Engineered for continuous high-volume grilling, this double-deck infrared broiler delivers intense searing performance while minimizing cook times and fuel use. Designed for freestanding installation in commercial kitchens, the unit supplies 252,000 BTU of controlled heat across a 45" cooking width to support steady throughput in restaurants, hospitals, universities, and large catering operations. The stainless steel front and adjustable legs provide a durable footprint that integrates seamlessly with existing line equipment and cleaning protocols.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and let surfaces cool. Remove grates and wipe debris with a dry brush. Clean stainless steel surfaces with mild soap and warm water using a soft cloth. Degrease infrared elements and flue riser with a non-abrasive degreaser; rinse and dry. Vacuum condenser and check seals and adjustable legs. Reassemble parts, verify gas connections, and run a short heat cycle to confirm operation. Regular cleaning prevents contamination, fires, and costly failures.#@@#Additional Info#@#Montague 243W36 Radiglo broiler delivers 252,000 BTU with double infrared decks, adjustable grids, stainless steel front, black sides, 4" flue riser, pressure regulators, 6" adjustable legs, and is NSF and CSA certified for commercial kitchens.#@@#General Info#@#Description #@#
Engineered for continuous high-volume grilling, this double-deck infrared broiler delivers intense searing performance while minimizing cook times and fuel use. Designed for freestanding installation in commercial kitchens, the unit supplies 252,000 BTU of controlled heat across a 45" cooking width to support steady throughput in restaurants, hospitals, universities, and large catering operations. The stainless steel front and adjustable legs provide a durable footprint that integrates seamlessly with existing line equipment and cleaning protocols.
#@@# Heat Concentration#@#
The infrared heat system concentrates energy directly onto product surfaces, producing rapid Maillard reactions and consistent char without excessive interior moisture loss. Operators achieve repeatable sear profiles on steaks, chops, and proteins while reducing time-to-plate compared with conventional radiant broilers.
#@@# Dual Deck Configuration#@#
Two independently accessible cooking decks allow for the simultaneous production of different items at separate intensities, increasing service flexibility during peak periods. Chefs can stage high-heat searing above and gentler finishing below to manage menu variety without device swapping.
#@@# Adjustable Grid Control#@#
The broiler features adjustable grids that enable precise distance control between food and the heat source, facilitating process consistency across portion sizes. Staff can calibrate grid positions for repeatable cook cycles, reducing product variability and plate waste.
#@@# Commercial Gas Regulation#@#
Integrated pressure regulators designed for natural gas deliver steady fuel flow to maintain target BTU output and temperature stability under fluctuating line demands. Engineering that stabilizes gas supply reduces pilot outages and supports continuous operation during service.
#@@#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 infrared emitters weekly for residue and remove deposits with a non-abrasive brush to maintain radiant efficiency. Clean stainless steel exteriors using a pH-neutral detergent and soft cloth; rinse and dry to prevent spotting. Verify gas connections and pressure regulators monthly; tighten fittings and replace seals showing wear. Level the unit and confirm flue riser clearance. Schedule annual professional calibration of burners and thermostatic controls.
