Credit Key
High‑Performance Wood‑Fired Charbroiling for Busy Kitchens
Deliver authentic wood‑smoked flavor at scale while keeping temperature consistent and operating costs low.
Key Features
- 960 sq in cooking area supports 32 ribeyes, 32 NY strips, 40 filets, 40 chicken breasts or 40 hamburgers per cycle.
- Eight 1.5" heavy‑duty cast‑iron grates distribute heat evenly and eliminate hot spots.
- Digital controllers provide three preset temperatures—250°F, 500°F, 700°F—for precise cooking.
- 80 lb pellet hopper delivers up to 12 lb/hr at high heat, with an estimated $2.95 per hour operating cost.
- All‑stainless‑steel, double‑walled, free‑standing unit certified NSF and cETLus, powered by 120 V / 11 A.
From The Manufacturer
Charbroiler, wood pellets, 50-1/2"W, 960 sq. in. cooking area, (8) 1-1/2" heavy-duty cast iron grates, 250° F to 700° F temperature control, (2) digital controllers & (4) firepots, 80 lbs. hopper, (3) drip trays, double-walled stainless steel construction, 120v, 11.0 amps, NSF, cETLus, cWHus
Images are for reference. Color, configuration, dimensions and what's included vary by model. See the spec sheet to confirm the exact details.
