Stop sacrificing throughput for consistent sear and heat control. This 72-inch natural gas char-broiler delivers a sustained output of 228,000 BTUs across a broad cooking surface, engineered for high-volume kitchens while maintaining even temperatures and rapid recovery between loads. Professional kitchens benefit from predictable grilling performance and simplified service routines thanks to a commercial-grade design built for daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off valve. Remove grates and radiants; soak in warm, soapy water. Scrub cast iron grids with a non-metal brush and a mild degreaser. Vacuum base cavity and wipe stainless surfaces with a non-abrasive cleaner. Clean burner ports with a soft wire and clear debris. Inspect seals and legs; tighten hardware. Rinse components, dry completely, then reassemble and restore gas. Regular cleaning prevents grease fires, bacteria, higher energy use, and costly breakdowns.#@@#Additional Info#@#Montague’s UFS-72R-NG 72" natural gas char-broiler delivers 228,000 BTU with stainless steel radiants, a reversible top grate, flat-or-tilt grates, and a cabinet base with an over-fired broiler drawer, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistent sear and heat control. This 72-inch natural gas char-broiler delivers a sustained output of 228,000 BTUs across a broad cooking surface, engineered for high-volume kitchens while maintaining even temperatures and rapid recovery between loads. Professional kitchens benefit from predictable grilling performance and simplified service routines thanks to a commercial-grade design built for daily use.
#@@# Radiant Heat#@#
Radiants utilize stainless steel construction to evenly distribute heat and resist warping under prolonged high temperatures. Operators achieve uniform char and consistent cook times across the entire 72-inch surface, reducing rework and improving plate timing.
#@@# Grate System#@#
Cast iron reversible grates offer both flat and tilt positions to match menu requirements and control flare-ups. Chefs can quickly change cooking modes and restore a clean surface with minimal downtime, protecting product quality during peak service.
#@@# Output Capacity#@#
A combined 228,000 BTU rating provides intense, immediate heat for searing large volumes of protein simultaneously. Kitchens can scale throughput without sacrificing cooking integrity, enabling predictable yields for banquets and continuous service.
#@@# Gas Supply#@#
The natural gas connection features a 3/4-inch rear gas inlet and an integrated pressure regulator for stable fuel delivery. Technicians can configure the unit to site gas pressures, ensuring consistent flame characteristics under variable demand.
#@@# Service Access#@#
The open cabinet base with an over-fired broiler drawer allows for quick access to controls and components for routine maintenance. Staff can complete cleaning and part replacement swiftly, minimizing operational interruptions and preserving long-term reliability.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to maintain consistent flame distribution. Clean stainless steel radiants and grates after each service using nonabrasive cleaners and a nylon brush to preserve heat transfer. Verify gas connections and the 3/4" rear gas line for leaks using a soap solution; tighten fittings and replace damaged components immediately. Level the unit and set 6" adjustable legs to prevent uneven cooking. Schedule annual CSA and NSF inspections.
