Stop sacrificing cookline control for throughput. This electric built-in griddle features a 46-inch by 24-inch polished steel cooking surface and zoned thermostatic control to maintain consistent heat across large batches while fitting flush into your line. Operators achieve steady searing and even heating on a stainless steel platform designed for continuous service in high-volume kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and cool down before cleaning. Scrape griddle plate with a stainless spatula to remove residue. Apply warm water and mild detergent; scrub with a non-abrasive pad. Rinse and dry with a clean cloth. Clean grease trough and dispose of waste per regulations. Degrease vents and exterior with a non-corrosive cleaner. Inspect controls and seals; tighten or replace worn parts. Regular cleaning prevents contamination, fires, higher bills, and equipment failure.#@@#Additional Info#@#The Wells G-246 208V electric griddle has a 46" x 24" polished steel surface, stainless steel build, zoned thermostatic controls, and 21–32 kW input; NSF-4 and RU certifications ensure compliance for heavy-duty service.#@@#General Info#@#Description #@#
Stop sacrificing cookline control for throughput. This electric built-in griddle features a 46-inch by 24-inch polished steel cooking surface and zoned thermostatic control to maintain consistent heat across large batches while fitting flush into your line. Operators achieve steady searing and even heating on a stainless steel platform designed for continuous service in high-volume kitchens.
#@@# Solid Cooking Surface#@#
The polished steel plate spans 46 inches wide and 24 inches deep, providing ample contiguous area for simultaneous product staging and searing. Supervisors retain consistent contact temperature for proteins and grilled sandwiches, reducing cycle variability and labor touchpoints.
#@@# Zoned Temperature Control#@#
Zoned thermostatic control isolates heat into segments, allowing staff to operate multiple temperatures on one top simultaneously. Chefs can switch zones for searing, holding, and finishing without cross-temperature interference, which reduces product waste and enhances throughput.
#@@# Commercial Electrical Capacity#@#
The unit operates at 208 volts and draws between 21 to 32 kilowatts, supporting rapid recovery under continuous load. Engineers will appreciate the 1-Ph, 60 Hz electrical specification and the 21,500-watt rating that sustain stable surface temperatures during peak service.
#@@# Stainless Steel Construction#@#
Manufactured with stainless steel bodywork, the griddle resists corrosion and tolerates aggressive cleaning regimens common in institutional kitchens. Maintenance teams benefit from durable exterior panels that preserve alignment and service access over years of heavy use.
#@@# Regulatory Compliance#@#
The griddle carries RU recognition and meets NSF-4 sanitation standards, ensuring compliance with foodservice regulatory expectations in commercial installations. Purchasing professionals gain assurance that the unit aligns with code requirements for built-in cooking appliances.
#@@#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 griddle plate daily for food debris and remove residue with a non-abrasive scraper while the surface remains warm; follow with a damp cloth and approved stainless steel cleaner to prevent corrosion. Verify thermostatic controls operate by monitoring zone temperatures and calibrate per manufacturer intervals. Empty grease troughs after each shift and sanitize with food-safe detergent. Tighten visible fasteners monthly and schedule CSA or NSF service annually.