Built for kitchens that demand continuous high-output cooking without compromising consistency, this 48" gas restaurant range delivers substantial power across versatile cooking surfaces while maintaining service-ready durability. The unit combines six open burners rated at 26,000 BTU each with a 12" griddle featuring a 5/8" smooth steel plate, producing a total of 238,000 BTU to handle simultaneous high-volume tasks and rapid recovery under heavy loads. Open Burners The six cast-iron burners provide concentrated heat for searing, boiling, and rapid pan cooking; lift-off ring grates simplify access for routine cleaning and maintenance. Thick Steel Plate A 5/8" smooth griddle plate yields uniform heat distribution and retention, enabling consistent griddle results across peak service periods and reducing cold spots that compromise throughput. Thermostatic Control Thermostatic controls on the griddle allow precise temperature regulation during long runs, preventing overcooking and supporting repeatable results for grill-top items. Space Saver Ovens Two standard space-saver ovens with three-position rack guides offer flexible baking and holding capacity beneath the cooktop, optimizing vertical footprint for smaller back-of-house layouts. Stainless Construction Stainless steel front, sides, plate rail, and low-profile back guard deliver corrosion resistance and streamlined sanitation, aligning with NSF certification for commercial foodservice environments. Modular Installation The modular 48" configuration mounts on 6" stainless legs with adjustable feet and integrates with a backriser and hi-shelf for venting and storage coordination, simplifying placement in modular kitchen lines. Certified to CSA and cCSAus standards and rated for natural gas, this commercial range addresses high-volume operations with rugged components, straightforward serviceability, and controls designed for consistent performance under continuous use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and let surfaces cool. Scrape debris from grates and burner rings, then soak grates in soapy water. Scrape the griddle plate, clean with mild detergent, rinse, and avoid abrasive pads. Clean oven interiors with non-caustic cleaner, rinse, and dry. Vacuum condenser and backriser crevices. Check door seals and burners for wear before reconnecting gas and power.#@@#Additional Info#@#The Garland GFE48-6G12LL gas range offers 238,000 BTU, six 26,000 BTU burners, a 12" griddle, two ovens, electric ignition, stainless steel build, adjustable legs, and NSF/CSA certifications for natural gas use.#@@#General Info#@#Description #@#
Built for kitchens that demand continuous high-output cooking without compromising consistency, this 48" gas restaurant range delivers substantial power across versatile cooking surfaces while maintaining service-ready durability. The unit combines six open burners rated at 26,000 BTU each with a 12" griddle featuring a 5/8" smooth steel plate, producing a total of 238,000 BTU to handle simultaneous high-volume tasks and rapid recovery under heavy loads. Open Burners The six cast-iron burners provide concentrated heat for searing, boiling, and rapid pan cooking; lift-off ring grates simplify access for routine cleaning and maintenance. Thick Steel Plate A 5/8" smooth griddle plate yields uniform heat distribution and retention, enabling consistent griddle results across peak service periods and reducing cold spots that compromise throughput. Thermostatic Control Thermostatic controls on the griddle allow precise temperature regulation during long runs, preventing overcooking and supporting repeatable results for grill-top items. Space Saver Ovens Two standard space-saver ovens with three-position rack guides offer flexible baking and holding capacity beneath the cooktop, optimizing vertical footprint for smaller back-of-house layouts. Stainless Construction Stainless steel front, sides, plate rail, and low-profile back guard deliver corrosion resistance and streamlined sanitation, aligning with NSF certification for commercial foodservice environments. Modular Installation The modular 48" configuration mounts on 6" stainless legs with adjustable feet and integrates with a backriser and hi-shelf for venting and storage coordination, simplifying placement in modular kitchen lines. Certified to CSA and cCSAus standards and rated for natural gas, this commercial range addresses high-volume operations with rugged components, straightforward serviceability, and controls designed for consistent performance under continuous use.#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Garland GFE48-6G12LL range by cleaning burner tops and grates after each shift to prevent buildup; soak grates in soapy water, dry before reinstalling. Degrease the griddle plate daily with a scraper, then apply food-grade oil. Wipe controls and ignition areas with a damp cloth; avoid excess moisture. Vacuum condenser weekly. Check seals, rack guides monthly, and schedule annual service for safety.