Built for high-volume kitchens where throughput and versatility drive service flow, this countertop char-broiler and griddle combo provides targeted searing and a robust flat-top cooking area. Operators get 102,000 BTU of natural gas heat in a compact 42" footprint designed for continuous use, NSF compliance, and simple manual control. The stainless steel exterior and three-sided splash guards ensure easy cleaning and durability in commercial settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let surfaces cool. Scrape grates and wipe the 1" steel griddle plate with a warm, soapy cloth; rinse and dry. Remove cast iron grates and soak in degreaser if needed, then scrub and dry. Clean stainless steel exterior and splash guards with non-abrasive cleaner, rinse, and polish. Empty and clean crumb trays. Verify vents and radiants clear of grease. Reconnect gas only after unit is fully dry.#@@#Additional Info#@#Comstock-Castle 3242-30-1RB-NG features a 12"x24" broiler, 30"x24"x1" steel griddle, 102,000 BTU natural gas power, five controls, NSF certification, splash guards, and a 32" deep frame.#@@#General Info#@#Description #@#
Built for high-volume kitchens where throughput and versatility drive service flow, this countertop char-broiler and griddle combo provides targeted searing and a robust flat-top cooking area. Operators get 102,000 BTU of natural gas heat in a compact 42" footprint designed for continuous use, NSF compliance, and simple manual control. The stainless steel exterior and three-sided splash guards ensure easy cleaning and durability in commercial settings.
#@@# Cast Iron Broiler#@#
The 12" x 24" broiler area features cast iron grates for concentrated radiant heat, delivering effective searing and char. Restaurants and bars achieve quick Maillard reactions on proteins, while the iron ensures consistent temperature recovery.
#@@# One-Inch Griddle Plate#@#
A 30" x 24" x 1" thick steel griddle plate provides a flat surface with even heat distribution. Cafeterias and hospitals benefit from stable temperatures for batch cooking eggs, pancakes, and sandwiches with fewer cold spots.
#@@# High Total Output#@#
The unit delivers 102,000 BTU for simultaneous griddling and broiling without performance loss. School kitchens and university dining halls sustain peak service periods, reducing queues and maintaining menu timing.
#@@# Stainless Steel Exterior#@#
Stainless steel front and sides with splash guards create a durable, hygienic surface that withstands frequent cleaning. Food service managers reduce corrosion risk and maintain kitchen aesthetics while meeting sanitation standards.
#@@# Manual Control Interface#@#
Five manual controls allow direct heat zone adjustments. Chefs manage temperature gradients for multi-item production and finishing sequences with precision.
#@@# Countertop Configuration#@#
A countertop design with 4" stainless steel legs fits existing work surfaces, maximizing space and maintaining accessible height. Hospitality operators avoid major layout changes and integrate the unit into island or line setups.
#@@#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 burner orifices weekly and clear carbon with a brass brush to maintain consistent 102,000 BTU output. Drain and clean grease troughs daily; use a solvent designed for stainless steel to prevent buildup on the 42" exterior. Season the 1" steel griddle plate after deep cleaning to protect the finish and maintain thermal transfer. Verify manual controls and gas connections monthly for leaks using a soap solution. Calibrate flame patterns quarterly to ensure even cooking and NSF compliance.
