Bakers Pride (Middleby) Dante Series Gas Charbroilers - C-36RS
105,000 BTU • Stainless Steel Radiants • CSA & NSF Certified
Give every steak, burger, and chop that unmistakable flame-kissed flavor—without tying up valuable floor space. The 36" Dante Series charbroiler combines Bakers Pride’s legendary build quality with a compact, low-profile design that drops straight onto your equipment stand or counter.
Features
- Seven 15,000 BTU burners deliver a 105,000 BTU punch (140,000 BTU high-output kit available).
- Stainless-steel V-shaped radiants distribute heat evenly and help control flare-ups.
- Free-floating ½" round steel rod grate adjusts to 4 positions and EZ-tilts forward, guiding grease to the front trough.
- Water tubs add humidity for juicier product and faster cleanup.
- 6" stainless service shelf with integrated utility/towel bar keeps utensils within arm’s reach.
- Continuously-lit crossover pilot system = instant, reliable ignition for every burner.
- Fully welded, all-stainless cabinet—double-walled & insulated for maximum heat retention.
- Low-profile 13" height ships without legs; perfect for mounting on an equipment stand.
- Includes heavy-duty top-grid scraper.
- Field convertible for natural or LP gas; ¾" NPT rear connection.
- Safety & sanitation listings: CSA Flame, CSA Star, NSF.
What Our Experts Think
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36" gas charbroiler built for medium to high-volume commercial kitchens.
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Cast iron grates retain heat and deliver excellent searing performance.
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Stainless steel body ensures strength, durability, and easy cleaning.
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Larger cooking surface makes it ideal for restaurants with higher demand.
Q&A
Q: What is the main advantage of the C-36RS?
A: Its 36" width provides a larger cooking area while maintaining compact countertop convenience.
Q: What foods can it cook best?
A: Perfect for steaks, burgers, chicken, seafood, and vegetables.
Q: Is it suitable for continuous heavy use?
A: Yes, it’s designed for nonstop operation in busy kitchens.
Maintenance Tips
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Brush and clean cast iron grates daily to prevent buildup.
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Empty and wash drip trays after each shift.
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Inspect burners and gas lines weekly.
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Arrange annual servicing to ensure efficiency and safety.
