Engineered for continuous service in commercial kitchens, this electric built-in griddle provides consistent heat distribution and precise temperature control to support sustained cookline throughput. Designed for integration into line assemblies, it features a 22-inch by 18-inch smooth polished steel cooking surface that balances rapid heat response with a flat searing plane. Restaurant managers and foodservice directors will appreciate the combination of durable construction and zoned thermostatic control for predictable product yield.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Wells G-136 and allow the griddle to cool. Scrape excess food from the 22" x 18" cooking surface, then clean with a mild detergent and warm water using a non-abrasive pad. Rinse and dry thoroughly to prevent corrosion. Clean grease trays and vents daily to reduce fire risk. Inspect thermostatic controls and seals monthly. Maintain condenser and electrical clearances to improve efficiency and avoid breakdowns.#@@#Additional Info#@#The Wells G-136 electric griddle features a 22" x 18" polished steel cooking surface, stainless steel construction, zoned thermostatic heat control, 208/240 volts, 6,800 watts, 1-Ph, 60 Hz, RU and NSF-4 certified, and weighs 120 pounds.#@@#General Info#@#Description #@#
Engineered for continuous service in commercial kitchens, this electric built-in griddle provides consistent heat distribution and precise temperature control to support sustained cookline throughput. Designed for integration into line assemblies, it features a 22-inch by 18-inch smooth polished steel cooking surface that balances rapid heat response with a flat searing plane. Restaurant managers and foodservice directors will appreciate the combination of durable construction and zoned thermostatic control for predictable product yield.
#@@# Cooking Surface#@#
The smooth polished steel plate measures 22 inches wide by 18 inches deep, providing 396 square inches of working area for high-volume searing and contact cooking. Operators will utilize the uninterrupted flat plane to maintain consistent cook times and reduce product waste during peak service.
#@@# Heat Control#@#
Zoned thermostatic regulation allows staff to set independent temperature zones across the plate, enabling simultaneous searing and holding without cross-temperature transfer. Chefs will preserve product quality while minimizing the need to rotate pans or reposition items mid-service.
#@@# Power Delivery#@#
Rated for 208/240 volts and drawing 6800 watts at 60 hertz on single-phase power, the unit supplies ample energy for rapid recovery under continuous load. Kitchen engineers can accurately predict electrical requirements for compliance with service panels.
#@@# Construction Standards#@#
The stainless steel exterior and commercial-grade build support rigorous daily use and simplified sanitation routines. Facilities teams will complete routine cleaning more efficiently and maintain sanitary surfaces that meet operational inspection expectations.
#@@# Certifications#@#
The griddle meets RU and NSF-4 certifications, confirming compliance with recognized safety and sanitation benchmarks for commercial cooking equipment. Purchasing agents can document conformity for regulatory reviews and health department audits.
#@@#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 the Wells G-136 griddle daily for debris and food residue; scrape the smooth polished steel plate after each shift and wipe with a damp cloth while warm, not hot. Drain and clean grease trays after service to prevent fire risk. Calibrate zoned thermostatic controls monthly and verify 208/240v connection integrity quarterly. Use nonabrasive cleaners and avoid standing water on electrical components. Schedule professional CSA or NSF-4 inspection annually.