Stop compromising throughput for control. This gas range combines sustained heat, versatile cooktop options, and professional durability to meet the needs of restaurants, schools, hospitals, and hospitality operations. Designed for liquid propane, it produces 123,000 BTU total output and integrates griddle, char-broiler, and a standard oven for diverse menus and continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the liquid propane supply. Remove grates and radiants; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe griddle with a soft cloth and mild detergent; reseason per manufacturer. Clean oven interior with a suitable oven cleaner, rinse, and dry. Vacuum backriser and condenser areas to remove grease. Inspect seals and burners; replace damaged parts. Reconnect propane only after unit is completely dry and checks pass.#@@#Additional Info#@#Comstock-Castle F330-12-1RB-LP: 36" LP range with 24,000 BTU burners, 12" griddle, char-broiler, enamel oven, stainless steel, 7" backguard, 6" legs, welded frame, 123,000 BTU, NSF, cETLus certified.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This gas range combines sustained heat, versatile cooktop options, and professional durability to meet the needs of restaurants, schools, hospitals, and hospitality operations. Designed for liquid propane, it produces 123,000 BTU total output and integrates griddle, char-broiler, and a standard oven for diverse menus and continuous service.
#@@# Two Star Burners#@#
Two 24,000 BTU star-pattern burners provide focused, high-intensity flames for rapid boiling and searing. Each burner sits beneath a 12" square cast iron grate, ensuring stability for cookware and consistent heat transfer.
#@@# Heavy-Duty Griddle#@#
A 12" griddle plate, 3/4" thick, connects to manual controls for precise temperature management and quick recovery. Its solid thickness reduces thermal variance, improving consistency for high-volume menus.
#@@# Integrated Char-Broiler#@#
A 12" char-broiler features iron radiants for high heat flux and char development while directing grease away from flames. It supports grilling proteins and vegetables without needing a separate appliance.
#@@# Enclosed Standard Oven#@#
The standard oven includes enamel door and bottom linings, with a single rack adjustable across three positions for roasting, baking, and holding. Manual controls ensure predictable temperature maintenance during heavy use.
#@@# Stainless Exterior Construction#@#
Stainless steel surfaces and a welded frame create a sanitary, corrosion-resistant design for institutional kitchens. A 7" backriser provides vent clearance and shields walls from splatter during heavy use.
#@@# Field-Ready Installation#@#
The unit includes 6" stainless steel legs and a 2" clearance rating for commercial kitchen layouts. It meets NSF and cETLus certifications. Dimensions are 36" width, 30.5" depth, and 37" height to the cook surface, ensuring ergonomic placement.
Technical specifications support inventory management in gallons, liters, and pounds.
#@@#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 soot and obstructions; remove grates and use a brass brush to clear ports, then test ignition before service. Drain and wipe the oven interior with mild detergent after heavy use; scrub enamel surfaces gently to avoid scratching. Season griddle daily: heat, apply a thin oil film, and cool before storage. Check door seals monthly and replace if cracked. Verify gas fittings and vent clearance per manufacturer specifications to maintain safe operation.
