Stop sacrificing throughput for control. This countertop char-broiler and griddle combination delivers 112,000 BTU of adjustable liquid propane power across a 54-inch footprint, enabling continuous high-volume cooking while preserving operator control and consistency. Restaurateurs and institutional kitchens will find the integrated griddle plate and broil area simplify line layout and reduce appliance count without sacrificing capacity.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let the unit cool completely before cleaning. Scrape griddle plate with a stainless spatula to remove food residue, then apply warm water and mild detergent; rinse and dry thoroughly. Vacuum or brush condenser coils and inspect burners for grease buildup; wipe stainless surfaces with a non-abrasive cleaner. Clear grease traps and vents to prevent fires. Perform these tasks weekly and document them to pass CSA and health inspections.#@@#Additional Info#@#Comstock-Castle's FHP54-30-2RB-LP features a 30" steel griddle and a 24" char-broiler on a 54" stainless steel frame, providing 112,000 BTU with liquid propane, six manual controls, and NSF/ETL listings for high-volume kitchens.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This countertop char-broiler and griddle combination delivers 112,000 BTU of adjustable liquid propane power across a 54-inch footprint, enabling continuous high-volume cooking while preserving operator control and consistency. Restaurateurs and institutional kitchens will find the integrated griddle plate and broil area simplify line layout and reduce appliance count without sacrificing capacity.
#@@# Griddle Plate#@#
A 30-inch by 21-inch steel plate measures 3/4" thick to retain heat and resist warping under continuous use. Chefs will achieve uniform heat transfer for searing and flat-top applications, reducing cook time and minimizing product variation.
#@@# Broil Area#@#
A 24-inch by 21-inch broil zone with cast iron grates provides radiant char performance suitable for steaks, burgers, and broiled proteins. Operators obtain grill marks and rapid Maillard reaction while maintaining throughput on a compact countertop unit.
#@@# Heat Output#@#
The unit produces a combined 112,000 BTU managed by six manual controls for segmented temperature management across surfaces. Line cooks can allocate power to specific zones, balancing high-heat searing with lower-heat finishing without cross-impact.
#@@# Construction Materials#@#
Stainless steel front and sides with three-sided stainless splash guards protect surrounding areas and simplify sanitation workflows. Foodservice staff will perform daily cleaning more efficiently while stainless surfaces resist corrosion common in commercial kitchens.
#@@# Support Components#@#
Iron radiants and cast iron grates increase thermal mass and deliver stable surface temperatures during peak production periods. Kitchen managers will see reduced temperature fluctuation during long service runs, improving yield consistency.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to maintain consistent 112,000 BTU output. Scrape the 3/4" steel griddle plate after each shift and season with a thin oil coat to prevent corrosion. Lift cast iron broiler grates and soak in warm detergent, then dry fully before reinstalling. Clean stainless steel exterior and splash guards with nonabrasive cleaner to preserve finish. Verify manual controls operate smoothly and check propane connections for leaks using a soap solution.
