Stop compromising output for throughput. This heavy-duty griddle combines steam-assisted heat control and a large cooking footprint to deliver consistent results across peak service periods. Equipment designers built the unit to provide robust performance, simple controls, and mobility for high-volume kitchens that require steady, repeatable production.
LongDescription#@#Accu-Steam™ Griddle, includes stand with casters, LP gas, 48" x 24" griddle area, 1150 sq.in. cooking area, 7 ga. 304 stainless steel cooking surface, digital thermostat and controls, 4" grease trough, 14 ga. stainless steel cabinet, undershelf, 85,000 BTU, 120v/60/1-ph with cord & plug, ENERGY STAR®#@@#Cleaning Instructions#@#Unplug and cool the griddle. Scrape debris with a stainless scraper, then apply warm water and mild detergent. Rinse with clean water and wipe dry with a soft cloth. Empty and clean the 4" grease trough after each shift; dispose of grease per local rules. Clean exterior stainless steel with non-abrasive cleaner. Check digital controls and thermostatic valves; remove residue to prevent malfunctions. Regular cleaning reduces bacteria, fire risk, energy use, and equipment failure.#@@#Additional Info#@#AccuTemp’s PGF1201B4850-S2 is a 48" x 24" liquid propane griddle with a 1,150 sq. in. cooking area, 7-gauge stainless steel plate, digital controls, 85,000 BTU output, ENERGY STAR® efficiency, and CSA/cULus certifications.#@@#General Info#@#Description #@#
Stop compromising output for throughput. This heavy-duty griddle combines steam-assisted heat control and a large cooking footprint to deliver consistent results across peak service periods. Equipment designers built the unit to provide robust performance, simple controls, and mobility for high-volume kitchens that require steady, repeatable production.
#@@# Cooking Surface#@#
The 48-inch by 24-inch plate yields 1150 square inches of working area to handle multiple pans, proteins, and bulk batch items simultaneously. Operators achieve uniform searing and even heat distribution on the 7-gauge 304 stainless cooking surface, reducing scrap and improving plate consistency.
#@@# Heat Capacity#@#
An 85,000 BTU liquid propane system supplies rapid recovery and sustained output for continuous service. Chefs maintain set temperatures during heavy throughput, enabling precise timing and predictable cook cycles for high-demand menus.
#@@# Control System#@#
Digital thermostatic controls deliver accurate temperature management with repeatable set points across shifts. Kitchen staff access numeric readouts and consistent control behavior, which reduces variation between operators and optimizes product yield.
#@@# Grease Management#@#
A 4-inch grease trough channels waste to simplify collection and minimize on-deck contamination risk. Line crews reduce cleaning time and maintain safer work surfaces while preserving finished product quality.
#@@# Construction Integrity#@#
The griddle uses 14-gauge stainless cabinet panels and a robust stand with casters to combine durability with transportability. Maintenance teams appreciate the corrosion resistance and the undershelf that stores tools or pans while casters enable repositioning for cleaning or service changes.
#@@# Electrical and Compliance#@#
The unit ships with 120v 60 Hz single-phase power and includes a cord and plug for straightforward hookup, while UL and CSA certifications confirm safety compliance.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the grease trough daily to remove debris and prevent fire hazards. Use a 3M Scotch-Brite pad with warm water and mild detergent to scrub the 7 ga. 304 stainless steel cooking surface; rinse and dry immediately. Calibrate the digital thermostat monthly by comparing surface temperature to a certified thermometer. Flush the grease trap weekly and sanitize undershelf surfaces. Tighten stand fasteners quarterly and check caster bearings for wear; lubricate with food-grade grease.