When throughput and finish consistency drive profitability, this 48" natural gas cheesemelter delivers infrared heat and manual control to handle high volumes of gratin, melt, and broil operations. Operators benefit from a countertop layout and stainless steel construction that resists corrosion and simplifies sanitation. Facilities requiring NSF, cETLus, and ETL-Sanitation compliance receive certified documentation for foodservice environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and shut off the natural gas supply. Remove rack and wipe interior with mild detergent and a soft cloth. Clean infrared burner area gently; avoid abrasive tools. Degrease stainless steel front, top, and sides with non-abrasive cleaner, then rinse and dry. Check seals and rack positions for wear; adjust or replace parts as needed. Reconnect gas and test pilot and manual controls after unit is fully dry.#@@#Additional Info#@#Comstock-Castle CCCM-48-NG 48" cheesemelter delivers 40,000 BTU via infrared burner for even browning; manual control, three rack positions, countertop mounting, cETLus, ETL-Sanitation, NSF certified.#@@#General Info#@#Description #@#
When throughput and finish consistency drive profitability, this 48" natural gas cheesemelter delivers infrared heat and manual control to handle high volumes of gratin, melt, and broil operations. Operators benefit from a countertop layout and stainless steel construction that resists corrosion and simplifies sanitation. Facilities requiring NSF, cETLus, and ETL-Sanitation compliance receive certified documentation for foodservice environments.
#@@# Infrared Burner#@#
The infrared burner delivers 40,000 BTU, applying intense heat across the 48" width for rapid melting and browning. Chefs achieve uniform finishes faster, reducing line time and improving turnover in busy kitchens.
#@@# Adjustable Rack#@#
The 45" x 12" rack offers three positions with a safety stop, controlling heat-source distance and preventing contact. Staff adjust rack height for product thickness and caramelization, ensuring consistent results across batches.
#@@# Stainless Construction#@#
Stainless steel front, top, and sides create a durable exterior that withstands heavy use and cleaning. Maintenance teams reduce downtime as surfaces resist stains and meet sanitation standards for hospitals, campuses, and hospitality.
#@@# Manual Controls#@#
Manual control with pilot ensures direct flame and temperature regulation without complex electronics, enabling simple operation and servicing. Technicians troubleshoot easily, while operators enjoy reliable performance with minimal training.
#@@# Countertop Mounting#@#
The countertop design allows flexible installation in line-cook stations, pass-throughs, and catering areas where wall mounting isn’t feasible. Managers improve workflow by placing the unit near ovens, holding cabinets, or assembly lines to reduce transfer time.
#@@# Certified Sanitation#@#
NSF, cETLus, and ETL-Sanitation certifications verify compliance with foodservice sanitation and safety standards. Purchasing teams meet regulations and simplify inspections with documented test results.
#@@#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 ports weekly and remove carbon with a brass brush to ensure consistent infrared output. Clean stainless steel surfaces with a nonabrasive detergent and soft cloth; rinse and dry to prevent spotting. Verify pilot flame and ignition components monthly; replace worn thermocouples immediately. Grease rack tracks after heavy use and check safety stop operation at each shift change. Schedule professional gas line inspection annually.
