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Amsterdam, North H... 1105
ChefPro Series 36" Gas Radiant Charbroiler, Heavy Duty, 120,000 BTU

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Product Snapshot

Mostly Ships in
5 to 7 Days
Brand
ChefPro Series
Free Shipping
Yes
Return Policy
7 Days

Key Specification

Country of Origin
China
Material
Stainless Steel
Color
Silver
Number of Burners
6 Burners
Number of Legs
4 Legs
Series
ChefPro Series
Gas Type
Natural Gas
Grease Tray Material
Stainless Steel
Cooking Surface Depth
24 in
Product Depth
28 in
Selling Unit
1/Each
Type
Gas Radiant Charbroiler
Warranty
1 Year Limited Warrranty
Burner Material
Cast Iron
Power Type
Gas
Total BTU
120,000 BTU
Includes
LP conversion kit included
Grate Material
Cast Iron
Product Width
36 in
Product Height
15 in

Product Overview

The ChefPro Series Gas Radiant Charbroiler is designed for restaurants, hotels, and commercial kitchens that require a high-capacity cooking surface. It operates on natural gas and features six cast iron burners delivering a total output of 120,000 BTU, suitable for large-scale cooking.

The cooking surface has a depth of 24 inches and a width of 36 inches, with overall dimensions of 36" (L) x 28" (W) x 15" (H), providing ample space for grilling multiple items simultaneously. The charbroiler includes a stainless steel grease tray and is supported by four sturdy legs, offering stability and durability in busy food-handling environments.

The unit is constructed from stainless steel with cast iron grates and burners, combining longevity and efficient heat distribution. An LP conversion kit is included for flexibility in fuel use. It includes a 1-year warranty by the manufacturer.

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Questions from buyers like you
Answered to help you make the right decision.
It operates on natural gas and includes an LP conversion kit for alternate fuel use, suitable for commercial kitchen environments.
The charbroiler provides a cooking surface 24 inches deep and 36 inches wide, offering ample space for restaurant-grade grilling.
It includes a 1-year warranty by the manufacturer, applicable for commercial kitchen use.


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