Handle heavy grill demand without sacrificing control or durability. This countertop char-broiler griddle combines a griddle plate and a broiler area to support high-volume kitchens while maintaining precise manual control, delivering 45,000 BTU of natural gas power across a compact 24-inch footprint. Operators will reduce cook time and maintain consistent results during peak service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and let unit cool completely. Scrape griddle plate of food debris, then wash with warm water and mild detergent using a non-abrasive pad. Rinse and dry plate; season if required. Remove and clean cast iron grates; dry and oil lightly. Wipe stainless steel exterior and splash guards with a soft cloth and mild cleaner to prevent corrosion. Clean grease traps and vents frequently to reduce fire risk and maintain efficiency. Inspect seals and burners monthly to avoid breakdowns.#@@#Additional Info#@#Comstock-Castle FHP24-12-1RB-NG features a 24" stainless steel griddle, a 12" char-broiler with cast iron grates, two manual controls, 45,000 BTU natural gas input, NSF and ETL listings, 4" stainless legs, and weighs 225 pounds.#@@#General Info#@#Description #@#
Handle heavy grill demand without sacrificing control or durability. This countertop char-broiler griddle combines a griddle plate and a broiler area to support high-volume kitchens while maintaining precise manual control, delivering 45,000 BTU of natural gas power across a compact 24-inch footprint. Operators will reduce cook time and maintain consistent results during peak service.
#@@# Griddle Plate#@#
A 3/4 inch steel plate provides a thick heat reservoir that retains temperature and resists warping under continuous use. Chefs will achieve an even sear and predictable heat transfer for flat top applications.
#@@# Broiler Section#@#
A 12-inch broiler area with cast iron grates offers direct radiant char for grilled items, enabling distinct Maillard development without cross-contaminating the griddle surface. Staff can switch between flat top and char profiles for menu variety.
#@@# Heat Output#@#
Two manually controlled burners deliver a combined 45,000 BTU, allowing rapid recovery and sustained high-heat performance during back-to-back orders. Kitchen managers will rely on consistent thermal capacity to meet service quotas.
#@@# Stainless Exterior#@#
Stainless steel front and sides with three-sided splash guards simplify sanitization and protect surrounding equipment from splatter. Maintenance crews will spend less time on surface care while preserving a professional appearance.
#@@# Countertop Design#@#
A compact countertop footprint with 4-inch stainless legs fits crowded line setups and allows placement on worktables or under shelves. Facility planners can integrate this unit where floor space is limited without sacrificing output.
#@@# Certifications#@#
NSF, ETL, and ETL sanitation listings confirm compliance with commercial safety and sanitation standards for natural gas cooking equipment. Procurement teams will document regulatory adherence for institutional environments.
#@@#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 and gas connections weekly; tighten fittings and replace worn seals to prevent leaks. Clean cast iron grates after each service with a grill brush, then season with a thin oil coat to prevent rust. Scrape the 3/4" griddle plate warm to remove carbon, collect debris in the grease tray, and empty daily. Wipe the stainless steel exterior with mild detergent and a soft cloth; avoid abrasives. Calibrate manual controls quarterly and document maintenance for CSA and health inspections.
