Wolf Challenger XL 48-Inch Gas Restaurant Range with 4 Burners, 24-Inch Griddle, and Standard Oven
Wolf Challenger XL 48-Inch Gas Restaurant Range with 4 Burners, 24-Inch Griddle, and Standard Oven
Stainless Steel, Manual Controls, 7/8-Inch Griddle Plate, Backriser with High Shelf
This 48-inch gas range combines open burners, a griddle, and a standard oven in one durable stainless-steel platform for versatile high-volume cooking.
- Combines four open burners, a 24-inch griddle, and a standard oven in a single 48-inch footprint.
- 30,000 BTU burners and 195,000 BTU total output support demanding kitchen production.
- 7/8-inch griddle plate and lift-off burner heads help with everyday cooking and cleaning.
- Stainless steel front, sides, back riser, and high shelf are built into a fully welded body.
- Manual controls, a front grease trough, and 6-inch adjustable legs add convenience and stability.
- Listed with CSA Flame, CSA Star, and NSF certifications.
Overall Dimensions:
48.0"W x 34.0"D x 58.0"HProduct Weight:
720.0 lbFour Open Burners
Includes four 30,000 BTU burners with lift-off burner heads for efficient cooking and easier cleaning.
24-Inch Griddle
Features a 24-inch griddle with a 7/8-inch thick plate for flat-top menu items.
Standard Oven Base
Built with a standard oven underneath for added baking and roasting capacity.
Manual Controls
Simple manual controls provide straightforward operation.
Front Grease Trough
A 4-inch front grease trough helps collect grease during griddle use.
Stainless Steel Construction
Stainless steel front, sides, back riser, and high shelf offer a durable commercial finish.
Fully Welded Body
Fully welded construction adds strength and long-term durability.
Adjustable Legs
6-inch adjustable legs help with leveling and installation on uneven floors.
Commercial Certifications
Listed with CSA Flame, CSA Star, and NSF certifications.
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.