Engineered for consistent high-heat grilling performance in demanding commercial kitchens, this infrared gas deck broiler combines focused heat output with robust construction to support continuous service shifts. Operators will achieve precise searing, rapid recovery between cycles, and simplified maintenance through accessible components and a straightforward freestanding layout. Buyers in foodservice and hospitality environments will appreciate the unit for its balance of power, durability, and compliance with sanitation standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning the Montague C36 broiler. Scrape heavy grease from the stainless steel exterior and grid with a plastic tool. Apply mild detergent, scrub with a non-abrasive pad, and rinse with clean water. Clean burner ports and infrared radiants gently. Clear the 2" flue riser and vent path of residue. Dry all surfaces before restoring gas. Regular cleaning prevents sickness, fires, cuts energy use, avoids breakdowns, and ensures CSA and NSF compliance.#@@#Additional Info#@#Montague's C36 Radiglo 36" gas infrared broiler offers 84,000 BTU heat, stainless steel front, black sides, adjustable broiler grid, 2" flue riser, and storage base on 25" legs; ETL-Sanitation, NSF, CE certified for heavy commercial use.#@@#General Info#@#Description #@#
Engineered for consistent high-heat grilling performance in demanding commercial kitchens, this infrared gas deck broiler combines focused heat output with robust construction to support continuous service shifts. Operators will achieve precise searing, rapid recovery between cycles, and simplified maintenance through accessible components and a straightforward freestanding layout. Buyers in foodservice and hospitality environments will appreciate the unit for its balance of power, durability, and compliance with sanitation standards.
#@@# Heat Delivery#@#
The unit supplies 84,000 BTU through infrared heat, ensuring rapid surface sear and uniform browning across the 36-inch deck. Chefs will achieve repeatable results and reduced cook times, increasing throughput during peak periods.
#@@# Construction Integrity#@#
The front panel is made of stainless steel, while the sides and top utilize coated panels, providing abrasion resistance and easy wipe-down maintenance. Culinary teams will reduce corrosion risk and maintain a professional kitchen appearance with routine cleaning.
#@@# Service Access#@#
The broiler incorporates an adjustable grid and clear access to infrared elements, enabling technicians to perform routine inspections and component replacements without major disassembly. Kitchen managers will minimize downtime and service labor costs by streamlining preventive maintenance tasks.
#@@# Install Flexibility#@#
Designed as a freestanding unit mounted on 25-inch stainless steel tubular legs with an undershelf and storage base, the broiler integrates into various kitchen footprints and supports accessory storage. Facilities staff can reposition or retrofit the unit without structural modifications, improving kitchen layout efficiency.
#@@# Compliance and Safety#@#
ETL-Sanitation, NSF, and CE listings confirm that the unit meets regulatory sanitation and safety requirements for commercial cooking equipment.
#@@#Delivery Details#@#
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• Check if the product you have received has all the essential parts and accessories.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service teams should inspect burner ports weekly and clear carbon deposits with a brass brush for consistent infrared output. Lubricate control valves quarterly with approved lubricant and tighten fittings to prevent gas leaks. Calibrate the thermostat annually and verify the pilot ignition sequence monthly. Sanitize stainless steel surfaces after shifts with neutral detergent; rinse and dry to prevent corrosion. Retighten leg mounts and check CSA and NSF labels for compliance.
