Garland MSTSR16M Master Salamander Broilers - MSTSR16M Range-Mount Model MSTSR16 | 28,000 BTU Total Output Built for the Garland Master Series heavy-duty range line, the MSTSR16 salamander delivers intense, even infrared heat for rapid finishing, browning and melting. Its rugged stainless-steel build, dual Hi-Lo controlled burners and roll-out rack give chefs the precision and durability they need during the busiest service. Features Two 14,000 BTU atmospheric infrared burners (28,000 BTU total) for fast, even broiling. Individual Hi-Lo valves let you switch instantly from gentle caramelising to full-blast searing. Sentry flame-failure safety pilot automatically shuts off gas if the flame is lost. Roll-in / roll-out broiling rack with flat or 15° tilt positions for self-basting and easy viewing. Generous, removable grease pan keeps the workspace clean and simplifies nightly maintenance. All-stainless-steel front, sides, top, backsplash & heat-shielded bottom stand up to harsh kitchen environments. ½" NPT top gas inlet aligns perfectly with Master Series ranges for quick hook-up. 0" side & rear clearance rating (non-combustible installations) maximises line-up flexibility. 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 MSTSR16 (Range-Mount) Overall Width 34" / 864 mm Overall Depth 20-1/4" / 514 mm Housing Height 16-1/4" / 413 mm Total Heat Input 28,000 BTU /hr (8.20 kW) Burners 2 × 14,000 BTU atmospheric infrared Gas Connection ½" NPT (top); 4" WC manifold pressure (Natural Gas) Shipping Weight 200 lb / 91 kg Clearances(Non-combustible) 0" sides & back What our Experts Think High‑performance finishing: Dual infrared burners deliver rapid, even radiant heat ideal for browning, melting, glazing, and finishing proteins or gratins in commercial kitchens. Precise control: Independent Hi‑Lo valve controls let chefs adjust heat intensity for delicate to high‑heat finishing. Built to last: Heavy‑duty stainless steel construction with heat shields resists daily wear and simplifies cleaning. Versatile rack system: Adjustable pull‑out rack (flat or tilt) offers flexible positioning for optimal results and efficient workflow. Safe & dependable: Includes pilot valve with flame‑fail safety for reliable operation during peak service hours. Q&A Q: What is the Garland MSTSR16M?A: A commercial-grade gas salamander broiler designed for professional kitchens to brown, glaze, melt, and finish dishes quickly. Q: What cooking tasks is it best for?A: Rapid steak searing, cheese melting, gratin finishing, sandwich toasting, and top‑heat browning. Q: How powerful is it?A: Delivers high-intensity heat suitable for fast, consistent finishing of foods. Q: Who should use it?A: Professional chefs and commercial kitchens seeking reliable, high-heat broiling for busy operations. Q: What gas types does it support?A: Available in Natural Gas or Propane options. Maintenance Tips Daily surface cleaning: After cool‑down, wipe all stainless steel surfaces with a soft cloth and mild, non‑abrasive detergent to remove grease and food splatter; dry thoroughly to prevent corrosion. Clean broiling rack & grease pan: Remove the pull‑out rack and grease pan daily, scrub with warm soapy water, rinse and dry to prevent buildup and flare‑ups. Inspect burners: Check infrared burner surfaces periodically for debris or soot; gently brush away buildup when cool to maintain even heat performance. Avoid harsh abrasives: Do not use steel wool or aggressive pads/chemicals that can scratch or damage the stainless finish. Check gas & controls: Regularly confirm gas connections and Hi‑Lo valve operation for consistent, safe heating. Professional service: Schedule periodic inspections by a qualified technician to check flame safety, valves and structural components in high‑use kitchens
