Vulcan 60SC-4B36G 60" 4 Burner Gas Range W/ Griddle, (1) Standard Oven, & (1) Convection Oven, Liquid Propane

In one footprint, the Vulcan 60SC-4B36G LP Endurance® restaurant range provides four pieces of equipment: four burners, a griddle, a standard oven, and a convection oven. This LP-gas-powered piece outputs a total of 238,000 BTUs and features 1-inch rear gas connections with a rear manifold and pressure regulator. To save space in compact kitchens, it measures 60 inches wide by 34 inches deep by 58 inches high and rests on adjustable 6-inch legs. The front, sides, backriser, lift-off high shelf, and legs are made of stainless steela€”a rigid, rust-, corrosion-, and wear-resistant metal. To reinforce its construction, it features a fully MIG-welded frame.

The range's right side is comprised of four open-top burners with heavy-duty cast grates and integrated aeration bowls that enhance efficiency. While the two 12-inch by 12 1/2-inch front grates are sized to accommodate small or medium cookware, the 12-inch by 14 1/2-inch back grates can support large pots and pans. Two shrouded flashtube pilot systems power the four burners to conserve energy, and to ease operation, each burner boasts a corresponding cool-to-the-touch knob. Users can remove food debris beneath the grates by pulling out the extra-deep crumb tray, while the lift-off grates facilitate thorough cleaning.

The 36-inch-wide griddle on the right side measures 7/8 of an inch thick, so it's durable enough to withstand repeated heating and cooling. This surface retains generated temperatures, reducing lag time for reheating. To achieve a variety of results, operators can simply adjust surface temperature with the manual controls, and the 4-inch-wide front-mounted grease trough collects residual oil to simplify cleaning between uses.

The Vulcan 60SC-4B36G LP commercial range's base features a standard oven on the left and a convection oven on the right. Despite their varying depths, both ovens accommodate 18-inch by 26-inch pans side to side on their two oven racks. These racks can be raised or lowered in four positions, and to ensure staff can simply insert and retrieve pans, the ovens' doors feature a hinged spring mechanism. Both ovens can be set from 250 to 500 degrees Fahrenheit or at a low-heat setting. While the standard oven uses radiant heat, the convection oven uses fans to circulate heat for quick, uniform baking. To ease cleaning, both ovens sport bases and door panels made of porcelain.