What our Experts Think
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Compact Plancha-Style Build: 24″ wide range with a 5/8″‑thick steel plate, ideal for griddle-style cooking such as pancakes, flatbreads, stir-fry, or searing.
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Reliable Heat Output: 40,000 BTU (natural gas) provides steady griddle performance for small- to medium-sized kitchens or foodservice setups.
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Durable Commercial-Grade Construction: Stainless-steel front, sides, plate rail, and stub backguard ensure easy cleaning, corrosion resistance, and long-lasting use under heavy kitchen demands.
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Practical & Adjustable Design: 6″ adjustable stainless-steel legs allow leveling on uneven floors; open cabinet base offers storage or easy cleaning access beneath the unit.
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Safe & Certified for Professional Kitchens: Built to meet commercial safety and sanitation standards, ensuring reliable performance and compliance in professional kitchens.
Q&A
Q: What is the C24‑19S?
A: A 24‑inch‑wide commercial gas range with a solid‑plate griddle (“plancha”) top and open-cabinet base, built for heavy-duty use in professional kitchens.
Q: What cooking surface does it have?
A: A 24″-wide plancha griddle with a 5/8″ thick steel plate, ideal for flat-surface cooking, searing, and frying.
Q: What is its heat output?
A: Approximately 40,000 BTU total input for natural gas.
Q: What materials and build quality does it have?
A: Stainless-steel front, sides, plate rail, and burner box for durability and easy cleaning. Includes a 7″ backguard and 6″ adjustable legs for stable installation.
Q: What type of base does it have?
A: Open-cabinet base for under-unit storage and easy cleaning access.
Q: What kitchens is this range intended for?
A: Commercial kitchens — small to medium-volume restaurants, cafés, catering kitchens, or institutional kitchens where griddle-top cooking is frequently used.
Q: Is it suitable for residential kitchens?
A: No. Its commercial-grade griddle, high heat output, and gas connection requirements make it appropriate only for professional kitchens with proper ventilation and installation.
Maintenance Tips
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Wipe down cooktop and exterior daily to remove spills, grease, and food residue, preserving stainless steel surfaces.
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Clean burners and cast-iron grates every day: remove grates, wash with warm soapy water, dry thoroughly, then re-install.
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Clear burner ports regularly using a wire or small brush to remove debris and maintain proper flame performance.
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Empty and clean drip trays or grease pans after each use to reduce fire risk and prevent buildup.
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Clean and season griddle or hot-top surfaces: after washing and drying, apply a thin coat of cooking oil to prevent rust.
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Allow the unit to cool before deep cleaning and avoid abrasive tools that can scratch surfaces.
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Inspect gas connections, valves, knobs, and controls periodically for wear or leaks and ensure smooth operation.
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Schedule periodic professional servicing for burners, ignition system, and safety features to maintain long-term reliability.
