Description
The GCB-36 Commercial Gas Charbroiler provides a robust grilling solution for steakhouses, diners, and hotels. Delivering a total of 120,000 BTU, this 36-inch unit handles continuous orders of meat and vegetables. Its heavy construction ensures stability and longevity in demanding kitchen environments.
| Model | GCB-36 |
| Size | 910x745x400 MM(35.8×29.3×15.7 inch) |
| Packing Size | 1070x890x520 MM(42.1x35x20.5 inch) |
| Power | 120,000 BTU/hr |
| N.W. | 130 KG(286 lbs) |
| G.W. | 158 KG(348 lbs) |
| Certification | ETL |
120,000 BTU Heat Output
Six cast iron bar burners generate intense heat to sear proteins rapidly. The 120,000 BTU total output recovers temperature quickly after cold food hits the grill, ensuring consistent cooking times. This high thermal energy creates defined grill marks on burgers and steaks, enhancing visual appeal and flavor.
Independent Heating Zones
Each 20,000 BTU burner operates with its own control valve. This allows the kitchen team to establish distinct heat zones across the 910mm width. Cooks can sear meat on high heat in one section while keeping finished dishes warm in another, adapting the surface to the immediate menu requirements.
Stable 130KG Structure
Weighing 130kg, this charbroiler sits firmly on the countertop without shifting during operation. The solid build absorbs the mechanical stress of daily scraping and heavy loading. Its dimensions fit standard equipment stands, utilizing vertical space effectively while leaving room for plating areas.
ETL Certified Compliance
This model carries ETL certification, verifying its adherence to safety and performance standards. The design minimizes risks associated with gas appliances in commercial settings. Operators can install this unit with confidence, knowing it meets the rigorous inspection criteria required by health and safety inspectors.
Why Choose Us?
The GCB-36 combines high-output heating with a durable chassis to support busy commercial kitchens. By offering precise control and reliable performance, it helps chefs maintain food quality during high-volume service.
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