Built for high-volume cooking, this 60" stainless steel griddle and char-broiler combo delivers 160,000 BTU of natural gas heat across multiple surfaces. Ideal for commercial kitchens, hospitals, universities, and bars, it integrates a hotplate, griddle, and broil area to streamline operations while maintaining consistent temperatures and NSF-compliant sanitation. Its compact design allows searing, griddling, and charring simultaneously during peak service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Remove grates and griddle plate; soak in warm, soapy water. Scrape char and grease from hotplate and broiler grates with a non-metal spatula. Clean exterior with mild detergent and soft cloth; rinse and dry. Clear radiants and vent paths of debris. Inspect seals and controls; tighten or replace as needed. Reassemble when all parts are dry. Perform daily surface wipe and weekly deep clean to prevent fires, stopsickness, and costly failures.#@@#Additional Info#@#Comstock-Castle’s 3260-30-1.5RB-NG features a 60" griddle, char-broiler, 160,000 BTU natural gas, 24,000 BTU burners, 30"x24" griddle, 18"x24" broil area, 8 controls, NSF certification, and 4" legs for high-volume use.#@@#General Info#@#Description #@#
Built for high-volume cooking, this 60" stainless steel griddle and char-broiler combo delivers 160,000 BTU of natural gas heat across multiple surfaces. Ideal for commercial kitchens, hospitals, universities, and bars, it integrates a hotplate, griddle, and broil area to streamline operations while maintaining consistent temperatures and NSF-compliant sanitation. Its compact design allows searing, griddling, and charring simultaneously during peak service.
#@@# Hotplate Burners#@#
Two cast iron star-pattern burners provide focused heat control for pans and kettles. Each burner outputs 24,000 BTU, ensuring rapid recovery and stable temperatures under heavy use.
#@@# Griddle Plate#@#
The 30" x 24" steel griddle plate, 1" thick, resists warping and stores heat for even cooking. Its mass reduces temperature fluctuations, improving consistency for high-volume breakfast, sandwich, or prep lines.
#@@# Char-Broil Area#@#
An 18" x 24" broil area with cast iron grates and angle iron radiants delivers radiant heat for searing and char marks. The design channels heat to the grates while minimizing flare-ups, ensuring consistent searing for proteins and vegetables.
#@@# Overall Heat Capacity#@#
With a total output of 160,000 BTU, the unit supports simultaneous operation of the hotplate, griddle, and broiler without losing temperature control. It fits within the 136,000–175,000 BTU range for robust multi-station cooking.
#@@# Construction And Sanitation#@#
Stainless steel front and sides resist corrosion and simplify cleaning. NSF certification ensures compliance with foodservice sanitation standards for schools, hospitals, and institutional kitchens.
#@@# Footprint And Support#@#
The 60" wide, 32" deep countertop unit mounts on 4" stainless steel legs for stability. Eight manual knobs independently control each heat zone, offering a straightforward interface for line cooks and managers.
#@@#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 debris with a soft-bristle brush to maintain consistent flame patterns. Drain and remove grease trays daily; wash in hot, soapy water and dry before reinstalling. Scrape griddle plate after each use while warm, then apply a thin coat of food-grade oil to prevent corrosion. Check char-broiler grates and angle iron radiants for warping monthly and tighten manual control knobs if loose. Verify gas connections and test for leaks quarterly.
