Connerton KABOB-30 30 In. Gas Radiant Kabob Broiler, 5 Burners, 125,000 BTU, Adjustable Skewer Bracket, Welded #304 Stainless

The Connerton KABOB-30 is a 30 in. wide, 28 in. deep gas radiant kabob broiler with five 25,000 BTU stainless steel tubular burners under cast iron radiants, an adjustable skewer bracket support, and a grease pan that can hold water, built for a Turkish grill house, a Middle Eastern restaurant line, or a hotel kitchen that wants 125,000 BTU of skewer heat in two and a half feet. Five manual brass valves give you five 6 in. lanes across a 19.5 in. deep cooking surface, so adana, chicken shish, lamb chops, and vegetable skewers can each get their own flame level at the same time. Through a Saturday night of skewer plates and grilled whole fish the cast iron radiants keep pushing heat back up at the food no matter how often you load the brackets. It is a skewer and grate broiler over radiant heat, with no flat top and no oven, so it is not the piece for eggs, pancakes, or baked items. It runs as a countertop unit or, with the floor model accessory, on its own stainless steel legs, so specify counter or floor when you order. Gas enters at the rear through a 3/4 in. NPT inlet, the pressure regulator ships with the unit and must be installed, and it is rated for non-combustible locations only with 0 in. of clearance at the sides and back.

Five 25,000 BTU Stainless Steel Tubular Burners, One Every 6 In.

The KABOB-30 carries 5 stainless steel tubular burners, one under every 6 in. of its 30 in. width, each rated at 25,000 BTU for 125,000 BTU across the top. The burners run straight front to back, so each one heats its own 6 in. lane and a skewer laid across the unit gets even heat along its full length instead of a hot spot in the middle. Stainless steel tube stands up to the grease and heat cycling a broiler sees every service. Each burner has its own valve, so a lane you are not using stays off and the 5 lanes never bleed into one another.

Adjustable Skewer Bracket Support for Your Skewer Sizes

Skewers rest on a skewer bracket support that adjusts to the size of the skewers you run. Whether you cook on wide flat koobideh skewers, thinner shish skewers, or a mix of both, you set the bracket so the meat sits at the right height over the radiants and the skewer ends have a stable place to rest and turn. That adjustment is what lets one broiler handle a ground meat kabob that needs to hang and set on the skewer and a cubed chicken kabob that wants to sit closer to the heat.

Heavy Duty Cast Iron Radiants Over a 14 Gauge Welded Fire Box

Between the burners and the food sit heavy duty cast iron radiants. The flame heats the radiant, and the radiant glows and throws that heat up at the skewers, which is the difference between a radiant broiler and cooking over an open flame. Cast iron holds a lot of heat in its mass, so when you load a full row of cold skewers the radiant keeps radiating while the burner catches up, and recovery between loads is shorter. The radiants also catch drippings before they reach the burner, and the fire box under them is 14 gauge #304 stainless steel welded to the body, so the hottest part of the unit is also the heaviest gauge.

Heavy Duty Cast Iron Top Grates With Grease Flow Channels on a 19.5 In. Deep Surface

The top grates are heavy duty cast iron with grease flow channels cast into them, and the sheet lists the heavy duty grates as increased area for maximum production. The channels carry rendered fat along the grate and down toward the grease pan instead of letting it drop straight onto the radiants, so you get fewer flare-ups and less smoke off a row of lamb skewers. The cooking surface is 19.5 in. deep across the 30 in. body, which gives a skewer room to lie across the unit and gives you front-to-back space to pull items back to finish or hold. Optional cooking and rib grates are available for direct grate cooking when you are not running skewers.

18 Gauge #304 Stainless Steel Grease Pan That Holds Water

Under the fire box sits an 18 gauge #304 stainless steel grease pan, and Connerton specifies it for water as needed. Ground meat and marinated skewers drip a lot of fat, and a layer of water in the pan keeps that fat from scorching on hot steel, which cuts smoke and makes the pan far easier to empty at close. Slide it out, pour it off, and slide it back, and the grease stays off the counter under the unit.

16 Gauge #304 Stainless Steel Body With a Removable 18 Gauge Front Panel

The body is 16 gauge #304 stainless steel, fully welded rather than screwed or riveted together. A welded seam has no gap for grease to wick into and no fastener head to loosen after years of heat cycling. #304 is the chromium-nickel grade that shrugs off acidic marinade splatter and the degreasers used on a grill line. The front panel is a removable 18 gauge #304 stainless steel piece, so a technician can reach the valves and burner inlets from the front without pulling the unit off the counter or breaking the gas connection at the back.

Heavy Duty Brass Valves With a 3/4 In. NPT Rear Gas Inlet

Every burner runs on its own heavy duty brass valve with a knob on the front panel, giving you 5 independent flame settings from off to full. Brass valve bodies resist corrosion at the seat, which keeps a low holding setting from drifting over time. Gas enters at the rear through a 3/4 in. NPT inlet. The unit runs on 5.0 in. W.C. natural gas or 10 in. W.C. propane, so specify the gas type when you order, and note the altitude if the kitchen sits above 2,000 ft so the orifices are sized correctly. The regulator is supplied with the unit and has to be installed.

Cooking/Rib Grates, Lava Rock, and Floor Model Options

Three factory options change how the unit is set up. Cooking and rib grates give you a grate surface for direct grilling of chops, ribs, or vegetables alongside or instead of skewer work. A lava rock model is available in place of the cast iron radiants. The floor model accessory adds #304 stainless steel tubing legs with a stainless steel undershelf and adjustable feet or casters if you would rather run the broiler as a stand-alone floor unit than on a counter.