Elevate kitchen throughput without sacrificing cook control or durability. This 60-inch natural gas range combines concentrated heat, integrated griddle and char-broiler capabilities, and dual ovens to support continuous, multi-station production in busy commercial kitchens. Operators maintain consistent results across high-volume tickets while service teams rely on robust stainless-steel construction designed for sustained daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and lock out fuel supply before cleaning. Scrape griddle residue while warm, then degrease with a mild alkaline cleaner and rinse. Remove burner grates and wipe with warm, soapy water; inspect ports and clear clogs with a soft brush. Vacuum condenser coils and wipe stainless surfaces with non-abrasive cleaner; dry thoroughly. Check door seals and hinges, replace if worn. Clean vents and char-broiler radiants to reduce fire risk and maintain efficiency.#@@#Additional Info#@#Comstock-Castle F3226-30-1.5RB-NG gas range offers 198,000 BTU from two 24,000 BTU star burners, a 30" griddle, and an 18" char-broiler; features two ovens, stainless steel exterior, and NSF/cETLus certifications for reliable foodservice performance.#@@#General Info#@#Description #@#
Elevate kitchen throughput without sacrificing cook control or durability. This 60-inch natural gas range combines concentrated heat, integrated griddle and char-broiler capabilities, and dual ovens to support continuous, multi-station production in busy commercial kitchens. Operators maintain consistent results across high-volume tickets while service teams rely on robust stainless-steel construction designed for sustained daily use.
#@@# Top Heat Output#@#
Two star burners produce 24,000 BTU each, pairing with a combined total output of 198,000 BTU to handle rapid boiling, searing, and pan work across multiple stations. Chefs gain predictable heat delivery for time-sensitive recipes and quick recovery during peak service.
#@@# Integrated Griddle Surface#@#
A 30-inch, 3/4-inch thick griddle delivers a broad flat-top cooking area with manual controls for straightforward temperature management. Line cooks achieve uniform searing and griddle items without complex programming, enabling consistent product quality across shifts.
#@@# Char-Broiler Section#@#
An 18-inch char-broiler with iron radiants provides direct heat for char marks and flavor development on proteins and vegetables. Kitchen staff obtain distinct grilling results while minimizing flare-ups through radiant heat distribution.
#@@# Dual Standard Ovens#@#
Two standard ovens include enamel door and bottom linings and ship with one rack per oven offering three adjustable positions. Culinary teams expand menu flexibility by baking, roasting, or holding items concurrently while preserving oven interior integrity for easier cleaning.
#@@# Stainless Exterior Construction#@#
All stainless-steel exterior, 7-inch high backguard, and 6-inch stainless legs form a hygienic, serviceable work surface built to endure commercial conditions. Maintenance teams perform routine cleaning efficiently, and inspectors find accessible stainless surfaces that meet professional standards.
#@@#Delivery Details#@#
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• Check if the product you have received has all the essential parts and accessories.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to maintain consistent flame and thermal output. Clean the 3/4" griddle plate after each shift with a scraper and apply a thin layer of cooking oil when cool to inhibit corrosion. Empty oven crumb trays and wipe enamel interiors with mild detergent; avoid abrasive pads. Verify door gaskets for compression and replace when cracked. Schedule annual combustion and gas-leak tests with CSA‑qualified technicians.
