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

So chefs can simmer, boil, saute, fry, bake, broil, and roast various dishes simultaneously in a single footprint, the Vulcan 72SC-6B36G Endurance® gas restaurant range is built with six burners, a 36-inch-wide griddle, a standard oven, and a convection oven. This four-in-one design eliminates the need for operators to purchase multiple pieces of equipment, and its 7-inch-wide by 41-inch-deep by 58-inch-tall body also saves space in compact kitchens. Capable of surviving high-volume back-of-house use, its stainless steel construction provides lasting durability in addition to rust and corrosion resistance. For extra strength, its aluminized steel frame is fully MIG welded, and because it rests on adjustable legs, it can be raised or lowered on uneven surfaces to ensure it's stable during use.

The base is built with a standard oven on the left side and a convection oven on the right side. While the standard oven boasts a 26 3/8-inch-wide by 27-inch-deep by 14-inch-tall interior, the convection oven's baking cavity is 26 3/8 inches wide by 24 inches deep by 13 7/8 inches tall. Both ovens accommodate 18-inch by 26-inch full-size pans on oven racks, and the standard oven's two racks can be raised or lowered in four positions. Staff members can adjust each oven's temperature between 250 and 500 degrees Fahrenheit or set the interior to a low-heat setting. For enhanced user safety, the hinged doors feature heavy-duty cool-to-the-touch handles, and to ease cleaning, the ovens' bases and door panels are made of porcelain.

The Vulcan 72SC-6B36G natural-gas-powered commercial range's six open-top burners each output 30,000 BTUs per hour. To reduce gas usage, one shrouded flashtube pilot system controls two burners, so this unit includes three total pilot systems. For enhanced efficiency, each burner comes with a lift-off burner head, lift-off heavy-duty cast grate, and integrated aeration bowl. The three front grates measure 12 inches by 12 1/2 inches to accommodate small or medium pots and pans, while the three 12-inch by 14 1/2-inch rear grates are sized to support large stock pots and sauce pans. By using the cool-to-the-touch burner knobs, chefs can quickly adjust each burner's heat level. To facilitate thorough cleaning, the grates can be removed, and the extra-deep crumb tray can be pulled out.

On the right side of the range, a 36-inch-wide griddle provides ample space to cook pancakes, eggs, bacon, sausage, and other breakfast items. Its 7/8-inch-thick griddle plate warms evenly, retains heat, and is durable enough to withstand repeated heating and cooling. To cook different ingredients, staff can modify the griddle plate's surface heat with the manual controls; a front-mounted 4-inch-wide grease trough collects residual oil to ease cleaning.