Garland’s range-mounted U Series salamander broiler delivers heavy-duty overhead broiling performance for commercial kitchens where speed and consistency matter. Engineered for natural gas operation and rated at 40,000 BTU, this stainless-steel broiler offers concentrated infra-red heat across a 35.5" work width to brown, glaze, and finish proteins and gratins with predictable results.
High Heat Output
Produce consistent char and browning with a 40,000 BTU burner that reaches final color faster than lower-output units. Operators will shorten finish times and increase throughput while maintaining target doneness.
Compact Footprint
Fit the broiler over standard ranges within a 32"-36" side-to-side profile and an 18" depth, conserving hood and counter space in tight line configurations. Chefs gain finishing capacity without expanding their kitchen footprint.
Stainless Construction
Rely on stainless-steel surfaces that resist corrosion and stand up to daily cleaning cycles in busy foodservice environments. Maintenance crews will find abrasive-resistant panels simplify sanitation and reduce downtime.
Range-Mounted Design
Mount directly above existing cooking top equipment to centralize heat sources and streamline plating workflows. Placing the unit in-line with the range eliminates extra pass-throughs and speeds service.
NSF Certified
Operate with equipment that meets NSF certification requirements for commercial foodservice, supporting compliance during inspections. Managers can document approved cooking equipment for institutional kitchens and corporate accounts.
Precise Finishing Control
Adjust broiling intensity and distance to product with a design that focuses radiated heat on target zones, enabling repeatable finishing for steaks, fish, and gratins. Kitchen staff will reproduce menu items consistently across shifts without extensive trial-and-error.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug salamander, cool completely. Wash grates and trays with warm, soapy water using a non-abrasive pad. Wipe stainless steel inside and out with mild detergent, rinse, and dry. Brush burners gently; avoid bending. Clean vents and broiler area to remove grease and reduce fire risk. Check seals, tighten hardware. Reinstall parts and reconnect power when dry.#@@#Additional Info#@#The Garland UIR36 is a 35.5" stainless steel salamander broiler with 40,000 BTU Natural Gas heat for searing and finishing; NSF-certified, 18" depth, 15" height, and durable design ensure reliable, high-heat performance.#@@#General Info#@#Description #@#
Garland’s range-mounted U Series salamander broiler delivers heavy-duty overhead broiling performance for commercial kitchens where speed and consistency matter. Engineered for natural gas operation and rated at 40,000 BTU, this stainless-steel broiler offers concentrated infra-red heat across a 35.5" work width to brown, glaze, and finish proteins and gratins with predictable results.
High Heat Output
Produce consistent char and browning with a 40,000 BTU burner that reaches final color faster than lower-output units. Operators will shorten finish times and increase throughput while maintaining target doneness.
Compact Footprint
Fit the broiler over standard ranges within a 32"-36" side-to-side profile and an 18" depth, conserving hood and counter space in tight line configurations. Chefs gain finishing capacity without expanding their kitchen footprint.
Stainless Construction
Rely on stainless-steel surfaces that resist corrosion and stand up to daily cleaning cycles in busy foodservice environments. Maintenance crews will find abrasive-resistant panels simplify sanitation and reduce downtime.
Range-Mounted Design
Mount directly above existing cooking top equipment to centralize heat sources and streamline plating workflows. Placing the unit in-line with the range eliminates extra pass-throughs and speeds service.
NSF Certified
Operate with equipment that meets NSF certification requirements for commercial foodservice, supporting compliance during inspections. Managers can document approved cooking equipment for institutional kitchens and corporate accounts.
Precise Finishing Control
Adjust broiling intensity and distance to product with a design that focuses radiated heat on target zones, enabling repeatable finishing for steaks, fish, and gratins. Kitchen staff will reproduce menu items consistently across shifts without extensive trial-and-error.#@@#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#@#Upon confirmation of completed payment, Culinary Depot will ship and deliver the package.#@@#Maintenance Guide#@#Maintain the Garland UIR36 salamander broiler by cleaning components after each use. Wash racks and grease trays with soapy water; dry before reinstalling. Brush burner ports to remove carbon buildup; vacuum debris. Check door seals, hinges, and tighten fasteners. Test gas connections for leaks. Clean stainless steel surfaces with nonabrasive cleaner. Schedule annual inspections for safe, efficient operation.