Command kitchens require robust outdoor cooking solutions that keep pace with service demands while ensuring consistent sear quality. This charbroiler excels in both aspects. Designed for high-volume outdoor use, it generates 99,000 BTU across six independently controlled burners, allowing for precise heat distribution and management of simultaneous grilling tasks. Restaurant operators will appreciate the unit's mobile design and commercial-grade materials, which reduce downtime and streamline daily operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and close LP valve before cleaning. Remove grates, radiants, water pan, and drip tray; soak in warm, soapy water and scrub with a non-abrasive brush. Scrape grease from burner tubes and wipe with a damp cloth. Clean exterior stainless steel with mild detergent, rinse, and polish dry to prevent corrosion. Check seals, casters, and hose for wear; replace damaged parts. Schedule weekly deep-cleaning to reduce fire risk, prevent contamination, and extend equipment life.#@@#Additional Info#@#Crown Verity’s CV‑MCB‑48‑SI50/100‑RDP charbroiler offers 99,000 BTU from six LP burners on a 46" x 21" grill area. It features stainless steel grates, pilot ignition, water pan, roll dome, bun rack, and mounts on legs with wheels.#@@#General Info#@#Description #@#
Command kitchens require robust outdoor cooking solutions that keep pace with service demands while ensuring consistent sear quality. This charbroiler excels in both aspects. Designed for high-volume outdoor use, it generates 99,000 BTU across six independently controlled burners, allowing for precise heat distribution and management of simultaneous grilling tasks. Restaurant operators will appreciate the unit's mobile design and commercial-grade materials, which reduce downtime and streamline daily operations.
#@@# Stainless Steel Construction#@#
Crafted from 304 stainless steel, the chassis resists corrosion in outdoor environments and withstands repeated thermal cycling without structural deformation. Operators benefit from a cleanable, durable finish that maintains its appearance and simplifies sanitation protocols for continuous use.
#@@# Six Independent Burners#@#
With six burners delivering a combined 99,000 BTU, the system offers zoned heat control, enabling staff to sear, char, and hold various items simultaneously. Chefs gain the flexibility to adjust cooking intensity according to product requirements, enhancing throughput and consistency.
#@@# Large Grill Area#@#
Featuring a 46-inch by 21-inch cooking surface, the charbroiler accommodates multiple protein and produce items at once, reducing batch times during peak service. Kitchen managers can stage larger orders without expanding the footprint, thus improving output efficiency.
#@@# Integrated Water Pan#@#
The unit includes a water pan beneath the grates, which reduces flare-ups and moderates surface temperatures, protecting delicate proteins and ensuring even cooking. Culinary teams experience fewer product losses from charring and find temperature management easier during continuous use.
#@@# Mobile Base With Casters#@#
Equipped with two 14-inch wheels and two total-lock casters, the charbroiler is easy to reposition and secures firmly during service.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and igniter weekly; remove debris and verify flame stability to prevent uneven heating. Drain and clean the water pan daily to avoid buildup and corrosive residue. Degrease stainless surfaces with a neutral pH cleaner and soft cloth; rinse thoroughly and dry to prevent spotting. Tighten fasteners and check casters monthly for secure operation. Replace worn radiants and gaskets immediately to maintain CSA and ETL-Sanitation compliance.