Built for high-volume kitchens, this countertop char-broiler and griddle combination offers robust performance and control. It combines a 30" griddle plate and a 24" broil area within a 54" stainless-steel frame, delivering 112,000 BTU of natural gas power for continuous service in restaurants, schools, hospitals, and bars. Designed for efficiency, it supports back-to-back production, easy maintenance, and meets NSF and ETL sanitation standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let cool. Scrape griddle plate and remove broiler grates; wash griddle with a mild degreaser and warm water, rinse and dry. Clean stainless steel exterior with non-abrasive cleaner and soft cloth. Vacuum or brush vents and remove debris from burner areas. Check seals and manual controls for residue. Reassemble once all parts are dry and reignite following manufacturer procedures to ensure safe operation.#@@#Additional Info#@#Comstock-Castle FHP54-30-2RB-NG combines a 30" griddle plate and 24" char-broiler on a 54" stainless steel countertop frame, natural gas, 112,000 BTU, 3/4" steel plate, manual controls, NSF and ETL listed.#@@#General Info#@#Description #@#
Built for high-volume kitchens, this countertop char-broiler and griddle combination offers robust performance and control. It combines a 30" griddle plate and a 24" broil area within a 54" stainless-steel frame, delivering 112,000 BTU of natural gas power for continuous service in restaurants, schools, hospitals, and bars. Designed for efficiency, it supports back-to-back production, easy maintenance, and meets NSF and ETL sanitation standards.
#@@# Thick Steel Plate#@#
The 3/4" steel griddle plate ensures stable cooking temperatures during heavy use. It provides consistent heat retention and minimizes hot spots, enabling reliable searing and griddle performance over long periods.
#@@# Integrated Broil Area#@#
The 24" broil area with cast iron grates complements the griddle, handling high-temperature char and broil tasks. It allows direct flame cooking for proteins, while the griddle supports controlled cooking for vegetables and breakfast items.
#@@# High Output Power#@#
With 112,000 BTU and manual controls, the system supports simultaneous use of the griddle and broiler. Rapid recovery times and stable surface temperatures enhance throughput during peak service.
#@@# Stainless Exterior#@#
The stainless steel front, sides, and three-sided splash guards resist corrosion and simplify cleaning. Maintenance teams streamline sanitation to meet institutional cleaning standards.
#@@# Manual Control Layout#@#
Six manual controls provide quick ignition and temperature adjustments. Line cooks can easily manage varied cooking cycles without relying on complex electronics.
#@@# NSF/ETL Compliance#@#
NSF and ETL sanitation listings ensure compliance with health codes for commercial facilities. This equipment meets inspection standards and supports operational documentation.
Specifications include a 54" width, 28" depth, 475-pound weight, 4" stainless legs, cast iron broiler grates, iron radiants, and stainless splash guards.
#@@#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 verify proper flame color to ensure efficient combustion. Scrape griddle plate after each service shift and season with a light oil film to prevent corrosion. Empty and clean grease trays daily; inspect drain channels for blockages. Tighten manual control knobs and check gas connections for leaks monthly using a soap solution. Schedule professional calibration and ventilation verification annually.
