Built for high-volume kitchens where reliability and control are crucial for service speed and consistency, this 60-inch gas range combines robust heat output with versatile cooking surfaces to support diverse menus. Operators benefit from four high-output open burners and a thick smooth steel griddle, enabling simultaneous searing, boiling, and flat-top cooking without compromising temperature stability. Engineered for continuous duty and simplified maintenance, the unit meets heavy production demands in restaurants, hotels, hospitals, and institutional kitchens.
LongDescription#@#GFE Starfire Pro Series Restaurant Range, gas, 60", (4) 26,000 BTU open burners, with cast iron top & ring grates, electric pilot ignition, 36" x 23" x 5/8" thick smooth steel griddle with snap acting & modulating thermostatic plate, (2) standard ovens with 3 position rack guides with oven rack, stainless steel front, sides, plate rail and 10" low profile back guard, 6" stainless steel legs with adjustable feet, 234,000 BTU, CSA Flame, CSA Star, cCSAus, CE, NSF (Garland)#@@#Cleaning Instructions#@#Unplug gas and shut main valve before cleaning. Scrape griddle while warm, then wash with mild detergent and a non-abrasive pad; rinse and dry. Remove burner grates and soak in hot, soapy water; scrub carbon buildup and inspect ports. Vacuum exterior vents and wipe stainless surfaces with approved cleaner to prevent corrosion. Check and clean condenser coils and seals monthly to improve efficiency and avoid breakdowns. Reconnect gas only after all parts are dry.#@@#Additional Info#@#Garland GFE60-4G36RR is a 60" natural gas restaurant range with four 26,000 BTU burners, a 36" x 23" griddle, two standard ovens, stainless steel exterior, 6" legs, CSA and NSF certified, 234,000 BTU total, 826 pounds.#@@#General Info#@#Description #@#
Built for high-volume kitchens where reliability and control are crucial for service speed and consistency, this 60-inch gas range combines robust heat output with versatile cooking surfaces to support diverse menus. Operators benefit from four high-output open burners and a thick smooth steel griddle, enabling simultaneous searing, boiling, and flat-top cooking without compromising temperature stability. Engineered for continuous duty and simplified maintenance, the unit meets heavy production demands in restaurants, hotels, hospitals, and institutional kitchens.
#@@# Four Open Burners#@#
Four open burners deliver sustained heat for high-throughput cooking, each rated at 26,000 BTU to support rapid boiling and searing tasks. Cast iron top and ring grates ensure even heat transfer and resist warping under repeated thermal cycling.
#@@# Thick Steel Griddle#@#
A 36-inch by 23-inch smooth steel griddle with a thickness of .625 inches provides a durable flat-top that retains heat and spreads temperature uniformly. Thermostatic control with snap-acting and modulating plates maintains setpoints for consistent product results across long shifts.
#@@# Dual Standard Ovens#@#
Two standard ovens sit beneath the cooktop, providing separate compartments for simultaneous baking or holding. Each features three-position rack guides and includes an oven rack for flexible load arrangements. Oven access reduces the need for auxiliary equipment and consolidates cooking operations.
#@@# Stainless Exterior Construction#@#
The stainless steel front, sides, plate rail, and low-profile back guard resist corrosion and simplify daily cleaning workflows. Smooth surfaces and a professional appearance match commercial kitchen aesthetics while meeting sanitation expectations.
#@@# High Total Heat Output#@#
The assembly produces a total of 234,000 BTU, supplying the thermal capacity required for multiple large pans and continuous service periods.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily and clear food debris to maintain consistent flame. Clean the .625" griddle plate after each shift using a scraper and hot water; apply food-grade oil while warm to prevent corrosion. Test thermostatic control weekly and calibrate per Garland specifications. Verify door seals and adjust racks for correct airflow. Flush pilot lines quarterly and inspect gas connections for leaks using a soap solution. Record maintenance actions and replace worn parts promptly.