Engineered for heavy use in professional kitchens, this countertop natural gas griddle combination delivers targeted heat zones and integrated broiling to support high-volume service without sacrificing control. Owners and operators benefit from 128,000 BTU of configurable cooking power across a 60-inch wide platform that consolidates a hotplate, griddle plate, cheesemelter, and char-broiler into a single footprint. Facility managers retain flexibility with optional 6-inch legs or countertop installation, while technicians can access serviceable components through five manual controls.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow unit to cool fully. Scrape griddle plate and broiler surfaces with a stainless scraper; remove loose debris. Wash griddle with warm water and a mild degreasing solution, using a non-abrasive pad. Rinse and dry thoroughly. Clean cast iron burners and grates, brush off carbon, and oil lightly to prevent rust. Vacuum condenser and vents to remove grease. Inspect seals and gas connections before reconnecting supply to prevent leaks.#@@#Additional Info#@#Comstock-Castle's FHP60-2RB-24B-NG features a 60" stainless steel griddle, 24,000 BTU burners, a char-broil area, a cheesemelter, five controls, two gas connections, NSF certification, and 128,000 BTU output for high-volume foodservice.#@@#General Info#@#Description #@#
Engineered for heavy use in professional kitchens, this countertop natural gas griddle combination delivers targeted heat zones and integrated broiling to support high-volume service without sacrificing control. Owners and operators benefit from 128,000 BTU of configurable cooking power across a 60-inch wide platform that consolidates a hotplate, griddle plate, cheesemelter, and char-broiler into a single footprint. Facility managers retain flexibility with optional 6-inch legs or countertop installation, while technicians can access serviceable components through five manual controls.
#@@# Hotplate Burners#@#
Two cast iron star pattern hotplate burners provide concentrated high heat for rapid searing and stir-fry tasks. Operators can apply intense direct heat across isolated zones to maintain throughput without overheating adjacent surfaces.
#@@# Broil Surface#@#
A 24-inch by 21-inch broil area with cast iron grates and iron radiants produces charring and caramelization comparable to full-size broilers. Chefs achieve distinct flavor development for proteins while preserving griddle space for simultaneous tasks.
#@@# Solid Griddle Plate#@#
The 3/4-inch thick steel griddle plate, sized 24 inches by 21 inches, delivers mass and thermal stability for even heat distribution and consistent surface temperature. Teams reduce product variance during long service periods and maintain uniform cooking results across pans and spatulas.
#@@# Cheesemelter Rack#@#
An 18-inch by 18-inch pull-out cheesemelter rack uses a stainless steel wire mesh radiant to finish melts and gratins efficiently. Line cooks slide products into the rack for rapid, visible finishing without crowding the main griddle.
#@@# Control Layout#@#
Five manual controls offer direct mechanical regulation of heat across burners, the griddle plate, and broiler, enabling precise adjustments during peak operations. Kitchen staff can respond quickly to menu changes and maintain consistent output with minimal training.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and gas connections weekly for leaks; tighten fittings and replace cracked hoses. Clean the 3/4" steel griddle plate after each shift with a scraper and warm water, then season with food-grade oil. Soak cast iron broiler grates in warm, soapy water; dry and re-oil before reinstalling. Empty and sanitize grease trays daily. Clean stainless steel exterior with a nonabrasive cleanser, wiping with the grain. Verify manual controls and calibrate thermostats quarterly.
