When kitchen throughput impacts revenue, this heavy-duty charbroiler provides consistent searing power and oven versatility within a single footprint. Designed for high-volume operations, the unit generates 154,000 BTU at the cooking surface while incorporating a standard convection oven below for finishing and holding. Food service managers appreciate the stainless-steel construction and removable radiants, which simplify daily sanitation and maintenance tasks.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the unit. Remove grates and radiants; soak in warm, soapy water and scrub with a non-abrasive brush. Scrape grease from the char chamber and wipe the interior with a mild degreaser. Clean the oven cavity with an approved cleaner and remove debris from the flue riser. Vacuum the condenser and vents; inspect seals and burners. Rinse all parts, dry thoroughly, and reassemble.#@@#Additional Info#@#Montague 136LB/UFLC-36R 36" Gas LegendCharbroiler delivers 154,000 BTU with stainless steel front and sides, removable self-cleaning radiants, reversible cast iron grates, convection oven base, manual controls, NSF and cETLus certified.#@@#General Info#@#Description #@#
When kitchen throughput impacts revenue, this heavy-duty charbroiler provides consistent searing power and oven versatility within a single footprint. Designed for high-volume operations, the unit generates 154,000 BTU at the cooking surface while incorporating a standard convection oven below for finishing and holding. Food service managers appreciate the stainless-steel construction and removable radiants, which simplify daily sanitation and maintenance tasks.
#@@# Radiant System#@#
The removable self-cleaning stainless steel radiants focus heat for rapid surface searing and enhance grease management. Operators can access the radiants without tools for periodic maintenance, minimizing downtime and labor hours.
#@@# Grate Configuration#@#
The two-position grid frame and reversible cast iron top grates offer adjustable cooking geometry and extend component life. Chefs can flip grates to refresh the cooking surface and accommodate various product heights without disrupting production flow.
#@@# Heat Output#@#
With a total of 154,000 BTU, this unit achieves plate-level temperatures essential for char-marking steaks and high-throughput grilling applications. The natural gas design stabilizes heat under load, ensuring consistent results during peak service periods.
#@@# Oven Integration#@#
The standard oven base adds baking and holding capabilities directly beneath the broiler, consolidating equipment and saving valuable floor space. Culinary teams utilize the oven for finishing proteins and preparing trays while the top maintains continuous grilling operations.
#@@# Construction Durability#@#
Featuring stainless steel front and sides with a 1" flue riser, this unit resists corrosion in commercial environments and simplifies cleaning protocols. Six-inch adjustable stainless steel legs facilitate level installation on uneven floors and comply with health and safety clearances.
#@@#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#@#Inspect burners and radiants weekly for grease; remove and soak radiants in warm, soapy water, scrub, rinse, and dry before reinstalling. Clean grates and cast iron tops after each service with a nylon brush; reseason cast iron with high-temperature oil. Vacuum the oven cavity and flue riser monthly to prevent obstruction. Check pressure regulator and gas connections quarterly for leaks with a soap solution. Calibrate temperature controls biannually for consistent output.
