Engineered for heavy-duty kitchens, this gas infrared broiler delivers reliable, high-throughput char and sear for high-volume operations. Commercial operators achieve consistent cooking results with a single-deck design that concentrates 124,000 BTU of infrared heat across a 36" cooking surface. Facility managers benefit from an integrated standard oven base and an upper warming oven that expand menu flexibility without requiring separate equipment.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let surfaces cool. Remove grates and broiler grid; soak in hot, soapy water and scrub with a non-abrasive pad. Wipe burners and oven interior with mild detergent and damp cloth. Clear grease from flue riser and vents using a degreaser for commercial kitchens. Clean stainless steel front with a pH-neutral cleaner and soft cloth. Rinse, dry, reassemble, and test ignition. Regular cleaning prevents contamination, fires, inefficiency, and equipment failure.#@@#Additional Info#@#Montague 136W36 Radiglo infrared deck broiler provides 124,000 BTU of natural gas heat with a single deck, adjustable broiler grid, standard oven base, upper warming oven, stainless steel front, black sides, and 6" adjustable legs.#@@#General Info#@#Description #@#
Engineered for heavy-duty kitchens, this gas infrared broiler delivers reliable, high-throughput char and sear for high-volume operations. Commercial operators achieve consistent cooking results with a single-deck design that concentrates 124,000 BTU of infrared heat across a 36" cooking surface. Facility managers benefit from an integrated standard oven base and an upper warming oven that expand menu flexibility without requiring separate equipment.
#@@# Infrared Heat#@#
Infrared heat provides rapid surface searing and reduced cook times, enabling kitchens to maintain quality during peak service. The concentrated 124,000 BTU output ensures uniform heat distribution across the single deck, improving yield and minimizing rejects.
#@@# Heavy-Duty Construction#@#
A stainless steel front and a robust freestanding frame ensure structural stability in demanding environments. Designers appreciate that black sides and top reduce visible wear, while adjustable 6" stainless steel legs allow secure leveling on uneven floors.
#@@# Standard Oven Base#@#
A built-in standard oven base adds cooking capacity for roasting and holding without requiring additional footprint. Chefs utilize the oven for finishing and simultaneous prep tasks, increasing throughput in constrained kitchens.
#@@# Upper Warming Oven#@#
The integrated upper warming oven maintains product temperature and quality between broiling cycles. Operators can control staging and plating sequences more effectively, reducing ticket times and waste.
#@@# Adjustable Broiler Grid#@#
The adjustable broiler grid allows precise control of product distance to the infrared source, enabling tailored cook profiles for various proteins. Line cooks can adapt sear intensity quickly, minimizing overcooking and supporting consistent menu execution.
#@@# Compliance And Serviceability#@#
Certified to NSF, CSA, and CE standards, the unit meets regulatory requirements for commercial foodservice installations.
#@@#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#@#To maintain the Montague 136W36 Gas Radiglo Broiler, inspect and clean infrared burners weekly to sustain 124,000 BTU output. Degrease stainless steel surfaces with a nonabrasive detergent and soft cloth; rinse and dry thoroughly. Remove and soak broiler grids in warm, soapy water; inspect for warping and replace if necessary. Verify gas connections and pressure monthly and tighten fittings. Calibrate thermostat quarterly and service by certified technicians annually.
