Vulcan 60SC-10B 60" 10 Burner Gas Range W/ (1) Standard & (1) Convection Ovens, Liquid Propane

The Vulcan 60SC-10B LP Endurance® gas restaurant range's 10 open burners, standard oven, and convection oven enable staff to perform multiple cooking tasks in a single footprint. This three-in-one piece of equipment measures 60 inches wide by 34 inches deep by 58 inches high to conserve space in compact settings; it's positioned on 6-inch-tall legs that can be raised or lowered to stabilize the unit on sloped or uneven surfaces. To withstand high-volume use in fast-paced kitchens, its frame is fully MIG welded, while its body is made of resilient rust- and corrosion-resistant stainless steel.

Great for sauteing vegetables and proteins, simmering sauces, and boiling stew, the 10 open-top burners each output 30,000 BTUs. Instead of each burner having a corresponding pilot light, one shrouded flashtube pilot system powers two burners to reduce gas usage. The burners are fitted with heavy-duty cast grates that can be lifted off for thorough cleaning, and their integrated aeration bowls enhance efficiency. While stock pots and sauce pans can be heated on the five 12-inch by 14 1/2-inch rear grates, the five 12-inch by 12 1/2-inch front greatest accommodate small or medium cookware. To remove food debris, an extra-deep crumb tray positioned beneath the burners can be pulled out.

The Vulcan 60SC-10B LP restaurant range features a convection and standard oven so users can bake different dishes simultaneously. The left side is a standard 23,000-BTU oven with a 20 1/4-inch-wide by 26 1/4-inch-deep by 14-inch-tall baker's-depth interior, while the convection oven on the right side features a 26 3/8-inch-wide by 27-inch-deep by 14-inch-tall interior. Both interiors accept 18-inch by 26-inch sheet pans inserted side to side, and both ovens provide four rack positions to accommodate various baking requirements. To ease pan insertion and retrieval, staff can simply open the hinged oven doors. Operators can adjust each oven's heat from 250 to 500 degrees Fahrenheit as baking needs change.