Garland UIR48 Salamander Broilers - UIR48 Center-mounted model for 48" U-Series restaurant ranges Deliver a perfect golden finish every time. The Garland UIR48 mounts directly over a 48" range and unleashes 40,000 BTU of instant infra-red heat for lightning-fast broiling, glazing and cheese-melting—all in a compact, stainless-steel package built for the busiest commercial kitchens. Features Two 20,000 BTU atmospheric infra-red burners (40,000 BTU total) Individual Hi-Lo valves let you run independent heat zones Three-position, spring-balanced rack for quick, one-hand height changes Center-mount flue riser (47-1/4" W) lines up perfectly with 48" ranges Large, removable grease pan speeds up end-of-shift clean-up All-stainless exterior—top, front, sides, backsplash & bottom—with integrated heat shields 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 UIR48 Overall width 35-1/2" (900 mm) Depth 16-5/8" (422 mm) Height (with flue riser) 45-3/8" (1152 mm) * Total input 40,000 BTU/hr (11.7 kW) Burners 2 × 20,000 BTU atmospheric infra-red Gas connection 1/2" NPT (top); regulator included Operating pressure Natural 6" WC | Propane 10" WC Installation clearances 6" (152 mm) sides & rear What our Experts Think Powerful infrared broiling – Provides high-intensity, even heat across a 48″ surface for browning, glazing, and finishing dishes. Independent Hi‑Lo burner control – Lets chefs adjust heat precisely for delicate or high-heat tasks. Durable commercial construction – Stainless steel exterior and heat shields withstand heavy daily kitchen use. Adjustable rack system – Multiple-position spring-balanced rack allows optimal distance from heat for precise results. Efficient grease management – Removable grease pan simplifies cleanup and reduces flare-up risk. Countertop or modular-friendly design – Fits tight spaces while delivering professional-grade performance. Perfect for busy kitchens – Ideal for restaurants, catering operations, and high-volume cooklines requiring fast, consistent finishing. Q&A Q: What is the Garland UIR48 Salamander Broiler?A: The UIR48 is a 48″ commercial gas salamander broiler designed for professional kitchens, ideal for finishing, browning, and broiling dishes quickly. Q: What cooking performance does it provide?A: It delivers intense, even heat with Hi/Lo adjustable gas controls, perfect for broiling, searing, or melting cheese on a variety of foods. Q: What are the key features?A: Features include stainless steel construction, an adjustable pull-out broiling rack, a removable grease tray, and infrared or radiant heating elements for consistent results. Q: Is it durable and easy to clean?A: Yes. The stainless steel body and removable grease pan make it durable and simplify maintenance in high-volume commercial kitchens. Q: Where is this broiler used?A: Ideal for restaurants, catering kitchens, and large-scale foodservice operations that need fast and reliable finishing or broiling. Maintenance Tips Daily Grease Removal: Empty and clean the removable grease pan to prevent buildup and fire hazards. Broiling Rack Care: Brush or scrape the adjustable broiling rack after each use; wash if necessary and dry completely. Clean Stainless Surfaces: Wipe all interior and exterior stainless steel surfaces with a soft cloth and mild, non-abrasive detergent. Inspect Burners & Pilot: Check infrared burners and pilot flame for debris; clean gently to maintain consistent heat and ignition. Avoid Abrasives: Do not use steel wool or harsh pads; use soft brushes or non-metallic pads to protect surfaces. Gas Safety Checks: Regularly inspect gas connections and valves for leaks using approved detection solutions. Professional Service: Schedule periodic inspections by a certified technician for deep cleaning, burner adjustments, and safety checks.
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