Built for high-volume kitchens that demand rapid finishing and precise heat control, this heavy-duty range-mounted salamander broiler offers consistent infrared searing power and robust construction for continuous service. Operators benefit from 40,000 BTU of adjustable broil output and a compact 34-inch width that fits existing range footprints while enhancing throughput and menu flexibility. Chefs depend on stainless steel surfaces and an intuitive Hi-Lo control scheme to achieve consistent results under heavy-duty use.
LongDescription#@#Master Series Salamander Broiler, gas, 34" W, Heavy Duty Range, stainless steel Backriser, (2) infrared burners with Hi-Lo valve controls, pilot valve with flame fail, adjustable (2) position pullout rack (flat or tilt), stainless steel front, sides & bottom with heat shields, 40,000 BTU (Garland)#@@#Cleaning Instructions#@#Unplug gas and shut off supply before cleaning. Remove racks and wipe surfaces with a mild detergent and warm water. Scrub infrared burners gently; avoid abrasive pads. Clean grease traps and vents weekly to prevent fires. Vacuum condenser coils and check seals every month to improve efficiency and avoid breakdowns. Sanitize food-contact surfaces with a CSA-approved sanitizer and rinse. Dry all components completely before restoring gas and power.#@@#Additional Info#@#Garland MSTSR16M 34" heavy-duty range features a salamander broiler with 40,000 BTU from two infrared burners. It has stainless steel construction, an adjustable pullout rack, is CSA-listed, weighs 210 pounds, and operates on natural gas.#@@#General Info#@#Description #@#
Built for high-volume kitchens that demand rapid finishing and precise heat control, this heavy-duty range-mounted salamander broiler offers consistent infrared searing power and robust construction for continuous service. Operators benefit from 40,000 BTU of adjustable broil output and a compact 34-inch width that fits existing range footprints while enhancing throughput and menu flexibility. Chefs depend on stainless steel surfaces and an intuitive Hi-Lo control scheme to achieve consistent results under heavy-duty use.
#@@# Infrared Burners#@#
Two infrared burners generate intense radiant heat for quick searing and browning, allowing for shorter cook cycles and reduced hold times. Technicians calibrate Hi-Lo valve controls to modulate output accurately, ensuring product quality across repeat runs.
#@@# Hi-Lo Control#@#
Integrated Hi-Lo valve controls offer two-position heat modulation that shortens preheat time and enables rapid adjustments during service. Kitchen staff can maintain target char and crust without compromising internal doneness, enhancing consistency across shifts.
#@@# Pullout Rack#@#
An adjustable two-position pullout rack accommodates flat or tilted orientations to support various product profiles and airflow requirements. Line cooks can quickly reposition the rack to achieve even browning or drain excess fat as needed.
#@@# Flame Safety#@#
A pilot valve with flame fail protection guarantees reliable ignition and automatic shutoff if the flame extinguishes unexpectedly. Service teams can reduce the risk of gas loss and maintain continuous operation with built-in safety monitoring.
#@@# Stainless Construction#@#
The stainless steel front, sides, backriser, and bottom, along with heat shields, resist corrosion and simplify sanitation protocols in high-use environments. Maintenance crews can perform routine cleaning more efficiently, preserving surface integrity over an extended service life.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to maintain 40,000 BTU output and consistent infrared performance. Use a nonabrasive stainless steel cleaner on front, sides and backriser; rinse and dry to prevent residue. Verify pilot valve and flame fail function monthly and replace faulty components immediately. Calibrate Hi‑Lo valve controls per manufacturer procedures and ensure the unit remains level. Record maintenance dates and service actions for CSA audits.