Garland 36ES11 36E Series Electric Fryers - 36ES11
Model 36ES11 | 12 kW | Range-Match Fryer
Engineered to line up seamlessly with Garland 36E heavy-duty ranges, the 36E Series electric fryer delivers the power, durability, and day-to-day convenience demanded by high-volume kitchens— all in a compact 18-inch footprint.
Features
- 30 lb (14 kg) nickel-plated steel fry tank – one-piece deep-drawn for maximum strength
- 12 kW Incoloy sheath elements lift up and lock for fast tank removal & easy cleaning
- Electromechanical thermostat with 200–375 °F (93–190 °C) precision control
- Includes two chrome-wire fry baskets with cool-touch vinyl-coated handles
- Front rail and 3-inch vent riser integrate perfectly with 36E Series ranges
- Stainless steel front & sides stand up to the toughest commercial environments
- 1-inch quick-drain valve located at the bottom of the tank for safe oil disposal
- Storage cabinet with door and slides—add an optional extra fry tank in seconds
- 6-inch chrome-plated adjustable legs for leveling and NSF compliance
- Certified CSA & NSF • 1-Year limited parts & labor warranty (USA & Canada)
Specifications
| Oil Capacity |
30 lb / 14 kg |
| Temperature Range |
200–375 °F / 93–190 °C |
| Heating Power |
12 kW (Incoloy sheath elements) |
| Available Voltages |
208 V, 240 V, 460 V • 1- or 3-phase (specify when ordering) |
| Amperage Draw (208 V) |
58 A (1‑φ) • 33 A/line (3‑φ) |
| Amperage Draw (240 V) |
51 A (1‑φ) • 30 A/line (3‑φ) |
| Dimensions (W × D × H) |
18" × 30" × 36" / 457 × 762 × 914 mm |
| Working Height |
32‑3/4" / 832 mm |
| Leg / Caster Options |
6" chrome legs (std) • 6" stainless legs • non-marking locking casters |
Accessories
- Stainless steel main back
- Stainless steel tank cover
- Fish plate
- Extra fry tank (with or without 1" drain valve)
- Polyurethane locking casters (set of four, front brakes)
- Marine hand rails & deck fasteners
- High-voltage 460 V configuration
What our Experts Think
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Reliable, Commercial-Grade Frying Performance:
12 kW power with a 30 lb (≈14 kg) oil capacity supports sustained frying in small to mid-sized restaurant or café kitchens.
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Durable & Easy to Maintain:
Heavy-gauge, nickel-plated steel tank and stainless-steel exterior resist corrosion; lift-up heating elements simplify cleaning and tank removal.
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Precise Temperature Control:
Electromechanical thermostat regulates oil from 200–375 °F (93–190 °C) for consistent frying results.
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Space-Efficient Footprint:
18" width × 36" depth fits into tighter kitchen layouts while providing professional-grade frying capacity.
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Practical Workflow Features:
Two wire baskets, 1" bottom drain valve, and storage base help manage frying cycles and simplify cleaning.
Q&A
Q: What is the Garland 36ES11?
A: It’s a heavy-duty, commercial-grade electric floor fryer from Garland’s 36E Series, designed for restaurants, cafeterias, and institutional kitchens needing reliable deep-frying performance.
Q: What is the oil capacity?
A: It holds approximately 30 lb (≈14 kg) of oil in a nickel-plated steel fry tank.
Q: What is the heating power and temperature control?
A: Operates at 12 kW with an electromechanical thermostat, allowing precise temperature control from 200 °F to 375 °F (93 °C–190 °C).
Q: What are notable design and construction features?
A: Single-piece deep-drawn fry tank, lift-up heating elements with safety lock for easy cleaning, stainless-steel front and sides, and 6″ adjustable legs for stability and proper clearance.
Q: What accessories are included?
A: Two chrome-wire fry baskets, one-piece fry tank with drain valve, and a storage cabinet base with optional slides for an extra tank.
Q: Where is it best used?
A: Ideal for medium- to high-volume commercial kitchens, restaurants, cafeterias, and catering operations requiring consistent, heavy-duty frying performance.
Maintenance Tips
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Filter cooking oil daily: Use a proper fryer‑oil filter to remove food particles and sediment after each shift. This prolongs oil life and helps food taste consistently good.
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Drain and clean the fry pot regularly: When oil is cool, drain it completely, then wash the nickel‑plated tank with mild detergent or fryer‑safe cleaner, rinse thoroughly with hot water, and dry completely before refilling.
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Perform weekly “boil‑out” deep clean: Fill the tank with water (or water + fryer cleaner per instructions), heat to recommended temperature (but not over 250 °F for burn‑off), scrub away carbon/residue, then rinse and dry thoroughly.
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Keep exterior and controls clean: Wipe down stainless‑steel surfaces, control panels, and legs daily to avoid grease buildup; use mild detergent and a soft cloth and always dry after cleaning.
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Use proper oil handling and avoid contamination: Don’t salt or bread food over the fryer; avoid dropping batter or food particles into hot oil; ensure food is drained/dried before frying to minimize moisture that accelerates oil deterioration.
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Monitor oil condition and thermostat settings: Watch for signs like darkening oil, smoking, foaming, or off‑flavors — these mean it’s time to filter/change the oil or clean the tank. When not frying, maintain the oil at a low idle temperature (e.g. 200 °F) to reduce oxidation.
