{"title":"Comstock-Castle","description":"\u003cp\u003eFounded in 1838 in Quincy, Illinois, Comstock-Castle is America's oldest stove manufacturer still in operation. The company grew from a frontier hardware shop into a grey-iron foundry that helped make Quincy the nation's stove-production hub by the early 1900s. Seven generations later, Comstock-Castle still designs and union-builds commercial cooking equipment in the same Quincy facility, with ranges, griddles, charbroilers, fryers, and modular cook lines configurable from 24 to 72 inches to match your menu. Built to outlast the kitchens that put them on the line.\u003c\/p\u003e","products":[{"product_id":"comstock-castle-2f330-72-in-restaurant-gas-range-12-open-burners-2-31-5-ovens","title":"Comstock-Castle 2F330, 72 In. Restaurant Gas Range, 12 Open Burners, (2) 31.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle 2F330 is a 72-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 12 open burners working through full service without losing heat. It pairs that cooktop with two 31.5-inch ovens sized for full 18-by-26-inch sheet pans flat.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 348,000 BTU output holds power across all 12 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 31.5-inch ovens take full 18-by-26-inch sheet pans flat, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 12 burners layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 60-inch sibling in Comstock-Castle's 72-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e12 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 12 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003eTwo 31.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 31.5 inches wide by 22 inches deep by 14 inches tall, sized for full 18-by-26-inch sheet pans flat. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the 2F330 keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The 2F330 stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis 2F330 ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 72-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The 2F330 is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base 2F330 unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51270781206813,"sku":"2F330","price":10450.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/56531_2F330_ba78dc96-d5cf-426c-b757-62c6f1da2189.png?v=1779648764"},{"product_id":"comstock-castle-2f330-12-72-in-restaurant-gas-range-10-open-burners-12-griddle-2-31-5-ovens","title":"Comstock-Castle 2F330-12, 72 In. Restaurant Gas Range, 10 Open Burners, 12\" Griddle, (2) 31.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle 2F330-12 is a 72-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 10 open burners plus a 12-inch griddle section working through full service without losing heat. It pairs that cooktop with two 31.5-inch ovens sized for full 18-by-26-inch sheet pans flat.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 320,000 BTU output holds power across all 10 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 31.5-inch ovens take full 18-by-26-inch sheet pans flat, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 10 burners + 12\" griddle layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 60-inch sibling in Comstock-Castle's 72-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e10 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 10 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e12-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 12-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 20,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003eTwo 31.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 31.5 inches wide by 22 inches deep by 14 inches tall, sized for full 18-by-26-inch sheet pans flat. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the 2F330-12 keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The 2F330-12 stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis 2F330-12 ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 72-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The 2F330-12 is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base 2F330-12 unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275876073757,"sku":"2F330-12","price":11770.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/56540_2F330-12_699d25d5-c17e-4584-9dd0-eb64dcadd3bc.png?v=1779648771"},{"product_id":"comstock-castle-2f330-24-72-in-restaurant-gas-range-8-open-burners-24-griddle-2-31-5-ovens","title":"Comstock-Castle 2F330-24, 72 In. Restaurant Gas Range, 8 Open Burners, 24\" Griddle, (2) 31.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle 2F330-24 is a 72-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 8 open burners plus a 24-inch griddle section working through full service without losing heat. It pairs that cooktop with two 31.5-inch ovens sized for full 18-by-26-inch sheet pans flat.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 292,000 BTU output holds power across all 8 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 31.5-inch ovens take full 18-by-26-inch sheet pans flat, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 8 burners + 24\" griddle layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 60-inch sibling in Comstock-Castle's 72-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e8 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 8 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e24-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 24-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 40,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003eTwo 31.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 31.5 inches wide by 22 inches deep by 14 inches tall, sized for full 18-by-26-inch sheet pans flat. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the 2F330-24 keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The 2F330-24 stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis 2F330-24 ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 72-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The 2F330-24 is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base 2F330-24 unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275876368669,"sku":"2F330-24","price":10994.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/56468_2F330-24_a609f79e-2f7b-492e-b2ca-d9dbf41ca1ee.png?v=1779648777"},{"product_id":"comstock-castle-2f330-36-72-in-restaurant-gas-range-6-open-burners-36-griddle-2-31-5-ovens","title":"Comstock-Castle 2F330-36, 72 In. Restaurant Gas Range, 6 Open Burners, 36\" Griddle, (2) 31.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle 2F330-36 is a 72-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 6 open burners plus a 36-inch griddle section working through full service without losing heat. It pairs that cooktop with two 31.5-inch ovens sized for full 18-by-26-inch sheet pans flat.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 264,000 BTU output holds power across all 6 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 31.5-inch ovens take full 18-by-26-inch sheet pans flat, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 6 burners + 36\" griddle layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 60-inch sibling in Comstock-Castle's 72-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e6 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 6 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e36-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 36-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 60,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003eTwo 31.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 31.5 inches wide by 22 inches deep by 14 inches tall, sized for full 18-by-26-inch sheet pans flat. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the 2F330-36 keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The 2F330-36 stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis 2F330-36 ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 72-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The 2F330-36 is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base 2F330-36 unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275876630813,"sku":"2F330-36","price":12375.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/56469_2F330-36_9bc8eaa5-bcdc-40c2-9023-bf2911d909da.png?v=1779648784"},{"product_id":"comstock-castle-2f330-48-72-in-restaurant-gas-range-4-open-burners-48-griddle-2-31-5-ovens","title":"Comstock-Castle 2F330-48, 72 In. Restaurant Gas Range, 4 Open Burners, 48\" Griddle, (2) 31.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle 2F330-48 is a 72-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 4 open burners plus a 48-inch griddle section working through full service without losing heat. It pairs that cooktop with two 31.5-inch ovens sized for full 18-by-26-inch sheet pans flat.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 236,000 BTU output holds power across all 4 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 31.5-inch ovens take full 18-by-26-inch sheet pans flat, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 4 burners + 48\" griddle layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 60-inch sibling in Comstock-Castle's 72-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e4 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 4 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e48-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 48-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 80,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003eTwo 31.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 31.5 inches wide by 22 inches deep by 14 inches tall, sized for full 18-by-26-inch sheet pans flat. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the 2F330-48 keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The 2F330-48 stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis 2F330-48 ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 72-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The 2F330-48 is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base 2F330-48 unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275876794653,"sku":"2F330-48","price":12925.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/56485_2F330-48_afec9a58-fdf2-4b7d-929c-7929106ed3c4.png?v=1779648791"},{"product_id":"comstock-castle-2f330-60-72-in-restaurant-gas-range-2-open-burners-60-griddle-2-31-5-ovens","title":"Comstock-Castle 2F330-60, 72 In. Restaurant Gas Range, 2 Open Burners, 60\" Griddle, (2) 31.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle 2F330-60 is a 72-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 2 open burners plus a 60-inch griddle section working through full service without losing heat. It pairs that cooktop with two 31.5-inch ovens sized for full 18-by-26-inch sheet pans flat.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 208,000 BTU output keeps the 60-inch griddle surface at production temperature through a full breakfast service, holding heat even when wet product hits the plate in volume. The two 31.5-inch ovens take full 18-by-26-inch sheet pans flat, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 2 burners + 60\" griddle layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 60-inch sibling in Comstock-Castle's 72-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e2 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 2 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e60-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 60-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 100,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003eTwo 31.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 31.5 inches wide by 22 inches deep by 14 inches tall, sized for full 18-by-26-inch sheet pans flat. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the 2F330-60 keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The 2F330-60 stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis 2F330-60 ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 72-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The 2F330-60 is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base 2F330-60 unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275876958493,"sku":"2F330-60","price":15125.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/56486_2F330-60_67696243-a787-4009-a271-e7a83ca44a3b.png?v=1779648797"},{"product_id":"comstock-castle-2f330-72-72-in-restaurant-gas-range-72-griddle-2-31-5-ovens","title":"Comstock-Castle 2F330-72, 72 In. Restaurant Gas Range, 72\" Griddle, (2) 31.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle 2F330-72 is a 72-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need a a 72-inch griddle section working through full service without losing heat. It pairs that cooktop with two 31.5-inch ovens sized for full 18-by-26-inch sheet pans flat.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 180,000 BTU output keeps the 72-inch griddle surface at production temperature through a full breakfast service, holding heat even when wet product hits the plate in volume. The two 31.5-inch ovens take full 18-by-26-inch sheet pans flat, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 72\" griddle layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 60-inch sibling in Comstock-Castle's 72-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e72-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 72-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 120,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003eTwo 31.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 31.5 inches wide by 22 inches deep by 14 inches tall, sized for full 18-by-26-inch sheet pans flat. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the 2F330-72 keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The 2F330-72 stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis 2F330-72 ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 72-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The 2F330-72 is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base 2F330-72 unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275877187869,"sku":"2F330-72","price":16665.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/56489_2F330-72_752ac9bb-c6b7-4bfe-bd55-f2f71cd58819.png?v=1779648804"},{"product_id":"comstock-castle-2f330-2rb-72-in-restaurant-gas-range-8-open-burners-24-charbroiler-2-31-5-ovens","title":"Comstock-Castle 2F330-2RB, 72 In. Restaurant Gas Range, 8 Open Burners, 24\" Charbroiler, (2) 31.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle 2F330-2RB is a 72-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 8 open burners plus a 24-inch radiant charbroiler section working through full service without losing heat. It pairs that cooktop with two 31.5-inch ovens sized for full 18-by-26-inch sheet pans flat.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 302,000 BTU output holds power across all 8 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 31.5-inch ovens take full 18-by-26-inch sheet pans flat, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 8 burners + 24\" charbroiler layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 60-inch sibling in Comstock-Castle's 72-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e8 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 8 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e24-Inch Radiant Charbroiler with Cast Iron Top Grates\u003c\/h3\u003e\u003cp\u003eThe 24-inch radiant charbroiler fires 50,000 BTU of cast iron burner through 10-gauge stainless radiants up to flare-reducing cast iron top grates for superior heat retention and consistent sear marks. A spatula-wide front grease trough drains into a removable catch for fast end-of-night cleanout. Char-broilers are approved for non-combustible-surface installs only.\u003c\/p\u003e\u003ch3\u003eTwo 31.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 31.5 inches wide by 22 inches deep by 14 inches tall, sized for full 18-by-26-inch sheet pans flat. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the 2F330-2RB keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The 2F330-2RB stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis 2F330-2RB ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 72-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The 2F330-2RB is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base 2F330-2RB unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275877581085,"sku":"2F330-2RB","price":15180.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/56467_2F330-2RB_e421076a-9f08-490d-b61d-48f5f61fd69d.png?v=1779648811"},{"product_id":"comstock-castle-2f330-3rb-72-in-restaurant-gas-range-6-open-burners-36-charbroiler-2-31-5-ovens","title":"Comstock-Castle 2F330-3RB, 72 In. Restaurant Gas Range, 6 Open Burners, 36\" Charbroiler, (2) 31.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle 2F330-3RB is a 72-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 6 open burners plus a 36-inch radiant charbroiler section working through full service without losing heat. It pairs that cooktop with two 31.5-inch ovens sized for full 18-by-26-inch sheet pans flat.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 279,000 BTU output holds power across all 6 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 31.5-inch ovens take full 18-by-26-inch sheet pans flat, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 6 burners + 36\" charbroiler layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 60-inch sibling in Comstock-Castle's 72-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e6 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 6 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e36-Inch Radiant Charbroiler with Cast Iron Top Grates\u003c\/h3\u003e\u003cp\u003eThe 36-inch radiant charbroiler fires 75,000 BTU of cast iron burner through 10-gauge stainless radiants up to flare-reducing cast iron top grates for superior heat retention and consistent sear marks. A spatula-wide front grease trough drains into a removable catch for fast end-of-night cleanout. Char-broilers are approved for non-combustible-surface installs only.\u003c\/p\u003e\u003ch3\u003eTwo 31.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 31.5 inches wide by 22 inches deep by 14 inches tall, sized for full 18-by-26-inch sheet pans flat. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the 2F330-3RB keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The 2F330-3RB stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis 2F330-3RB ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 72-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The 2F330-3RB is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base 2F330-3RB unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275878039837,"sku":"2F330-3RB","price":15840.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/56484_2F330-3RB_48b24c9d-7ff4-494c-8dde-93b047aa8821.png?v=1779648817"},{"product_id":"comstock-castle-2f330-6rb-72-in-restaurant-gas-range-72-charbroiler-2-31-5-ovens","title":"Comstock-Castle 2F330-6RB, 72 In. Restaurant Gas Range, 72\" Charbroiler, (2) 31.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle 2F330-6RB is a 72-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need a a 72-inch radiant charbroiler section working through full service without losing heat. It pairs that cooktop with two 31.5-inch ovens sized for full 18-by-26-inch sheet pans flat.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 210,000 BTU output keeps the 72-inch radiant charbroiler at sear temperature across the full grate, so steaks and chops mark consistently from front to back without cold zones. The two 31.5-inch ovens take full 18-by-26-inch sheet pans flat, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 72\" charbroiler layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 60-inch sibling in Comstock-Castle's 72-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e72-Inch Radiant Charbroiler with Cast Iron Top Grates\u003c\/h3\u003e\u003cp\u003eThe 72-inch radiant charbroiler fires 150,000 BTU of cast iron burner through 10-gauge stainless radiants up to flare-reducing cast iron top grates for superior heat retention and consistent sear marks. A spatula-wide front grease trough drains into a removable catch for fast end-of-night cleanout. Char-broilers are approved for non-combustible-surface installs only.\u003c\/p\u003e\u003ch3\u003eTwo 31.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 31.5 inches wide by 22 inches deep by 14 inches tall, sized for full 18-by-26-inch sheet pans flat. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the 2F330-6RB keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The 2F330-6RB stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis 2F330-6RB ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 72-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The 2F330-6RB is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base 2F330-6RB unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275878203677,"sku":"2F330-6RB","price":19239.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/56490_2F330-6RB_64e52dd3-46c9-4ad5-bf66-1468fe6bd40a.png?v=1779648824"},{"product_id":"comstock-castle-2f330-18-1-5rb-72-in-restaurant-gas-range-8-open-burners-18-griddle-18-charbroiler-2-31-5-ovens","title":"Comstock-Castle 2F330-18-1.5RB, 72 In. Restaurant Gas Range, 6 Open Burners, 18\" Griddle, 18\" Charbroiler, (2) 31.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle 2F330-18-1.5RB is a 72-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 6 open burners, a 18-inch griddle section plus a 18-inch radiant charbroiler section working through full service without losing heat. It pairs that cooktop with two 31.5-inch ovens sized for full 18-by-26-inch sheet pans flat.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 280,000 BTU output holds power across all 6 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 31.5-inch ovens take full 18-by-26-inch sheet pans flat, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 6 burners + 18\" griddle + 18\" charbroiler layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 60-inch sibling in Comstock-Castle's 72-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e6 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 6 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e18-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 18-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 36,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003e18-Inch Radiant Charbroiler with Cast Iron Top Grates\u003c\/h3\u003e\u003cp\u003eThe 18-inch radiant charbroiler fires 40,000 BTU of cast iron burner through 10-gauge stainless radiants up to flare-reducing cast iron top grates for superior heat retention and consistent sear marks. A spatula-wide front grease trough drains into a removable catch for fast end-of-night cleanout. Char-broilers are approved for non-combustible-surface installs only.\u003c\/p\u003e\u003ch3\u003eTwo 31.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 31.5 inches wide by 22 inches deep by 14 inches tall, sized for full 18-by-26-inch sheet pans flat. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the 2F330-18-1.5RB keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The 2F330-18-1.5RB stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis 2F330-18-1.5RB ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 72-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The 2F330-18-1.5RB is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base 2F330-18-1.5RB unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275878334749,"sku":"2F330-18-1.5RB","price":17930.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/56544_2F330-18-1.5RB_db47ab73-4c90-434a-8e51-d2f2d0dd81b6.png?v=1779648830"},{"product_id":"comstock-castle-2f330-18-2-5rb-72-in-restaurant-gas-range-6-open-burners-18-griddle-30-charbroiler-2-31-5-ovens","title":"Comstock-Castle 2F330-18-2.5RB, 72 In. Restaurant Gas Range, 4 Open Burners, 18\" Griddle, 30\" Charbroiler, (2) 31.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle 2F330-18-2.5RB is a 72-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 4 open burners, a 18-inch griddle section plus a 30-inch radiant charbroiler section working through full service without losing heat. It pairs that cooktop with two 31.5-inch ovens sized for full 18-by-26-inch sheet pans flat.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 272,000 BTU output holds power across all 4 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 31.5-inch ovens take full 18-by-26-inch sheet pans flat, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 4 burners + 18\" griddle + 30\" charbroiler layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 60-inch sibling in Comstock-Castle's 72-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e4 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 4 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e18-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 18-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 36,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003e30-Inch Radiant Charbroiler with Cast Iron Top Grates\u003c\/h3\u003e\u003cp\u003eThe 30-inch radiant charbroiler fires 80,000 BTU of cast iron burner through 10-gauge stainless radiants up to flare-reducing cast iron top grates for superior heat retention and consistent sear marks. A spatula-wide front grease trough drains into a removable catch for fast end-of-night cleanout. Char-broilers are approved for non-combustible-surface installs only.\u003c\/p\u003e\u003ch3\u003eTwo 31.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 31.5 inches wide by 22 inches deep by 14 inches tall, sized for full 18-by-26-inch sheet pans flat. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the 2F330-18-2.5RB keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The 2F330-18-2.5RB stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis 2F330-18-2.5RB ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 72-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The 2F330-18-2.5RB is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base 2F330-18-2.5RB unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275878498589,"sku":"2F330-18-2.5RB","price":19030.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/56543_2F330-18-2.5RB_1784af39-cdaf-4428-9cdf-046d993aed76.png?v=1779648836"},{"product_id":"comstock-castle-2f330-24-2rb-72-in-restaurant-gas-range-4-open-burners-24-griddle-24-charbroiler-2-31-5-ovens","title":"Comstock-Castle 2F330-24-2RB, 72 In. Restaurant Gas Range, 4 Open Burners, 24\" Griddle, 24\" Charbroiler, (2) 31.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle 2F330-24-2RB is a 72-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 4 open burners, a 24-inch griddle section plus a 24-inch radiant charbroiler section working through full service without losing heat. It pairs that cooktop with two 31.5-inch ovens sized for full 18-by-26-inch sheet pans flat.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 246,000 BTU output holds power across all 4 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 31.5-inch ovens take full 18-by-26-inch sheet pans flat, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 4 burners + 24\" griddle + 24\" charbroiler layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 60-inch sibling in Comstock-Castle's 72-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e4 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 4 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e24-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 24-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 40,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003e24-Inch Radiant Charbroiler with Cast Iron Top Grates\u003c\/h3\u003e\u003cp\u003eThe 24-inch radiant charbroiler fires 50,000 BTU of cast iron burner through 10-gauge stainless radiants up to flare-reducing cast iron top grates for superior heat retention and consistent sear marks. A spatula-wide front grease trough drains into a removable catch for fast end-of-night cleanout. Char-broilers are approved for non-combustible-surface installs only.\u003c\/p\u003e\u003ch3\u003eTwo 31.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 31.5 inches wide by 22 inches deep by 14 inches tall, sized for full 18-by-26-inch sheet pans flat. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the 2F330-24-2RB keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The 2F330-24-2RB stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis 2F330-24-2RB ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 72-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The 2F330-24-2RB is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base 2F330-24-2RB unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275878760733,"sku":"2F330-24-2RB","price":16280.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/56466_2F330-24-2RB_ea631a96-9132-47c6-ba61-9040852d72ae.png?v=1779648843"},{"product_id":"comstock-castle-2f330-30-1-5rb-72-in-restaurant-gas-range-6-open-burners-30-griddle-18-charbroiler-2-31-5-ovens","title":"Comstock-Castle 2F330-30-1.5RB, 72 In. Restaurant Gas Range, 4 Open Burners, 30\" Griddle, 18\" Charbroiler, (2) 31.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle 2F330-30-1.5RB is a 72-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 4 open burners, a 30-inch griddle section plus a 18-inch radiant charbroiler section working through full service without losing heat. It pairs that cooktop with two 31.5-inch ovens sized for full 18-by-26-inch sheet pans flat.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 268,000 BTU output holds power across all 4 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 31.5-inch ovens take full 18-by-26-inch sheet pans flat, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 4 burners + 30\" griddle + 18\" charbroiler layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 60-inch sibling in Comstock-Castle's 72-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e4 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 4 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e30-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 30-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 72,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003e18-Inch Radiant Charbroiler with Cast Iron Top Grates\u003c\/h3\u003e\u003cp\u003eThe 18-inch radiant charbroiler fires 40,000 BTU of cast iron burner through 10-gauge stainless radiants up to flare-reducing cast iron top grates for superior heat retention and consistent sear marks. A spatula-wide front grease trough drains into a removable catch for fast end-of-night cleanout. Char-broilers are approved for non-combustible-surface installs only.\u003c\/p\u003e\u003ch3\u003eTwo 31.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 31.5 inches wide by 22 inches deep by 14 inches tall, sized for full 18-by-26-inch sheet pans flat. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the 2F330-30-1.5RB keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The 2F330-30-1.5RB stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis 2F330-30-1.5RB ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 72-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The 2F330-30-1.5RB is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base 2F330-30-1.5RB unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275878924573,"sku":"2F330-30-1.5RB","price":18040.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/56470_2F330-30-1.5RB_ae00351b-ff89-47a8-a462-45fd862782d2.png?v=1779648849"},{"product_id":"comstock-castle-2f330-36-1rb-72-in-restaurant-gas-range-4-open-burners-36-griddle-12-charbroiler-2-31-5-ovens","title":"Comstock-Castle 2F330-36-1RB, 72 In. Restaurant Gas Range, 4 Open Burners, 36\" Griddle, 12\" Charbroiler, (2) 31.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle 2F330-36-1RB is a 72-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 4 open burners, a 36-inch griddle section plus a 12-inch radiant charbroiler section working through full service without losing heat. It pairs that cooktop with two 31.5-inch ovens sized for full 18-by-26-inch sheet pans flat.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 241,000 BTU output holds power across all 4 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 31.5-inch ovens take full 18-by-26-inch sheet pans flat, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 4 burners + 36\" griddle + 12\" charbroiler layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 60-inch sibling in Comstock-Castle's 72-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e4 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 4 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e36-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 36-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 60,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003e12-Inch Radiant Charbroiler with Cast Iron Top Grates\u003c\/h3\u003e\u003cp\u003eThe 12-inch radiant charbroiler fires 25,000 BTU of cast iron burner through 10-gauge stainless radiants up to flare-reducing cast iron top grates for superior heat retention and consistent sear marks. A spatula-wide front grease trough drains into a removable catch for fast end-of-night cleanout. Char-broilers are approved for non-combustible-surface installs only.\u003c\/p\u003e\u003ch3\u003eTwo 31.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 31.5 inches wide by 22 inches deep by 14 inches tall, sized for full 18-by-26-inch sheet pans flat. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the 2F330-36-1RB keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The 2F330-36-1RB stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis 2F330-36-1RB ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 72-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The 2F330-36-1RB is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base 2F330-36-1RB unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275879055645,"sku":"2F330-36-1RB","price":16940.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/56473_2F330-36-1RB_c9365b52-e713-45e9-9bdd-3f78221fc662.png?v=1779648855"},{"product_id":"comstock-castle-2f330-36-2rb-72-in-restaurant-gas-range-2-open-burners-36-griddle-24-charbroiler-2-31-5-ovens","title":"Comstock-Castle 2F330-36-2RB, 72 In. Restaurant Gas Range, 2 Open Burners, 36\" Griddle, 24\" Charbroiler, (2) 31.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle 2F330-36-2RB is a 72-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 2 open burners, a 36-inch griddle section plus a 24-inch radiant charbroiler section working through full service without losing heat. It pairs that cooktop with two 31.5-inch ovens sized for full 18-by-26-inch sheet pans flat.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 218,000 BTU output keeps the 36-inch griddle surface at production temperature through a full breakfast service, holding heat even when wet product hits the plate in volume. The two 31.5-inch ovens take full 18-by-26-inch sheet pans flat, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 2 burners + 36\" griddle + 24\" charbroiler layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 60-inch sibling in Comstock-Castle's 72-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e2 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 2 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e36-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 36-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 60,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003e24-Inch Radiant Charbroiler with Cast Iron Top Grates\u003c\/h3\u003e\u003cp\u003eThe 24-inch radiant charbroiler fires 50,000 BTU of cast iron burner through 10-gauge stainless radiants up to flare-reducing cast iron top grates for superior heat retention and consistent sear marks. A spatula-wide front grease trough drains into a removable catch for fast end-of-night cleanout. Char-broilers are approved for non-combustible-surface installs only.\u003c\/p\u003e\u003ch3\u003eTwo 31.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 31.5 inches wide by 22 inches deep by 14 inches tall, sized for full 18-by-26-inch sheet pans flat. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the 2F330-36-2RB keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The 2F330-36-2RB stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis 2F330-36-2RB ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 72-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The 2F330-36-2RB is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base 2F330-36-2RB unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275879350557,"sku":"2F330-36-2RB","price":17050.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/56482_2F330-36-2RB_54e284b8-5847-4656-87e7-8290b7571514.jpg?v=1779648861"},{"product_id":"comstock-castle-2f330-24b-72-in-restaurant-gas-range-8-open-burners-24-griddle-2-31-5-ovens","title":"Comstock-Castle 2F330-24B, 72 In. Restaurant Gas Range, 8 Open Burners, 24\" Griddle, (2) 31.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle 2F330-24B is a 72-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 8 open burners, a 24-inch griddle section plus a 18-inch raised cheesemelter working through full service without losing heat. It pairs that cooktop with two 31.5-inch ovens sized for full 18-by-26-inch sheet pans flat.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 282,000 BTU output holds power across all 8 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 31.5-inch ovens take full 18-by-26-inch sheet pans flat, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 8 burners + 24\" griddle + 18\" cheesemelter layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 60-inch sibling in Comstock-Castle's 72-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e8 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 8 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e24-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 24-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 40,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003e18-Inch Raised Cheesemelter Above the Cooktop Section\u003c\/h3\u003e\u003cp\u003eA 18-inch raised cheesemelter sits above the cooktop section to finish plates with melted cheese, browned cheese tops, or held-warm items without giving up cooktop real estate. The cheesemelter runs on its own gas control.\u003c\/p\u003e\u003ch3\u003eTwo 31.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 31.5 inches wide by 22 inches deep by 14 inches tall, sized for full 18-by-26-inch sheet pans flat. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the 2F330-24B keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The 2F330-24B stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis 2F330-24B ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 72-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The 2F330-24B is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base 2F330-24B unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275879481629,"sku":"2F330-24B","price":14410.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/56471_2F330-24B_65c683a5-98a2-4e75-8bb8-aaaca94272f5.png?v=1779648868"},{"product_id":"comstock-castle-2f330-36b-72-in-restaurant-gas-range-6-open-burners-36-griddle-2-31-5-ovens","title":"Comstock-Castle 2F330-36B, 72 In. Restaurant Gas Range, 6 Open Burners, 36\" Griddle, (2) 31.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle 2F330-36B is a 72-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 6 open burners, a 36-inch griddle section plus a 30-inch raised cheesemelter working through full service without losing heat. It pairs that cooktop with two 31.5-inch ovens sized for full 18-by-26-inch sheet pans flat.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 264,000 BTU output holds power across all 6 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 31.5-inch ovens take full 18-by-26-inch sheet pans flat, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 6 burners + 36\" griddle + 30\" cheesemelter layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 60-inch sibling in Comstock-Castle's 72-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e6 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 6 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e36-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 36-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 60,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003e30-Inch Raised Cheesemelter Above the Cooktop Section\u003c\/h3\u003e\u003cp\u003eA 30-inch raised cheesemelter sits above the cooktop section to finish plates with melted cheese, browned cheese tops, or held-warm items without giving up cooktop real estate. The cheesemelter runs on its own gas control.\u003c\/p\u003e\u003ch3\u003eTwo 31.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 31.5 inches wide by 22 inches deep by 14 inches tall, sized for full 18-by-26-inch sheet pans flat. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the 2F330-36B keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The 2F330-36B stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis 2F330-36B ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 72-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The 2F330-36B is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base 2F330-36B unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275879612701,"sku":"2F330-36B","price":14630.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/56483_2F330-36B_b65c3906-d78a-472e-b9e7-07719b42bf64.png?v=1779648874"},{"product_id":"comstock-castle-2f330-1-5rb-30b-72-in-restaurant-gas-range-6-open-burners-30-griddle-18-charbroiler-2-31-5-ovens","title":"Comstock-Castle 2F330-1.5RB-30B, 72 In. Restaurant Gas Range, 4 Open Burners, 30\" Griddle, 18\" Charbroiler, (2) 31.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle 2F330-1.5RB-30B is a 72-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 4 open burners, a 30-inch griddle section, a 18-inch radiant charbroiler section plus a 24-inch raised cheesemelter working through full service without losing heat. It pairs that cooktop with two 31.5-inch ovens sized for full 18-by-26-inch sheet pans flat.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 216,000 BTU output holds power across all 4 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 31.5-inch ovens take full 18-by-26-inch sheet pans flat, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 4 burners + 30\" griddle + 18\" charbroiler + 24\" cheesemelter layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 60-inch sibling in Comstock-Castle's 72-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e4 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 4 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e30-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 30-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 72,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003e18-Inch Radiant Charbroiler with Cast Iron Top Grates\u003c\/h3\u003e\u003cp\u003eThe 18-inch radiant charbroiler fires 40,000 BTU of cast iron burner through 10-gauge stainless radiants up to flare-reducing cast iron top grates for superior heat retention and consistent sear marks. A spatula-wide front grease trough drains into a removable catch for fast end-of-night cleanout. Char-broilers are approved for non-combustible-surface installs only.\u003c\/p\u003e\u003ch3\u003e24-Inch Raised Cheesemelter Above the Cooktop Section\u003c\/h3\u003e\u003cp\u003eA 24-inch raised cheesemelter sits above the cooktop section to finish plates with melted cheese, browned cheese tops, or held-warm items without giving up cooktop real estate. The cheesemelter runs on its own gas control.\u003c\/p\u003e\u003ch3\u003eTwo 31.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 31.5 inches wide by 22 inches deep by 14 inches tall, sized for full 18-by-26-inch sheet pans flat. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the 2F330-1.5RB-30B keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The 2F330-1.5RB-30B stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis 2F330-1.5RB-30B ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 72-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The 2F330-1.5RB-30B is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base 2F330-1.5RB-30B unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275879776541,"sku":"2F330-1.5RB-30B","price":19415.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/56533_2F330-1.5RB-30B_4986a276-27ff-4ced-b44a-e5275fd97d45.png?v=1779648881"},{"product_id":"comstock-castle-f3226-60-in-restaurant-gas-range-10-open-burners-2-26-5-ovens","title":"Comstock-Castle F3226, 60 In. Restaurant Gas Range, 10 Open Burners, (2) 26.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle F3226 is a 60-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 10 open burners working through full service without losing heat. It pairs that cooktop with two 26.5-inch ovens sized for half sheet pans and full-size hotel pans.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 300,000 BTU output holds power across all 10 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 26.5-inch ovens take half sheet pans and most full-size hotel pans, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 10 burners layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 48-inch sibling in Comstock-Castle's 60-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e10 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 10 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003eTwo 26.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 26.5 inches wide by 22 inches deep by 14 inches tall, sized for half sheet pans and most full-size hotel pans. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F3226 keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F3226 stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F3226 ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 60-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F3226 is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F3226 unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275879907613,"sku":"F3226","price":9075.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55919_F3226_775e1946-059e-47bc-ba27-d30120fcdc8e.png?v=1779648888"},{"product_id":"comstock-castle-f3226-24-60-in-restaurant-gas-range-6-open-burners-24-griddle-2-26-5-ovens","title":"Comstock-Castle F3226-24, 60 In. Restaurant Gas Range, 6 Open Burners, 24\" Griddle, (2) 26.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle F3226-24 is a 60-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 6 open burners plus a 24-inch griddle section working through full service without losing heat. It pairs that cooktop with two 26.5-inch ovens sized for half sheet pans and full-size hotel pans.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 244,000 BTU output holds power across all 6 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 26.5-inch ovens take half sheet pans and most full-size hotel pans, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 6 burners + 24\" griddle layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 48-inch sibling in Comstock-Castle's 60-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e6 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 6 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e24-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 24-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 40,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003eTwo 26.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 26.5 inches wide by 22 inches deep by 14 inches tall, sized for half sheet pans and most full-size hotel pans. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F3226-24 keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F3226-24 stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F3226-24 ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 60-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F3226-24 is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F3226-24 unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275880071453,"sku":"F3226-24","price":10890.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55930_F3226-24_3a3bb471-616e-47f5-ba93-69cd62102e38.png?v=1779648895"},{"product_id":"comstock-castle-f3226-36-60-in-restaurant-gas-range-4-open-burners-36-griddle-2-26-5-ovens","title":"Comstock-Castle F3226-36, 60 In. Restaurant Gas Range, 4 Open Burners, 36\" Griddle, (2) 26.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle F3226-36 is a 60-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 4 open burners plus a 36-inch griddle section working through full service without losing heat. It pairs that cooktop with two 26.5-inch ovens sized for half sheet pans and full-size hotel pans.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 216,000 BTU output holds power across all 4 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 26.5-inch ovens take half sheet pans and most full-size hotel pans, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 4 burners + 36\" griddle layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 48-inch sibling in Comstock-Castle's 60-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e4 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 4 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e36-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 36-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 60,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003eTwo 26.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 26.5 inches wide by 22 inches deep by 14 inches tall, sized for half sheet pans and most full-size hotel pans. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F3226-36 keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F3226-36 stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F3226-36 ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 60-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F3226-36 is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F3226-36 unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275880300829,"sku":"F3226-36","price":12100.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55943_F3226-36_294ed820-467c-4f56-956b-f7098c96db17.png?v=1779648901"},{"product_id":"comstock-castle-f3226-48-60-in-restaurant-gas-range-2-open-burners-48-griddle-2-26-5-ovens","title":"Comstock-Castle F3226-48, 60 In. Restaurant Gas Range, 2 Open Burners, 48\" Griddle, (2) 26.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle F3226-48 is a 60-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 2 open burners plus a 48-inch griddle section working through full service without losing heat. It pairs that cooktop with two 26.5-inch ovens sized for half sheet pans and full-size hotel pans.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 188,000 BTU output keeps the 48-inch griddle surface at production temperature through a full breakfast service, holding heat even when wet product hits the plate in volume. The two 26.5-inch ovens take half sheet pans and most full-size hotel pans, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 2 burners + 48\" griddle layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 48-inch sibling in Comstock-Castle's 60-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e2 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 2 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e48-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 48-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 80,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003eTwo 26.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 26.5 inches wide by 22 inches deep by 14 inches tall, sized for half sheet pans and most full-size hotel pans. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F3226-48 keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F3226-48 stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F3226-48 ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 60-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F3226-48 is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F3226-48 unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275880497437,"sku":"F3226-48","price":10719.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55938_F3226-48_26054dde-7811-4eb0-8b9e-0d667ed162e8.jpg?v=1779648907"},{"product_id":"comstock-castle-f3226-60-60-in-restaurant-gas-range-60-griddle-2-26-5-ovens","title":"Comstock-Castle F3226-60, 60 In. Restaurant Gas Range, 60\" Griddle, (2) 26.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle F3226-60 is a 60-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need a a 60-inch griddle section working through full service without losing heat. It pairs that cooktop with two 26.5-inch ovens sized for half sheet pans and full-size hotel pans.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 160,000 BTU output keeps the 60-inch griddle surface at production temperature through a full breakfast service, holding heat even when wet product hits the plate in volume. The two 26.5-inch ovens take half sheet pans and most full-size hotel pans, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 60\" griddle layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 48-inch sibling in Comstock-Castle's 60-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e60-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 60-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 100,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003eTwo 26.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 26.5 inches wide by 22 inches deep by 14 inches tall, sized for half sheet pans and most full-size hotel pans. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F3226-60 keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F3226-60 stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F3226-60 ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 60-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F3226-60 is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F3226-60 unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275880628509,"sku":"F3226-60","price":13310.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55955_F3226-60_165164f6-f1d1-48a9-83c0-44384db7c926.png?v=1779648913"},{"product_id":"comstock-castle-f3226-24b-60-in-restaurant-gas-range-6-open-burners-24-griddle-2-26-5-ovens","title":"Comstock-Castle F3226-24B, 60 In. Restaurant Gas Range, 6 Open Burners, 24\" Griddle, (2) 26.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle F3226-24B is a 60-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 6 open burners, a 24-inch griddle section plus a 18-inch raised cheesemelter working through full service without losing heat. It pairs that cooktop with two 26.5-inch ovens sized for half sheet pans and full-size hotel pans.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 234,000 BTU output holds power across all 6 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 26.5-inch ovens take half sheet pans and most full-size hotel pans, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 6 burners + 24\" griddle + 18\" cheesemelter layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 48-inch sibling in Comstock-Castle's 60-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e6 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 6 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e24-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 24-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 40,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003e18-Inch Raised Cheesemelter Above the Cooktop Section\u003c\/h3\u003e\u003cp\u003eA 18-inch raised cheesemelter sits above the cooktop section to finish plates with melted cheese, browned cheese tops, or held-warm items without giving up cooktop real estate. The cheesemelter runs on its own gas control.\u003c\/p\u003e\u003ch3\u003eTwo 26.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 26.5 inches wide by 22 inches deep by 14 inches tall, sized for half sheet pans and most full-size hotel pans. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F3226-24B keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F3226-24B stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F3226-24B ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 60-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F3226-24B is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F3226-24B unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275880792349,"sku":"F3226-24B","price":11220.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55939_F3226-24B_435fdbca-eda4-4df1-ab6d-a97506fc1b6e.png?v=1779648920"},{"product_id":"comstock-castle-f3226-36b-60-in-restaurant-gas-range-4-open-burners-36-griddle-2-26-5-ovens","title":"Comstock-Castle F3226-36B, 60 In. Restaurant Gas Range, 4 Open Burners, 36\" Griddle, (2) 26.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle F3226-36B is a 60-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 4 open burners, a 36-inch griddle section plus a 30-inch raised cheesemelter working through full service without losing heat. It pairs that cooktop with two 26.5-inch ovens sized for half sheet pans and full-size hotel pans.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 206,000 BTU output holds power across all 4 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 26.5-inch ovens take half sheet pans and most full-size hotel pans, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 4 burners + 36\" griddle + 30\" cheesemelter layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 48-inch sibling in Comstock-Castle's 60-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e4 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 4 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e36-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 36-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 60,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003e30-Inch Raised Cheesemelter Above the Cooktop Section\u003c\/h3\u003e\u003cp\u003eA 30-inch raised cheesemelter sits above the cooktop section to finish plates with melted cheese, browned cheese tops, or held-warm items without giving up cooktop real estate. The cheesemelter runs on its own gas control.\u003c\/p\u003e\u003ch3\u003eTwo 26.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 26.5 inches wide by 22 inches deep by 14 inches tall, sized for half sheet pans and most full-size hotel pans. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F3226-36B keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F3226-36B stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F3226-36B ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 60-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F3226-36B is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F3226-36B unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275881054493,"sku":"F3226-36B","price":12320.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55945_F3226-36B_1d5e42bf-688b-4066-a6f9-e589d8d04204.png?v=1779648927"},{"product_id":"comstock-castle-f3226-2rb-60-in-restaurant-gas-range-6-open-burners-24-charbroiler-2-26-5-ovens","title":"Comstock-Castle F3226-2RB, 60 In. Restaurant Gas Range, 6 Open Burners, 24\" Charbroiler, (2) 26.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle F3226-2RB is a 60-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 6 open burners plus a 24-inch radiant charbroiler section working through full service without losing heat. It pairs that cooktop with two 26.5-inch ovens sized for half sheet pans and full-size hotel pans.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 254,000 BTU output holds power across all 6 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 26.5-inch ovens take half sheet pans and most full-size hotel pans, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 6 burners + 24\" charbroiler layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 48-inch sibling in Comstock-Castle's 60-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e6 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 6 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e24-Inch Radiant Charbroiler with Cast Iron Top Grates\u003c\/h3\u003e\u003cp\u003eThe 24-inch radiant charbroiler fires 50,000 BTU of cast iron burner through 10-gauge stainless radiants up to flare-reducing cast iron top grates for superior heat retention and consistent sear marks. A spatula-wide front grease trough drains into a removable catch for fast end-of-night cleanout. Char-broilers are approved for non-combustible-surface installs only.\u003c\/p\u003e\u003ch3\u003eTwo 26.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 26.5 inches wide by 22 inches deep by 14 inches tall, sized for half sheet pans and most full-size hotel pans. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F3226-2RB keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F3226-2RB stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F3226-2RB ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 60-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F3226-2RB is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F3226-2RB unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275881283869,"sku":"F3226-2RB","price":12540.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55944_F3226-2RB_430a6920-54fd-4194-b220-99306f06a554.png?v=1779648933"},{"product_id":"comstock-castle-f3226-3rb-60-in-restaurant-gas-range-4-open-burners-36-charbroiler-2-26-5-ovens","title":"Comstock-Castle F3226-3RB, 60 In. Restaurant Gas Range, 4 Open Burners, 36\" Charbroiler, (2) 26.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle F3226-3RB is a 60-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 4 open burners plus a 36-inch radiant charbroiler section working through full service without losing heat. It pairs that cooktop with two 26.5-inch ovens sized for half sheet pans and full-size hotel pans.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 231,000 BTU output holds power across all 4 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 26.5-inch ovens take half sheet pans and most full-size hotel pans, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 4 burners + 36\" charbroiler layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 48-inch sibling in Comstock-Castle's 60-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e4 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 4 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e36-Inch Radiant Charbroiler with Cast Iron Top Grates\u003c\/h3\u003e\u003cp\u003eThe 36-inch radiant charbroiler fires 75,000 BTU of cast iron burner through 10-gauge stainless radiants up to flare-reducing cast iron top grates for superior heat retention and consistent sear marks. A spatula-wide front grease trough drains into a removable catch for fast end-of-night cleanout. Char-broilers are approved for non-combustible-surface installs only.\u003c\/p\u003e\u003ch3\u003eTwo 26.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 26.5 inches wide by 22 inches deep by 14 inches tall, sized for half sheet pans and most full-size hotel pans. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F3226-3RB keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F3226-3RB stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F3226-3RB ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 60-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F3226-3RB is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F3226-3RB unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275881447709,"sku":"F3226-3RB","price":13640.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55940_F3226-3RB_f8e19aff-5acc-46b6-9253-6c570d77eeae.png?v=1779648940"},{"product_id":"comstock-castle-f3226-5rb-60-in-restaurant-gas-range-60-charbroiler-2-26-5-ovens","title":"Comstock-Castle F3226-5RB, 60 In. Restaurant Gas Range, 60\" Charbroiler, (2) 26.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle F3226-5RB is a 60-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need a a 60-inch radiant charbroiler section working through full service without losing heat. It pairs that cooktop with two 26.5-inch ovens sized for half sheet pans and full-size hotel pans.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 185,000 BTU output keeps the 60-inch radiant charbroiler at sear temperature across the full grate, so steaks and chops mark consistently from front to back without cold zones. The two 26.5-inch ovens take half sheet pans and most full-size hotel pans, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 60\" charbroiler layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 48-inch sibling in Comstock-Castle's 60-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e60-Inch Radiant Charbroiler with Cast Iron Top Grates\u003c\/h3\u003e\u003cp\u003eThe 60-inch radiant charbroiler fires 125,000 BTU of cast iron burner through 10-gauge stainless radiants up to flare-reducing cast iron top grates for superior heat retention and consistent sear marks. A spatula-wide front grease trough drains into a removable catch for fast end-of-night cleanout. Char-broilers are approved for non-combustible-surface installs only.\u003c\/p\u003e\u003ch3\u003eTwo 26.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 26.5 inches wide by 22 inches deep by 14 inches tall, sized for half sheet pans and most full-size hotel pans. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F3226-5RB keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F3226-5RB stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F3226-5RB ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 60-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F3226-5RB is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F3226-5RB unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275881578781,"sku":"F3226-5RB","price":14630.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55941_F3226-5RB_cb643d30-60a8-4b59-bd16-2d4d36f7386a.png?v=1779648946"},{"product_id":"comstock-castle-f3226-18-1-5rb-60-in-restaurant-gas-range-6-open-burners-18-griddle-18-charbroiler-2-26-5-ovens","title":"Comstock-Castle F3226-18-1.5RB, 60 In. Restaurant Gas Range, 4 Open Burners, 18\" Griddle, 18\" Charbroiler, (2) 26.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle F3226-18-1.5RB is a 60-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 4 open burners, a 18-inch griddle section plus a 18-inch radiant charbroiler section working through full service without losing heat. It pairs that cooktop with two 26.5-inch ovens sized for half sheet pans and full-size hotel pans.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 232,000 BTU output holds power across all 4 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 26.5-inch ovens take half sheet pans and most full-size hotel pans, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 4 burners + 18\" griddle + 18\" charbroiler layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 48-inch sibling in Comstock-Castle's 60-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e4 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 4 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e18-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 18-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 36,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003e18-Inch Radiant Charbroiler with Cast Iron Top Grates\u003c\/h3\u003e\u003cp\u003eThe 18-inch radiant charbroiler fires 40,000 BTU of cast iron burner through 10-gauge stainless radiants up to flare-reducing cast iron top grates for superior heat retention and consistent sear marks. A spatula-wide front grease trough drains into a removable catch for fast end-of-night cleanout. Char-broilers are approved for non-combustible-surface installs only.\u003c\/p\u003e\u003ch3\u003eTwo 26.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 26.5 inches wide by 22 inches deep by 14 inches tall, sized for half sheet pans and most full-size hotel pans. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F3226-18-1.5RB keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F3226-18-1.5RB stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F3226-18-1.5RB ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 60-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F3226-18-1.5RB is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F3226-18-1.5RB unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275881742621,"sku":"F3226-18-1.5RB","price":14294.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55927_F3226-18-1.5RB_43ea15da-b557-4cd1-8cf1-7e6238680aa3.png?v=1779648953"},{"product_id":"comstock-castle-f3226-24-1rb-60-in-restaurant-gas-range-4-open-burners-24-griddle-12-charbroiler-2-26-5-ovens","title":"Comstock-Castle F3226-24-1RB, 60 In. Restaurant Gas Range, 4 Open Burners, 24\" Griddle, 12\" Charbroiler, (2) 26.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle F3226-24-1RB is a 60-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 4 open burners, a 24-inch griddle section plus a 12-inch radiant charbroiler section working through full service without losing heat. It pairs that cooktop with two 26.5-inch ovens sized for half sheet pans and full-size hotel pans.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 221,000 BTU output holds power across all 4 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 26.5-inch ovens take half sheet pans and most full-size hotel pans, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 4 burners + 24\" griddle + 12\" charbroiler layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 48-inch sibling in Comstock-Castle's 60-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e4 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 4 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e24-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 24-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 40,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003e12-Inch Radiant Charbroiler with Cast Iron Top Grates\u003c\/h3\u003e\u003cp\u003eThe 12-inch radiant charbroiler fires 25,000 BTU of cast iron burner through 10-gauge stainless radiants up to flare-reducing cast iron top grates for superior heat retention and consistent sear marks. A spatula-wide front grease trough drains into a removable catch for fast end-of-night cleanout. Char-broilers are approved for non-combustible-surface installs only.\u003c\/p\u003e\u003ch3\u003eTwo 26.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 26.5 inches wide by 22 inches deep by 14 inches tall, sized for half sheet pans and most full-size hotel pans. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F3226-24-1RB keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F3226-24-1RB stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F3226-24-1RB ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 60-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F3226-24-1RB is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F3226-24-1RB unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275881906461,"sku":"F3226-24-1RB","price":13310.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55931_F3226-24-1RB_e682a910-8944-4fd8-b7a5-48a054000867.png?v=1779648959"},{"product_id":"comstock-castle-f3226-24-2rb-60-in-restaurant-gas-range-2-open-burners-24-griddle-24-charbroiler-2-26-5-ovens","title":"Comstock-Castle F3226-24-2RB, 60 In. Restaurant Gas Range, 2 Open Burners, 24\" Griddle, 24\" Charbroiler, (2) 26.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle F3226-24-2RB is a 60-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 2 open burners, a 24-inch griddle section plus a 24-inch radiant charbroiler section working through full service without losing heat. It pairs that cooktop with two 26.5-inch ovens sized for half sheet pans and full-size hotel pans.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 198,000 BTU output keeps the 24-inch griddle surface at production temperature through a full breakfast service, holding heat even when wet product hits the plate in volume. The two 26.5-inch ovens take half sheet pans and most full-size hotel pans, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 2 burners + 24\" griddle + 24\" charbroiler layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 48-inch sibling in Comstock-Castle's 60-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e2 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 2 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e24-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 24-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 40,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003e24-Inch Radiant Charbroiler with Cast Iron Top Grates\u003c\/h3\u003e\u003cp\u003eThe 24-inch radiant charbroiler fires 50,000 BTU of cast iron burner through 10-gauge stainless radiants up to flare-reducing cast iron top grates for superior heat retention and consistent sear marks. A spatula-wide front grease trough drains into a removable catch for fast end-of-night cleanout. Char-broilers are approved for non-combustible-surface installs only.\u003c\/p\u003e\u003ch3\u003eTwo 26.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 26.5 inches wide by 22 inches deep by 14 inches tall, sized for half sheet pans and most full-size hotel pans. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F3226-24-2RB keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F3226-24-2RB stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F3226-24-2RB ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 60-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F3226-24-2RB is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F3226-24-2RB unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275882135837,"sku":"F3226-24-2RB","price":13420.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55932_F3226-24-2RB_a4bebde9-5a85-4d7d-9231-1ce5fea966e3.png?v=1779648965"},{"product_id":"comstock-castle-f3226-1-5rb-30b-60-in-restaurant-gas-range-4-open-burners-30-griddle-18-charbroiler-2-26-5-ovens","title":"Comstock-Castle F3226-1.5RB-30B, 60 In. Restaurant Gas Range, 2 Open Burners, 30\" Griddle, 18\" Charbroiler, (2) 26.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle F3226-1.5RB-30B is a 60-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 2 open burners, a 30-inch griddle section, a 18-inch radiant charbroiler section plus a 24-inch raised cheesemelter working through full service without losing heat. It pairs that cooktop with two 26.5-inch ovens sized for half sheet pans and full-size hotel pans.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 220,000 BTU output keeps the 30-inch griddle surface at production temperature through a full breakfast service, holding heat even when wet product hits the plate in volume. The two 26.5-inch ovens take half sheet pans and most full-size hotel pans, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 2 burners + 30\" griddle + 18\" charbroiler + 24\" cheesemelter layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 48-inch sibling in Comstock-Castle's 60-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e2 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 2 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e30-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 30-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 72,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003e18-Inch Radiant Charbroiler with Cast Iron Top Grates\u003c\/h3\u003e\u003cp\u003eThe 18-inch radiant charbroiler fires 40,000 BTU of cast iron burner through 10-gauge stainless radiants up to flare-reducing cast iron top grates for superior heat retention and consistent sear marks. A spatula-wide front grease trough drains into a removable catch for fast end-of-night cleanout. Char-broilers are approved for non-combustible-surface installs only.\u003c\/p\u003e\u003ch3\u003e24-Inch Raised Cheesemelter Above the Cooktop Section\u003c\/h3\u003e\u003cp\u003eA 24-inch raised cheesemelter sits above the cooktop section to finish plates with melted cheese, browned cheese tops, or held-warm items without giving up cooktop real estate. The cheesemelter runs on its own gas control.\u003c\/p\u003e\u003ch3\u003eTwo 26.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 26.5 inches wide by 22 inches deep by 14 inches tall, sized for half sheet pans and most full-size hotel pans. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F3226-1.5RB-30B keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F3226-1.5RB-30B stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F3226-1.5RB-30B ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 60-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F3226-1.5RB-30B is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F3226-1.5RB-30B unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275882365213,"sku":"F3226-1.5RB-30B","price":16830.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55925_F3226-1.5RB-30B_675c7381-bc5c-4821-9848-a9e42439e978.png?v=1779648972"},{"product_id":"comstock-castle-f3226-1rb-24b-60-in-restaurant-gas-range-4-open-burners-24-griddle-12-charbroiler-2-26-5-ovens","title":"Comstock-Castle F3226-1RB-24B, 60 In. Restaurant Gas Range, 4 Open Burners, 24\" Griddle, 12\" Charbroiler, (2) 26.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle F3226-1RB-24B is a 60-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 4 open burners, a 24-inch griddle section, a 12-inch radiant charbroiler section plus a 18-inch raised cheesemelter working through full service without losing heat. It pairs that cooktop with two 26.5-inch ovens sized for half sheet pans and full-size hotel pans.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 221,000 BTU output holds power across all 4 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 26.5-inch ovens take half sheet pans and most full-size hotel pans, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 4 burners + 24\" griddle + 12\" charbroiler + 18\" cheesemelter layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 48-inch sibling in Comstock-Castle's 60-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e4 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 4 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e24-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 24-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 40,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003e12-Inch Radiant Charbroiler with Cast Iron Top Grates\u003c\/h3\u003e\u003cp\u003eThe 12-inch radiant charbroiler fires 25,000 BTU of cast iron burner through 10-gauge stainless radiants up to flare-reducing cast iron top grates for superior heat retention and consistent sear marks. A spatula-wide front grease trough drains into a removable catch for fast end-of-night cleanout. Char-broilers are approved for non-combustible-surface installs only.\u003c\/p\u003e\u003ch3\u003e18-Inch Raised Cheesemelter Above the Cooktop Section\u003c\/h3\u003e\u003cp\u003eA 18-inch raised cheesemelter sits above the cooktop section to finish plates with melted cheese, browned cheese tops, or held-warm items without giving up cooktop real estate. The cheesemelter runs on its own gas control.\u003c\/p\u003e\u003ch3\u003eTwo 26.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 26.5 inches wide by 22 inches deep by 14 inches tall, sized for half sheet pans and most full-size hotel pans. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F3226-1RB-24B keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F3226-1RB-24B stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F3226-1RB-24B ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 60-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F3226-1RB-24B is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F3226-1RB-24B unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275882627357,"sku":"F3226-1RB-24B","price":15070.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55928_F3226-1RB-24B_e3d6ced5-2926-4264-836f-ffc5cedb011f.webp?v=1779648978"},{"product_id":"comstock-castle-f3226-2rb-24b-60-in-restaurant-gas-range-2-open-burners-24-griddle-24-charbroiler-2-26-5-ovens","title":"Comstock-Castle F3226-2RB-24B, 60 In. Restaurant Gas Range, 2 Open Burners, 24\" Griddle, 24\" Charbroiler, (2) 26.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle F3226-2RB-24B is a 60-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 2 open burners, a 24-inch griddle section, a 24-inch radiant charbroiler section plus a 18-inch raised cheesemelter working through full service without losing heat. It pairs that cooktop with two 26.5-inch ovens sized for half sheet pans and full-size hotel pans.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 198,000 BTU output keeps the 24-inch griddle surface at production temperature through a full breakfast service, holding heat even when wet product hits the plate in volume. The two 26.5-inch ovens take half sheet pans and most full-size hotel pans, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 2 burners + 24\" griddle + 24\" charbroiler + 18\" cheesemelter layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 48-inch sibling in Comstock-Castle's 60-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e2 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 2 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e24-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 24-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 40,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003e24-Inch Radiant Charbroiler with Cast Iron Top Grates\u003c\/h3\u003e\u003cp\u003eThe 24-inch radiant charbroiler fires 50,000 BTU of cast iron burner through 10-gauge stainless radiants up to flare-reducing cast iron top grates for superior heat retention and consistent sear marks. A spatula-wide front grease trough drains into a removable catch for fast end-of-night cleanout. Char-broilers are approved for non-combustible-surface installs only.\u003c\/p\u003e\u003ch3\u003e18-Inch Raised Cheesemelter Above the Cooktop Section\u003c\/h3\u003e\u003cp\u003eA 18-inch raised cheesemelter sits above the cooktop section to finish plates with melted cheese, browned cheese tops, or held-warm items without giving up cooktop real estate. The cheesemelter runs on its own gas control.\u003c\/p\u003e\u003ch3\u003eTwo 26.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 26.5 inches wide by 22 inches deep by 14 inches tall, sized for half sheet pans and most full-size hotel pans. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F3226-2RB-24B keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F3226-2RB-24B stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F3226-2RB-24B ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 60-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F3226-2RB-24B is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F3226-2RB-24B unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275882987805,"sku":"F3226-2RB-24B","price":14410.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55942_F3226-2RB-24B_4b3383af-d620-443c-b1d8-79c7f9c2c5cb.png?v=1779648985"},{"product_id":"comstock-castle-f33032-24-60-in-restaurant-gas-range-6-open-burners-24-griddle-1-31-5-oven","title":"Comstock-Castle F33032-24, 60 In. Restaurant Gas Range, 6 Open Burners, 24\" Griddle, (1) 31.5\" Oven","description":"\u003cp\u003eThe Comstock-Castle F33032-24 is a 60-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 6 open burners plus a 24-inch griddle section working through full service without losing heat. It pairs that cooktop with a 31.5-inch oven sized for full 18-by-26-inch sheet pans flat.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 214,000 BTU output holds power across all 6 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The 31.5-inch standard oven takes full 18-by-26-inch sheet pans flat, with a 30,000 BTU H-pattern oven burner and V-shaped baffle for even browning.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 6 burners + 24\" griddle layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 48-inch sibling in Comstock-Castle's 60-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e6 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 6 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e24-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 24-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 40,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003eOne 31.5-Inch Standard Oven with H-Pattern Cast Iron Burner\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 31.5 inches wide by 22 inches deep by 14 inches tall, sized for full 18-by-26-inch sheet pans flat. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F33032-24 keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F33032-24 stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F33032-24 ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 60-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F33032-24 is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F33032-24 unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275883118877,"sku":"F33032-24","price":10571.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55991_F33032-24_79ad124e-4f00-461e-8017-d1916a2a161b.png?v=1779648991"},{"product_id":"comstock-castle-f33032-24-1rb-60-in-restaurant-gas-range-4-open-burners-24-griddle-12-charbroiler-1-31-5-oven","title":"Comstock-Castle F33032-24-1RB, 60 In. Restaurant Gas Range, 4 Open Burners, 24\" Griddle, 12\" Charbroiler, (1) 31.5\" Oven","description":"\u003cp\u003eThe Comstock-Castle F33032-24-1RB is a 60-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 4 open burners, a 24-inch griddle section plus a 12-inch radiant charbroiler section working through full service without losing heat. It pairs that cooktop with a 31.5-inch oven sized for full 18-by-26-inch sheet pans flat.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 191,000 BTU output holds power across all 4 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The 31.5-inch standard oven takes full 18-by-26-inch sheet pans flat, with a 30,000 BTU H-pattern oven burner and V-shaped baffle for even browning.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 4 burners + 24\" griddle + 12\" charbroiler layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 48-inch sibling in Comstock-Castle's 60-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e4 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 4 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e24-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 24-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 40,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003e12-Inch Radiant Charbroiler with Cast Iron Top Grates\u003c\/h3\u003e\u003cp\u003eThe 12-inch radiant charbroiler fires 25,000 BTU of cast iron burner through 10-gauge stainless radiants up to flare-reducing cast iron top grates for superior heat retention and consistent sear marks. A spatula-wide front grease trough drains into a removable catch for fast end-of-night cleanout. Char-broilers are approved for non-combustible-surface installs only.\u003c\/p\u003e\u003ch3\u003eOne 31.5-Inch Standard Oven with H-Pattern Cast Iron Burner\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 31.5 inches wide by 22 inches deep by 14 inches tall, sized for full 18-by-26-inch sheet pans flat. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F33032-24-1RB keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F33032-24-1RB stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F33032-24-1RB ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 60-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F33032-24-1RB is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F33032-24-1RB unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275883348253,"sku":"F33032-24-1RB","price":12963.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55990_F33032-24-1RB_6a5fa49e-4f29-4688-b293-001bdf4866c5.png?v=1779648998"},{"product_id":"comstock-castle-f33032-30-1-5rb-60-in-restaurant-gas-range-4-open-burners-30-griddle-18-charbroiler-1-31-5-oven","title":"Comstock-Castle F33032-30-1.5RB, 60 In. Restaurant Gas Range, 2 Open Burners, 30\" Griddle, 18\" Charbroiler, (1) 31.5\" Oven","description":"\u003cp\u003eThe Comstock-Castle F33032-30-1.5RB is a 60-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 2 open burners, a 30-inch griddle section plus a 18-inch radiant charbroiler section working through full service without losing heat. It pairs that cooktop with a 31.5-inch oven sized for full 18-by-26-inch sheet pans flat.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 190,000 BTU output keeps the 30-inch griddle surface at production temperature through a full breakfast service, holding heat even when wet product hits the plate in volume. The 31.5-inch standard oven takes full 18-by-26-inch sheet pans flat, with a 30,000 BTU H-pattern oven burner and V-shaped baffle for even browning.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 2 burners + 30\" griddle + 18\" charbroiler layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 48-inch sibling in Comstock-Castle's 60-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e2 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 2 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e30-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 30-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 72,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003e18-Inch Radiant Charbroiler with Cast Iron Top Grates\u003c\/h3\u003e\u003cp\u003eThe 18-inch radiant charbroiler fires 40,000 BTU of cast iron burner through 10-gauge stainless radiants up to flare-reducing cast iron top grates for superior heat retention and consistent sear marks. A spatula-wide front grease trough drains into a removable catch for fast end-of-night cleanout. Char-broilers are approved for non-combustible-surface installs only.\u003c\/p\u003e\u003ch3\u003eOne 31.5-Inch Standard Oven with H-Pattern Cast Iron Burner\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 31.5 inches wide by 22 inches deep by 14 inches tall, sized for full 18-by-26-inch sheet pans flat. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F33032-30-1.5RB keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F33032-30-1.5RB stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F33032-30-1.5RB ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 60-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F33032-30-1.5RB is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F33032-30-1.5RB unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275883479325,"sku":"F33032-30-1.5RB","price":14998.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55992_F33032-30-1.5RB_3261c813-396a-40dc-8788-a57e83e000c1.png?v=1779649004"},{"product_id":"comstock-castle-f33018-1rb-24b-60-in-restaurant-gas-range-4-open-burners-24-griddle-12-charbroiler-2-31-5-ovens","title":"Comstock-Castle F33018-1RB-24B, 60 In. Restaurant Gas Range, 4 Open Burners, 24\" Griddle, 12\" Charbroiler, (2) 31.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle F33018-1RB-24B is a 60-inch heavy-duty restaurant gas range built for high-volume diner lines, banquet kitchens, and catering operations that need 4 open burners, a 24-inch griddle section, a 12-inch radiant charbroiler section plus a 18-inch raised cheesemelter working through full service without losing heat. It pairs that cooktop with two 31.5-inch ovens sized for full 18-by-26-inch sheet pans flat.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 221,000 BTU output holds power across all 4 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 31.5-inch ovens take full 18-by-26-inch sheet pans flat, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for high-volume diner lines, banquet kitchens, and catering operations where the 4 burners + 24\" griddle + 12\" charbroiler + 18\" cheesemelter layout matches your menu mix. If your operation runs lower concurrency, say, a 50-seat bistro where stations cook in waves rather than every burner going at once, a 48-inch sibling in Comstock-Castle's 60-inch range family fits the lower volume at a smaller install footprint and a lower BTU load on your hood.\u003c\/p\u003e\u003ch3\u003e4 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 4 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e24-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 24-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 40,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003e12-Inch Radiant Charbroiler with Cast Iron Top Grates\u003c\/h3\u003e\u003cp\u003eThe 12-inch radiant charbroiler fires 25,000 BTU of cast iron burner through 10-gauge stainless radiants up to flare-reducing cast iron top grates for superior heat retention and consistent sear marks. A spatula-wide front grease trough drains into a removable catch for fast end-of-night cleanout. Char-broilers are approved for non-combustible-surface installs only.\u003c\/p\u003e\u003ch3\u003e18-Inch Raised Cheesemelter Above the Cooktop Section\u003c\/h3\u003e\u003cp\u003eA 18-inch raised cheesemelter sits above the cooktop section to finish plates with melted cheese, browned cheese tops, or held-warm items without giving up cooktop real estate. The cheesemelter runs on its own gas control.\u003c\/p\u003e\u003ch3\u003eTwo 31.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 31.5 inches wide by 22 inches deep by 14 inches tall, sized for full 18-by-26-inch sheet pans flat. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F33018-1RB-24B keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F33018-1RB-24B stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F33018-1RB-24B ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 60-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F33018-1RB-24B is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F33018-1RB-24B unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275883643165,"sku":"F33018-1RB-24B","price":15070.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55973_F33018-1RB-24B_c76a448f-2ef2-4f98-851c-431c61b43d63.webp?v=1779649011"},{"product_id":"comstock-castle-f3218-48-in-restaurant-gas-range-8-open-burners-2-19-5-ovens","title":"Comstock-Castle F3218, 48 In. Restaurant Gas Range, 8 Open Burners, (2) 19.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle F3218 is a 48-inch heavy-duty restaurant gas range built for full-service restaurants and busy breakfast houses that need 8 open burners working through full service without losing heat. It pairs that cooktop with two 19.5-inch ovens sized for half sheet pans and full-size hotel pans.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 242,000 BTU output holds power across all 8 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 19.5-inch ovens take half sheet pans and most full-size hotel pans, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for full-service restaurants and busy breakfast houses where the 8 burners layout matches your menu mix. If you're running a high-volume diner line where every burner is going through three meal services, the 60-inch or 72-inch siblings in Comstock-Castle's 48-inch range family carry more concurrency. If your kitchen is a tight-footprint prep station, the 30-inch or 24-inch siblings cut the install width.\u003c\/p\u003e\u003ch3\u003e8 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 8 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003eTwo 19.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 19.5 inches wide by 22 inches deep by 14 inches tall, sized for half sheet pans and most full-size hotel pans. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F3218 keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F3218 stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F3218 ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 48-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F3218 is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F3218 unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275883774237,"sku":"F3218","price":8244.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55895_F3218_215d4aac-e833-4624-aa11-1cd6cccd14cd.png?v=1779649017"},{"product_id":"comstock-castle-f3218-12-48-in-restaurant-gas-range-6-open-burners-12-griddle-2-19-5-ovens","title":"Comstock-Castle F3218-12, 48 In. Restaurant Gas Range, 6 Open Burners, 12\" Griddle, (2) 19.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle F3218-12 is a 48-inch heavy-duty restaurant gas range built for full-service restaurants and busy breakfast houses that need 6 open burners plus a 12-inch griddle section working through full service without losing heat. It pairs that cooktop with two 19.5-inch ovens sized for half sheet pans and full-size hotel pans.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 224,000 BTU output holds power across all 6 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 19.5-inch ovens take half sheet pans and most full-size hotel pans, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for full-service restaurants and busy breakfast houses where the 6 burners + 12\" griddle layout matches your menu mix. If you're running a high-volume diner line where every burner is going through three meal services, the 60-inch or 72-inch siblings in Comstock-Castle's 48-inch range family carry more concurrency. If your kitchen is a tight-footprint prep station, the 30-inch or 24-inch siblings cut the install width.\u003c\/p\u003e\u003ch3\u003e6 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 6 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e12-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 12-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 20,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003eTwo 19.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 19.5 inches wide by 22 inches deep by 14 inches tall, sized for half sheet pans and most full-size hotel pans. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F3218-12 keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F3218-12 stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F3218-12 ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 48-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F3218-12 is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F3218-12 unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275883938077,"sku":"F3218-12","price":10230.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55896_F3218-12_f4793fe2-b915-4673-8ea7-d689857bca5f.png?v=1779649024"},{"product_id":"comstock-castle-f3218-24-48-in-restaurant-gas-range-4-open-burners-24-griddle-2-19-5-ovens","title":"Comstock-Castle F3218-24, 48 In. Restaurant Gas Range, 4 Open Burners, 24\" Griddle, (2) 19.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle F3218-24 is a 48-inch heavy-duty restaurant gas range built for full-service restaurants and busy breakfast houses that need 4 open burners plus a 24-inch griddle section working through full service without losing heat. It pairs that cooktop with two 19.5-inch ovens sized for half sheet pans and full-size hotel pans.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 186,000 BTU output holds power across all 4 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 19.5-inch ovens take half sheet pans and most full-size hotel pans, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for full-service restaurants and busy breakfast houses where the 4 burners + 24\" griddle layout matches your menu mix. If you're running a high-volume diner line where every burner is going through three meal services, the 60-inch or 72-inch siblings in Comstock-Castle's 48-inch range family carry more concurrency. If your kitchen is a tight-footprint prep station, the 30-inch or 24-inch siblings cut the install width.\u003c\/p\u003e\u003ch3\u003e4 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 4 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e24-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 24-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 40,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003eTwo 19.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 19.5 inches wide by 22 inches deep by 14 inches tall, sized for half sheet pans and most full-size hotel pans. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F3218-24 keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F3218-24 stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F3218-24 ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 48-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F3218-24 is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F3218-24 unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275884101917,"sku":"F3218-24","price":9768.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55900_F3218-24_286af326-2a39-46cb-b09b-df845d4996fc.png?v=1779649030"},{"product_id":"comstock-castle-f3218-36-48-in-restaurant-gas-range-2-open-burners-36-griddle-2-19-5-ovens","title":"Comstock-Castle F3218-36, 48 In. Restaurant Gas Range, 2 Open Burners, 36\" Griddle, (2) 19.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle F3218-36 is a 48-inch heavy-duty restaurant gas range built for full-service restaurants and busy breakfast houses that need 2 open burners plus a 36-inch griddle section working through full service without losing heat. It pairs that cooktop with two 19.5-inch ovens sized for half sheet pans and full-size hotel pans.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 158,000 BTU output keeps the 36-inch griddle surface at production temperature through a full breakfast service, holding heat even when wet product hits the plate in volume. The two 19.5-inch ovens take half sheet pans and most full-size hotel pans, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for full-service restaurants and busy breakfast houses where the 2 burners + 36\" griddle layout matches your menu mix. If you're running a high-volume diner line where every burner is going through three meal services, the 60-inch or 72-inch siblings in Comstock-Castle's 48-inch range family carry more concurrency. If your kitchen is a tight-footprint prep station, the 30-inch or 24-inch siblings cut the install width.\u003c\/p\u003e\u003ch3\u003e2 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 2 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e36-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 36-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 60,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003eTwo 19.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 19.5 inches wide by 22 inches deep by 14 inches tall, sized for half sheet pans and most full-size hotel pans. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F3218-36 keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F3218-36 stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F3218-36 ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 48-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F3218-36 is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F3218-36 unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275884232989,"sku":"F3218-36","price":10175.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55911_F3218-36_b125729f-4e8c-45f9-86f3-e479b75765ab.png?v=1779649037"},{"product_id":"comstock-castle-f3218-24b-48-in-restaurant-gas-range-4-open-burners-24-griddle-2-19-5-ovens","title":"Comstock-Castle F3218-24B, 48 In. Restaurant Gas Range, 4 Open Burners, 24\" Griddle, (2) 19.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle F3218-24B is a 48-inch heavy-duty restaurant gas range built for full-service restaurants and busy breakfast houses that need 4 open burners, a 24-inch griddle section plus a 18-inch raised cheesemelter working through full service without losing heat. It pairs that cooktop with two 19.5-inch ovens sized for half sheet pans and full-size hotel pans.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 176,000 BTU output holds power across all 4 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 19.5-inch ovens take half sheet pans and most full-size hotel pans, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for full-service restaurants and busy breakfast houses where the 4 burners + 24\" griddle + 18\" cheesemelter layout matches your menu mix. If you're running a high-volume diner line where every burner is going through three meal services, the 60-inch or 72-inch siblings in Comstock-Castle's 48-inch range family carry more concurrency. If your kitchen is a tight-footprint prep station, the 30-inch or 24-inch siblings cut the install width.\u003c\/p\u003e\u003ch3\u003e4 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 4 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e24-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 24-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 40,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003e18-Inch Raised Cheesemelter Above the Cooktop Section\u003c\/h3\u003e\u003cp\u003eA 18-inch raised cheesemelter sits above the cooktop section to finish plates with melted cheese, browned cheese tops, or held-warm items without giving up cooktop real estate. The cheesemelter runs on its own gas control.\u003c\/p\u003e\u003ch3\u003eTwo 19.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 19.5 inches wide by 22 inches deep by 14 inches tall, sized for half sheet pans and most full-size hotel pans. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F3218-24B keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F3218-24B stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F3218-24B ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 48-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F3218-24B is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F3218-24B unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275884396829,"sku":"F3218-24B","price":11110.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55902_F3218-24B_e20cf562-4a93-4470-834d-2c40ec1e68ca.png?v=1779649043"},{"product_id":"comstock-castle-f3218-36b-48-in-restaurant-gas-range-2-open-burners-36-griddle-2-19-5-ovens","title":"Comstock-Castle F3218-36B, 48 In. Restaurant Gas Range, 2 Open Burners, 36\" Griddle, (2) 19.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle F3218-36B is a 48-inch heavy-duty restaurant gas range built for full-service restaurants and busy breakfast houses that need 2 open burners, a 36-inch griddle section plus a 30-inch raised cheesemelter working through full service without losing heat. It pairs that cooktop with two 19.5-inch ovens sized for half sheet pans and full-size hotel pans.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 158,000 BTU output keeps the 36-inch griddle surface at production temperature through a full breakfast service, holding heat even when wet product hits the plate in volume. The two 19.5-inch ovens take half sheet pans and most full-size hotel pans, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for full-service restaurants and busy breakfast houses where the 2 burners + 36\" griddle + 30\" cheesemelter layout matches your menu mix. If you're running a high-volume diner line where every burner is going through three meal services, the 60-inch or 72-inch siblings in Comstock-Castle's 48-inch range family carry more concurrency. If your kitchen is a tight-footprint prep station, the 30-inch or 24-inch siblings cut the install width.\u003c\/p\u003e\u003ch3\u003e2 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 2 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e36-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 36-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 60,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003e30-Inch Raised Cheesemelter Above the Cooktop Section\u003c\/h3\u003e\u003cp\u003eA 30-inch raised cheesemelter sits above the cooktop section to finish plates with melted cheese, browned cheese tops, or held-warm items without giving up cooktop real estate. The cheesemelter runs on its own gas control.\u003c\/p\u003e\u003ch3\u003eTwo 19.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 19.5 inches wide by 22 inches deep by 14 inches tall, sized for half sheet pans and most full-size hotel pans. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F3218-36B keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F3218-36B stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F3218-36B ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 48-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F3218-36B is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F3218-36B unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275884560669,"sku":"F3218-36B","price":11220.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55912_F3218-36B_028d7a00-6748-4d34-9fd8-d201c8ce4a35.png?v=1779649050"},{"product_id":"comstock-castle-f3218-18-1-5rb-48-in-restaurant-gas-range-4-open-burners-18-griddle-18-charbroiler-2-19-5-ovens","title":"Comstock-Castle F3218-18-1.5RB, 48 In. Restaurant Gas Range, 2 Open Burners, 18\" Griddle, 18\" Charbroiler, (2) 19.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle F3218-18-1.5RB is a 48-inch heavy-duty restaurant gas range built for full-service restaurants and busy breakfast houses that need 2 open burners, a 18-inch griddle section plus a 18-inch radiant charbroiler section working through full service without losing heat. It pairs that cooktop with two 19.5-inch ovens sized for half sheet pans and full-size hotel pans.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 174,000 BTU output handles the cooktop and oven workload of a steady service pace without burner-by-burner heat drop. The two 19.5-inch ovens take half sheet pans and most full-size hotel pans, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for full-service restaurants and busy breakfast houses where the 2 burners + 18\" griddle + 18\" charbroiler layout matches your menu mix. If you're running a high-volume diner line where every burner is going through three meal services, the 60-inch or 72-inch siblings in Comstock-Castle's 48-inch range family carry more concurrency. If your kitchen is a tight-footprint prep station, the 30-inch or 24-inch siblings cut the install width.\u003c\/p\u003e\u003ch3\u003e2 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 2 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e18-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 18-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 36,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003e18-Inch Radiant Charbroiler with Cast Iron Top Grates\u003c\/h3\u003e\u003cp\u003eThe 18-inch radiant charbroiler fires 40,000 BTU of cast iron burner through 10-gauge stainless radiants up to flare-reducing cast iron top grates for superior heat retention and consistent sear marks. A spatula-wide front grease trough drains into a removable catch for fast end-of-night cleanout. Char-broilers are approved for non-combustible-surface installs only.\u003c\/p\u003e\u003ch3\u003eTwo 19.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 19.5 inches wide by 22 inches deep by 14 inches tall, sized for half sheet pans and most full-size hotel pans. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F3218-18-1.5RB keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F3218-18-1.5RB stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F3218-18-1.5RB ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 48-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F3218-18-1.5RB is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F3218-18-1.5RB unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275884757277,"sku":"F3218-18-1.5RB","price":13744.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55898_F3218-18-1.5RB_161b5427-5a68-4e7b-8587-333284914ad5.png?v=1779649057"},{"product_id":"comstock-castle-f3218-24-1rb-48-in-restaurant-gas-range-2-open-burners-24-griddle-12-charbroiler-2-19-5-ovens","title":"Comstock-Castle F3218-24-1RB, 48 In. Restaurant Gas Range, 2 Open Burners, 24\" Griddle, 12\" Charbroiler, (2) 19.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle F3218-24-1RB is a 48-inch heavy-duty restaurant gas range built for full-service restaurants and busy breakfast houses that need 2 open burners, a 24-inch griddle section plus a 12-inch radiant charbroiler section working through full service without losing heat. It pairs that cooktop with two 19.5-inch ovens sized for half sheet pans and full-size hotel pans.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 143,000 BTU output keeps the 24-inch griddle surface at production temperature through a full breakfast service, holding heat even when wet product hits the plate in volume. The two 19.5-inch ovens take half sheet pans and most full-size hotel pans, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for full-service restaurants and busy breakfast houses where the 2 burners + 24\" griddle + 12\" charbroiler layout matches your menu mix. If you're running a high-volume diner line where every burner is going through three meal services, the 60-inch or 72-inch siblings in Comstock-Castle's 48-inch range family carry more concurrency. If your kitchen is a tight-footprint prep station, the 30-inch or 24-inch siblings cut the install width.\u003c\/p\u003e\u003ch3\u003e2 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 2 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e24-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 24-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 40,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003e12-Inch Radiant Charbroiler with Cast Iron Top Grates\u003c\/h3\u003e\u003cp\u003eThe 12-inch radiant charbroiler fires 25,000 BTU of cast iron burner through 10-gauge stainless radiants up to flare-reducing cast iron top grates for superior heat retention and consistent sear marks. A spatula-wide front grease trough drains into a removable catch for fast end-of-night cleanout. Char-broilers are approved for non-combustible-surface installs only.\u003c\/p\u003e\u003ch3\u003eTwo 19.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 19.5 inches wide by 22 inches deep by 14 inches tall, sized for half sheet pans and most full-size hotel pans. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F3218-24-1RB keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F3218-24-1RB stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F3218-24-1RB ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 48-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F3218-24-1RB is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F3218-24-1RB unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275885019421,"sku":"F3218-24-1RB","price":12815.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55897_F3218-24-1RB_6b08e32e-93d7-417e-a671-8d47a0fc1748.png?v=1779649063"},{"product_id":"comstock-castle-f3218-24-2rb-48-in-restaurant-gas-range-24-griddle-24-charbroiler-2-19-5-ovens","title":"Comstock-Castle F3218-24-2RB, 48 In. Restaurant Gas Range, 24\" Griddle, 24\" Charbroiler, (2) 19.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle F3218-24-2RB is a 48-inch heavy-duty restaurant gas range built for full-service restaurants and busy breakfast houses that need a a 24-inch griddle section plus a 24-inch radiant charbroiler section working through full service without losing heat. It pairs that cooktop with two 19.5-inch ovens sized for half sheet pans and full-size hotel pans.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 150,000 BTU output keeps the 24-inch griddle surface at production temperature through a full breakfast service, holding heat even when wet product hits the plate in volume. The two 19.5-inch ovens take half sheet pans and most full-size hotel pans, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for full-service restaurants and busy breakfast houses where the 24\" griddle + 24\" charbroiler layout matches your menu mix. If you're running a high-volume diner line where every burner is going through three meal services, the 60-inch or 72-inch siblings in Comstock-Castle's 48-inch range family carry more concurrency. If your kitchen is a tight-footprint prep station, the 30-inch or 24-inch siblings cut the install width.\u003c\/p\u003e\u003ch3\u003e24-Inch Polished Steel Griddle with Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eThe 24-inch griddle plate runs 3\/4-inch thick polished steel for cold-spot-free heat retention under heavy production loads. 40,000 BTU of cast iron burner fires beneath the plate, divided into independent zones at 12-inch increments so a cook can run one section hot for searing and another at hold temperature for finished product. Stainless steel splash guards taper to 4 inches at the rear, and a full-width front grease trough drains into a large-capacity removable catch.\u003c\/p\u003e\u003ch3\u003e24-Inch Radiant Charbroiler with Cast Iron Top Grates\u003c\/h3\u003e\u003cp\u003eThe 24-inch radiant charbroiler fires 50,000 BTU of cast iron burner through 10-gauge stainless radiants up to flare-reducing cast iron top grates for superior heat retention and consistent sear marks. A spatula-wide front grease trough drains into a removable catch for fast end-of-night cleanout. Char-broilers are approved for non-combustible-surface installs only.\u003c\/p\u003e\u003ch3\u003eTwo 19.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 19.5 inches wide by 22 inches deep by 14 inches tall, sized for half sheet pans and most full-size hotel pans. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F3218-24-2RB keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F3218-24-2RB stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F3218-24-2RB ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 48-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F3218-24-2RB is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F3218-24-2RB unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275885150493,"sku":"F3218-24-2RB","price":12639.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55901_F3218-24-2RB_d457534a-a23c-459d-9d11-bee72d09ec4f.png?v=1779649070"},{"product_id":"comstock-castle-f3218-2rb-48-in-restaurant-gas-range-4-open-burners-24-charbroiler-2-19-5-ovens","title":"Comstock-Castle F3218-2RB, 48 In. Restaurant Gas Range, 4 Open Burners, 24\" Charbroiler, (2) 19.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle F3218-2RB is a 48-inch heavy-duty restaurant gas range built for full-service restaurants and busy breakfast houses that need 4 open burners plus a 24-inch radiant charbroiler section working through full service without losing heat. It pairs that cooktop with two 19.5-inch ovens sized for half sheet pans and full-size hotel pans.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 206,000 BTU output holds power across all 4 open burners at once, so a back-row simmer station doesn't lose heat when the front row goes flat-out at ticket pace. The two 19.5-inch ovens take half sheet pans and most full-size hotel pans, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for full-service restaurants and busy breakfast houses where the 4 burners + 24\" charbroiler layout matches your menu mix. If you're running a high-volume diner line where every burner is going through three meal services, the 60-inch or 72-inch siblings in Comstock-Castle's 48-inch range family carry more concurrency. If your kitchen is a tight-footprint prep station, the 30-inch or 24-inch siblings cut the install width.\u003c\/p\u003e\u003ch3\u003e4 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 4 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e24-Inch Radiant Charbroiler with Cast Iron Top Grates\u003c\/h3\u003e\u003cp\u003eThe 24-inch radiant charbroiler fires 50,000 BTU of cast iron burner through 10-gauge stainless radiants up to flare-reducing cast iron top grates for superior heat retention and consistent sear marks. A spatula-wide front grease trough drains into a removable catch for fast end-of-night cleanout. Char-broilers are approved for non-combustible-surface installs only.\u003c\/p\u003e\u003ch3\u003eTwo 19.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 19.5 inches wide by 22 inches deep by 14 inches tall, sized for half sheet pans and most full-size hotel pans. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F3218-2RB keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F3218-2RB stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F3218-2RB ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 48-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F3218-2RB is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F3218-2RB unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275885347101,"sku":"F3218-2RB","price":11825.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55910_F3218-2RB_2413bd8f-db33-4237-bef4-a228d4af72ff.png?v=1779649076"},{"product_id":"comstock-castle-f3218-3rb-48-in-restaurant-gas-range-2-open-burners-36-charbroiler-2-19-5-ovens","title":"Comstock-Castle F3218-3RB, 48 In. Restaurant Gas Range, 2 Open Burners, 36\" Charbroiler, (2) 19.5\" Ovens","description":"\u003cp\u003eThe Comstock-Castle F3218-3RB is a 48-inch heavy-duty restaurant gas range built for full-service restaurants and busy breakfast houses that need 2 open burners plus a 36-inch radiant charbroiler section working through full service without losing heat. It pairs that cooktop with two 19.5-inch ovens sized for half sheet pans and full-size hotel pans.\u003c\/p\u003e\u003cp\u003eIn a real kitchen, the 183,000 BTU output keeps the 36-inch radiant charbroiler at sear temperature across the full grate, so steaks and chops mark consistently from front to back without cold zones. The two 19.5-inch ovens take half sheet pans and most full-size hotel pans, and the 30,000 BTU H-pattern oven burners with V-shaped baffles preheat and recover fast enough that constant door-opening during service doesn't wreck a bake program running below the cookline.\u003c\/p\u003e\u003cp\u003eThis is the right call for full-service restaurants and busy breakfast houses where the 2 burners + 36\" charbroiler layout matches your menu mix. If you're running a high-volume diner line where every burner is going through three meal services, the 60-inch or 72-inch siblings in Comstock-Castle's 48-inch range family carry more concurrency. If your kitchen is a tight-footprint prep station, the 30-inch or 24-inch siblings cut the install width.\u003c\/p\u003e\u003ch3\u003e2 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread\u003c\/h3\u003e\u003cp\u003eThe 2 top burners fire in a star pattern that throws a full seven-inch ring of flame, so a 12-inch saute pan heats edge to edge rather than just at the center bottom. Each burner runs its own brass valve, so back-row burners can hold a steady simmer for sauces and stocks while front-row burners run hot for searing during the rush. The 12-by-12-inch cast iron grates lift off for cleaning and are shaped with spillover bowls that catch boil-over and reflect heat back at the pan.\u003c\/p\u003e\u003ch3\u003e36-Inch Radiant Charbroiler with Cast Iron Top Grates\u003c\/h3\u003e\u003cp\u003eThe 36-inch radiant charbroiler fires 75,000 BTU of cast iron burner through 10-gauge stainless radiants up to flare-reducing cast iron top grates for superior heat retention and consistent sear marks. A spatula-wide front grease trough drains into a removable catch for fast end-of-night cleanout. Char-broilers are approved for non-combustible-surface installs only.\u003c\/p\u003e\u003ch3\u003eTwo 19.5-Inch Standard Ovens with H-Pattern Cast Iron Burners\u003c\/h3\u003e\u003cp\u003eEach oven cavity is 19.5 inches wide by 22 inches deep by 14 inches tall, sized for half sheet pans and most full-size hotel pans. The oven burner is a 30,000 BTU H-pattern cast iron unit paired with a V-shaped baffle that pushes heat around the cavity for even browning instead of straight up the back wall. Linings are porcelain on the surfaces you scrub and aluminized steel on the structure. Each oven ships with one nickel-plated rack on three positions spaced two-and-three-quarter inches apart, with 4-1\/2 inches maximum clearance at the highest rack position. A 500°F thermostat with 100% safety shut-off holds the cavity steady, and the standing pilot lights the burner without an electrical hookup, so the F3218-3RB keeps running through a power outage as long as the gas line stays live.\u003c\/p\u003e\u003ch3\u003eWelded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs\u003c\/h3\u003e\u003cp\u003eThe cabinet is welded, not bolted: angle iron and aluminized steel inner frame, stainless steel exterior, double-wall construction with heavy fiberglass insulation between the walls. Welded chassis stay square through years of hot-cold cycling and the daily abuse of pots banging against the front rail; bolted construction works loose after a couple of seasons and shows up as a rattle in the door and a misaligned cooktop. The double-wall insulation keeps the outside surfaces cool enough that a line cook can lean in to plate without flinching, and it cuts the radiated heat your hood has to deal with. The F3218-3RB stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.\u003c\/p\u003e\u003ch3\u003e500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves\u003c\/h3\u003e\u003cp\u003eIf the pilot ever drops, the 100% safety shut-off cuts gas flow at the oven within seconds with no manual reset wand-walk required. Each top burner runs its own brass valve, which holds up against grease ingress in a way plated-steel valves do not (plated valves pit and seize after a year of line service). Pressure regulators are factory-set to 4 inches of water column for natural gas or 10 inches for propane, and the manifold is 3\/4-inch NPT. Controls are tested before the unit ships and pressure regulators come factory-set.\u003c\/p\u003e\u003ch3\u003eSister Configurations in the Same Chassis for Different Menu Mixes\u003c\/h3\u003e\u003cp\u003eThis F3218-3RB ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 48-inch chassis is available as separate SKUs that swap open-burner pairs for 12-inch, 24-inch, 30-inch, or 36-inch griddles, radiant charbroilers, hot tops, or cheesemelters in 12-inch increments. The F3218-3RB is the right call when this specific cooktop layout matches how your line actually cooks.\u003c\/p\u003e\u003ch3\u003eFactory Accessories for Bake, Hood, and Service Programs\u003c\/h3\u003e\u003cp\u003eOptional add-ons available from the factory include casters for rolling cleanout, extra oven racks, pizza decks for the oven, FD oven thermostats, oven spark pilots, chrome griddle plates, 1-inch-thick griddle plates, griddle thermostats, safety-pilot griddles, lift-off griddles, automatic grill scrapers, hose and quick disconnects, control protection bars, low backs, and a storage base that replaces the oven cavity for kitchens that need cabinet storage more than oven capacity. These are factory accessory SKUs added to the order at purchase; they do not ship with the base F3218-3RB unit.\u003c\/p\u003e","brand":"Comstock-Castle","offers":[{"title":"Default Title","offer_id":51275885445405,"sku":"F3218-3RB","price":12595.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/55914_F3218-3RB_411ed21f-5a5a-437c-8fd5-ffe541241587.png?v=1779649083"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/collections\/original-site-logo-logo-classic-250521pi0104.png?v=1778527858","url":"https:\/\/thechefstore.com\/collections\/comstock-castle.oembed?page=2","provider":"TheChefStore.Com","version":"1.0","type":"link"}