Handle intense kitchen volumes without sacrificing control or consistency. This heavy-duty infrared deck broiler delivers 84,000 BTU of focused heat across a 36-inch cooking width, enabling continuous searing and rapid finishing for high-throughput operations. Professional operators gain reliable performance and an integrated warming oven for staged service when demand spikes.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let the unit cool. Remove the broiler grid and clean grease with a degreaser and a stiff brush; rinse with warm water. Vacuum crumbs from the storage base and wipe stainless surfaces with a mild detergent to protect finish. Check flue riser and vents for grease buildup; scrape and flush with hot soapy water. Inspect seals and gas fittings; tighten or replace as needed. Clean daily to prevent bacteria, fires, higher utility use, and equipment failure.#@@#Additional Info#@#Montague's 36W36 Radiglo gas broiler offers 84,000 BTU of infrared cooking in a 36" freestanding design, with an adjustable grid, stainless steel front, open storage base, warming oven, 6" adjustable legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Handle intense kitchen volumes without sacrificing control or consistency. This heavy-duty infrared deck broiler delivers 84,000 BTU of focused heat across a 36-inch cooking width, enabling continuous searing and rapid finishing for high-throughput operations. Professional operators gain reliable performance and an integrated warming oven for staged service when demand spikes.
#@@# Infrared Heat#@#
Infrared decks concentrate radiant energy for rapid surface searing and reduced cook times. Operators achieve consistent crust formation and moisture retention while lowering time on the line compared to conventional open-flame units.
#@@# 84,000 BTU Output#@#
High thermal capacity supports continuous production across a single deck, maintaining set temperatures under heavy load. Kitchens maintain throughput for peak service periods without frequent recovery cycles.
#@@# Single Deck Design#@#
A single deck configuration simplifies operator access and reduces footprint while still providing commercial capacity. Teams load, monitor, and adjust product quickly, improving cycle time and station efficiency.
#@@# Integrated Warming Oven#@#
An upper warming oven provides hold and finish space for cooked items, preserving temperature and texture until service. Chefs stage plates and manage ticket flow without sacrificing quality or reheating.
#@@# Stainless Steel Front#@#
Stainless construction on the front resists corrosion and enables fast cleaning with foodservice detergents. Staff perform routine sanitation tasks quickly, reducing downtime between shifts.
#@@# Storage Base#@#
A storage base supplies secure undercounter space for pans, utensils, or chef tools, centralizing station inventory and streamlining mise en place. Managers optimize back-of-house organization and reduce retrieval time.
#@@# Certified Compliance#@#
NSF and CSA certifications confirm adherence to foodservice safety and gas appliance standards for institutional and commercial environments.
#@@#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 radiant panels and infrared burners weekly; remove carbon buildup with a nylon brush and mild solvent. Tighten gas fittings monthly and test for leaks with a soap solution; repair loose connections immediately. Clean broiler grid and warming oven surfaces after each shift with warm, soapy water and nonabrasive pads. Calibrate thermostat quarterly and document adjustments. Level the unit and verify flue riser clearance during scheduled maintenance.
