Handle high-volume cookline tasks with control and sanitation. This stainless steel countertop hotplate and griddle combo provides targeted heat and a large cooking surface for restaurants, cafeterias, hospitals, and bars. Operating on natural gas, it delivers 78,000 BTU total output for high-temperature searing and griddle work across stations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool unit. Scrape griddle plate with a stainless scraper, then clean with warm, soapy water and a non-abrasive pad. Remove cast iron grates and wash in hot, soapy water; dry and re-lubricate lightly. Wipe stainless exterior and control knobs with mild detergent; rinse and dry. Clean vents and burner openings with a brush to prevent grease buildup and fire risk. Inspect seals and test operation before returning to service.#@@#Additional Info#@#Comstock-Castle FHP30-18-LP features a two-burner hotplate, 18"x21"x3/4" griddle, 30" stainless unit, 78,000 BTU, cast iron grates, four controls, 4" legs, NSF/ETL listed, 275 lbs shipping weight.#@@#General Info#@#Description #@#
Handle high-volume cookline tasks with control and sanitation. This stainless steel countertop hotplate and griddle combo provides targeted heat and a large cooking surface for restaurants, cafeterias, hospitals, and bars. Operating on natural gas, it delivers 78,000 BTU total output for high-temperature searing and griddle work across stations.
#@@# Star Burner Array#@#
Two 24,000 BTU star burners offer radiant heat for open-flame cooking. Rapid recovery reduces temperature drops during service, ensuring consistent outputs for sautéing and boiling.
#@@# Griddle Plate Design#@#
The griddle features a 3/4" thick, 18" x 21" plate for even heat distribution. Its uniform surface resists warping, supports continuous searing, and holds temperatures for pancakes, burgers, and sandwiches.
#@@# Stainless Exterior#@#
Stainless steel front and frame resist corrosion and simplify cleaning. Smooth surfaces meet sanitation standards, streamlining foodservice hygiene routines.
#@@# Countertop Installation#@#
The 30" wide by 28" deep countertop footprint includes 4" stainless legs for clearance and airflow. Managers integrate it into worklines without floor changes, preserving undercounter access and flexible layouts.
#@@# Manual Controls#@#
Four manual knobs regulate burner and griddle zones for mixed cooking tasks. Line cooks adjust heat quickly for simultaneous items, reducing cross-impact between operations.
#@@# Certified Performance#@#
This equipment meets recognized safety and hygiene standards, ensuring reliable compliance for institutional use. Documentation is readily available to support inspections and purchasing requirements.
#@@#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 grates daily for food debris; remove cast iron parts and soak in warm, soapy water, then dry thoroughly to prevent rust. Scrape the 3/4" griddle plate after each shift while warm, then season with a thin layer of oil to maintain a nonstick surface. Clean stainless steel exterior with neutral detergent and soft cloth. Check manual controls and gas connections monthly for leaks; tighten fittings and replace worn seals promptly to ensure safe operation.
