Handle high-volume cooking stations without compromise by combining a robust char-broiler and a thick griddle plate into a single countertop unit that delivers consistent heat distribution and high throughput. Designed for commercial kitchens, this liquid propane combination provides 112,000 BTU of total heat output and supports simultaneous charbroiling and flat-top cooking to maintain service speed and menu variety. Staff will operate predictable controls and clean accessible surfaces, reducing downtime and preserving kitchen flow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the unit before cleaning. Scrape debris from the griddle plate and lift grates to clean. Apply a mild degreaser and scrub the steel plate with a non-abrasive pad; rinse and dry. Wipe the stainless steel exterior and splash guards with a soft cloth and cleaner. Clean condenser coils and vents for efficiency. Inspect seals and controls; replace worn parts. Regular cleaning reduces bacteria, fire risk, wasted energy, and equipment failure.#@@#Additional Info#@#Comstock-Castle's FHP48-30-1.5RB-LP is a 48" stainless steel char-broiler and griddle with a 30" x 21" griddle plate, 18" x 21" broiler area, manual controls, liquid propane fuel, 112,000 BTU output, and NSF/ETL listings, weighing 390 pounds.#@@#General Info#@#Description #@#
Handle high-volume cooking stations without compromise by combining a robust char-broiler and a thick griddle plate into a single countertop unit that delivers consistent heat distribution and high throughput. Designed for commercial kitchens, this liquid propane combination provides 112,000 BTU of total heat output and supports simultaneous charbroiling and flat-top cooking to maintain service speed and menu variety. Staff will operate predictable controls and clean accessible surfaces, reducing downtime and preserving kitchen flow.
#@@# Stainless Steel Exterior#@#
Exterior surfaces use stainless steel on the front and sides to resist corrosion and simplify sanitizing workflows. Maintenance crews will spend less time scrubbing while operations benefit from a durable finish designed for commercial environments.
#@@# Heavy Griddle Plate#@#
A 3/4 inch thick steel griddle plate provides substantial thermal mass for steady heat retention and even searing across the 30 inch cooking plate. Line cooks will achieve uniform contact with food, minimizing hot and cold spots during continuous service.
#@@# Cast Iron Broiler Grates#@#
Cast iron grates cover the 18 inch broiler area and accept sloped or flat orientation to adapt surface contact for different menu items. Chefs will capture distinct char marks and robust sear characteristics while controlling airflow and grease management.
#@@# High Total BTU#@#
The unit supplies 112,000 BTU from liquid propane to meet demanding output requirements during peak periods. Kitchens can place large volumes of product on the surfaces and sustain target temperatures without thermal dropoff.
#@@# Manual Control Simplicity#@#
Six manual control knobs offer direct, tactile adjustment of heat zones for both griddle and broiler sections. Operators gain precise, repeatable settings and reduce training time when rotating staff through stations.
#@@#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 debris and verify flame stability to prevent uneven heating. Clean cast iron grates and 3/4" steel griddle plate after each service using a scraper and hot water; apply a light food-grade oil when cool to maintain seasoning. Sanitize stainless steel front and splash guards with mild detergent and soft cloth to avoid abrasions. Check manual controls and LP connections monthly for leaks and tighten fittings as needed.
