48″ Viking Dual Fuel Range with 6 Burners
Must be picked up at our house. Video to show working burners, if requested. Currently set up for liquid propane, but can be converted to gas. Serial #VDSC4856GSS Details are as follows: Commercial-Type Cooking Power Stainless steel surface burners with electric spark ignition accommodate an infinite range of settings VariSimmer setting, found on each surface
Must be picked up at our house. Video to show working burners, if requested. Currently set up for liquid propane, but can be converted to gas. Serial #VDSC4856GSS Details are as follows: Commercial-Type Cooking Power Stainless steel surface burners with electric spark ignition accommodate an infinite range of settings VariSimmer setting, found on each surface burner, provides gentle, even heat across the entire cooking vessel surface, even at extra-low heat levels – without the use of unconventional on/off or small center devices Automatic electric spark re-ignition; surface burners light at any position on the knob and re-light if extinguished, even on lowest setting Right oven – large self-clean convection oven Overall 23″ W. x 16 1/8″ H. x 18 3/4″ D. – 4.0 cubic feet AHAM Standard 23″ W. x 16 1/8″ H. x 15 3/8″ D. – 3.3 cubic feet Three heavy-duty racks/six positions; two lights Left oven – self-clean oven Overall 12 1/8″ W. x 16 1/8″ H. x 18 3/4″ D. – 2.1 cubic feet AHAM Standard 12 1/8″ W. x 16 1/8″ H. x 17 1/4″ D. – 2.0 cubic feet Two heavy-duty racks/six positions; one light Professional features of the 48″ wide right oven Convection two-element baking with fan-forced air Convection broiling with large 8-pass element, reflector, and fan-forced air TruConvec cooking using only convection element in rear and fan-forced air (no direct heat from bottom or top) Convection dehydrating with low heat and fan-forced air Convection defrosting with fan-forced air only – no heat Conventional two-element baking Conventional broiling with reflector Maxi-Broil uses full eight passes for complete coverage of larger quantities of food Mini-Broil uses four passes to conserve energy for smaller quantities of food Features found in the 48″ wide left oven Conventional two-element baking Conventional broil with 4-pass element Proofing with a dedicated “proofing” element in bottom of oven – low-wattage element maintains temperature between 90 and 110 degrees F Separate indicator light for proofing element All convection modes utilize the ProFlow Convection Air Baffle, which is specifically designed to ensure balanced airflow for even heat distribution Heavy-duty, porcelain broiler pan/grid Two oven lights with control panel switch in large oven; one oven light in smaller oven Oven “on” indicator light Self-clean indicator light Commercial-style bezels around control panel knobs Griddle/Simmer Plate – 12″ wide Commercial-grade, machined steel construction Commercial-type, blanchard finish holds cooking oils for stick-resistant cooking Thermostatically controlled for precise temperature Control panel light indicates desired temperature has been reached Removable grease pan for easy cleanup Safe, Easy Operation Large, easy-to-read knobs with childproof, push-to-turn safety feature Heavy-duty oven door handle Automatic electric spark ignition – no standing pilot to re-light, waste energy, or add extra heat to the kitchen 10″ by 11″ heavy-duty, porcelainized, cast-iron, removable surface burner grates provide virtually continuous front-to-rear, left-to-right surface for easy movement of large pots Stainless steel landing ledge with solid, welded, seamless finish High-density insulation contains heat within the oven cavity for maximum energy savings and performance, even during high-temperature self-cleaning Easy Maintenance and Cleanup Self-cleaning, porcelain oven – all ovens Porcelainized, cast-iron burner caps Removable porcelain grate supports with separately removable, dishwasher-safe porcelain burner bowls Removable pull-out drip tray with roller-bearing glides for smooth operation
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