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

The Vulcan 60SC-4B36G NG Endurance® gas restaurant range is a 60-inch-wide by 34-inch-deep by 58-inch-tall unit made of durable rust- and corrosion-resistant stainless steel; this construction is simple to clean and ties into most back-of-house themes for flexible styling. To withstand the rigors of demanding kitchens, its frame is fully MIG welded for added strength. Its 6-inch stainless steel legs can be raised or lowered to stabilize it on irregular surfaces, reducing the risk of the unit rocking or wobbling during operation. This unit is comprised of four open burners, a 36-inch-wide griddle, a standard oven, and a convection oven to accommodate a slew of cooking requirements in a single footprint. Ingredients and supplies can be conveniently stored on the lift-off high shelf. Overall, this natural-gas-powered unit outputs 238,000 BTUs, uses a 1-inch rear gas connection, and includes a pressure regulator and rear manifold.

With four burners on the left and a 36-inch-wide griddle on the right, staff members can perform tasks simultaneously. To reduce gas usage, one shrouded flashtube pilot system powers two burners. The burners feature lift-off cast grates, with two 12-inch by 12 1/2-inch grates in the front and two 12-inch by 14 1/2-inch grates in the back. Their integrated aeration bowl enhances efficiency, and to ease cleaning, the grates can be lifted off. Staff can modify burner heat with the cool-to-the-touch burner knobs, and when food residue needs to be removed, the extra-deep crumb tray can easily be pulled out.

The Vulcan 60SC-4B36G commercial gas range's 7/8-inch-thick griddle is thick enough to withstand repeated heating and cooling and retain heat for consecutive uses. For straightforward operation, it features simple-to-use manual controls. Operators can extract residual oil from the 4-inch-wide front-mounted grease trough to maintain a clean unit.

The unit's base features a standard oven on the left and convection oven on the right, allowing staff to simultaneously cook different dishes at different temperatures. While the standard oven uses radiant heat, the convection oven uses a fan to circulate hot air for quick, uniform baking. Both ovens can be set from 250 to 500 degrees Fahrenheit or set to low to accommodate reheating needs. Full-size pans can be inserted on the ovens' two racks side to side, and to achieve various results, the racks can be lowered or raised to four positions. For direct access to the ovens' interiors, they're built with hinged doors, and because they're made of porcelain, their bases and door panels are simple to wipe clean.