Vulcan 72SC-6B36GT 72" 6 Burner Gas Range w/ Griddle, (1) Standard Oven, & (1) Convection Oven, Liquid Propane

To eliminate the need to purchase four individual pieces of cooking equipment, the Vulcan 72SC-6B36GT Endurance™ restaurant range features six burners, a 36-inch-wide griddle, a standard oven, and a convection oven in a single footprint. This 72-inch-wide by 41-inch-deep by 58-inch-tall unit is powered by LP gas, uses a 1-inch rear gas connection, and includes a rear manifold and pressure regulator. Its front, sides, backriser, and high lift-off shelf are made of rust- and corrosion-resistant stainless steel, while its aluminized steel frame is fully MIG welded to retain its integrity through high-volume use. To reduce the chance of rocking or wobbling during use, it's mounted on 6-inch-tall legs that can be raised or lowered to ensure stability on sloped or uneven flooring.

The range's top is divided into two sections, with six open-top burners on the left and a 36-inch-wide griddle on the right. Each of the three front burners have a corresponding 12-inch by 12 1⁄2-inch heavy-duty lift-off cast grate that's ideal for small- or medium-sized cookware, while the three rear burners include three 12-inch by 14 1⁄2-inch grates for sauce pans or stock pots. To enhance efficiency, each grate includes an integrated aeration bowl. Staff can easily increase or decrease the burners' heat with the cool-to-the-touch burner knobs, and for quick cleanup, its extra-deep crumb tray can be pulled out.

The 7⁄8-inch-thick griddle plate is durable enough to endure repeated heating and cooling without warping. Great for consecutive uses, it can retain heat to reduce lag time during reheating. Because it has snap-action thermostatic controls, chefs can set the griddle's surface to a precise temperature. To remove grease buildup, this section features a 4-inch-wide grease trough mounted on the front.

The Vulcan 72SC-6B36GT LP-gas-powered range's standard and convection ovens are ideal for a variety of baking, roasting, broiling, or reheating needs. Both ovens can be set at a low heat or from 250 to 500 degrees Fahrenheit. Despite their contrasting interior cavity dimensions, they each support 18-inch by 26-inch food pans. While the convection oven comes with three racks, the standard oven includes two oven racks that can be raised or lowered in four positions. Although pans must be inserted side to side in the convection oven, the standard oven's racks accommodate pans side to side or front to back. Both feature hinged doors with heavy-duty cool-to-the touch handles in addition to porcelain door panels and bases that ease cleaning.