Wolf Challenger XL 36-Inch Gas Restaurant Range with 2 Open Burners, 24-Inch Charbroiler, and Refrigerated Drawer Base
Wolf Challenger XL 36-Inch Gas Restaurant Range with 2 Open Burners, 24-Inch Charbroiler, and Refrigerated Drawer Base
Stainless Steel, Freestanding, With Casters and Backriser
A high-output 36-inch gas range that combines open burners, a charbroiler, and refrigerated drawer storage in one durable commercial footprint.
- 36-inch gas restaurant range with 2 open burners and a 24-inch charbroiler
- Built-in refrigerated base with 2 drawers adds cold storage below the cooking surface
- 124,000 BTU total output supports demanding kitchen production
- Stainless steel front, sides, and backriser help withstand daily commercial use
- Lift-off burner heads simplify cleaning and maintenance
- Fully MIG welded chassis and casters add strength and mobility
- 115V, 1-phase electrical connection with NEMA 5-15P plug powers the refrigerated base
Overall Dimensions:
36.0"W x 34.0"D x 58.0"HOpen Burner and Charbroiler Top
Includes two 30,000 BTU open burners plus a 24-inch charbroiler for versatile cooking on one range.
Refrigerated Drawer Base
Integrated refrigerated base with two drawers provides convenient cold storage beneath the cooking surface.
High Heat Output
124,000 BTU total output delivers strong cooking performance for busy service environments.
Lift-Off Burner Heads
Removable burner heads make cleanup and routine maintenance easier.
Stainless Steel Construction
Stainless steel front, sides, and backriser improve durability and simplify cleaning.
Fully MIG Welded Chassis
A fully MIG welded chassis adds strength and long-term structural rigidity.
Casters
Mounted on casters for easier movement during cleaning or kitchen reconfiguration.
Electrical Refrigeration Connection
Refrigerated base operates on 115V, 60 Hz, single-phase power with a NEMA 5-15P plug.
Certifications & Compliance
Documents
Frequently Asked Questions
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.