Stop sacrificing output for control. This commercial range delivers concentrated power and consistent heat distribution across a 72-inch footprint, enabling continuous production during peak service hours. Facility managers and chefs gain a robust platform that integrates burners, a large griddle, and two ovens to support diverse cooking workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and let it cool before cleaning. Scrape the griddle and wipe with a damp cloth and mild detergent; rinse and dry. Remove burner heads and soak in warm, soapy water; scrub and inspect igniters. Clean oven interiors with approved cleaner and a non-abrasive pad. Vacuum condenser coils and grease traps; empty and degrease vents. Sanitize food-contact surfaces with EPA-approved solution.#@@#Additional Info#@#Wolf's Challenger XL 72" range offers 310,000 BTU with six 30,000 BTU burners, a 36" griddle, one standard oven, and one convection oven. It features stainless steel construction, adjustable legs, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This commercial range delivers concentrated power and consistent heat distribution across a 72-inch footprint, enabling continuous production during peak service hours. Facility managers and chefs gain a robust platform that integrates burners, a large griddle, and two ovens to support diverse cooking workflows.
#@@# Six Burner Layout#@#
Six open burners deliver 30,000 BTU each, providing immediate high-heat searing and steady low-simmer performance. Operators achieve rapid temperature recovery and simultaneous multi-pot cooking without compromising output.
#@@# Large Griddle Plate#@#
The 36-inch griddle features a 3/4" plate thickness for even heat transfer and minimal hot spots. Line cooks maintain uniform contact cooking across the griddle surface, reducing product waste and ensuring consistent results.
#@@# Dual Oven Setup#@#
One standard oven and one convection oven offer flexible baking and roasting options for parallel production. Chefs can run dry-heat roasting in the convection cavity while using the standard oven for proofs or holding tasks.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, back riser, and high shelf resist corrosive kitchen environments and simplify sanitation routines. Maintenance teams can perform routine cleaning quickly and preserve exterior integrity over time.
#@@# High Output Rating#@#
The range produces 310,000 BTU total, supporting high-volume menus and continuous peak-load operation. Kitchen planners can size ventilation and gas infrastructure confidently around a clearly defined heat output.
#@@# Serviceable Components#@#
Lift-off burner heads and a fully welded body design accelerate onsite maintenance and component replacement. Technicians can access and service key parts with fewer disassemblies, minimizing downtime.
Unit mounts on 6-inch adjustable legs to level on uneven floors and meets CSA and NSF certifications for commercial use.
#@@#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 weekly and remove lift-off heads for cleaning to maintain consistent flame and heat transfer. Degrease the 36" griddle after each shift using approved cleaners and a stainless steel scraper, then season lightly. Vacuum condenser and check rear backriser vent monthly to prevent airflow restriction. Verify door seals and hinges on both ovens and tighten fasteners. Calibrate thermostat annually and log service actions for compliance with CSA and NSF standards.
