When kitchen throughput and precise finishing matter, this range-mounted salamander broiler delivers consistent infrared searing and reliable control for high-volume operations. Built for integration with a 59" restaurant range and designed to operate on natural gas, the unit provides rapid radiant heat for finishing, melting, and broiling tasks while maintaining a compact footprint on a 24" high shelf.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Garland GIR60 salamander and let it cool. Remove the rack and grease pan; soak in soapy water and scrub gently. Wipe stainless steel surfaces with mild detergent, rinse, and dry. Clean infrared burners carefully; inspect ports for clogs and clear with a soft brush. Vacuum vents and flue riser to remove grease. Reinstall dry parts, check seals, and reconnect gas per local codes.#@@#Additional Info#@#The Garland GIR60 mounts on a 59" flue riser, delivering a 20,000 BTU infrared broiler with Hi-Lo burners, a spring-balanced rack, grease pan, and stainless steel exterior for NSF-compliant restaurant use.#@@#General Info#@#Description #@#
When kitchen throughput and precise finishing matter, this range-mounted salamander broiler delivers consistent infrared searing and reliable control for high-volume operations. Built for integration with a 59" restaurant range and designed to operate on natural gas, the unit provides rapid radiant heat for finishing, melting, and broiling tasks while maintaining a compact footprint on a 24" high shelf.
#@@# Infrared Burners#@#
Two infrared burners supply a combined 40,000 BTU output, each with Hi-Lo valve modulation to control intensity. Operators achieve even, high-temperature browning with reduced flare-ups and faster cycle times.
#@@# Adjustable Rack Assembly#@#
A three-position spring-balanced rack assembly permits precise distance control between product and heat source. Chefs can dial in consistent results for broiling or finishing without manual repositioning struggles.
#@@# Stainless Steel Construction#@#
The top, front, sides, backsplash, and bottom feature stainless steel surfaces with integrated heat shields. This construction resists corrosion, simplifies daily sanitation, and endures the rigors of commercial kitchens.
#@@# Removable Grease Pan#@#
A removable grease pan collects drips and simplifies cleanup, reducing downtime between service periods. Maintenance teams minimize labor and maintain compliance with sanitation protocols.
#@@# Range-Mounted Design#@#
Mounting on a 59" flue riser over a compatible range conserves line space and places finishing heat at the point of service. Kitchen layouts benefit from vertical integration and streamlined workflow.
#@@# NSF Certified#@#
The unit carries NSF certification for commercial foodservice equipment and operates on natural gas, supporting compliance with institutional and regulatory requirements. Specified dimensions align with a 35-1/4" W broiling chamber and a 24" high shelf configuration for consistent installation.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Garland GIR60 salamander by cleaning components daily. Empty the grease pan, wash with soapy water, and dry before reinstalling. Wipe burners with a non-abrasive cloth; use Hi-Lo valves to prevent sticking. Clean stainless steel surfaces with mild detergent and polish. Ensure the rack moves freely; lubricate if needed. Clear debris from the flue and shelf. Check seals, test temperature, and schedule yearly inspections for gas and burner performance.