Features: Challenger XL Restaurant Range 60"; Gas (6) 30,000 BTU burners with lift-off burner heads 24"; fry top with manual controls (2) standard oven bases Stainless steel front, sides, back riser & high shelf. Fully-welded chassis 290,000 BTU (2) Baker's depth standard ovens, 35,000 BTU/hr. each 4"; front grease trough Stainless steel front, sides, back riser, lift-off high shelf Oven thermostat adjusts from 250 Degrees to 500 Degrees F (2) oven racks and (4) rack positions 6"; Stainless steel adjustable legs. Fully MIG welded frame Shrouded flash tube pilot system (one pilot per 2 burners) Heavy duty cast grates, easy lift-off 12 x 12 1/2 in front and 12 x 14 1/2 in the rear Manual fry top, 7/8"; thick with 4"; wide front grease trough.
Extra deep pull out crumb tray with welded corners (2) 25,000 BTU/hr. baker's depth standard ovens. Full size sheet pans (18"; x 26";) fit front-to-back. Oven thermostat adjusts from 250 Degrees F to 500 Degrees F 25,000 BTU/hr. Snorkler convection oven in place of standard oven 26 1/4d x 20 1/4w x 13 7/8h (115v - 1 phase blower motor 4 amp, 6' cord and plug) Includes (3) oven racks, full size sheet pans fit front-to-back. Porcelain oven bottom and door panel, measures 26 1/4d x 20 1/4w x 14h
Exterior Dimensions: 34 3/4d x 60w x 58h on 6 adjustable legs
Benefits: NSF and CS listed Energy saving flash-tube open burner ignition system shrouded for reliability. Grates have a built in aeration bowl for greater efficiency. Burner knobs are cool to the touch, high temperature material.
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