Built for high-output outdoor kitchens, this charbroiler delivers exceptional searing capacity while maintaining precise control over heat distribution. Designed for mobile operations, it combines robust stainless construction with a high total BTU rating to handle continuous service without compromise. Foodservice teams will find that the unit balances commercial performance and field durability for demanding catering, stadium, and institutional environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the charbroiler before cleaning. Remove grates, radiants, water pan, roll domes, bun racks and wash in warm, soapy water; rinse and dry. Scrape grease from firebox and drip tray; empty and degrease weekly. Clean exterior with non-abrasive cleaner and soft cloth. Inspect and clean burner ports and lighter tube; clear obstructions. Check hose, regulator and seals for wear and replace if needed. Regular cleaning prevents bacteria, fires, inefficiency and costly breakdowns.#@@#Additional Info#@#Crown Verity CV-MCB-72RDP-LP features a 70" x 21" stainless steel charbroiler with eight burners producing 159,000 BTU for outdoor cooking.#@@#General Info#@#Description #@#
Built for high-output outdoor kitchens, this charbroiler delivers exceptional searing capacity while maintaining precise control over heat distribution. Designed for mobile operations, it combines robust stainless construction with a high total BTU rating to handle continuous service without compromise. Foodservice teams will find that the unit balances commercial performance and field durability for demanding catering, stadium, and institutional environments.
#@@# Stainless Steel Frame#@#
The unit uses 304 stainless steel for the cabinet and key components, providing corrosion resistance in outdoor settings and simplifying sanitation routines. Chefs can remove heavy buildup faster and extend equipment life through routine cleaning with common detergents.
#@@# High Heat Output#@#
This charbroiler produces 159,000 BTU across multiple zones, enabling simultaneous high-temperature searing and lower-temperature finishing. Operators can match cook intensity to product needs and sustain throughput during peak service periods.
#@@# Zoned Burners#@#
Eight independent burners create discrete heat zones across the 70-inch by 21-inch grill area, allowing staff to stage items by doneness and manage carry-over cooking. Line cooks can adjust individual burners quickly to prevent overcooking and reduce product loss.
#@@# Mobile Base Design#@#
Two 14-inch wheels and two locking casters allow teams to position the unit efficiently and then secure it for safe operation, supporting dynamic layouts at events. Technicians will appreciate faster setup and reduced labor when relocating the unit on-site.
#@@# Serviceable Components#@#
The broiler includes removable stainless grates, replaceable radiants, a water pan, and an accessible lighter tube pilot for straightforward maintenance. Maintenance crews can minimize downtime with rapid part access and routine service tasks completed on a predictable schedule.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and radiants weekly; remove debris to prevent uneven heat and flare-ups. Clean stainless steel grill grates after each use with a brass brush and food-safe degreaser; rinse and dry to avoid corrosion. Flush and sanitize the water pan daily; replace water and scrub to remove carbon buildup. Check hose and regulator connections before each use; replace worn components. Lubricate caster bearings monthly and ensure wheel locks are secure.