Garland UTBG60-NR60 Gas Charbroilers - UTBG60-NR60
Countertop | 180,000 BTU | Non-Adjustable Cast Iron Grates
Built for relentless, high-volume broiling, the Garland UTBG60-NR60 delivers an expansive 60-inch cooking surface, rock-solid construction and the precise zone control you need to turn out perfectly branded steaks, burgers and seafood all day long. Ten individually controlled burners, deep cast-iron grids and a full stainless exterior make this countertop workhorse a natural fit for steakhouses, hotel kitchens and busy casual concepts alike.
Features
- Ten 18,000 BTU stainless steel burners (one every 6") with individual hi/lo valves for true zone cooking.
- Fixed, reversible cast-iron rack sections (3" wide) deliver 1/8" or 3/16" brand marks for signature plate appeal.
- Extra-deep 21-3/16" (538 mm) broiling grid handles oversize chops, sheet-pans and hotel pans with ease.
- Heavy-duty cast-iron radiants maximize heat retention and reduce flare-ups.
- Stainless steel front, sides, back and 3-1/2" front rail stand up to demanding commercial environments.
- Full-width, slide-out stainless steel crumb tray speeds up end-of-shift cleaning.
- 4" (102 mm) stainless steel adjustable legs level the unit on any counter.
- Factory-supplied 3/4" NPT regulator with “T” manifold allows straight-through or flush rear gas connection.
- Field convertible for Natural or Propane gas (specify at order).
- Certified to CSA & NSF standards.
Specifications
| Model |
UTBG60-NR60 |
| Overall Width |
59-1/16" / 1500 mm |
| Overall Depth |
32" / 814 mm |
| Overall Height (with 4" legs) |
13" / 330 mm |
| Broiling Grid Depth |
21-3/16" / 538 mm |
| Total BTU Input |
180,000 BTU/hr (10 × 18,000 BTU) |
| Burner Controls |
Manual hi/lo valve (one per burner) |
| Grate Type |
Non-adjustable, reversible cast iron |
| Gas Inlet / Regulator |
3/4" NPT with factory regulator, rear “T” manifold |
| Shipping Weight |
635 lb / 288 kg |
| Clearances |
0" sides & rear in non-combustible locations |
What our Experts Think
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High-Volume Grilling Power: Delivers 180,000 BTU across a 60-inch cooking surface, ideal for searing steaks, burgers, seafood, and vegetables quickly and consistently.
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Heavy-Duty Construction: Non-adjustable cast-iron grates, reversible broiler racks, and full stainless-steel exterior ensure durability and easy cleaning for commercial use.
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Precise Zonal Control: Each burner has its own hi/lo valve, allowing different heat zones for cooking multiple items simultaneously.
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Spacious Cooking Grid: 21‑3/16" deep broiling surface accommodates large cuts, sheet pans, or multiple items at once, improving efficiency in busy kitchens.
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User-Friendly Maintenance: Removable crumb tray, reversible racks for different sear patterns, and adjustable legs simplify cleaning and installation
Q&A
Q: What kind of equipment is the UTBG60‑NR60?
A: A heavy-duty, 60-inch-wide commercial countertop gas charbroiler designed for high-volume grilling and broiling tasks.
Q: What is its cooking capacity and power output?
A: Delivers approximately 180,000 BTU total input, with ten burners (~18,000 BTU each) for strong and consistent high-heat performance across the cooking surface.
Q: What are its cooking surface and grate details?
A: Features heavy-duty, non-adjustable cast-iron grates, a deep broiling grid, and reversible cast-iron broiler racks arranged in sections for versatile grilling or searing.
Q: How is temperature and zone control handled?
A: Each burner has a manual hi/lo valve, allowing independent heat control per zone for searing, simultaneous multi-temperature cooking, or holding food at different temperatures.
Q: What materials and construction quality does it have?
A: Stainless-steel exterior (front, sides, back) with a front rail, stainless legs with 4″ adjustable height, and a removable crumb tray — designed for durability, easy cleaning, and heavy daily use.
Q: What kitchen environments is it intended for?
A: Commercial kitchens such as restaurants, steakhouses, catering operations, or other food-service facilities requiring reliable, continuous heavy-duty broiling or grilling.
Maintenance Tips
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Clean grates and burners daily to remove grease and prevent flare-ups.
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Scrape drip trays and grease pans frequently to avoid fire hazards.
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Use mild detergent and soft cloths to clean stainless steel surfaces without scratching.
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Inspect gas lines and connections regularly for leaks or damage.
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Check pilot lights and igniters to ensure consistent operation.
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Schedule professional servicing for burner alignment and gas system checks.
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Wipe exterior surfaces after use to maintain hygiene and finish.
