Stop sacrificing throughput for consistency. This gas-powered cheesemelter delivers focused infrared heat across a 36" span to finish cheese, gratins, and toppings with uniform color and controlled melt every cycle. Food service teams benefit from rapid recovery and precise manual control while maintaining compliance with sanitation and safety standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut gas supply before cleaning. Remove racks and use mild detergent with warm water; scrub stainless steel interior and exterior with non-abrasive pad. Wipe infrared burner gently; avoid soaking gas valve and controls. Clean vents and grease traps weekly to reduce fire risk. Degrease hood and oven surfaces with approved solvent. Rinse and dry all parts; inspect seals and fittings. Reconnect gas only after unit is fully dry and components are secured.#@@#Additional Info#@#Turbo Air's TACM-36-NG Radiance Cheesemelter provides 35,000 BTU of natural gas infrared heat in a 36" stainless steel chamber for quick, even browning. It features manual gas valve, chrome rack, and CSA certifications for commercial compliance.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This gas-powered cheesemelter delivers focused infrared heat across a 36" span to finish cheese, gratins, and toppings with uniform color and controlled melt every cycle. Food service teams benefit from rapid recovery and precise manual control while maintaining compliance with sanitation and safety standards.
#@@# Infrared Burner#@#
The unit uses an infrared burner that concentrates heat for fast, even browning across the entire cooking surface. Operators achieve consistent results without frequent repositioning, reducing cycle time during peak service.
#@@# Adjustable Gas Valve#@#
Technicians manually adjust the gas valve to fine-tune flame intensity and surface temperature for different menu items. Chefs obtain repeatable browning profiles for delicate ingredients and robust toppings by setting the valve once and monitoring output.
#@@# Stainless Exterior#@#
The front, sides, and interior feature stainless steel construction that withstands heavy use and simplifies cleaning procedures. Staff complete sanitation routines faster and preserve finish integrity despite daily exposure to heat and food residues.
#@@# High Heat Output#@#
The system produces 35,000 BTU of concentrated thermal energy, enabling rapid surface transformation and short dwell times for each product. Kitchens reduce wait times and increase throughput when demand spikes while still achieving target appearance and texture.
#@@# Countertop Versatility#@#
Design supports countertop, range, or wall mount installation to fit varied kitchen layouts and line configurations. Managers configure the unit where it best complements workflow and maximizes available space without sacrificing accessibility.
#@@# Regulatory Certifications#@#
The unit holds CSA and CSA-Sanitation listings and meets NSFC and ETL sanitation criteria, providing documented compliance for commercial 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 the burners and infrared elements weekly; remove debris and carbon with a brass brush to maintain even heat distribution. Verify the adjustable gas valve for leaks using a soap solution and tighten fittings if bubbles appear. Clean stainless steel surfaces with a pH-neutral cleaner and soft cloth to prevent corrosion. Replace damaged gaskets and check mounting hardware for secure installation. Schedule annual CSA and NSFCertified inspections to ensure compliance and reliable operation.