Built to handle relentless service without compromise, this 60-inch countertop griddle and char-broiler combination delivers 138,000 BTU of direct heat for high-volume kitchens that require both flat-top cooking and open-flame grilling in a single footprint. Operators gain consistent output across a 24-inch thick 3/4-inch steel griddle plate and two powerful cast iron hotplate burners while preserving counter space and simplifying workflow. Specified for liquid propane operation and certified to NSF and ETL sanitation standards, this unit targets heavy-duty use in restaurants, institutions, and facilities that demand durable performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the unit. Scrape grease from griddle and char-broiler surfaces with a metal spatula, then apply a food-safe degreaser. Use a 3–5 gallon warm water and mild detergent wash; rinse with clear water and dry with clean towels. Clean burners, grates, and radiants; inspect for clogs. Vacuum condenser coils and wipe stainless steel exterior with non-abrasive cleaner. Record cleaning dates to meet CSA and health inspection standards.#@@#Additional Info#@#Comstock-Castle offers a 60" stainless steel griddle-charbroiler powered by liquid propane with 138,000 BTU output; includes two 24,000 BTU burners, a 24" x 21" griddle, a char-broil area, six controls, 4" legs, and a 490-pound frame for heavy use.#@@#General Info#@#Description #@#
Built to handle relentless service without compromise, this 60-inch countertop griddle and char-broiler combination delivers 138,000 BTU of direct heat for high-volume kitchens that require both flat-top cooking and open-flame grilling in a single footprint. Operators gain consistent output across a 24-inch thick 3/4-inch steel griddle plate and two powerful cast iron hotplate burners while preserving counter space and simplifying workflow. Specified for liquid propane operation and certified to NSF and ETL sanitation standards, this unit targets heavy-duty use in restaurants, institutions, and facilities that demand durable performance.
#@@# Hotplate Burners#@#
Two cast iron star pattern hotplate burners supply concentrated heat for searing and high-heat tasks. Chefs achieve rapid temperature recovery and even heat distribution for pans and skillets during continuous service.
#@@# Thick Griddle Plate#@#
A 24-inch by 21-inch, 3/4-inch thick steel griddle plate provides thermal mass that stabilizes surface temperature. Staff maintain consistent cooking results and reduce temperature fluctuation under heavy load.
#@@# Char-Broiler Area#@#
The 24-inch by 21-inch cooktop broil section uses cast iron grates and iron radiants to deliver direct flame contact and flavor development. Kitchens attain charred texture and grill marks without a separate appliance.
#@@# High Output Capacity#@#
Total nameplate output equals 138,000 BTU, engineered to support simultaneous griddle and broiler operations. Managers run multiple stations concurrently to keep service times short and throughput high.
#@@# Stainless Construction#@#
Stainless steel front and sides resist corrosion and simplify daily cleaning tasks in commercial environments. Maintenance teams access smooth exterior surfaces that withstand frequent sanitation.
#@@#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 use a soft brush to maintain consistent flame patterns. Clean griddle plate after each shift with a stainless steel scraper, then apply a light food‑grade oil while warm to prevent corrosion. Flush grease troughs and empty collection pans daily. Verify gas connections and regulator tightness monthly and replace worn gaskets promptly. Schedule CSA and ETL inspection annually to ensure compliance.
