When throughput and control drive kitchen performance, this radiant broiler ensures targeted searing and consistent char for high-volume operations. Designed for natural gas, it delivers 105,000 BTU via three U-shaped burners, maintaining production without losing surface temperature. Operators benefit from precise manual control, easy maintenance, and a stainless steel cabinet built for commercial demands.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let the broiler cool. Remove grates, radiants, and crumb tray. Scrape solids, then wash removable parts with warm, soapy water and a non-abrasive pad; rinse and dry. Wipe stainless surfaces and splash guards with a mild detergent, rinse, and buff dry. Clean rear flue passage and pilots with a soft brush. Check seals and legs for wear. Reassemble when all parts are dry and restore gas per manufacturer instructions.#@@#Additional Info#@#The MVP Group IRB-36-NG radiant broiler delivers 105,000 BTU via three burners, 36" wide, with cast iron radiants, adjustable grates, manual controls, crumb tray, gas regulator, certifications, and stainless steel legs for countertop use.#@@#General Info#@#Description #@#
When throughput and control drive kitchen performance, this radiant broiler ensures targeted searing and consistent char for high-volume operations. Designed for natural gas, it delivers 105,000 BTU via three U-shaped burners, maintaining production without losing surface temperature. Operators benefit from precise manual control, easy maintenance, and a stainless steel cabinet built for commercial demands.
#@@# Radiant Burners#@#
Three 35,000 BTU U-shaped burners focus heat across the 36" surface, ensuring rapid recovery and consistent searing. Radiant heat minimizes flare-ups and provides reliable thermal performance for proteins and vegetables.
#@@# Cast Iron Radiants#@#
Durable cast iron radiants convert burner output into even, intense heat while shielding burners from debris. These radiants retain heat during heavy use, improving yield and reducing variation between batches.
#@@# Three-Position Grates#@#
Cast iron grates with three height settings allow quick adjustments to char intensity and cooking distance. Chefs fine-tune radiant exposure and contact to achieve desired crust and doneness for various products.
#@@# Stainless Cabinet#@#
The stainless steel cabinet, with double-wall insulated sides, resists corrosion and minimizes exterior heat transfer. Its design simplifies cleaning and integrates seamlessly with stainless worklines.
#@@# Service Accessibility#@#
A front-lit pilot, removable crumb tray, and rear gas regulator ensure quick access for checks and cleaning. Technicians can perform adjustments and replace components with minimal disassembly, reducing downtime.
#@@# Stability And Installation#@#
Adjustable stainless legs with non-skid feet and a countertop design ensure secure placement on uneven surfaces. The unit fits into tight service lines in restaurants, hospitals, universities, and institutional kitchens.
This unit features a compact footprint, a low-profile height, and a total output of 105,000 BTU.
#@@#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#@#Maintain the IRB-36-NG broiler by shutting off gas and cooling components before servicing. Empty the crumb tray after each shift; wash with soapy water and check for corrosion. Scrub radiants and grates with a nonmetal brush; oil to prevent rust. Clean flue and burner ports monthly with compressed air. Check pilot operation, replace faulty thermocouples, tighten gas regulator fittings, and test for leaks.
