Vulcan 72SC-6B36G 72" 6 Burner Gas Range W/ Griddle, (1) Standard Oven, & (1) Convection Oven, Liquid Propane

The Vulcan 72SC-6B36G Endurance® gas restaurant range is a four-in-one unit comprised of six open-top burners, a 36-inch-wide griddle, a standard oven, and a convection oven. This 72-inch-wide by 41-inch-deep by 58-inch-tall unit's front, sides, backriser, and lift-off high shelf are made of stainless steela€”a durable metal resistant to rust and corrosion. For added strength, its aluminized steel frame is fully MIG welded. To reduce the risk of wobbling during use, it's positioned on 6-inch-tall legs that can be raised or lowered for stabilization on uneven surfaces. This LP-gas-powered piece of equipment outputs 310,000 BTUs per hour and uses a 1-inch rear gas connection. To adjust gas pressure, it's equipped with a pressure regulator.

So chefs can perform multiple tasks at once, the range's top section features six open-top burners on the left and a 36-inch-wide griddle on the right. To reduce gas consumption, one shrouded flashtube pilot system powers two burners rather than each burner having a separate pilot. Each burner outputs 30,000 BTUs per hour and includes a lift-off burner head, heavy-duty lift-off cast grate, and integrated aeration bowl. The three front grates measure 12 inches by 12 1/2 inches to accommodate small- or medium-sized pots and pans, while the three 12-inch by 14 1/2-inch grates can support large cookware. Operators can adjust burner heat with the corresponding cool-to-the-touch burner knobs, and to remove food debris, the extra-deep crumb tray can be pulled out.

On the Vulcan 72SC-6B36G LP-gas-powered range's right side is a manual griddle measuring 7/8 of an inch thick. This plate heats evenly and retains generated temperatures to accommodate consecutive uses. Chefs can increase or decrease plate heat with the manual controls, and its 5-inch-wide grease trough is mounted in the front to catch residual oil.

This commercial range's base features a standard oven on the left side and a convection oven on the right side so staff can simultaneously bake multiple products using different methods. While the standard oven uses radiant heat to bake dishes, the convection oven uses a fan to disperse heat through the baking cavity for quick, efficient cooking. Both ovens can be adjusted from 250 to 500 degrees Fahrenheit or set at a low heat. Despite their different interior dimensions, both ovens accommodate full-size 18-inch by 26-inch pans. The convection oven comes with three racks, while the standard oven includes two racks that can be raised or lowered in four positions. Users can simply open the hinged doors to insert and retrieve food pans, and to ease cleaning, the ovens' bases and door panels are made of porcelain.