Garland MSTSRCM Master Salamander Broilers - MSTSRCM Model MSTSRC • Gas Infra-Red • 40,000 BTU Finish entrées in seconds, melt cheeses to perfection, and achieve steak-house sears—all without sacrificing valuable line space. Garland’s Master Series countertop salamander pairs heavy-duty stainless construction with twin high-output infra-red burners, bringing professional broiling power to any commercial kitchen. Features Compact 34" (864 mm) countertop design with 4" (102 mm) adjustable legs. Two 20,000 BTU atmospheric infra-red burners (40,000 BTU total) deliver instant, even heat. Individual Hi-Lo valves let you dial in gentle melt or full-power broil on each burner. Pilot valve with Sentry flame-failure protection for automatic shut-off if the pilot goes out. Pull-out broiling rack glides smoothly and locks in two positions—flat for uniform cooking or forward tilt for easy viewing/basting. Removable, large-capacity grease pan simplifies cleanup and reduces flare-ups. All-stainless front, sides, top & bottom plus integral heat shields for durability on the busiest line. Rear ½" NPT gas inlet keeps the front clear and installation quick. 0" clearance to non-combustible sides & back—ideal for tight cooklines. 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} Exterior width 34" / 864 mm Exterior depth 20 ¼" / 514 mm Exterior height 17" / 432 mm (countertop) Total input 40,000 BTU/hr (11.7 kW) Burners 2 × infra-red with individual Hi-Lo control Broiling rack Roll-in/roll-out, flat or 8° tilt positions Gas connection ½" NPT (rear) Operating pressure Natural Gas – 4" WC | LP – 10" WC What our Experts Think Professional finishing & broiling powerThe Garland MSTSRCM Master Salamander Broilers delivers 40,000 BTU of focused infrared heat from two burners in a 34″ countertop design, ideal for rapid browning, glazing, and finishing dishes in busy commercial kitchens. Precise heat controlIndependent Hi‑Lo gas valve controls let chefs adjust intensity instantly for tasks like caramelizing, cheese‑melting, or crisping without overcooking. Versatile rack systemThe adjustable pull‑out rack sets flat or tilted for optimal distance from heat — enhancing control over color, texture, and presentation. Built for daily kitchen demandsRugged stainless steel exterior with heat shields and a removable grease pan mean easier cleanup and long‑lasting performance under heavy use. Compact but high‑impact designCountertop footprint maximizes valuable line space while still delivering restaurant‑grade searing and finishing — a smart addition to any professional cookline Q&A Q: What is the Garland MSTSRCM Master Salamander Broiler?A: The Garland MSTSRCM is a 34″ commercial gas salamander broiler designed for professional kitchens to finish, brown, and caramelize dishes quickly and consistently. Q: How does it perform?A: It delivers 40,000 BTU of high, even heat using two infrared burners with individual Hi‑Lo controls for precise broiling intensity. Q: What are key features?A: Features include stainless steel construction, adjustable pull‑out broiling rack (flat or tilted), pilot valve with flame‑failure safety, and a removable grease pan for easier cleanup. Q: Where is it used?A: Ideal for commercial kitchens, restaurants, and catering operations where rapid finishing, searing, glazing, or browning is needed without tying up other cooking equipment. Q: Is it easy to install?A: Yes. It’s a countertop gas unit with rear ½″ NPT gas connection, fitting standard kitchen layouts with minimal clearance required against non‑combustible surfaces. Q: Who should choose the Garland MSTSRCM?A: Designed for chefs and foodservice professionals who need a durable, high‑performance salamander broiler for consistent, high‑heat finishing tasks. Maintenance Tips Daily Grease Removal: Empty and clean the removable grease pan after each shift to prevent buildup and reduce fire risk. Wipe Stainless Surfaces: When cool, wipe the stainless steel front, sides, top and interior with a soft cloth and mild, non‑abrasive detergent to remove grease and food residue, preserving sanitation and finish. Rack Cleaning: Pull out and clean the broiling rack (flat or tilt positions) to avoid baked‑on food and ensure even browning next use. Inspect Burners & Pilot: Periodically check infrared burners and pilot flame for debris or uneven ignition; clean gently as needed to maintain performance. Check Gas Connections: Regularly verify that gas fittings are secure and leak‑free (use approved leak‑detection solution, not flame). Avoid Abrasives: Do not use steel wool or harsh abrasive pads; if necessary, use non‑metallic pads and rub with the grain to avoid scratching stainless steel. Professional Servicing: Schedule periodic maintenance by a Garland‑authorized technician for deep cleaning, burner adjustment, and safety checks.
