This 36 inch charcoal broiler is designed for continuous kitchen throughput. Operators will appreciate its durable construction and precise cooking capabilities.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug fuel source and let charcoal cool fully. Remove grates and brush cast iron grids; wash with warm soapy water and rinse. Clean hood, grease tray and warming shelf with degreaser; wipe stainless steel exterior with non-abrasive cleaner. Inspect flu damper and seals; tighten or replace worn parts. Vacuum ash and debris from firebox after each service. Schedule deep clean monthly to prevent fires, reduce breakdowns, lower energy use, and meet CSA and health inspection standards.#@@#Additional Info#@#Montague's 37F 36" charcoal broiler features a 36" cooking surface with cast iron grids, stainless steel front, adjustable hood, warming shelf, manual controls, NSF certification, and a 1,140-pound chassis for commercial use.#@@#General Info#@#Description #@#
This 36 inch charcoal broiler is designed for continuous kitchen throughput. Operators will appreciate its durable construction and precise cooking capabilities.
Direct charcoal heat produces the searing temperatures required for classic charbroiled flavor and efficient surface caramelization. Operators control intensity through manual fuel placement and the flu damper, enabling repeatable results across large batches.
A reinforced cast U-bar grid provides structural rigidity and lasting contact with food surfaces, reducing warpage under high thermal stress. Chefs benefit from predictable grill marks and reduced maintenance cycles compared with lighter grates.
Control mechanisms simplify operation and reduce reliance on electronics that fail in high-heat environments. Kitchen staff can make instant adjustments to flame exposure and airflow using tactile controls for continuous service.
A counterbalanced hood with warming shelf allows precise distance modulation between the heat source and product, optimizing searing or finishing without interrupting workflow. The integrated shelf keeps cooked items warm while operators stage plates.
A front that resists corrosion and eases cleaning while painted sides reduce visible wear in back-of-house areas. Maintenance crews will complete sanitation tasks faster because of accessible surfaces and simple geometry.
Certification confirms the unit meets public health standards for commercial cooking equipment, supporting compliance in institutional and retail foodservice settings. Managers can document regulatory adherence for inspections and procurement records.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service technicians should inspect burner grids and cast iron U-bars weekly, remove ash and debris, and brush grates with a stiff wire brush to maintain heat transfer. Lubricate hinge pivots and check counterbalance tension monthly to ensure hood operation. Clean stainless exterior with a neutral detergent and soft cloth; avoid acids and abrasives. Verify flue damper function and clear obstructions. Record maintenance actions and replace worn seals promptly.
