Garland GFIR36CM Salamander Broilers - GFIR36CM

Garland GFIR36CM Salamander Broilers - GFIR36CM

Give steaks, seafood, casseroles and au gratin dishes a flawless finish in seconds. The Garland GF-Series infra-red salamander installs on a counter or wall, delivering intense, even heat with the safety and durability today’s commercial kitchens demand.

Features

• Powerful 40,000 BTU output from two 20,000 BTU atmospheric infra-red burners
• Individual Hi-Lo valve controls let you brown, caramelize or melt with pinpoint accuracy
• Sentry total flame-failure protection instantly shuts off gas if a flame is lost
• Fixed-position broiling rack offers flat or 5° “easy-view” tilt setting and rolls in/out for safe loading
• Extra-large removable grease pan keeps the workspace clean and reduces flare-ups
• Rugged stainless-steel front, top & sides stand up to heavy daily use and wipe clean fast
• 4" (102 mm) legs included for countertop use; wall-mount bracket kit available
• Rear ½" NPT gas inlet with regulator (top inlet available – specify on order)
• Certified safe & sanitary: CSA Star, CSA Flame and NSF listed

Specifications

What our Experts Think

• Powerful, precise broiling: Dual 20,000 BTU infrared burners (40,000 BTU total) deliver rapid, consistent radiant heat — perfect for browning, melting, glazing, and finishing dishes with precision.

• Professional build quality: Rugged stainless steel exterior (front, top, sides) resists corrosion and cleans easily, ideal for high‑use commercial kitchens.

• Control & versatility: Independent Hi‑Lo valve controls let chefs dial in exact heat levels for delicate or intense applications.

• Safety you can trust: Built‑in flame failure protection adds shutdown safety for busy back‑of‑house environments.

• Efficient operation: Removable grease pan and countertop footprint with optional wall‑mounting support fast cleanup and excellent workflow integration.

Q&A

Q1: What is the Garland GTGG48‑G48M?
A1: The Garland GTGG48‑G48M is a commercial‑grade 48″ gas countertop griddle built for heavy‑duty foodservice cooking.

Q2: What is it used for?
A2: It’s used in professional kitchens for high‑volume grilling tasks like searing meats, cooking breakfast items, and preparing sandwiches on a flat‑top surface.

Q3: What size cooking surface does it have?
A3: It offers about 47‑1/4″ wide × 23″ deep cooking area to handle multiple orders efficiently.

Q4: How is it controlled and powered?
A4: This model runs on gas with individual manual hi‑lo temperature controls and piezo pilot ignition for reliable starts.

Q5: Where is it ideal to use?
A5: It’s ideal for restaurants, cafés, diners, cafeterias, and high‑volume commercial kitchens needing a durable griddle for continuous use.

Maintenance Tips

• Daily cleaning: Remove and empty the grease pan, then wipe down stainless steel surfaces with a soft cloth and mild detergent after the unit cools; dry thoroughly to prevent corrosion.

• Clean cooking rack: Wipe or brush the broiling rack after each use to remove food residue; wash with warm, soapy water for deeper cleaning.

• Burner care: When cool, gently brush debris from infrared burners without using water directly on them to protect performance.

• Avoid harsh abrasives: Do not use steel wool or strong abrasive cleaners that can scratch the stainless finish.

• Ventilation check: Ensure adequate hood ventilation and clear airflow around the broiler for safe, efficient operation.

• Professional servicing: Schedule annual inspection by a qualified technician for gas connections, burner performance, and general safety