Built for sustained outdoor cooking in commercial settings, this charbroiler delivers focused heat, consistent searing, and reliable operation for high-volume service. Designed to run on natural gas at 64,500 BTU, this unit combines a compact 38-inch footprint with a 28 by 21-inch cooking area to maximize throughput without occupying excessive space. Contractors and kitchen managers will appreciate the stainless steel construction and mobile package that supports rapid deployment and routine cleaning.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas line and shut off supply; verify absence of flame. Remove grates and radiants. Scrape grease from burners and drip tray, discard residue. Clean stainless steel surfaces with mild detergent and soft cloth; rinse and dry. Flush water pan, inspect hose and regulator for wear. Clean undershelf and wheels to remove buildup. Perform weekly coil and vent checks to reduce fire risk, bacteria, energy waste, and equipment failure. Ensure all parts dry before reconnecting gas.#@@#Additional Info#@#Crown Verity's CV-MCB-30PKG-NG charbroiler offers 64,500 BTU from four burners and a 28" x 21" stainless steel cooking area. It includes stainless steel grates, pilot ignition, adjustable bun rack, and more.#@@#General Info#@#Description #@#
Built for sustained outdoor cooking in commercial settings, this charbroiler delivers focused heat, consistent searing, and reliable operation for high-volume service. Designed to run on natural gas at 64,500 BTU, this unit combines a compact 38-inch footprint with a 28 by 21-inch cooking area to maximize throughput without occupying excessive space. Contractors and kitchen managers will appreciate the stainless steel construction and mobile package that supports rapid deployment and routine cleaning.
#@@# Stainless Steel Grates#@#
Stainless steel grates provide direct radiant contact and resist warping under repeated thermal cycling. Operators achieve even sear marks and straightforward maintenance thanks to the corrosion-resistant surface and lift access for cleaning.
#@@# Four High Output Burners#@#
Four independently controlled burners produce the total 64,500 BTU output, enabling zone cooking and rapid recovery between loads. Chefs maintain precise temperature control for differing product types and can complete multiple batches with stable performance.
#@@# Mobile Cart Package#@#
Integrated wheels and two locking casters allow staff to reposition the unit for service or storage while engaging locks for stable operation. Technicians perform maintenance at ground level using the accessible undershelf and removable components.
#@@# Removable End Shelf#@#
A removable end shelf offers short-term staging for pans and tools and detaches for compact storage or transport. Line cooks reduce trip time between prep and grill, improving station efficiency during peak periods.
#@@# Water Pan System#@#
A built-in water pan traps drips and reduces flare-ups while simplifying ash and grease containment during service. Managers lower fire risk and extend cleaning intervals by collecting drippings in a serviceable reservoir.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and clear obstructions for even heat and consistent 64,500 BTU output. Clean stainless steel grates and exterior with mild detergent and a nonabrasive cloth after each service to prevent buildup. Drain and sanitize the water pan daily; replace cloudy water. Check hose and regulator connections monthly for leaks with a soap solution; tighten fittings as needed. Calibrate pilot and ignition annually, recording adjustments for CSA and ETL-Sanitation compliance.