Stop sacrificing throughput for control. This commercial gas range combines concentrated heat output and modular cooking surfaces to handle peak service without compromising consistency or service flow. Designed for kitchens that demand continuous operation, it delivers 201,000 BTU of total power with durable stainless steel construction and certified safety listings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Remove grates and racks; soak in warm, soapy water. Scrape griddle and char-broiler residue with a scraper, wipe with non-abrasive cleaner, and rinse. Vacuum burner ports; inspect and clear obstructions. Clean ovens with approved oven cleaner, rinse thoroughly, and dry. Wipe stainless exterior and backriser with mild detergent, then polish. Clean condenser coils and vents regularly to reduce costs and fire risk. Ensure all parts dry before restoring gas and power.#@@#Additional Info#@#Comstock-Castle F3226-18-1.5RB-NG gas range offers 201,000 BTU output with four 24,000 BTU star burners, an 18" griddle, an 18" char-broiler, and two enamel-lined ovens; all-stainless exterior, 7" backguard, 6" legs, NSF and cETLus certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This commercial gas range combines concentrated heat output and modular cooking surfaces to handle peak service without compromising consistency or service flow. Designed for kitchens that demand continuous operation, it delivers 201,000 BTU of total power with durable stainless steel construction and certified safety listings.
#@@# Four Burners#@#
Four star burners deliver 24,000 BTU each, enabling simultaneous high-heat tasks across multiple pots. Operators gain precise flame response and rapid recovery to maintain consistent cook times during busy periods.
#@@# Griddle Section#@#
An 18-inch griddle with a 3/4-inch thick plate provides even heat distribution and a flat work surface for searing and direct contact cooking. Chefs achieve uniform browning and controlled temperature across the plate using manual controls for immediate adjustments.
#@@# Char Broiler#@#
An 18-inch char-broiler includes cast iron radiants to promote efficient searing and channel fats away from the cook surface. Staff obtain grill-like char and reduced flare-ups for menu items that require controlled char and texture.
#@@# Dual Ovens#@#
Two standard ovens feature enamel door and bottom linings with one rack and three positions, offering independent baking and holding capacity. Kitchen teams expand menu flexibility by running separate cooking programs simultaneously without cross-contamination of flavors.
#@@# Stainless Exterior#@#
The all stainless steel exterior with a 7-inch backriser and 6-inch stainless legs resists corrosion and simplifies daily sanitation. Maintenance crews reduce cleaning time while preserving a professional appearance in both front and back of house environments.
#@@# Safety and Certification#@#
The unit operates on natural gas and carries NSF and cETLus certifications, meeting common regulatory requirements for commercial kitchens.
#@@#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 weekly for clogged ports; remove grates and use a brass brush and compressed air to clear debris. Drain and clean grease troughs on the 18" griddle daily; apply food‑grade oil to the griddle surface after cooling to prevent rust. Verify oven door seals monthly and tighten hinge fasteners as needed. Clean stainless steel exterior with a neutral detergent and a soft cloth, then polish grainwise. Schedule professional gas pressure and leak tests annually.
