High-speed broiling made possible with new Montague

Reaching temperatures as high as 1,372ºC (2,500ºF), the extra capacity ‘E’ Series Montague Legend Overfired Broiler rapidly increases speed on the grill while maintaining product quality, Gamble claimed.

High-speed broiling is achieved through infrared radiant heat generated (at 42,000 British thermal units per hour) from cast-iron Radiglo burners with ceramic radiants.

The intense heat waves are said to penetrate all exposed surfaces of the meat or vegetables.

New pilot system​

With independent burner controls and available with a choice of steakhouse cook plate, plancha top or no cook top at all, the broiler features a new pilot system for improved lighting and ‘ultra-efficient’ thermocouple positioning for improved performance and less downtime.

Available as a single or double broiler and with a standard, convection or warming oven, caterers have the option of a stainless steel exterior and cabinet base.

The Montague also has removable chrome plated cooking grids for easy cleaning.

Other features include an infinite cooking grid adjustment with a 3 inch (7.6cm) range for precise broiling, a positive locking lift mechanism with cool grip ball handle, and a full width grease deflector to prevent dripping onto the floor.

Thin cuts​

Gamble Foodservice Solutions sales director Andy Piggin said that the Montague broiler exposes food directly to an extremely high heat, making it ideal for quick-cooking thin cuts of meat and some types of vegetables.

He explained: “Ideal for those under pressure to turn out a high volume of covers every day, the new broiler comes with either two or three burners and takes no time at all to achieve that delicious, charring and caramelisation of food that customers can’t get enough of.”

“The burner, ignition and flame failure systems are all designed to improve performance, reliability and serviceability, netting greater uptime with a far lower cost of operation.”