Bakers Pride (Middleby) Dante Series Gas Charbroilers - CH-10
Model CH-10 | 180,000 BTU
Engineered for kitchens that never slow down, the Dante Series CH-10 floor-model charbroiler pairs steak-house firepower with the rugged build quality Bakers Pride is famous for. Ten high-output burners blanket a 55-1/2 inch cooking width, giving you the volume, control, and presentation needed for everything from thick-cut rib-eyes to high-production burgers.
Key Features
- Massive 180,000 BTU/hr output from 10 independently controlled stainless burners (18,000 BTU each).
- 55-1/2" W × 24" D broiling surface—over 1,300 sq in. of searing real estate.
- Heavy-duty cast-iron grates tilt to three positions for instant creation of cooler or hotter zones.
- Ten stainless-steel radiants provide even heat distribution and help tame flare-ups.
- Slide-out stainless grease/water pan makes daily cleanup quick and OSHA-friendly.
- Fully welded extra-heavy plate-steel frame finished with heat-resistant Bakertone paint.
- Continuous crossover pilot system for fast, reliable ignition across the entire deck.
- Ships for Natural Gas; LP field-conversion kit, alternate grate styles, log holders, work decks, and more are available.
What Our Experts Think
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Heavy-duty lava rock charbroiler designed for authentic flame-grilled flavor.
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Compact 10" size, perfect for adding grilling versatility in tight spaces.
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Stainless steel construction ensures long-lasting durability and easy cleaning.
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Great for restaurants, food trucks, or kitchens needing compact charbroiling power.
Q&A
Q: What’s unique about the CH-10?
A: It uses lava rocks to deliver natural smoke flavor and high heat for traditional charbroiling.
Q: What foods is it best suited for?
A: Excellent for steaks, chicken, seafood, burgers, and vegetables.
Q: Is it suitable for smaller kitchens?
A: Yes, its compact 10" footprint makes it ideal where space is limited.
Maintenance Tips
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Rotate or replace lava rocks regularly to maintain even heat and flavor.
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Clean grates daily to prevent grease buildup.
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Empty and wash drip trays after every shift.
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Inspect burners and gas connections weekly for safety.
