Built for busy kitchens that demand continuous output and consistent results, this commercial gas range combines heavy-duty power with practical serviceability to keep production moving. Operators gain six high-output open burners and a full griddle across a 60-inch footprint, enabling simultaneous execution of multiple cookline tasks without sacrificing temperature control. Designed for institutional and restaurant environments, the unit delivers measured heat, rugged construction, and sanitation compliance to support long service days.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and cool fully before cleaning. Scrape griddle residue, then wash with a degreasing solution and rinse. Remove burner heads and soak in warm soapy water; dry and inspect for wear. Vacuum condenser coils and wipe exterior stainless steel with a non-abrasive cleaner. Clear vent and backriser grease with a solvent rated for cooking equipment. Schedule daily surface cleaning and weekly deep cleaning to reduce bacteria, fire risk, energy use, and repair costs.#@@#Additional Info#@#Wolf WX60F-6B24GN-QS-COMMANDER is a 60" natural gas range with six 28,000 BTU burners, a 24" griddle, two ovens, stainless steel construction, adjustable legs, and a total of 258,000 BTU. It weighs 815 pounds.#@@#General Info#@#Description #@#
Built for busy kitchens that demand continuous output and consistent results, this commercial gas range combines heavy-duty power with practical serviceability to keep production moving. Operators gain six high-output open burners and a full griddle across a 60-inch footprint, enabling simultaneous execution of multiple cookline tasks without sacrificing temperature control. Designed for institutional and restaurant environments, the unit delivers measured heat, rugged construction, and sanitation compliance to support long service days.
#@@# Burners Performance#@#
Six open burners deliver 28,000 BTU each, producing focused, controllable heat suitable for searing, boiling, and rapid reduction. Technicians can remove lift-off burner heads for fast cleaning and maintenance, reducing downtime and preserving consistent flame characteristics.
#@@# Integrated Griddle Surface#@#
A 24-inch griddle offers a 3/4-inch thick plate that maintains even heat distribution across the cooking surface, enabling uniform contact cooking for proteins and sandwiches. Chefs can run high-volume griddle stations while preserving product consistency and minimizing repeat handling.
#@@# Oven Capacity#@#
Two standard ovens provide parallel baking and roasting capability with independent controls, expanding menu flexibility during peak periods. Kitchen teams can stage multiple sheet pans simultaneously to sustain high throughput without bottlenecking the line.
#@@# Structural Durability#@#
A fully MIG welded frame and stainless steel front, sides, backriser, and hi-shelf create a rigid, corrosion-resistant assembly engineered for frequent use. Maintenance crews will appreciate the resilient surfaces and welded joints that simplify sanitation and extend service life.
#@@# Installation Flexibility#@#
Six-inch adjustable legs accommodate uneven floors and enable alignment with adjacent equipment for continuous countertop workflows.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and remove debris for consistent flame and heat. Clean lift-off burner heads and grates with a nonabrasive brush and warm, soapy water, then dry completely. Degrease the 24" griddle plate after each service with a scraper and approved solvent; season lightly with food-grade oil while warm. Clean ovens regularly, wipe cavities with mild detergent, and check door seals. Vacuum condenser and control compartments monthly. Check gas connections and test pressure annually.
