The Westlake ECB-48S Gas Charbroiler
The Westlake ECB-48S is a 47.4 in. wide countertop gas radiant charbroiler with four 30,000 BTU/hr U-shape steel burners, 120,000 BTU/hr in total, under cast iron grates. Four zones across nearly four feet of grate give two cooks room to work side by side, one on steaks and chops and one on burgers and chicken, without trading tongs. It is built for a steakhouse, burger concept, or banquet kitchen where the grill is the busiest station, and it is oversized for a line that grills a handful of items per hour. It is set up for natural gas, stands on 3.9 in. adjustable legs, and takes 47.4 in. of width by 25.2 in. of depth on a stand or counter rated for 216 lb.
U-Shape Steel Burners Rated at 30,000 BTU/hr Each
Heat comes from four U-shape steel burners rated at 30,000 BTU/hr each, 120,000 BTU/hr for the unit.
Each burner covers about 12 in. of grate width and has its own knob, which gives you four zones. Run one hot for searing and another lower for finishing thicker cuts, or shut a zone off in a slow afternoon and stop paying to heat grate you are not using.
Cast Iron Grate for Searing and Grill Marks
Food cooks on a cast iron grate. Cast iron is heavy and slow to give up heat, so when you lay cold steaks or chicken thighs across it the bars stay hot enough to mark the meat instead of steaming it. That stored heat is also what keeps recovery short when a cook reloads the grate in the middle of a rush.
Give the grate time to come up to temperature before the first order, and brush it between loads so carbon does not build up on the bars.
Manual Controls with a Standby Pilot
Each burner has a manual control knob, marked for on and off, that sets flame height directly. There is no thermostat cycling the burner, so what you set is what you get, and a cook reads the grate by eye and by the food the way they would on any open grill. A standby pilot keeps the burners ready to light, so a turn of the knob lights them. No matches or lighter at the start of a shift, and no relighting when you bring a zone back up for the dinner push.
Large Oil Collector at the Bottom
Fat and marinade that drip through the grate drain to a large oil collector at the bottom of the unit. A bigger collector means fewer trips to empty it during a long service of burgers or bone-in chicken, which are the items that render the most. Empty and wash it at close; drippings left in the collector are what flare up or smoke the next day.
Stainless Steel Front on Adjustable Legs
The front panel, where spills, splatter, and hands land all shift, is stainless steel, so it wipes down with a degreaser and a towel at close. The sides and back are galvanized steel, which is the honest tradeoff on this unit: those faces usually sit against a wall or neighboring equipment, and galvanized keeps weight and cost down where nobody is scrubbing daily.
Stainless steel adjustable legs lift the body 3.9 in. off the counter. That gap lets you level the unit on an uneven counter and get a towel underneath to clean. The control knobs are zinc alloy with a chrome coating, which stands up to heat and greasy hands better than plastic.
Natural Gas, Convertible to Propane
The unit is configured for natural gas and can be converted to propane, or back again. That matters if you are on a natural gas line today but may move to a location or a truck that runs on propane tanks. Have the conversion and gas hookup done by a qualified gas technician.
Features & Benefits
-
Countertop radiant charbroiling for burgers, steaks, chicken, and vegetables without giving up floor space
-
Four U-shape steel burners rated at 30,000 BTU/hr each
-
Four independently controlled heat zones for searing and finishing at the same time
-
Cast iron grate that holds heat for defined grill marks and quick recovery between loads
-
Manual knob controls that set flame height directly, with no thermostat to wait on
-
Standby pilot that lights the burner with a turn of the knob
-
Large bottom oil collector that catches drippings through a long service
-
Stainless steel front that wipes clean at the end of the shift
-
Galvanized steel sides and back
-
Adjustable stainless steel legs for leveling and cleaning underneath
-
Chrome-coated zinc alloy knobs that hold up to heat and greasy hands
-
Natural gas configuration that can be converted to propane
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Countertop radiant charbroiling for burgers, steaks, chicken, and vegetables without giving up floor space
Four U-shape steel burners rated at 30,000 BTU/hr each
Four independently controlled heat zones for searing and finishing at the same time
Cast iron grate that holds heat for defined grill marks and quick recovery between loads
Manual knob controls that set flame height directly, with no thermostat to wait on
The Westlake ECB-48S Gas Charbroiler
The Westlake ECB-48S is a 47.4 in. wide countertop gas radiant charbroiler with four 30,000 BTU/hr U-shape steel burners, 120,000 BTU/hr in total, under cast iron grates. Four zones across nearly four feet of grate give two cooks room to work side by side, one on steaks and chops and one on burgers and chicken, without trading tongs. It is built for a steakhouse, burger concept, or banquet kitchen where the grill is the busiest station, and it is oversized for a line that grills a handful of items per hour. It is set up for natural gas, stands on 3.9 in. adjustable legs, and takes 47.4 in. of width by 25.2 in. of depth on a stand or counter rated for 216 lb.
U-Shape Steel Burners Rated at 30,000 BTU/hr Each
Heat comes from four U-shape steel burners rated at 30,000 BTU/hr each, 120,000 BTU/hr for the unit.
Each burner covers about 12 in. of grate width and has its own knob, which gives you four zones. Run one hot for searing and another lower for finishing thicker cuts, or shut a zone off in a slow afternoon and stop paying to heat grate you are not using.
Cast Iron Grate for Searing and Grill Marks
Food cooks on a cast iron grate. Cast iron is heavy and slow to give up heat, so when you lay cold steaks or chicken thighs across it the bars stay hot enough to mark the meat instead of steaming it. That stored heat is also what keeps recovery short when a cook reloads the grate in the middle of a rush.
Give the grate time to come up to temperature before the first order, and brush it between loads so carbon does not build up on the bars.
Manual Controls with a Standby Pilot
Each burner has a manual control knob, marked for on and off, that sets flame height directly. There is no thermostat cycling the burner, so what you set is what you get, and a cook reads the grate by eye and by the food the way they would on any open grill. A standby pilot keeps the burners ready to light, so a turn of the knob lights them. No matches or lighter at the start of a shift, and no relighting when you bring a zone back up for the dinner push.
Large Oil Collector at the Bottom
Fat and marinade that drip through the grate drain to a large oil collector at the bottom of the unit. A bigger collector means fewer trips to empty it during a long service of burgers or bone-in chicken, which are the items that render the most. Empty and wash it at close; drippings left in the collector are what flare up or smoke the next day.
Stainless Steel Front on Adjustable Legs
The front panel, where spills, splatter, and hands land all shift, is stainless steel, so it wipes down with a degreaser and a towel at close. The sides and back are galvanized steel, which is the honest tradeoff on this unit: those faces usually sit against a wall or neighboring equipment, and galvanized keeps weight and cost down where nobody is scrubbing daily.
Stainless steel adjustable legs lift the body 3.9 in. off the counter. That gap lets you level the unit on an uneven counter and get a towel underneath to clean. The control knobs are zinc alloy with a chrome coating, which stands up to heat and greasy hands better than plastic.
Natural Gas, Convertible to Propane
The unit is configured for natural gas and can be converted to propane, or back again. That matters if you are on a natural gas line today but may move to a location or a truck that runs on propane tanks. Have the conversion and gas hookup done by a qualified gas technician.
Features & Benefits
-
Countertop radiant charbroiling for burgers, steaks, chicken, and vegetables without giving up floor space
-
Four U-shape steel burners rated at 30,000 BTU/hr each
-
Four independently controlled heat zones for searing and finishing at the same time
-
Cast iron grate that holds heat for defined grill marks and quick recovery between loads
-
Manual knob controls that set flame height directly, with no thermostat to wait on
-
Standby pilot that lights the burner with a turn of the knob
-
Large bottom oil collector that catches drippings through a long service
-
Stainless steel front that wipes clean at the end of the shift
-
Galvanized steel sides and back
-
Adjustable stainless steel legs for leveling and cleaning underneath
-
Chrome-coated zinc alloy knobs that hold up to heat and greasy hands
-
Natural gas configuration that can be converted to propane
Resources & Downloads
Specifications
| Width | 47.4 in. |
| Depth | 25.2 in. |
| Height | 15.4 in. |
| Leg Height | 3.9 in. |
| Installation | Countertop |
| Total BTU | 120,000 BTU/hr |
| BTU per Burner | 30,000 BTU/hr |
| Burners | 4 |
| Burner Type | U-shape steel |
| Heat Type | Radiant |
| Controls | Manual |
| Ignition | Standby pilot |
| Cooking Surface | Cast iron grate |
| Grease Management | Large bottom oil collector |
| Gas Type | Natural gas |
| Gas Conversion | Convertible to propane |
| Front Finish | Stainless steel |
| Sides and Back | Galvanized steel |
| Legs | Adjustable stainless steel |
| Knobs | Chrome-coated zinc alloy |
| Net Weight | 216 lb |
| Gross Weight | 298 lb |
| Packed Dimensions | 50.4 in. x 31.9 in. x 19.7 in. |
Manufacturer's Warranty
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2 Year
Labor
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2 Year
Parts
Certifications & Approvals
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ETL US & Canada
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ETL Sanitation
Countertop radiant charbroiling for burgers, steaks, chicken, and vegetables without giving up floor space