Handle peak service with consistent searing power and industrial throughput. This 72-inch liquid propane char-broiler delivers 270,000 BTU across a modular free-standing platform to sustain continuous cookline demands in restaurants, campuses, hospitals, and bars. Operators gain reliable manual control and commercial-grade components that streamline high-volume grilling without compromise.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow unit to cool fully. Remove grates and briquettes; vacuum loose debris. Scrub grill surfaces with a stiff brush and a mild detergent solution, rinse with water, and dry with clean cloths. Clean grease troughs and drain lines to prevent fires. Inspect burners and pilot; clear obstructions with compressed air. Check seals and fittings for leaks; tighten or replace as needed. Schedule weekly coil and vent cleaning to maintain efficiency and pass CSA and NSF inspections.#@@#Additional Info#@#Montague UFSM-72C-LP 72" liquid propane char-broiler delivers 270,000 BTU with ceramic briquettes, a tilting cast iron grid, and adjustable top grate; stainless steel front, NSF and CSA certified, with manual controls and 3/4" rear gas.#@@#General Info#@#Description #@#
Handle peak service with consistent searing power and industrial throughput. This 72-inch liquid propane char-broiler delivers 270,000 BTU across a modular free-standing platform to sustain continuous cookline demands in restaurants, campuses, hospitals, and bars. Operators gain reliable manual control and commercial-grade components that streamline high-volume grilling without compromise.
#@@# Heat Distribution#@#
Ceramic briquettes supply even heat retention and radiated searing across the full 72-inch profile, maintaining consistent temperatures during back-to-back service. Chefs obtain uniform marks and reduced flare-ups, which preserves product quality and minimizes waste.
#@@# Grate Versatility#@#
The tilting cast iron grid with a three-position reversible top grate allows rapid adjustment between direct char and gentler finishing heat. Kitchen staff can change cooking zones without tools, increasing flexibility for steaks, sandwiches, and bulk protein runs.
#@@# Control Simplicity#@#
Manual control valves and a factory-supplied pressure regulator provide direct, tactile modulation of flame intensity for immediate response. Line cooks can adjust output on the fly to match demand, improving timing and throughput.
#@@# Robust Construction#@#
Stainless steel front, top trim, and splash shields pair with a modular base and 25-inch stainless steel legs with an undershelf to create a durable work island. Maintenance crews can access service points easily, shortening downtime and preserving uptime.
#@@# Gas Connection Ready#@#
The standard 3/4-inch rear gas inlet and liquid propane configuration simplify line hookup and conversion planning for existing kitchen layouts. Facility managers can plan installations with measured gas requirements and avoid costly modifications.
#@@# Certifications and Safety#@#
NSF and CSA Star plus CSA Flame listings indicate compliance with commercial sanitation and safety standards expected in institutional kitchens.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris for consistent 270,000 BTU output. Clean ceramic briquettes monthly; replace cracked ones for even heat. Degrease stainless steel front, top trim, and splash shields with a pH-neutral cleaner; rinse and dry to avoid corrosion. Check manual controls and pressure regulator for leaks with soapy water; tighten 3/4" rear gas fittings if bubbles appear. Level the unit and torque leg fasteners quarterly to ensure performance.
