When kitchen throughput drives profit, upgrade to a built-in electric griddle offering consistent heat and rugged performance. This griddle features a 34" x 24" polished steel surface and zoned thermostatic control for staggered load demands on a flat top. Restaurant operators and foodservice managers benefit from dependable output designed for high-volume operations and frequent cleaning.
LongDescription#@#NA#@@#Cleaning Instructions#@#Disconnect power at breaker. Scrape food from the 34" x 24" griddle plate while warm. Use mild degreaser or soapy water; scrub with a nonabrasive pad. Rinse, then dry with a soft cloth. Clean stainless steel exterior with nonabrasive cleaner and wipe dry. Check controls and vents for grease; remove buildup. Lightly season plate after drying. Regular cleaning prevents contamination, saves energy, and extends equipment life.#@@#Additional Info#@#Wells G-236 Electric Built-In Griddle runs on 208 volts, delivers 16,000 Watts, features thermostatic heat control, a 34" x 24" steel surface, stainless steel build, NSF-4, RU certified, 36.5" width, 292 lbs, 14.52 cu. ft., ideal for commercial use.#@@#General Info#@#Description #@#
When kitchen throughput drives profit, upgrade to a built-in electric griddle offering consistent heat and rugged performance. This griddle features a 34" x 24" polished steel surface and zoned thermostatic control for staggered load demands on a flat top. Restaurant operators and foodservice managers benefit from dependable output designed for high-volume operations and frequent cleaning.
#@@# Polished Steel Surface#@#
The 34" x 24" polished steel plate ensures uniform contact for pans, burgers, eggs, and sandwiches, delivering predictable sear and hold characteristics. Operators achieve consistent results and reduced hot-spot variation during peak periods.
#@@# Zoned Thermostatic Control#@#
Zoned thermostatic heat control separates temperature settings across the plate, maintaining cooking zones for proteins and sides. Chefs optimize energy use, preserve product quality, and minimize cross-contamination by heating only necessary sections.
#@@# High Electrical Capacity#@#
Built for 208 volts and rated at 16,000 Watts, the unit supports sustained high-heat operation for restaurants, hospitals, and campus dining halls. Facilities engineers can reliably plan electrical loads with its 1-Ph, 60 Hertz specification.
#@@# Stainless Steel Construction#@#
Stainless steel fabrication ensures durability for heavy use and simplifies cleaning in compliance-driven environments. Smooth surfaces resist stains and enable efficient degreasing, reducing labor time between shifts.
#@@# Built-In Integration#@#
The built-in design allows flush installation into counters or modular lines, saving space while maintaining a large cooking surface. Compact integration improves kitchen workflow ergonomics.
#@@# Regulatory Certifications#@#
The griddle holds RU listing and NSF-4 certification, meeting sanitation and safety standards for schools, hospitals, and commercial facilities. Procurement officers can ensure compliance for foodservice contracts.
#@@#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#@#Maintain the Wells G-236 griddle by inspecting thermostatic controls weekly for accurate response and calibrate per manufacturer procedures when drift exceeds 5°F. Clean the polished steel plate after each shift using a plastic scraper and warm water; avoid acidic cleaners. Degrease underplates monthly and flush grease troughs; verify drain lines remain clear. Tighten electrical connections quarterly and record voltage and wattage readings. Replace worn seals immediately to prevent heat loss.