Garland UIR36@U US Range U Series Ranges Salamander Broilers - UIR36@U
35-1/2" range-mounted broiler | 40,000 BTU
Finish steaks, melt cheeses, or give dishes that final golden crust in seconds. The Garland UIR36 mounts directly above a 36" U Series restaurant range and delivers the searing, even heat only true infrared burners can provide.
Garland’s atmospheric infrared burners emit intense, focused radiant heat that caramelizes proteins faster than conventional open burners, locking in juices and cutting ticket times. With independent burner control you can run a single side during slower periods to reduce energy costs.
Features
- Two atmospheric infrared burners — 20,000 BTU each (40,000 BTU total).
- Independent Hi-Lo valve controls for precise left/right heat management.
- Three-position, spring-balanced rack for effortless height adjustment.
- Full stainless steel top, front, sides, backsplash & bottom with integrated heat shield.
- Large-capacity removable grease pan keeps cleanup quick and simple.
- 1/2" NPT top gas inlet and factory-supplied regulator for fast installation.
- NSF listed & CSA certified for commercial kitchens in the USA and Canada.
Specifications
| Model |
UIR36 (range-mount) |
| Overall width |
35-1/2" / 900 mm |
| Depth |
18" / 457 mm |
| Front height |
30-11/16" / 779 mm
(add 4" / 102 mm for top gas inlet) |
| Total input |
40,000 BTU/hr (11.7 kW) |
| Burners |
(2) × 20,000 BTU atmospheric infrared |
| Gas type |
Natural or Propane (specify when ordering) |
| Operating pressure |
Natural 6" WC (15 mbar) | Propane 10" WC (25 mbar) |
| Rack positions |
3 (2-3/4", 3-1/2", 4-3/8" to cook surface) |
| Installation clearances |
6" / 152 mm sides & rear |
| Gas connection |
1/2" NPT (top inlet) |
What our Experts Think
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Professional‑grade finishing tool
The Garland UIR36@U U Series Salamander Broiler is a commercial gas salamander designed to mount over a 36″ Garland U Series range, delivering intense infrared heat for browning, glazing, and finishing dishes quickly — a staple for busy restaurant kitchens.
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Powerful, controllable heat
With two 20,000 BTU infrared burners (40,000 BTU total) and independent Hi‑Lo valve controls, chefs can dial in precise heat levels for tasks like caramelizing crusts or melting cheese without overcooking.
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Adjustable cooking and quick cleanup
A three‑position, spring‑balanced rack lets you fine‑tune food placement relative to the heat source, while the removable grease pan speeds up end‑of‑service clean‑up — both key for fast‑paced environments.
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Durable, easy‑maintain construction
Stainless steel top, front, sides, backsplash, and bottom with heat shields stand up to daily use and wipe down easily, supporting consistent kitchen hygiene and durability.
Q&A
Q: What is the Garland UIR36@U US Range U Series Salamander Broiler?
A: The Garland UIR36@U is a commercial gas salamander broiler designed to mount above 36″ US Range U Series restaurant ranges for high‑heat finishing and broiling.
Q: What cooking performance does it deliver?
A: It uses two 20,000 BTU infrared burners (40,000 BTU total) with independent Hi‑Lo valve controls to deliver intense, even broiling heat for caramelizing, browning, and finishing dishes.
Q: What are the key features?
A: Key features include stainless steel construction (top, front, sides, backsplash, bottom with heat shields), three‑position spring‑balanced adjustable rack, and a removable grease pan for easy cleanup.
Q: Is it suitable for commercial kitchens?
A: Yes. It’s NSF certified and built for professional foodservice environments, pairing with Garland U Series ranges and similar 36″ commercial units.
Q: What fuel and installation options are available?
A: Operates on natural or propane gas and is designed for range‑mount installation over compatible U Series equipment.
Q: Who is this broiler best for?
A: Ideal for restaurants, catering kitchens, and high‑volume foodservice operations needing fast, consistent finishing and high‑heat performance
Maintenance Tips
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Daily Grease Pan Care: Remove and empty the grease pan after each shift; wash with warm, soapy water and dry thoroughly — prevents grease buildup and reduces fire risk.
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Wipe Exterior Surfaces: Clean stainless‑steel exterior (top, front, sides, backsplash) with a soft cloth and mild detergent after cooling to avoid stains and corrosion.
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Clean Cooking Rack: Remove and clean the rack after each use; brush off debris when warm and wash with warm, soapy water for best performance.
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Infrared Burner Care: When cool, gently brush debris off the burner surfaces; do not use water directly on infrared elements.
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Clear Interior Grease: Periodically clean the broiler’s interior to eliminate buildup and maintain even heat distribution.
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Inspect Gas Connections: Have a qualified technician periodically check gas lines, burner performance, and pilot/controls for safe, efficient operation.
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Professional Servicing: Schedule annual professional inspection and servicing to verify valves, seals, and infrared elements — helps prevent downtime.
