, sides, backriser, and hi-shelf resists corrosion and simplifies sanitation after service. Maintenance crews encounter fewer seam failures and benefit from a professional appearance that endures in heavy-use environments, enhancing longevity.
#@@# Installation Flexibility#@#
The unit operates on natural gas and delivers a combined 350,000 BTU, matching commercial kitchen energy profiles while meeting CSA and NSF certifications. Facility managers receive predictable load requirements and compliance documentation for inspections, ensuring smooth operations.
#@@#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 calibrate flame height to maintain consistent output. Clean the 24" griddle surface after each shift with a scraper, then apply a light coat of food‑grade oil when cool. Degrease stainless steel front and sides with pH-neutral cleaner; rinse and buff to prevent corrosion. Check oven door seals and hinges monthly and replace damaged gaskets. Verify gas connections and ventilation annually by a certified technician.
