Built for high-volume kitchens, this countertop char-broiler and griddle combo ensures precise heat distribution and seamless workflow for mixed-grill operations. It combines a cast iron broiler with a 3/4" steel griddle plate for searing, charring, and flat-top cooking without sacrificing throughput. Durable stainless steel construction and a 112,000 BTU natural gas supply enable sustained production in restaurants, cafeterias, hospitals, and campus dining facilities.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow the unit to cool. Scrape excess food from the 30" griddle plate and 18" broiler grate; remove cast iron grates and soak in warm, soapy water. Wipe stainless steel exterior and splash guards with a non-abrasive cleaner and soft cloth. Clean radiants and burners, removing grease buildup from vents and under plates. Rinse, dry thoroughly, and inspect seals and controls. Reconnect gas only after confirming the appliance is completely dry.#@@#Additional Info#@#Comstock-Castle FHP48-30-1.5RB-NG combines a 18" x 21" char-broiler with a 30" x 21" 3/4" steel griddle plate on a 48" stainless steel countertop frame, manual controls, 112,000 BTU, NSF and ETL certified.#@@#General Info#@#Description #@#
Built for high-volume kitchens, this countertop char-broiler and griddle combo ensures precise heat distribution and seamless workflow for mixed-grill operations. It combines a cast iron broiler with a 3/4" steel griddle plate for searing, charring, and flat-top cooking without sacrificing throughput. Durable stainless steel construction and a 112,000 BTU natural gas supply enable sustained production in restaurants, cafeterias, hospitals, and campus dining facilities.
#@@# Cast Iron Broiler#@#
The 18" x 21" broiler with cast iron grates provides radiant searing and charring for proteins and vegetables. Sloped or flat grate orientation enhances grease drainage and surface contact, improving flavor and reducing flare-ups.
#@@# Thick Griddle Plate#@#
The 30" x 21" griddle features a 3/4" steel plate that retains heat and resists thermal shock under heavy use. Chefs achieve consistent temperatures, ensuring uniform cook times for pancakes, sandwiches, and proteins while minimizing uneven heat zones.
#@@# Powerful Heat Output#@#
With 112,000 BTU, the unit delivers rapid recovery and maintains setpoint during continuous cycles. This reduces downtime and sustains throughput during peak service in institutional and commercial kitchens.
#@@# Commercial Stainless Exterior#@#
Stainless steel front and sides offer corrosion resistance and easy cleaning, meeting CSA, NSF, and ETL standards. Splash guards minimize contamination and simplify cleanup.
#@@# Manual Control Interface#@#
Six manual controls allow precise adjustment of cooking zones for tailored temperature management. Culinary teams can sear on the broiler while finishing on the griddle, enhancing workflow efficiency.
#@@# Countertop Installation#@#
The 48" x 28" frame with 4" stainless steel legs integrates into counters without ventilation modifications. Its compact design suits satellite service lines and small kitchens needing high output.
#@@#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; remove debris and scrub cast iron grates with a nylon brush to preserve heat transfer. Drain and wipe the 3/4" steel griddle plate after each shift; apply a thin coat of neutral oil while warm to prevent rust. Clean stainless steel exterior with a pH-neutral cleaner and soft cloth to avoid abrasion. Verify manual controls and gas connections weekly for leaks using a soap solution. Schedule professional ETL/NSF service annually.
