Stop sacrificing throughput for control. This 48-inch commercial griddle combines a full 1-inch smooth steel plate with four high-output burners to deliver consistent heat distribution across the cooking surface while maintaining manual control for rapid adjustments. Food service teams achieve steady cook times and predictable yields using a floor model design built in stainless steel for heavy daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the griddle before cleaning. Scrape the plate with a stainless scraper to remove food debris, then apply a mild detergent and warm water with a non-abrasive pad. Rinse with clean water and dry with a lint-free cloth. Empty and clean grease drawer daily to prevent fires and bacterial growth. Clean vents and condenser areas weekly. Check seals and burners for buildup; remove grime to avoid breakdowns and higher energy use. Regular cleaning aids CSA and health inspections.#@@#Additional Info#@#Connerton’s CG-48-M-F-LP 48" stainless steel griddle delivers 120,000 BTU from four burners and a 1" smooth steel plate, ensuring consistent heat for high-volume kitchens; CSA and NSF certifications ensure compliance and reliability.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48-inch commercial griddle combines a full 1-inch smooth steel plate with four high-output burners to deliver consistent heat distribution across the cooking surface while maintaining manual control for rapid adjustments. Food service teams achieve steady cook times and predictable yields using a floor model design built in stainless steel for heavy daily use.
#@@# Plate Construction#@#
The 1-inch smooth steel plate provides a thick thermal mass that resists temperature collapse when loading large batches. Chefs gain consistent searing and hold temperatures across the 48-inch width, reducing rework and minimizing hot or cold spots during peak service.
#@@# Heat Output#@#
Equipped with four burners producing a combined 120,000 BTU, the unit sustains high production rates required for busy lines. Kitchen managers control output manually to match throughput demands and optimize fuel consumption during extended shifts.
#@@# Control Interface#@#
Manual controls allow direct, tactile adjustment of each burner and simplify training for line staff. Operators respond immediately to menu changes without navigating complex electronics, improving speed of service and reducing downtime due to control failures.
#@@# Construction Durability#@#
The stainless steel exterior resists corrosion and withstands intensive cleaning cycles common in institutional kitchens. Maintenance teams access lift-off components easily, which reduces service time and preserves unit life in continuous-operation environments.
#@@# Certification Compliance#@#
This griddle meets NSF Certified and CSA sanitation standards and carries CSA recognition, ensuring alignment with health code expectations for institutional facilities. Purchasing specialists and facility managers can be confident that the equipment satisfies regulatory inspection criteria.
#@@#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#@#Upon confirmation of completed payment, Culinary Depot will ship and deliver the package.#@@#Maintenance Guide#@#Inspect griddle plate daily and scrape debris with a stainless scraper to prevent carbon buildup. Drain grease trough and empty catcher after each shift; sanitize with approved detergent and hot water. Calibrate temperature knobs monthly and verify even heat across the 48" plate using temperature test strips. Check burner flames for consistent blue color and clear orifices if yellowing appears. Lubricate hinge points and tighten fasteners quarterly.
