Built for high-volume kitchens needing flexibility and output, this countertop char-broiler and griddle combo enables simultaneous searing and flat-top cooking with consistent heat. It delivers 76,000 BTU of natural gas power across a 36" stainless steel platform, ensuring continuous service for restaurants, catering, hospitals, universities, and institutional kitchens. The unit meets NSF and ETL sanitation standards and mounts on 4" stainless legs for stable installation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and cool the unit. Scrape grates and griddle plate to remove food debris; lift radiants and clean underneath. Wash griddle with warm water and mild detergent, rinse, and season if required. Clean cast iron grates with a brush and light oil. Wipe stainless exterior and splash guards with non-abrasive cleaner. Vacuum condenser or vents and inspect gas fittings for leaks. Dry all surfaces before reconnecting gas to prevent corrosion and ensure safe operation.#@@#Additional Info#@#Comstock-Castle FHP36-18-1.5RB-NG features an 18" char-broiler, 18" x 21" griddle, 76,000 BTU, cast iron grates, 3/4" steel plate, manual controls, NSF/ETL listings, and a 330-lb stainless steel build for commercial kitchens.#@@#General Info#@#Description #@#
Built for high-volume kitchens needing flexibility and output, this countertop char-broiler and griddle combo enables simultaneous searing and flat-top cooking with consistent heat. It delivers 76,000 BTU of natural gas power across a 36" stainless steel platform, ensuring continuous service for restaurants, catering, hospitals, universities, and institutional kitchens. The unit meets NSF and ETL sanitation standards and mounts on 4" stainless legs for stable installation.
#@@# Broiler Area#@#
The 18" x 21" broiler section features cast iron grates and radiants for direct radiant heat, creating searing and char marks. Chefs achieve fast caramelization while the radiant system reduces flare-ups for controlled cooking.
#@@# Griddle Plate#@#
The 18" x 21" x 3/4" steel griddle plate ensures uniform temperature across the flat-top. Staff maintain consistent cooking during peak hours, minimizing variability and rework.
#@@# Heat Output#@#
The system provides 76,000 BTU via manual controls for two cooking zones. Managers adjust zones independently to balance output and fuel efficiency for mixed-menu service.
#@@# Construction Quality#@#
Stainless steel front and sides with three-sided splash guards resist corrosion and simplify cleaning. Maintenance teams perform routine inspections efficiently, supporting HACCP compliance.
#@@# Control Interface#@#
Four manual knobs allow direct adjustment of broiler and griddle zones without software reliance. Line cooks quickly respond to temperature needs, reducing setup time and streamlining shifts.
#@@# Installation Footprint#@#
The countertop design measures 36" wide, 28" deep, and 13" high, weighing 330 pounds. It fits on prep lines or worktables, integrating into compact kitchens while maintaining ergonomics and ventilation access.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and pilot assemblies weekly; remove debris and confirm flame stability to ensure 76,000 BTU output remains consistent. Clean griddle plate after each service with a scraper while warm, then apply a light oil film to prevent corrosion on the 3/4" steel plate. Empty and clean grease tray daily. Wipe stainless steel exterior with a nonabrasive detergent and soft cloth. Verify manual controls and gas fittings monthly and retorque fittings per manufacturer recommendations.
