Designed for high-volume outdoor kitchens, this mobile charbroiler offers controlled, high-output grilling while remaining transportable for events and campus operations. Operators achieve 159,000 BTU from ten independently controlled burners, allowing for simultaneous searing and holding without compromising surface temperature. Facility managers appreciate the durable construction and ETL sanitation listings that simplify compliance and maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let the charbroiler cool. Remove grates and radiants; soak in warm, soapy water and scrub with a non-abrasive brush. Empty and wash the water pan and grease tray; dry before reinstalling. Wipe stainless steel surfaces with mild detergent, rinse, and dry to prevent corrosion. Clean burners and pilot tube with compressed air; inspect hose and regulator for leaks. Run a brief burn-off after reassembly to clear residues.#@@#Additional Info#@#The Crown Verity CV-MCB-72-SI50/100-RDP is an 81" mobile outdoor charbroiler with 159,000 BTU, ten burners, and a 70" x 21" grill area.#@@#General Info#@#Description #@#
Designed for high-volume outdoor kitchens, this mobile charbroiler offers controlled, high-output grilling while remaining transportable for events and campus operations. Operators achieve 159,000 BTU from ten independently controlled burners, allowing for simultaneous searing and holding without compromising surface temperature. Facility managers appreciate the durable construction and ETL sanitation listings that simplify compliance and maintenance.
The charbroiler features components that resist corrosion in outdoor environments and provide a hygienic surface for food contact. Chefs can perform daily cleaning with minimal effort, preserving appearance and thermal performance.
The burners provide zoned heat control across the entire grill surface for precise searing, direct grilling, and temperature staging. Culinary teams can stage different proteins and sides simultaneously to match service cadence.
The cooking area accommodates multiple pans, racks, and high-volume product runs without overcrowding. Kitchens can expand throughput during peak service, reducing ticket times and bottlenecks.
The unit includes four legs with two wheels and two total-lock casters for stable mobility and secure placement on uneven terrain. Events teams can reposition the unit quickly and lock it down for safe operation.
Configured for liquid propane and designed to accommodate tanks, the unit supports long operating cycles between tank changes. Operations running extended outdoor services can minimize refueling interruptions.
The charbroiler includes radiants, a water pan, pilot lighter tube, undershelf, bun racks, two roll domes, hose, and regulator to support continuous service. Maintenance crews can access service points easily, reducing downtime and preserving consistent performance.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Clean stainless steel surfaces after each service with a neutral pH detergent and soft cloth to prevent corrosion. Remove grates and radiants weekly; soak in warm, soapy water and brush residual carbon. Inspect burner ports monthly and clear obstructions with a soft wire; verify ignition from the lighter tube and pilot assembly. Drain and rinse the water pan biweekly. Lubricate caster bearings quarterly and check hose and regulator for leaks before each use.