Built for sustained high-volume char and sear performance, this 45-inch gas infrared broiler delivers concentrated heat and rapid recovery to meet busy service demands. Operators achieve consistent crust formation and controlled doneness across large production runs while the stainless steel exterior sustains frequent cleaning cycles. Engineers designed the unit for commercial kitchens that require robust output, straightforward maintenance, and code compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow the broiler to cool fully. Remove grates and wipe loose debris with a scraper. Mix mild detergent with warm water (use gallons or liters as needed) and scrub stainless surfaces with a non-abrasive pad. Clean infrared burners gently to avoid damage. Rinse components and dry completely to prevent corrosion. Empty and clean storage base regularly. Maintain coils and vents to reduce fire risk, lower utility use, and pass CSA and NSF inspections.#@@#Additional Info#@#Montague’s C45 Radiglo broiler delivers 126,000 BTU of infrared heat in a 45" freestanding deck. It features stainless steel front, adjustable broiler grid, 2" flue riser, storage base, and is ETL-Sanitation and NSF certified for heavy-duty use.#@@#General Info#@#Description #@#
Built for sustained high-volume char and sear performance, this 45-inch gas infrared broiler delivers concentrated heat and rapid recovery to meet busy service demands. Operators achieve consistent crust formation and controlled doneness across large production runs while the stainless steel exterior sustains frequent cleaning cycles. Engineers designed the unit for commercial kitchens that require robust output, straightforward maintenance, and code compliance.
#@@# Infrared Heat#@#
Infrared burners provide intense, direct heat that sears surfaces and locks in juices quickly. Chefs gain faster cook cycles and reduced flare time, improving throughput and preserving product quality.
#@@# High Heat Output#@#
The unit generates 126,000 BTU, enabling rapid surface browning and efficient finish for steaks, seafood, and composed items. Line cooks maintain consistent timing across racks, reducing rework and plate variance.
#@@# Single Deck Design#@#
A single deck layout concentrates cooking area for focused production and simpler workflow at the pass. Kitchen managers allocate counter space efficiently while staff supervise a single cooking plane for uniform results.
#@@# Adjustable Grid#@#
Adjustable broiler grid positions allow operators to control distance from the heat source for different proteins and portion sizes. Chefs adapt sear intensity without altering burner settings, enabling repeatable cook profiles.
#@@# Stainless Exterior#@#
Stainless steel front and top resist corrosion and withstand daily sanitation procedures common in institutional and hospitality environments. Maintenance teams perform wipe-downs and visual inspections with no special treatments.
#@@# Storage Base#@#
An integrated storage base provides immediate, accessible space for pans, utensils, and staging during peak periods. Supervisors streamline mise en place and reduce trips to remote storage, improving service speed.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the Montague C45 broiler daily and remove food debris from the infrared burners to maintain heat transfer efficiency. Drain grease into a rated container and clean the drip tray with a degreasing solution. Check gas connections and flex lines weekly for leaks using approved leak detection fluid. Tighten burner mounts and calibrate thermostat quarterly to preserve temperature accuracy. Replace damaged gaskets and verify CSA and NSF labels remain visible.
