Handle high-volume outdoor cooking without compromise. This mobile charbroiler delivers concentrated heat across a wide 58 by 21-inch cooking surface while maintaining control and reliability for professional teams. Designed for commercial environments, the unit balances robust performance, serviceable components, and field mobility for catering, concession, and institutional outdoor kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let the charbroiler cool. Remove grates, radiants, and water pan. Scrub grates with a stainless-steel brush and hot soapy water; rinse and dry. Empty and wash the water pan; inspect for corrosion. Vacuum or blow out grease from burners and inside cavity; wipe interior with a non-abrasive degreaser. Clean exterior with mild detergent and soft cloth. Check hose, regulator, seals, and caster mounts. Perform weekly deep cleaning to prevent fires, contamination, and breakdowns.#@@#Additional Info#@#Crown Verity’s CV-MCB-60-SI50/100-WGP charbroiler offers 129,000 BTU from six LP burners over a 58" x 21" area. It features stainless steel construction, grates, a water pan, wind guards, and a wheeled leg system.#@@#General Info#@#Description #@#
Handle high-volume outdoor cooking without compromise. This mobile charbroiler delivers concentrated heat across a wide 58 by 21-inch cooking surface while maintaining control and reliability for professional teams. Designed for commercial environments, the unit balances robust performance, serviceable components, and field mobility for catering, concession, and institutional outdoor kitchens.
#@@# Stainless Steel Structure#@#
Full 304 stainless steel construction provides corrosion resistance and a foodservice-grade exterior that resists warping under high heat. Technicians can easily access surfaces and components for scheduled maintenance and cleaning.
#@@# High Heat Output#@#
The system produces 129,000 BTU across multiple burners to sear large volumes quickly and maintain consistent grill marks. Operators can reduce cook cycles and increase throughput during peak service periods.
#@@# Multiple Burners#@#
Six independently controlled burners allow for zone cooking and fast temperature recovery when staff open and close lids. Chefs can manage direct heat for searing and lower heat for finishing without needing equipment modifications.
#@@# Mobile Support#@#
Two 14-inch wheels paired with two total lock casters enable rapid relocation and secure positioning on uneven surfaces. Field crews can move the unit for service events and lock it in place for steady cooking operations.
#@@# Fuel Flexibility#@#
The liquid propane single inlet configuration accepts 50 to 100-pound tanks and includes a hose and regulator for immediate hookup. Kitchen managers can schedule refills and swaps with predictable runtime based on tank capacity.
#@@# Safety and Sanitation#@#
The unit carries cETLus and ETL Sanitation listings and includes a water pan, radiants, and a pilot lighter tube for reliable ignition and grease management. Operators can meet local codes and simplify cleaning routines while reducing flare risk.
#@@#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#@#Inspect burners weekly and remove debris to maintain consistent heat distribution. Rotate grill grates after each service and scrub with a stainless steel brush; apply food-safe oil to prevent sticking and corrosion. Drain and clean the water pan daily to avoid buildup. Verify hose and regulator integrity before each use and replace damaged parts immediately. Calibrate flame height quarterly and record maintenance in a log for compliance and traceability.