Built for relentless service, this 60-inch restaurant range is designed to handle high-volume cooking while maintaining precise heat control and straightforward maintenance. Featuring ten 28,000 BTU lift-off burners and two standard ovens, the unit produces a total of 340,000 BTU, enabling simultaneous large-batch cooking without sacrificing temperature accuracy. Operators will appreciate the stainless steel exterior and fully MIG welded frame, which resist warping and simplify daily cleaning routines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and cool before cleaning. Remove grates, burner heads, and oven racks; soak in hot water with degreaser for 15–30 minutes. Scrub with nonabrasive pads; rinse and dry. Wipe stainless steel with mild soap, then use a stainless cleaner and polish along the grain. Clean vent backriser and hi-shelf to remove grease. Inspect seals and burners; replace worn parts. Regular cleaning prevents contamination, fires, efficiency loss, and inspection failures.#@@#Additional Info#@#Wolf WX60-10BP-QS-COMMANDER offers a 60" liquid propane range with ten 28,000 BTU burners, two ovens, 340,000 BTU total output, stainless steel construction, adjustable legs, and weighs 750 pounds.#@@#General Info#@#Description #@#
Built for relentless service, this 60-inch restaurant range is designed to handle high-volume cooking while maintaining precise heat control and straightforward maintenance. Featuring ten 28,000 BTU lift-off burners and two standard ovens, the unit produces a total of 340,000 BTU, enabling simultaneous large-batch cooking without sacrificing temperature accuracy. Operators will appreciate the stainless steel exterior and fully MIG welded frame, which resist warping and simplify daily cleaning routines.
#@@# Burners Performance#@#
With ten high-output burners, the range allows multiple pans of various sizes to cook concurrently, significantly reducing cook cycle times in busy kitchens. Technicians can easily remove lift-off heads for rapid cleaning and inspection, minimizing downtime between service periods.
#@@# Oven Capacity#@#
Two standard ovens provide flexible baking and roasting zones, allowing teams to stage distinct menu items at consistent temperatures. Chefs can load full sheet pans and rotate trays without compromising oven performance, ensuring efficiency in food preparation.
#@@# Construction Durability#@#
The stainless steel front and sides, combined with a fully MIG welded frame, offer structural integrity under continuous use, supporting heavy cookware and frequent cleaning. Maintenance crews will find the surfaces easy to sanitize, aiding compliance with ETL-Sanitation certification.
#@@# Heat Output#@#
A combined 340,000 BTU delivers the thermal energy necessary for searing, boiling, and rapid turnover in high-demand operations. Managers can efficiently balance cooking stations, matching heat zones to production needs for optimal performance.
#@@# Installation Flexibility#@#
Six-inch adjustable legs allow installers to level the range on uneven floors, ensuring a stable work surface and consistent burner performance. Facilities teams can achieve code-compliant installation with straightforward adjustments, enhancing overall functionality.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily and remove debris from lift-off burner heads to maintain consistent flame distribution and reduce clogging. Clean stainless steel surfaces with a nonabrasive detergent and soft cloth; rinse and dry to prevent spotting. Verify orifice fittings and manifold seals for leaks using soap solution; tighten connections as required. Level the range using the 6" adjustable legs. Schedule ETL-Sanitation inspections and replace worn gaskets and parts promptly.
