Handle high-volume cookline demands with a compact, countertop unit that combines a thick griddle plate and a char-broiler for flexible cooking capacity, rapid recovery, and consistent heat delivery. Foodservice teams will increase throughput while maintaining precise control over searing, griddling, and broiling operations. Operators will depend on a unit that meets NSF and ETL sanitation standards and runs on liquid propane.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and shut the gas supply. Scrape debris from the 3/4" steel griddle plate and remove cast iron grates. Apply a mild degreaser to hotplate and charbroiler surfaces, scrub with a non-abrasive pad, then rinse with warm water. Clean burner ports and iron radiants with a soft brush; clear condenser and vents. Dry all parts, inspect seals and controls, then reconnect gas and power. Regular cleaning prevents contamination, fires, high bills, breakdowns, and failed inspections.#@@#Additional Info#@#Comstock-Castle offers a 48" stainless steel griddle-charbroiler with a 24" x 21" griddle plate, a 12" x 21" char broil surface, five controls, 113,000 BTU propane power, NSF and ETL listings, and 4" stainless legs for stability.#@@#General Info#@#Description #@#
Handle high-volume cookline demands with a compact, countertop unit that combines a thick griddle plate and a char-broiler for flexible cooking capacity, rapid recovery, and consistent heat delivery. Foodservice teams will increase throughput while maintaining precise control over searing, griddling, and broiling operations. Operators will depend on a unit that meets NSF and ETL sanitation standards and runs on liquid propane.
#@@# Griddle Plate#@#
A 3/4 inch steel griddle plate provides mass and heat retention for steady surface temperatures during continuous service. Chefs will sear proteins and maintain even browning across a 24 inch by 21 inch cooking area without hot spots.
#@@# Broil Surface#@#
A 12 inch by 21 inch broil section with cast iron grates delivers direct radiant heat for char marks and quick finish times. Kitchen staff will use the broil surface to accelerate finishing tasks while preserving interior doneness.
#@@# Burner Output#@#
Two 24,000 BTU star burners combine with additional cast iron combustion components to yield a total of 113,000 BTU, providing rapid recovery under heavy load. Line cooks will return to target temperatures quickly after successive batches, reducing hold times and product variability.
#@@# Construction Materials#@#
Stainless steel front and sides with a durable frame support daily commercial use and simplify cleaning procedures. Maintenance teams will appreciate corrosion resistance and a surface that matches other stainless equipment on the line.
#@@# Controls And Configuration#@#
Five manual controls deliver independent zone regulation for both griddle and broiler sections, enabling mixed cooking profiles simultaneously. Chefs will stage different menu items across zones to optimize flow without complex programming.
#@@#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 pilot assemblies weekly; remove grease and carbon buildup with a brass brush and approved solvent to maintain consistent flame patterns. Calibrate manual controls quarterly and verify gas pressure meets specification for liquid propane. Scrape the 3/4" steel griddle plate after each use and season with a thin layer of oil to prevent corrosion. Tighten fasteners and check CSA and ETL labels for legibility during scheduled audits.
