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
| 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
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Professional finishing & broiling power
The 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.
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Precise heat control
Independent Hi‑Lo gas valve controls let chefs adjust intensity instantly for tasks like caramelizing, cheese‑melting, or crisping without overcooking.
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Versatile rack system
The adjustable pull‑out rack sets flat or tilted for optimal distance from heat — enhancing control over color, texture, and presentation.
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Built for daily kitchen demands
Rugged stainless steel exterior with heat shields and a removable grease pan mean easier cleanup and long‑lasting performance under heavy use.
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Compact but high‑impact design
Countertop 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
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Daily Grease Removal: Empty and clean the removable grease pan after each shift to prevent buildup and reduce fire risk.
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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.
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Rack Cleaning: Pull out and clean the broiling rack (flat or tilt positions) to avoid baked‑on food and ensure even browning next use.
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Inspect Burners & Pilot: Periodically check infrared burners and pilot flame for debris or uneven ignition; clean gently as needed to maintain performance.
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Check Gas Connections: Regularly verify that gas fittings are secure and leak‑free (use approved leak‑detection solution, not flame).
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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.
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Professional Servicing: Schedule periodic maintenance by a Garland‑authorized technician for deep cleaning, burner adjustment, and safety checks.
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