Wolf Challenger XL 48-Inch Gas Restaurant Range with 2 Open Burners, 36-Inch Griddle, and Convection Oven
Wolf Challenger XL 48-Inch Gas Restaurant Range with 2 Open Burners, 36-Inch Griddle, and Convection Oven
Stainless Steel, Fully Welded Body, 155,000 BTU Total
This heavy-duty 48-inch range combines open burners, a thermostatic griddle, and a convection oven in one durable stainless steel cooking station.
- Two 30,000 BTU open burners deliver dependable high-heat cooking power.
- 36-inch griddle features a 7/8-inch thick plate and thermostatic controls for precise temperature management.
- Built-in convection oven adds baking and roasting capability below the cooktop.
- Stainless steel front, sides, back riser, and high shelf support durability and easier cleanup.
- Fully welded body construction is designed for demanding commercial kitchens.
- 6-inch adjustable legs help simplify leveling during installation.
- 155,000 BTU total output provides the heat needed for high-volume service.
Overall Dimensions:
48.0"W x 34.75"D x 58.0"HProduct Weight:
810.0 lbTwo Lift-Off Burner Heads
Open burners include lift-off heads for easier cleaning and maintenance.
36-Inch Thermostatic Griddle
A large griddle section with thermostatic controls helps maintain consistent cooking temperatures.
7/8-Inch Thick Griddle Plate
The heavy griddle plate promotes even heat distribution and durability.
Convection Oven Base
Includes one convection oven for versatile baking and roasting below the cooktop.
Stainless Steel Exterior Surfaces
Stainless steel front, sides, back riser, and high shelf help improve durability and cleanup.
Fully Welded Body
Welded construction adds strength for busy commercial kitchen use.
6-Inch Adjustable Legs
Adjustable legs make it easier to level the range on uneven floors.
155,000 BTU Total Output
High total gas input supports heavy-duty production and fast recovery.
Certifications & Compliance
Frequently Asked Questions
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.