The Comstock-Castle CCVB-4 Gas Gyro Machine
The Comstock-Castle CCVB-4 is a 21-inch vertical gyro broiler, built for Mediterranean kitchens, gyro counters, shawarma stands, and kebab houses that need a unit holding production temperature through full service without losing performance. The CCVB-4 is engineered for vertical-spit roasting of stacked gyro, shawarma, and döner kebab meat under direct radiant heat.
In a real kitchen, the 9,500 BTU output drives the 21-inch cooking surface at production temperature through service, with heavy cast iron components that hold heat between batches and recover fast when fresh product hits the unit.
This is the right call for Mediterranean kitchens where the 21-inch footprint matches the bench or floor space. If you need higher concurrent capacity, the larger siblings carry more product at once.
9,500 BTU of Gas Output Driving the Cooking Surface
The unit fires 9,500 BTU across the 21-inch cooking surface, using cast iron burners or radiants that hold heat through wave after wave of cold product. Brass valves with standing pilot let the unit run on gas alone, no electrical hookup needed.
Welded Stainless Steel Body on Adjustable Legs
The CCVB-4 body is welded stainless steel with an angle iron and aluminized steel inner frame, set on adjustable stainless feet so the unit levels on any countertop or floor. Welded construction holds up under hot-cold cycling and daily pan abuse where bolted construction works loose after a season of service.
Brass Gas Valves with Standing Pilot, No Electric Hookup Required
Each control runs its own brass gas valve with a standing pilot, holding up against grease ingress where plated-steel valves pit and seize after a year of line service. No electrical hookup means the unit keeps running through a power outage as long as the gas line stays live.
About Comstock-Castle
Founded 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.
Features & Benefits
-
Sized for Mediterranean kitchens running a 21-inch vertical gyro broiler station
-
9,500 BTU output for vertical-spit roasting of stacked gyro, shawarma, and döner kebab meat under direct radiant heat
-
21-inch footprint sized for standard cookline bench depth
-
Welded stainless steel construction with adjustable legs for level setup on any surface
-
Brass gas valves with standing pilot, no electrical hookup required
-
Heavy cast iron components hold heat between batches and recover fast under production loads
-
Three-quarter-inch NPT gas connection with factory-set pressure regulators (4-inch WC natural, 10-inch WC propane)
-
Designed for vertical-spit roasting of stacked gyro, shawarma, and döner kebab meat under direct radiant heat
-
Built since 1838 by Comstock-Castle in Quincy, Illinois with union labor and parts stocked for legacy units
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Sized for Mediterranean kitchens running a 21-inch vertical gyro broiler station
9,500 BTU output for vertical-spit roasting of stacked gyro, shawarma, and döner kebab meat under direct radiant heat
21-inch footprint sized for standard cookline bench depth
Welded stainless steel construction with adjustable legs for level setup on any surface
Brass gas valves with standing pilot, no electrical hookup required
The Comstock-Castle CCVB-4 Gas Gyro Machine
The Comstock-Castle CCVB-4 is a 21-inch vertical gyro broiler, built for Mediterranean kitchens, gyro counters, shawarma stands, and kebab houses that need a unit holding production temperature through full service without losing performance. The CCVB-4 is engineered for vertical-spit roasting of stacked gyro, shawarma, and döner kebab meat under direct radiant heat.
In a real kitchen, the 9,500 BTU output drives the 21-inch cooking surface at production temperature through service, with heavy cast iron components that hold heat between batches and recover fast when fresh product hits the unit.
This is the right call for Mediterranean kitchens where the 21-inch footprint matches the bench or floor space. If you need higher concurrent capacity, the larger siblings carry more product at once.
9,500 BTU of Gas Output Driving the Cooking Surface
The unit fires 9,500 BTU across the 21-inch cooking surface, using cast iron burners or radiants that hold heat through wave after wave of cold product. Brass valves with standing pilot let the unit run on gas alone, no electrical hookup needed.
Welded Stainless Steel Body on Adjustable Legs
The CCVB-4 body is welded stainless steel with an angle iron and aluminized steel inner frame, set on adjustable stainless feet so the unit levels on any countertop or floor. Welded construction holds up under hot-cold cycling and daily pan abuse where bolted construction works loose after a season of service.
Brass Gas Valves with Standing Pilot, No Electric Hookup Required
Each control runs its own brass gas valve with a standing pilot, holding up against grease ingress where plated-steel valves pit and seize after a year of line service. No electrical hookup means the unit keeps running through a power outage as long as the gas line stays live.
About Comstock-Castle
Founded 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.
Features & Benefits
-
Sized for Mediterranean kitchens running a 21-inch vertical gyro broiler station
-
9,500 BTU output for vertical-spit roasting of stacked gyro, shawarma, and döner kebab meat under direct radiant heat
-
21-inch footprint sized for standard cookline bench depth
-
Welded stainless steel construction with adjustable legs for level setup on any surface
-
Brass gas valves with standing pilot, no electrical hookup required
-
Heavy cast iron components hold heat between batches and recover fast under production loads
-
Three-quarter-inch NPT gas connection with factory-set pressure regulators (4-inch WC natural, 10-inch WC propane)
-
Designed for vertical-spit roasting of stacked gyro, shawarma, and döner kebab meat under direct radiant heat
-
Built since 1838 by Comstock-Castle in Quincy, Illinois with union labor and parts stocked for legacy units
Resources & Downloads
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Specifications
| Width | 21" |
| Depth | 23" |
| Height | 37" |
| Net Weight (approx.) | 105 lbs |
| Total BTU | 9,500 |
| Ignition | Standing pilot, no electrical hookup required |
| Gas Valves | Brass |
| Gas Connection | 3/4" NPT |
| Gas Pressure (Natural) | 4" WC |
| Gas Pressure (Propane) | 10" WC |
| Exterior Finish | Welded stainless steel |
| Legs | Stainless steel adjustable feet |
| Country of Origin | USA |
| Voltage | 120V |
Manufacturer's Warranty
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1 Year
Labor
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1 Year
Parts
Certifications & Approvals
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NSF Approved
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ETL US & Canada
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Made in USA
Sized for Mediterranean kitchens running a 21-inch vertical gyro broiler station