Stop sacrificing throughput for control. This heavy-duty countertop griddle delivers consistent surface temperature across a 36-inch cooking area while sustaining high-volume output, allowing kitchens to maintain quality during service peaks. Restaurant and institutional operators achieve precise heat management, robust construction, and simplified maintenance in a single unit.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Scrape griddle plate of debris with a metal spatula while warm. Wipe surface with a mild degreaser and rinse with clean water; repeat until grease-free. Empty front grease trough and dispose of waste per local rules. Clean splash guard and control knobs with non-abrasive cleaner. Vacuum condenser and vents weekly to prevent fires and improve efficiency. Inspect seals and burners monthly to avoid breakdowns and pass CSA inspections.#@@#Additional Info#@#Star 836TA 36" gas griddle delivers 90,000 BTU over a 36" x 24" area with a 1" steel plate and thermostats for 150°–550°F control, standing pilot, stainless exterior, grease trough, adjustable legs, cULus and UL EPH classified, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This heavy-duty countertop griddle delivers consistent surface temperature across a 36-inch cooking area while sustaining high-volume output, allowing kitchens to maintain quality during service peaks. Restaurant and institutional operators achieve precise heat management, robust construction, and simplified maintenance in a single unit.
#@@# Heat Control#@#
The unit uses a 1-inch thick steel plate and embedded mechanical snap-action thermostats every 12 inches to maintain uniform surface temperatures from 150° to 550° F. Operators gain repeatable cooking results and reduced hot spots, improving yield and minimizing rework during continuous production.
#@@# Large Cooking Surface#@#
A 36-inch by 24-inch cooking area supports multiple pans and product lines concurrently, producing high output while keeping items organized on the griddle. Chefs can expand menu throughput without adding separate cooktops, increasing line efficiency and plate turnaround.
#@@# High Output#@#
The griddle delivers 90,000 BTU through three burners to reach production temperatures rapidly and recover heat between loads. Kitchen staff minimize wait times and sustain peak service windows, supporting heavy-duty usage patterns typical in restaurants, hospitals, and campuses.
#@@# Durable Construction#@#
Manufacturers assemble the welded steel frame with a stainless steel exterior and 4-inch stainless legs, providing structural integrity and corrosion resistance. Maintenance crews can perform routine cleaning and inspections quickly, and the unit withstands daily commercial stress.
#@@# Grease Management#@#
The equipment includes a 3-1/2-inch front grease trough and a 4-3/8-inch tapered wrap-around splash guard that channels runoff away from controls. Teams can reduce cleanup time and limit oil migration to adjacent equipment, preserving kitchen safety and hygiene standards.
#@@#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 griddle plates daily and scrape grease into the trough to prevent buildup and flare-ups. Calibrate thermostats monthly using a surface thermometer and adjust controls to maintain 150°–550° F accuracy. Clean splash guards and grease troughs with degreaser; rinse and dry components before reassembly. Tighten burners and fittings quarterly; verify standing pilot ignition and cULus seals. Lubricate adjustment legs and document service dates for CSA compliance.