Stop choosing between a charbroiler and a griddle. This countertop unit combines both cooking modes into a single 24-inch footprint, delivering 55,000 BTU of liquid propane power and dual manual controls for precise, immediate heat management. Designed for high-volume line cook stations, the stainless steel exterior and robust components sustain continuous use while simplifying cleanup and maintenance.
LongDescription#@#Char-Broiler/Griddle Combination, countertop, liquid propane, 24" wide x 32" deep frame, (1) 12" wide x 24" deep broiler area, cast iron grates, sloped or flat, iron radiant, (1) 12" wide x 24" deep x 1" thick griddle plate, (2) manual controls, stainless steel splash guards on 3 sides, stainless steel exterior, 4" stainless steel legs, 55,000 BTU, NSF#@@#Cleaning Instructions#@#Unplug gas and turn valves off before cleaning. Remove grates and scrape heavy debris into a waste pan. Apply a mild degreaser to griddle plate and broiler surfaces; scrub with a nylon pad, then rinse with warm water. Wipe stainless exterior and splash guards with a non-abrasive cleaner and soft cloth. Clean drip tray and empty grease into approved container; dispose per local rules. Check seals and burners for buildup; clean coils and vents regularly to prevent fires and inefficiency.#@@#Additional Info#@#Comstock-Castle’s 3224-12-1RB-LP features a 12" broiler and a 1" thick 12" griddle on a 24" stainless steel frame, providing 55,000 BTU from liquid propane, with two manual controls, NSF certification, cast iron grates, and 4" stainless legs.#@@#General Info#@#Description #@#
Stop choosing between a charbroiler and a griddle. This countertop unit combines both cooking modes into a single 24-inch footprint, delivering 55,000 BTU of liquid propane power and dual manual controls for precise, immediate heat management. Designed for high-volume line cook stations, the stainless steel exterior and robust components sustain continuous use while simplifying cleanup and maintenance.
#@@# Griddle Plate#@#
A one-inch thick steel griddle plate provides dense heat retention and flat top cooking across a 12-inch by 24-inch surface, enabling consistent searing and even browning. Operators gain predictable thermal performance for pancakes, eggs, and sandwiches, and the plate thickness resists warping under sustained high heat.
#@@# Charbroiler Section#@#
A 12-inch by 24-inch broiler area features cast iron grates that deliver defined char marks and rapid caramelization for proteins and vegetables. Chefs control direct flame contact for texture and flavor development, while the cast iron maintains heat for repeat batch consistency.
#@@# Heat Output#@#
The unit supplies 55,000 BTU total through two burners, producing fast temperature recovery during continuous production. Kitchen staff can cycle heavy orders without long cool-down periods, preserving throughput and product quality under peak service.
#@@# Construction Integrity#@#
The exterior uses stainless steel on the front and sides with stainless splash guards on three sides to protect surrounding work areas and simplify sanitizing routines. Maintenance crews access removable components easily, reducing downtime and labor for cleaning.
#@@# Installation Versatility#@#
A countertop configuration with 4-inch stainless steel legs fits existing work lines and mounts on standard service counters without complex modification. Facilities managers appreciate straightforward deployment in confined kitchens, satellite stations, and mobile units.
#@@#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 burners and grates weekly and tighten fasteners to prevent movement. Clean the 1" steel griddle plate after each shift using a scraper while warm, then apply a light oil film to inhibit corrosion. Remove grease from the broiler grates and ashtray daily to reduce flareups. Service gas connections and test for leaks monthly using a soap solution. Replace worn seals and calibrate manual controls annually to maintain consistent 55,000 BTU output.
