This countertop salamander broiler delivers focused heat, precise control, and a compact footprint that fits busy kitchen lines. Food service teams gain consistent browning and rapid finishing at 40,000 BTU while preserving counter space and workflow efficiency.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let the unit cool. Remove the broiling rack and grease pan. Scrape heavy deposits with a non-metal scraper, then wipe surfaces with a mild detergent solution and a soft cloth. Rinse with clean water and dry thoroughly to prevent corrosion. Clean infrared burners and pilot areas gently; avoid soaking controls. Empty and degrease vents and filters regularly to reduce fire risk and maintain efficiency, ensuring CSA compliance and longer service life.#@@#Additional Info#@#Garland MSRCM 35.5" gas salamander broiler delivers 40,000 BTU from two 20,000 BTU infrared burners with Hi-Lo controls; stainless steel exterior, removable grease pan, fixed roll-in rack, countertop design, 4" legs, 170 pounds, CSA certified.#@@#General Info#@#Description #@#
This countertop salamander broiler delivers focused heat, precise control, and a compact footprint that fits busy kitchen lines. Food service teams gain consistent browning and rapid finishing at 40,000 BTU while preserving counter space and workflow efficiency.
Two burners supply 20,000 BTU each and operate with Hi-Lo valve controls to vary intensity quickly. Chefs adjust heat in real time to achieve target sear and caramelization without prolonged preheat cycles.
The unit produces a total of 40,000 BTU for predictable performance across repeated cycles. Operators maintain uniform results during peak service periods, reducing rework and plate rejects.
A fixed position roll-in roll-out broiling rack offers flat and tilt configurations to suit different product sizes. Staff reposition items rapidly for optimal exposure and efficient turnaround.
A removable grease pan collects drippings and installs without tools to speed cleaning and reduce fire risk. Maintenance crews spend less time on daily service and more time on core kitchen tasks.
Stainless steel front sides and top withstand commercial use and repeated cleaning while resisting corrosion. Facilities extend equipment life and preserve a professional appearance under constant operation.
A 34 inch width and 20.25 inch depth deliver high output within a small footprint suitable for tight lines. Managers allocate valuable floor space to prep and plating stations instead of oversized cooking equipment.
The broiler ships with a pilot valve and 4 inch legs for stable countertop installation and straightforward connection to natural gas supplies. Kitchen installers complete setup quickly and meet operational requirements without delay.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and adjust Hi-Lo valves to maintain consistent infrared output. Clean removable grease pan daily and degrease stainless steel surfaces with approved agent to prevent corrosion. Slide broiling rack out and wash with hot, soapy water; inspect for warping and replace if bent. Verify pilot valve operation monthly and service gas connections for leaks using approved detector. Level countertop mounting and tighten fasteners quarterly to ensure stable operation.