Description
Garland UIR60 Salamander Broilers – UIR60
Left-mounted unit with 59″ flue riser & 24″ high shelf for 60″ U-Series restaurant ranges
Finish steaks, melt cheese, brown casseroles, or hold plates at serving temperature—right on the cook line. The Garland UIR60 gas salamander delivers intense, even infrared heat in a compact 35-1/4″ wide package that ships pre-mounted to a 59″ flue riser with a convenient 24″ shelf. Purpose-built for 60″ U-Series (U60) ranges, it installs quickly and performs all day long.
Features
- Dual atmospheric infrared burners – 2 x 20,000 BTU (5.86 kW) each, total 40,000 BTU.
- Independent Hi-Lo valve controls let you run one or both burners and fine-tune heat output.
- Three-position, spring-balanced rack assembly for fast height changes without tools.
- Large, easy-grip knobs designed for high-volume kitchens.
- Full stainless-steel construction (top, front, sides, backsplash & bottom) with integrated heat shields.
- Generous, removable grease pan simplifies end-of-shift clean-up.
- 1/2″ NPT top gas inlet (rear gas inlet optional) and factory-supplied pressure regulator.
- NSF listed and CSA certified for commercial use; not for residential installation.
- Backed by Garland’s 1-year parts & labor warranty (USA & Canada).
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What Our Experts Think
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30,000 BTU provides fast, even melting and finishing for high-volume service.
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Infrared heat ensures consistent, high-intensity performance across the 48″ surface.
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Designed to mount centrally on a 48″ Garland range for optimal workflow.
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Heavy-duty construction built for continuous commercial use.
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Ideal for finishing plates, melting cheese, and browning dishes quickly.
Q&A
Q: How powerful is the GIRCM48?
A: 30,000 BTU delivers consistent, high-intensity infrared heat.
Q: Can it save oven space?
A: Yes, it finishes and browns food without occupying oven capacity.
Q: Is it durable for commercial kitchens?
A: Absolutely, heavy-duty design ensures long-term reliability.
Q: What tasks is it best for?
A: Finishing plates, melting cheese, and browning entrées efficiently.
Maintenance Tips
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Clean the heating surface and drip tray daily to remove residue.
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Inspect infrared burners regularly for proper operation.
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Wipe stainless surfaces with non-abrasive cleaners to maintain finish.
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Ensure adequate ventilation to prevent overheating.
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Follow manufacturer guidelines for deep cleaning and preventive maintenance.
Reviews
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