Comstock-Castle F330-12B, 36 In. Restaurant Gas Range, 4 Open Burners, 12" Griddle, (1) 31.5" Oven

The Comstock-Castle F330-12B is a 36-inch heavy-duty restaurant gas range built for full-service restaurants and busy breakfast houses that need 4 open burners, a 12-inch griddle section plus a 6-inch raised cheesemelter 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.

In a real kitchen, the 98,000 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.

This is the right call for full-service restaurants and busy breakfast houses where the 4 burners + 12" griddle + 6" 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 36-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.

4 Star-Pattern Open Burners at 24,000 BTU Each with 7-Inch Flame Spread

The 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.

12-Inch Polished Steel Griddle with Cast Iron Burners

The 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.

6-Inch Raised Cheesemelter Above the Cooktop Section

A 6-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.

One 31.5-Inch Standard Oven with H-Pattern Cast Iron Burner

Each 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 F330-12B keeps running through a power outage as long as the gas line stays live.

Welded Stainless Steel Chassis on 6-Inch Heavy-Duty Pipe Legs

The 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 F330-12B stands on six-inch heavy-duty stainless steel pipe legs with adjustable feet so you can level it on an uneven kitchen floor.

500°F Thermostat, 100% Safety Shut-Off, and Brass Top Burner Valves

If 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.

Sister Configurations in the Same Chassis for Different Menu Mixes

This F330-12B ships as the configuration described above. If a menu pulls heavier on a different cooking method, the same 36-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 F330-12B is the right call when this specific cooktop layout matches how your line actually cooks.

Factory Accessories for Bake, Hood, and Service Programs

Optional 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 F330-12B unit.