Garland C36-NRM Garland Cuisine Gas Ranges - C36-NRM

Garland C36-NRM Garland Cuisine Gas Ranges - C36-NRM

Built for operators who need steak-house heat in a space-saving footprint, the Garland C36-NRM drops straight onto a stand, chef’s counter or refrigerated base and delivers a blazing 108,000 BTU of even, controllable cooking power. Six independently-valved burners, heavy cast-iron radiants and a fixed three-bar grate assembly combine to turn out beautifully branded proteins night after night while the all-stainless exterior shrugs off the grind of a high-volume kitchen.

Features

• Six 18,000 BTU cast-iron burners with individual controls every 6 inches (152 mm)
• Heavy cast-iron radiants for fast recovery and even searing temperatures
• Fixed, three-bar cast-iron grate assembly – reversible with one side featuring a grease trough
• Extra-large, front-mounted grease container for quick, mess-free clean-out
• All-stainless steel front, sides, stub back, burner box & front rail for maximum durability and easy wipe-down
• 1-1/4" NPT front gas manifold (optional rear connection, regulators, flex hose & shut-off valves available)
• Battery capable – align flush with other Cuisine Series modules for a custom cookline
• Field-convertible for stand, refrigerated or cabinet bases; flanged feet or swivel casters available
• Certified to CSA Flame, CSA Star & NSF standards

 Specifications

 Accessories

• Stand with adjustable 6" stainless legs or 5" / 6" swivel casters (front brakes)
• Full-height or stub backguard extensions
• Rear gas connection kit (¾" NPT) with regulator & quick-disconnect flex hose
• Flanged feet kit for floor mounting
• 1/9-pan rail extension for mise en place

What our Experts Think

• Powerful, Commercial-Grade Charbroiler: 36" modular charbroiler top with underfired broiler and cast-iron radiants delivers up to 108,000 BTU for consistent, high-heat cooking.

• Durable, Easy-to-Clean Construction: Stainless-steel front, sides, stub-back, front rail, and burner box resist corrosion and withstand heavy daily use in commercial kitchens.

• Even Heat Distribution & Reliable Performance: Fixed cast-iron grid assembly and cast-iron radiants ensure uniform heat — ideal for charbroiling meats, vegetables, or high-output cooking tasks.

• Modular & Flexible Installation: Designed to integrate into larger kitchen line-ups, allowing easy expansion or combination with other units.

• Commercial-Kitchen Ready: Built to meet professional standards for gas safety and sanitation, suitable for restaurants, catering, or institutional kitchens.

Q&A

Q: What type of equipment is the C36‑NRM?
A: A 36‑inch‑wide commercial gas modular unit combining a charbroiler with an under-fired broiler — built for heavy-duty cooking and grilling in professional kitchens.

Q: What is the total heat output?
A: Approximately 108,000 BTU, providing strong, consistent heat for searing and broiling.

Q: What cooking surfaces does it have?
A: Cast-iron charbroiler with cast-iron radiants and a fixed grate for even heat distribution and classic grill marks.

Q: What materials and construction quality does it have?
A: Stainless-steel front, sides, stub-back, front rail, and burner box for durability, corrosion resistance, and easy cleaning.

Q: What installation or layout considerations are needed?
A: Modular freestanding design, requiring proper commercial-grade gas supply and ventilation. Suitable for integration with other modular kitchen units.

Q: What type of kitchens is it intended for?
A: Commercial kitchens — restaurants, catering operations, institutional kitchens, or any high-demand food service operation needing reliable charbroiling or broiling.

Q: Is it suitable for residential use?
A: No. Its high BTU output, commercial design, and ventilation requirements make it appropriate only for professional kitchens.

Maintenance Tips

• Clean cast-iron grates and surfaces daily: remove grates, wash with warm soapy water, dry thoroughly, and lightly oil to prevent rust.

• Clear burner ports regularly using a wire or brush to remove grease or debris for proper gas flow and stable flames.

• Wipe stainless steel exterior surfaces with mild detergent and a soft cloth; avoid abrasive cleaners to preserve finish.

• Empty and clean drip trays and grease pans daily to reduce fire hazards and maintain hygiene.

• Inspect gas connections, valves, and controls periodically for leaks or wear; ensure burners light properly and flames remain stable.

• Allow the range to cool before deep cleaning and thoroughly dry all components to prevent rust or moisture damage.