Stop compromising throughput for control. This countertop char-broiler and griddle combination delivers robust heat distribution across a 60-inch footprint while preserving precise surface control for diverse menu demands. Restaurants, campuses, and hospitals will benefit from consistent output thanks to a total capacity of 148,000 BTU, engineered for continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply before cleaning. Scrape griddle while warm, then wash with a mild degreaser and warm water; rinse and dry. Remove cast iron grates, soak in hot soapy water, scrub and dry to prevent rust. Wipe stainless steel exterior with non-abrasive cleaner; clean splash guards and legs. Clean burners and ports with a soft brush; clear vents of grease. Empty and clean grease tray daily to reduce fire risk and ensure CSA-compliant sanitation.#@@#Additional Info#@#Comstock-Castle’s FHP60-42-1.5RB-NG features a 42" x 21" steel griddle and an 18" x 21" char-broiler on a 60" stainless steel frame, delivering 148,000 BTU natural gas heating, with NSF and ETL listings, manual controls, and 4" stainless legs.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This countertop char-broiler and griddle combination delivers robust heat distribution across a 60-inch footprint while preserving precise surface control for diverse menu demands. Restaurants, campuses, and hospitals will benefit from consistent output thanks to a total capacity of 148,000 BTU, engineered for continuous service.
#@@# Griddle Plate#@#
The 3/4-inch steel plate covers a 42-inch by 21-inch cooking area and provides even conduction for searing and continuous griddle work. Operators can manage high-volume production without hotspots, extending the time between surface maintenance.
#@@# Broil Cooktop#@#
The 18-inch by 21-inch broil area with cast iron grates enables direct char and grill marks on proteins and vegetables. Chefs achieve targeted caramelization while preserving interior moisture, thanks to intense radiant heat.
#@@# Heat Capacity#@#
A combined 148,000 BTU rating supplies rapid recovery under sustained load for back-to-back ticket demands. Kitchen managers can rely on fast temperature recovery to reduce ticket times and maintain consistent portion quality.
#@@# Construction Durability#@#
The unit features stainless steel front and sides, plus stainless steel splash guards on three sides for rigorous commercial use. Staff can perform routine cleaning efficiently while the exterior resists corrosion and simplifies sanitation workflows.
#@@# Control Simplicity#@#
Eight manual controls allow discrete adjustment of broil and griddle zones to match varied product requirements. Line cooks can fine-tune surface temperatures quickly, supporting simultaneous preparation of multiple menu items.
#@@# Compliance Listing#@#
The model holds NSF and ETL sanitation listings and ETL certification to meet commercial kitchen regulatory expectations. Procurement teams can document code compliance for installation and inspection without additional mitigation steps.
#@@#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#@#Clean griddle plates and cast iron grates after each shift with a scraper and warm water; avoid abrasive chemicals. Drain and wipe grease troughs daily to prevent buildup and fire risk. Inspect manual valves and gas connections weekly for leaks; use a soap solution and check for bubbles, tightening fittings as needed. Calibrate temperature controls monthly and verify heat distribution across the 42" plate and 18" broil area. Replace worn gaskets and splash guards promptly.
