Garland M100XRM Deck Type Broiler w/ Finishing Oven & Standard Oven Base

Kitchens in hotels and steakhouses can use the Garland M100XRM Master series broiler to prepare large quantities of food quickly. Because this unit has a deck-type broiler, a finishing oven, and a standard oven, several different menu items can be prepared in the same small footprint. Stainless steel sides and a front give the broiler the durability necessary to withstand commercial kitchen use.

The Garland M100XRM upright broiler has a standard oven in its base. This oven is ignited with a Piezo spark, so no external electricity is required. The broiler has two zones with independent controls that can be set to low, medium, or high. It also has a large-capacity grease container away from the heat zone, so it can be removed safely without risking burns.

Product Details

• Part of the Master series
• Deck-type broiler with infrared burners
• Finishing oven can brown steaks and crisp dishes
• (2) high/medium/low controls in the broiling chamber
• Broiler has 4 direct-radiant, infrared burners that each deliver 17,500 BTU
• Cast iron oven burner has a 40,000-BTU capacity
• Oven base has a Piezo spark ignition
• Stainless steel front and sides
• Stainless steel exposed sides on batteries
• Grease container is outside the heat zone for safe removal
• 6-in. legs
• 110,000 total BTU
• Gas input ratings are listed for installations to 2,000 ft. above sea level. For higher elevations, call customer care at (800) 431-9726

Dimensions & Utilities

• Oven interior: 26¹/₄ in. W x 29 in. D x 13¹/₂ in. H
• Overall: 34 in. W x 38 in. D x 78¹/₂ in. H
• Heated by natural gas
• 1¹/₄-in. NPT gas inlet connection

Master Series Broiler, deck-type, natural gas, single infrared deck with finishing oven, standard oven base with Piezo spark ignition, stainless steel front and sides (stainless steel exposed sides on batteries), 6″ legs, 110,000 BTU (Garland), CSA, NSF