Outfit a high-volume kitchen with a heavy-duty teppanyaki griddle designed for reliable throughput and consistent heat delivery. This unit provides 30,000 BTU to a 60-inch polished steel cooking surface, enabling continuous service for restaurants, hotels, schools, and hospitals. Operators benefit from precise manual control and a durable stainless steel envelope that withstands rigorous daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool griddle fully. Scrape solids from the polished steel plate with a stainless spatula, then apply a mild degreaser and wipe with a soft cloth. Empty front grease trough and replace grease can after each shift. Clean backsplash and side rails with non-abrasive cleaners to prevent corrosion. Inspect seals and fittings for wear. Perform coil and vent cleaning monthly to reduce fire risk and improve efficiency. Ensure all surfaces dry before restoring gas.#@@#Additional Info#@#Wolf TYG60C-LP features a 61.63" stainless steel teppanyaki griddle with a 3/4" polished steel plate, manual controls, 30,000 BTU propane operation, 1" stainless side, 3/8" backsplash, grease trough, and a 415-pound commercial build.#@@#General Info#@#Description #@#
Outfit a high-volume kitchen with a heavy-duty teppanyaki griddle designed for reliable throughput and consistent heat delivery. This unit provides 30,000 BTU to a 60-inch polished steel cooking surface, enabling continuous service for restaurants, hotels, schools, and hospitals. Operators benefit from precise manual control and a durable stainless steel envelope that withstands rigorous daily use.
#@@# Plate Thickness#@#
The cooking plate measures 3/4 inch polished steel, offering substantial thermal mass for steady heat across the surface. Cooks experience minimal hot spots and consistent searing performance when managing high-volume orders.
#@@# Heat Output#@#
A total rating of 30,000 BTU delivers robust energy for rapid recovery during back-to-back service. Chefs maintain target temperatures while loading multiple items, reducing hold times and preserving product quality.
#@@# Surface Area#@#
The griddle spans approximately 61.63 inches by 24 inches, providing expansive workspace for simultaneous preparations. Kitchen teams can stage proteins, vegetables, and sides without crowding, enhancing line organization and throughput.
#@@# Construction Materials#@#
The unit features stainless steel for the front, ledge, side, and a 3/8 inch backsplash, ensuring corrosion resistance and simplified sanitation. Maintenance crews can perform routine cleanings quickly, supporting food safety programs and minimizing downtime.
#@@# Grease Management#@#
An integrated front grease trough and drip can facilitate efficient oil capture and removal during shifts. Staff avoid frequent plate interruptions thanks to the accessible collection system that concentrates waste for easy disposal.
#@@# Controls and Certification#@#
Manual control valves provide direct, intuitive regulation of flame and surface temperature for experienced operators. CSA and NSF certifications confirm compliance with regulatory standards expected by institutional and commercial buyers.
#@@#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 Wolf TYG60C-LP griddle plate daily to remove food residue and prevent carbon buildup. Heat the 30,000 BTU surface briefly, scrape with a stainless spatula, then apply a food-safe oil to season the 3/4" polished steel plate. Empty and degrease the front grease trough and grease can after each shift. Verify manual control valve operation and check CSA and NSF seals periodically. Calibrate level and secure gas fittings to prevent leaks.
