Reduce Scrapping and Smelting, Promote Component Reuse > Complete Machines
> 1960 1980
> DuPage County
> Used
> Star gas star-max 36" radiant broiler ng/lp 6136RCBD
Star gas star-max 36" radiant broiler ng/lp 6136RCBD
STAR STAR-MAX 36 GAS RADIANT-BROILER
New Star-Max 36" Radiant Char-Broiler model # 6136RCBD. This broiler is ideal for use in clubs, pubs, restaurants or steak house. The Star 6136RCBD char-broilers are designed for high volume and reliability. Whether it's steak, chicken, hamburger, sea food or shish kabobs, Star's heavy-duty Star-Max char-broilers will fulfill your back-of-the-house cooking requirements.
* Star-Max Radiant Gas Char-Broilers are designed for the most demanding foodservice applications. Star-Max char-broilers deliver maximum performance and provide years of operation.
* Designed with high performance 40,000 BTU H-style cast iron burners every 12 of width. Cast iron burners provide excellent broiling performance, better heat distribution and maximum sectional control.
* BTU output: 120,000 natural gas or 105,000 for LP
* Approximate grate size: 36" X 20" (720 sq in)
* Over all size of unit: 36" W X 25-3/4" Depth X 15-1/2" Height
* Stainless steel, 2-3/4 high tapered splash guard provides maximum protection against grease and spills.
* Heavy-duty 4 adjustable legs to match the height of other Star-Max equipment in your line
Star-Max line of Radiant Char-Broilers feature stainless steel cool to the touch front panel, bull nose, drip pan, splash guard, and grease trough. Char-Broilers have heavy-duty polycarbonate graphic panel. Double wall aluminized steel side panels with cast iron burners every 12 , adjustable control valves and standing pilot are standard. Radiants are stainless steel providing maximum heat transfer and durability. Cooking surface consists of heavy duty, cast iron grates adjustable to flat or slanted positions. If need arises, unit can be converted to lava rock style in the field.
Star-Max Radiant Char-Broilers are covered by Star s one year parts and labor warranty.
