Stop compromising throughput for control. This commercial countertop griddle delivers precise heat management across a thick, continuous cooking surface while maintaining robust output for heavy-duty operations. Designed for institutional kitchens, restaurants, bars, and healthcare facilities, this unit integrates high BTU capacity with sanitary construction to support sustained service cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and allow griddle to cool. Scrape plate with a flat spatula to remove food debris, then apply warm water and a mild detergent; scrub with a non-abrasive pad. Rinse thoroughly and dry with a clean cloth. Empty and clean the 4" grease trough; dispose of grease per local regulations. Wipe stainless steel exterior with a soft cloth and mild cleaner. Check thermostatic controls and seals for wear. Clean vents and burners regularly to prevent grease buildup and reduce fire risk.#@@#Additional Info#@#The Aseber AETG-48-H griddle offers a 48" cooking width with a 3/4" steel plate and four 24,000 BTU burners for 96,000 BTU total. It features thermostatic controls, a grease trough, stainless steel splash guard, adjustable feet, and certifications.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This commercial countertop griddle delivers precise heat management across a thick, continuous cooking surface while maintaining robust output for heavy-duty operations. Designed for institutional kitchens, restaurants, bars, and healthcare facilities, this unit integrates high BTU capacity with sanitary construction to support sustained service cycles.
#@@# Plate Thickness#@#
The 3/4" polished steel plate provides substantial thermal mass to stabilize surface temperature during peak loads. Restaurants and cafeterias benefit from reduced temperature fluctuation when operators load the plate with multiple pans or large product volumes.
#@@# Heat Output#@#
Four burners deliver a combined 96,000 BTU of natural gas power to sustain rapid recovery and surface consistency. Foodservice teams achieve consistent sear and cook rates across the full 48" working width for continuous production.
#@@# Temperature Control#@#
Thermostatic solid-state controls allow precise setpoint regulation and repeatable temperature zones. Chefs can maintain specific surface temperatures for searing, toasting, or holding without manual cycling, reducing product loss from overheating.
#@@# Sanitary Construction#@#
The stainless steel front, sides, and ledge, along with a 14-gauge splash guard, simplify cleaning and resist corrosion in busy environments. Foodservice managers meet sanitation guidelines more easily and reduce downtime for maintenance.
#@@# Grease Management#@#
A 4" grease trough channels runoff to collection points and integrates with standard grease containment procedures. Facilities lower fire risk and simplify grease disposal during shift turnovers.
#@@# Certifications and Origin#@#
This unit carries ETL-Sanitation, cETLus, and CSA certifications and ships made in North America, supporting compliance and procurement standards for institutional buyers.
#@@#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 Aseber AETG-48-H griddle daily for grease accumulation in the 4" trough; drain and degrease with approved solvent. Scrape the 3/4" polished steel plate after each service period and season with a food-safe oil to prevent corrosion. Clean burner orifices weekly and verify thermostatic controls calibrate to setpoints. Wipe stainless surfaces with mild detergent and soft cloth. Tighten fittings and check the pressure regulator monthly.