Dominate high-volume service with a commercial griddle engineered for nonstop production and consistent results. This 72-inch gas countertop unit delivers 180,000 BTU to a full 1-inch polished steel plate, enabling rapid recovery and even heat across the entire cooking surface. Food service teams obtain precise manual control across six zones, while maintenance crews benefit from a welded frame and stainless steel exterior that withstand daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the griddle. Scrape debris into the 3-1/2" front grease trough, then wipe with a damp cloth and mild detergent. Rinse with clean water and dry to prevent rust on the 1" steel plate. Empty and clean the grease trap after each shift. Clean the burner area and pilot weekly; check for soot or blockages. Inspect seals and knobs monthly. Regular cleaning prevents foodborne illness, reduces fire risk, lowers energy use, and extends equipment life.#@@#Additional Info#@#Star 872MA 72" gas griddle offers 180,000 BTU across a 72" x 24" cooking surface with a 1" steel plate, six controls, standing pilot, and a welded steel frame; cULus and UL EPH classified, made in USA for heavy-duty foodservice.#@@#General Info#@#Description #@#
Dominate high-volume service with a commercial griddle engineered for nonstop production and consistent results. This 72-inch gas countertop unit delivers 180,000 BTU to a full 1-inch polished steel plate, enabling rapid recovery and even heat across the entire cooking surface. Food service teams obtain precise manual control across six zones, while maintenance crews benefit from a welded frame and stainless steel exterior that withstand daily use.
#@@# Plate Capacity#@#
Operators gain a 72-inch by 24-inch cooking surface that accommodates multiple pans, bulk proteins, and continuous breakfast or dinner runs. Chefs control six independent zones to stage items and manage cross-contamination without sacrificing throughput.
#@@# Thick Steel Plate#@#
Kitchen staff receive a 1-inch polished steel griddle plate that stores heat and provides stable searing temperatures for consistent browning. Line cooks achieve repeatable results across the plate thanks to reduced thermal variance and fast recovery under heavy loads.
#@@# High Heat Output#@#
Managers rely on 180,000 BTU total input to maintain temperature under continuous production cycles common in schools, hospitals, and high-volume restaurants. Teams reduce hold times and clear backlogs with immediate heat availability across the full surface.
#@@# Grease Management#@#
Crew members handle waste efficiently using a 3-1/2 inch front grease trough combined with a tapered 4-3/8 inch wrap-around splash guard that channels runoff away from the work area. Service intervals shrink because the design minimizes spillage and simplifies daily cleaning.
#@@# Durable Construction#@#
Maintenance teams inspect a welded steel frame and stainless exterior that stand up to commercial environments and frequent washdowns. Facilities benefit from 4-inch stainless legs with 1-3/8 inch adjustment that allow fast leveling on uneven kitchen 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 griddle plate daily and scrape debris after each shift to prevent carbon buildup and ensure consistent heat transfer. Check burners and pilot for soot or blockage weekly; remove obstructions and verify standing pilot ignition. Grease troughs and drains require daily emptying and sanitizing to prevent overflow. Tighten control knobs and fasteners monthly and verify gas connections with a soap test before service. Schedule professional CSA and cULus inspections annually.