Garland GFIR48M Salamander Broilers - GFIR48M Model GFIR48M | Center-Mount for 48" GF Ranges Turn every plate into a show-stopper with Garland’s GF-Series center-mounted salamander. Delivering an intense 40,000 BTU/h of infra-red heat, this range-top workhorse gives chefs the speed and control they need for rapid finishing, caramelising, cheese melting and steakhouse-quality broiling – all without sacrificing valuable line space. Features Two 20,000 BTU (5.86 kW) atmospheric infra-red burners for instant, even heat. Sentry flame failure protection automatically shuts off gas if the flame is lost. Independent Hi-Lo valve on each burner for precise zone control & energy savings. Fixed-position broiling rack slides in/out and locks flat or at an easy-view tilt angle. Large, removable stainless-steel grease pan keeps the cook-line clean and safe. All-stainless exterior – front, sides, top, backsplash & bottom heat shield – built for heavy-duty commercial kitchens. Range-mount, center-mount design installs on the 47-1/4" backguard/flue riser of Garland GF48 ranges, saving valuable floor space. 1/2" NPT gas connection at the top (rear optional) plus factory-supplied regulator. Speed: Infra-red emitters reach full temperature in seconds for on-demand finishing. Consistency: Even, intense radiant heat delivers uniform colour and crust every time. Visibility: Optional tilt rack lets chefs monitor product without constant lifting. Safety & Compliance: CSA Star, CSA Flame and NSF listings meet the strictest codes. Space Saver: Frees up grill space and keeps the broiler right where you need it – above the range. Specifications .tg {border-collapse:collapse;border-spacing:0;} .tg td{border-color:black;border-style:solid;border-width:1px;font-family:Arial, sans-serif;font-size:14px; overflow:hidden;padding:10px 5px;word-break:normal;} .tg th{border-color:black;border-style:solid;border-width:1px;font-family:Arial, sans-serif;font-size:14px; font-weight:normal;overflow:hidden;padding:10px 5px;word-break:normal;} .tg .tg-cly1{text-align:left;vertical-align:middle} .tg .tg-4x00{background-color:#ffffff;border-color:#000000;color:#000000;font-weight:bold;text-align:center;vertical-align:middle} Model GFIR48M (Center-Mount) Total Input 40,000 BTU/h (11.72 kW) Burners 2 × 20,000 BTU infra-red, independent Hi-Lo valves Salamander Width 35-7/16" / 900 mm Backguard/Flue Width 47-1/4" / 1200 mm (fits Garland GF48 ranges) Depth × Height* 19-3/8" × 73-11/16" (492 mm × 1872 mm) * Rack Positions Flat or easy-view tilt, roll-in / roll-out Gas Connection 1/2" NPT (top standard, rear optional) – Natural or Propane Clearances(non-combustible) Sides: 0" | Back: 0" What our Experts Think High‑intensity finishing: Dual 20,000 BTU infrared burners deliver rapid, even radiant heat — ideal for caramelizing, browning, melting cheese, and finishing plates quickly and consistently. Precise heat control: Independent Hi‑Lo valve controls let chefs tailor heat for delicate items or high‑heat broiling without overcooking. Range‑mount design: Center‑mounts on a 47‑1/4″ flue riser of GF48 series ranges, keeping performance right on the cookline and saving valuable workspace. Durable commercial build: All‑stainless‑steel construction (front, sides, top, backsplash, bottom heat shield) resists corrosion and stands up to heavy daily use. Q&A Q: What is the Garland GFIR48M?A: A commercial gas infrared salamander broiler designed to mount above Garland GF48 series ranges for high‑heat finishing in professional kitchens. Q: What cooking tasks is it best for?A: Used for rapid broiling, browning, cheese melting, caramelization, and quick‑finish plating. Q: How powerful is it?A: It delivers about 40,000 BTU of concentrated infrared heat from dual burners for fast, even results. Q: How does it integrate into a kitchen?A: Center‑mounts on a 47‑1/4″ wide flue riser above compatible ranges, keeping the finishing area right on the cookline. Q: Who should use this broiler?A: Professional chefs and commercial kitchens that need high‑intensity broiling and finishing without taking up extra counter space Maintenance Tips Daily grease and rack care: Remove and empty the grease pan daily; wash it with warm, soapy water, then wipe the broiling rack after each use to remove food residue. Clean surfaces when cool: Wipe all stainless steel exterior and interior surfaces with a soft cloth and mild, non‑abrasive detergent; dry thoroughly to prevent water spots and corrosion. Burner maintenance: When cool, gently brush debris from infrared burners — do not apply water directly to burner surfaces. Avoid harsh abrasives: Do not use steel wool or strong abrasive cleaners that could scratch or dull the finish. Ventilation check: Keep the ventilation hood and surrounding space clear for proper airflow and safe operation. Professional servicing: Schedule annual inspection by a qualified technician for gas connections, burner performance, and overall safety.
Related
Related
Related