Handle continuous high-volume cooking without compromise using this 60-inch countertop gas griddle, engineered for rigorous kitchen workflows. Designed for commercial applications, it delivers 150,000 BTU across a full 60-inch, 1-inch thick steel cooking surface to sustain consistent heat and rapid recovery during peak service hours. Operators will find reliable mechanical thermostatic control and robust construction that supports daily heavy-duty use in cafeterias, restaurants, hospitals, and catering operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug appliance and allow surface to cool. Scrape plate with a stainless scraper to remove food solids. Apply a mild degreaser or 1:10 vinegar solution in liters of water and scrub with a non-abrasive pad. Rinse with warm water and wipe dry with clean cloth. Empty front grease trough and measure waste in gallons for proper disposal. Clean condenser coils monthly to improve efficiency and prevent breakdowns. Follow CSA and cULus guidelines when servicing.#@@#Additional Info#@#The Star 860TA 60" gas griddle offers 150,000 BTU and a 60" x 24" cooking surface with a 1" steel plate. It features mechanical thermostats, a welded steel frame, stainless exterior, adjustable legs, a standing pilot, and a grease trough.#@@#General Info#@#Description #@#
Handle continuous high-volume cooking without compromise using this 60-inch countertop gas griddle, engineered for rigorous kitchen workflows. Designed for commercial applications, it delivers 150,000 BTU across a full 60-inch, 1-inch thick steel cooking surface to sustain consistent heat and rapid recovery during peak service hours. Operators will find reliable mechanical thermostatic control and robust construction that supports daily heavy-duty use in cafeterias, restaurants, hospitals, and catering operations.
#@@# Power Distribution#@#
The unit supplies 150,000 BTU distributed across five burners to maintain uniform heat across the 60-inch plate. Chefs achieve consistent searing and even cooking from edge to edge, minimizing hot or cold spots during continuous production.
#@@# Plate Thickness#@#
A 1-inch thick steel griddle plate provides thermal mass that stabilizes surface temperature under heavy loads. Line cooks retain target temperatures longer when loading multiple items, reducing cycle times and product variance.
#@@# Temperature Control#@#
Embedded mechanical snap-action thermostats placed every 12 inches allow precise zone control from 150° to 550° F. Kitchen staff can adjust zones quickly to accommodate simultaneous tasks such as searing, holding, and gently warming without interrupting throughput.
#@@# Grease Management#@#
The 3-1/2 inch front grease trough and tapered 4-3/8 inch wrap-around splash guard direct runoff efficiently and reduce spillback onto the workspace. Maintenance crews can remove accumulated grease with fewer interruptions to service, improving sanitation and safety.
#@@# Construction Durability#@#
The welded steel frame with a stainless steel exterior and heavy-duty metal knobs withstands frequent use and cleaning cycles in institutional settings. The assembly sits on 4-inch stainless legs with 1-3/8 inch adjustment to ensure stable installation on uneven floors.
#@@#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 and clean the griddle plate daily to remove carbon buildup; scrape while hot and finish with a damp cloth once cool. Drain and empty the 3-1/2" front grease trough after each shift and sanitize weekly. Check standing pilot and burners monthly; remove debris and adjust flame for even heat across the five burners. Verify thermostat calibration across 150°–550° F every quarter. Tighten stainless steel legs and fittings and document maintenance per CSA and cULus guidelines.