Stop sacrificing throughput for control. This heavy-duty gas infrared broiler delivers focused, intense heat across a full 36-inch deck to sear products rapidly while preserving yield and texture, supporting continuous production during peak service. Professionals will find its integrated convection oven base and upper warming compartment streamline cook-line workflows and reduce equipment footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the broiler and shut off the gas supply before cleaning. Scrape grates and trays to remove carbon, then wash with warm water and a mild degreaser; rinse and dry. Wipe stainless exterior with a non-abrasive cleaner. Clean oven interior and warming oven surfaces with approved solutions; remove debris from flue and vents. Inspect seals and burners; replace worn parts. Regular cleaning reduces bacteria, fire risk, energy use, and equipment failure.#@@#Additional Info#@#Montague’s V136W36 Radiglo broiler offers 129,000 BTU infrared cooking with a single deck, adjustable grid, convection oven base, warming oven, stainless steel front, freestanding design, 6" adjustable legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This heavy-duty gas infrared broiler delivers focused, intense heat across a full 36-inch deck to sear products rapidly while preserving yield and texture, supporting continuous production during peak service. Professionals will find its integrated convection oven base and upper warming compartment streamline cook-line workflows and reduce equipment footprint.
#@@# Infrared Heat#@#
Infrared burners produce direct, high-temperature radiant heat rated at 129,000 BTU, enabling rapid surface caramelization and reduced cook times for steaks, seafood, and charred items. Operators will notice consistent sear quality across the single 36-inch deck, which minimizes guesswork and increases throughput during service peaks.
#@@# Convection Oven Base#@#
Convection air circulation under the broiler provides controlled, even heat for roasting and finishing tasks while freeing the deck for high-heat searing. Chefs can execute multi-step preparations without moving products between stations, increasing operational efficiency and reducing labor handling.
#@@# Adjustable Broiler Grid#@#
The adjustable grid allows technicians to change grate height quickly to fine-tune radiant exposure for different menu items. Line staff will achieve repeatable results across product batches by setting precise grid positions for thin cuts or thicker portions.
#@@# Integrated Warming Oven#@#
A built-in upper warming oven maintains finished products at service temperatures without overcooking, supporting staggered plating and reducing waste. Kitchen managers will find this feature decreases reliance on separate holding cabinets, conserving space and energy.
#@@# Stainless Steel Front#@#
A stainless front provides corrosion resistance and a cleanable surface that supports sanitation protocols and daily cleaning cycles. Maintenance teams will spend less time on surface care while inspectors find surfaces meet commercial standards.
#@@#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 infrared burners weekly and remove food debris with a nylon brush to maintain consistent infrared output. Calibrate gas pressure quarterly per Montague specifications and verify 129,000 BTU manifold performance to prevent uneven broiling. Clean stainless steel surfaces with a nonabrasive detergent and dry immediately to prevent staining. Replace worn gasket and check flue riser clearance annually. Record service dates and parts replaced for CSA and NSF compliance.
