The gas Radiglo broiler delivers 126,000 BTU of focused infrared heat to sear quickly while maintaining production flow for high-volume kitchens. Operators gain consistent doneness, fast recovery, and reliable uptime in a freestanding unit engineered for continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut main supply before cleaning. Remove grates and wipe grease with a degreasing solution and a non-abrasive cloth. Scrape char and carbon from infrared deck after cooling. Clean drip trays and open cabinet base with hot, soapy water; rinse and dry. Vacuum condenser coils and inspect flue riser for buildup. Check seals and fasteners; tighten as needed. Schedule daily wipe-downs and monthly deep clean to reduce fire risk, equipment wear, and failed inspections.#@@#Additional Info#@#Montague’s 43W36 Radiglo gas broiler offers 126,000 BTU of infrared heat in a 45" stainless steel unit with a single deck, adjustable grid, storage base, warming oven, 4" flue riser, and 6" adjustable legs, CSA certified for continuous use.#@@#General Info#@#Description #@#
The gas Radiglo broiler delivers 126,000 BTU of focused infrared heat to sear quickly while maintaining production flow for high-volume kitchens. Operators gain consistent doneness, fast recovery, and reliable uptime in a freestanding unit engineered for continuous service.
The infrared deck concentrates radiant heat for rapid surface searing and reduced cook times. Chefs achieve uniform char and crust without prolonged exposure that dries proteins, ensuring optimal flavor and texture.
Operators can adjust the broiler grid to control product proximity to the heat source for precise browning. Shifts maintain consistent product quality across varied menu items by changing grid height in seconds, enhancing versatility in cooking.
A single deck design concentrates power into a compact footprint that fits busy lines while offering high output. Kitchens preserve counter space and maintain throughput with a focused cooking zone, allowing for efficient workflow during peak hours.
The open cabinet storage base provides immediate access to pans, utensils, and service trays during peak service. Staff reduce steps and streamline plating by storing essentials directly under the broiler, improving overall efficiency.
The integrated upper warming oven holds cooked products at controlled temperature ranges to prevent overcooking while staging plates. Managers can coordinate multi-item orders with less product loss and consistent service timing, enhancing customer satisfaction.
The stainless steel front resists corrosion and allows high-temperature cleaning procedures without surface degradation. Maintenance teams can clean surfaces quickly and maintain the sanitary conditions required for commercial operations, ensuring a safe cooking environment.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Clean burner tubes and infrared panels weekly to prevent carbon buildup and maintain 126,000 BTU output. Inspect gas connections and gaskets monthly; tighten fittings and replace worn seals immediately. Degrease stainless steel surfaces with a pH-neutral cleaner and soft cloth; avoid chlorine or abrasive pads. Level the freestanding unit and verify 6" leg integrity every quarter. Schedule CSA-certified technician service annually to calibrate radiants and test safety controls.
