Built to perform under constant demand, this 48-inch natural gas restaurant range combines high heat output with durable construction to support busy commercial kitchens. It delivers a total power of 257,000 BTU across six open burners and an integrated griddle, enabling high-volume cooking without sacrificing temperature control. Operators gain consistent results, reduced cycle times, and a work surface engineered for continuous daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow the range to cool completely. Scrape excess grease from griddle and burners; collect debris in a metal container. Clean griddle with a mild degreaser and hot water, rinse, and season plate lightly. Remove oven racks; soak in warm, soapy water and scrub. Wipe stainless surfaces with non-abrasive cleaner and soft cloth. Clean backriser, vent, and condenser paths to prevent fires and maintain efficiency. Verify seals and reattach components before restoring gas.#@@#Additional Info#@#Garland's U48-6G12RS 48" gas range offers 257,000 BTU with six 32,000 BTU burners, a 12" griddle, one oven with three-position rack guides, a storage base, stainless steel exterior, and 6" adjustable legs. CSA and NSF certified.#@@#General Info#@#Description #@#
Built to perform under constant demand, this 48-inch natural gas restaurant range combines high heat output with durable construction to support busy commercial kitchens. It delivers a total power of 257,000 BTU across six open burners and an integrated griddle, enabling high-volume cooking without sacrificing temperature control. Operators gain consistent results, reduced cycle times, and a work surface engineered for continuous daily use.
#@@# Six Open Burners#@#
Each burner produces 32,000 BTU, providing rapid boil and sear capabilities across six cooking stations. Chefs maintain precise flame adjustment with manual controls for varied cooking techniques and quick response during service.
#@@# Heavy Griddle Plate#@#
The integrated 12-inch griddle uses a 5/8-inch steel plate to retain and distribute heat evenly for consistent performance. Staff achieve uniform browning across the plate surface, reducing hot spots and improving product yield.
#@@# Standard Oven Capacity#@#
The unit includes one standard oven with three-position rack guides and one oven rack to accommodate baking, roasting, and holding tasks. Kitchen teams utilize the oven for multi-course production while maintaining stovetop throughput.
#@@# Robust Stainless Construction#@#
Stainless steel front, sides, plate rail, and a two-piece back guard with shelf provide corrosion resistance and simplified cleaning. Facilities benefit from reduced maintenance downtime and a hygienic cooking environment that meets foodservice standards.
#@@# Adjustable Support System#@#
Six-inch stainless steel legs with adjustable feet allow secure leveling on uneven floors to maintain safe, stable operation. Service crews perform on-site adjustments quickly, ensuring alignment with ventilation and workflow requirements.
#@@# Built For Compliance#@#
The range carries CSA Flame, CSA Star, cCSAus, and NSF certifications to meet regulatory and sanitation expectations for commercial kitchens.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily; remove debris and use a brass brush on burner ports to maintain flame quality. Drain and clean grease troughs after each service cycle to prevent buildup. Calibrate thermostat monthly and verify oven rack positions for consistent temperatures. Tighten fittings and check gas connections with soap solution; repair any leaks immediately. Clean stainless steel surfaces with mild detergent and a nonabrasive pad to protect finish.