Description
Garland M47R Master Gas Ranges – M47R
Model M47R | 139,000 BTU Total Output
Built for the rigors of high-volume kitchens, the 34″ Master Series Griddle Range puts uncompromising Garland performance in a compact footprint. A 1″ thick steel griddle plate, individual Hi-Lo burner controls, and a fully porcelainized 26¼″ oven team up to deliver unmatched versatility from breakfast rush through dinner service.
Features
- 1″ (25 mm) polished steel griddle plate for superior heat retention and even searing.
- Three 33,000 BTU cast-iron “H” burners (99,000 BTU total) with independent Hi-Lo valves.
- 4-side splash protection: 2-5/16″ welded side & rear guards plus clip-on stainless backsplash.
- Front-mounted, removable stainless grease drawer for fast clean-ups.
- 40,000 BTU cast-iron oven burner with piezo-spark ignition—no pilot relighting required.
- Fully porcelainized oven interior fits full-size sheet pans front-to-back.
- Stainless steel front & sides, 7½″ deep rail, and 6″ chrome-plated adjustable legs.
- Front 1-¼″ NPT gas connection; optional rear connection kits available.
Specifications
| Overall Width | 34″ (864 mm) |
|---|---|
| Overall Depth (including rail & flue) | 38″ (965 mm) |
| Height (with NSF legs) | 36⅜″ (924 mm) |
| Griddle Cooking Area | 34″ W × 24½″ D (1,225 in²) |
| Oven Interior (W × D × H) | 26¼″ × 29″ × 13½″ (667 × 737 × 343 mm) |
| Gas Input – Top / Oven / Total | 99,000 BTU/h (29 kW) / 40,000 BTU/h (11.72 kW) / 139,000 BTU/h (40.72 kW) |
| Manifold Pressure | Natural 6″ WC / LP 10″ WC |
| Clearances to Combustibles | 14″ sides / 6″ rear |
What our Experts Think
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Commercial-Grade Frying Power: 110,000 BTU gas input heats up to 35 lb of oil quickly and recovers heat fast — ideal for high-volume frying.
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Generous Oil Capacity: 35 lb oil vat handles large batches of fries, wings, or other fried foods — perfect for restaurants or catering operations.
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Stainless-Steel Durability & Easy Cleaning: Stainless-steel pot, front, sides, and door resist corrosion and simplify cleaning for heavy daily use.
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Precise, Consistent Frying: Thermostat controls maintain accurate temperature for consistent frying results batch after batch.
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Safe & Kitchen-Ready Features: Flame-safety valve enhances operational safety; 6″ stainless-steel legs and 7″ backguard support commercial installation and hygiene standards.
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Efficient for High-Throughput Kitchens: Designed to integrate with other range-series equipment, making it ideal for busy restaurants, catering kitchens, or institutional food services needing reliable, continuous frying capacity
Q&A
Q: What is the C18‑35F?
A: An 18‑inch‑wide commercial gas fryer with a stainless-steel fry pot and storage-base cabinet, designed for restaurant and foodservice kitchens.
Q: What is its oil capacity and heating power?
A: Holds up to about 35 lb of cooking oil and uses a 110,000 BTU gas burner for rapid heat-up and stable oil temperature under high-volume frying.
Q: What foods or cooking volume is it suited for?
A: Ideal for fries, wings, battered items, and other fried foods in moderate to high-output commercial operations.
Q: What is the build quality and materials?
A: Stainless-steel fry pot, exterior, and legs for durability and corrosion resistance. Includes a 7″ backguard and 6″ adjustable legs for stability.
Q: What control and safety features does it have?
A: Thermostat controls for accurate oil temperature and a flame safety valve for safe operation.
Q: What design features help with workflow and maintenance?
A: Open vat for easier cleaning, storage-base cabinet for trays or tools, and stainless construction for easy maintenance and hygiene compliance.
Q: What kitchens is it intended for?
A: Commercial kitchens — restaurants, cafés, and small- to mid-volume foodservice operations requiring reliable, continuous frying.
Q: Is it suitable for residential use?
A: No. Its size, gas fuel design, oil capacity, and ventilation requirements make it appropriate only for professional kitchens.
Maintenance Tips
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Filter and skim oil daily: remove food particles and crumbs after each frying session to preserve oil quality and prevent degradation.
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Wipe down fryer interior and exterior daily: after draining and filtering oil (when cool), clean vat walls, baskets, control panel, and exterior surfaces to remove grease and residue.
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Perform a deep clean (“boil-out”) periodically: drain oil, fill the vat with water and approved cleaner, heat to loosen carbonized oil, scrub gently, rinse thoroughly, and refill.
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Inspect burners, pilot flame, and thermostat regularly: ensure proper ignition, flame shape, temperature calibration, and check for clogged burner orifices.
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Empty and clean grease or crumb trays after use to prevent buildup and reduce fire hazards.
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Use non-abrasive cleaning tools and follow safety precautions: never clean while fryer is hot, and avoid harsh chemicals or steel scrapers.
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Establish a maintenance schedule: daily, weekly, and periodic checks for oil quality, cleaning, and equipment inspection help ensure safe, efficient operation.
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