Garland C48-1-1M Garland Cuisine Gas Ranges - C48-1-1M

Garland C48-1-1M Garland Cuisine Gas Ranges - C48-1-1M

Built for the long haul and engineered for precise, repeatable results, the Garland Cuisine Series modular griddle range puts 48 inches of true 1-inch steel power on your cookline—without tying you to a fixed oven base. Add it to a battery, drop it on a stand or mount it on a refrigerated base—the choice is yours.

Features

• 1" (25 mm) thick steel griddle plate—exceptional heat retention, warp-resistant and easy to season.
• Four 30,000 BTU cast-iron burners (one every 12") for even, high-output coverage—120,000 BTU total.
• Embedded-bulb thermostatic controls per 12" zone with a precise 150 °F – 450 °F (66 °C – 232 °C) range.
• 3" (76 mm) wide grease trough plus front-pull drawer keeps the surface clear and cleaning quick.
• Heavy-gauge stainless steel front, sides, plate rail and welded burner box for unmatched durability.
• 7" (178 mm) stainless stub backguard protects walls while fitting flush in island suites.
• 1-1/4" NPT front gas manifold—daisy-chain multiple Cuisine Series units or install as a stand-alone.
• Low-profile modular design—mounts on equipment stands, refrigerated bases or curb installations.
• Certified safe & sanitary: CSA Flame, CSA Star and NSF listed.

Specifications

What our Experts Think

• 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.

• Generous Oil Capacity: 35 lb oil vat handles large batches of fries, wings, or other fried foods — perfect for restaurants or catering operations.

• Stainless-Steel Durability & Easy Cleaning: Stainless-steel pot, front, sides, and door resist corrosion and simplify cleaning for heavy daily use.

• Precise, Consistent Frying: Thermostat controls maintain accurate temperature for consistent frying results batch after batch.

• Safe & Kitchen-Ready Features: Flame-safety valve enhances operational safety; 6″ stainless-steel legs and 7″ backguard support commercial installation and hygiene standards.

• 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

• Filter and skim oil daily: remove food particles and crumbs after each frying session to preserve oil quality and prevent degradation.

• 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.

• 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.

• Inspect burners, pilot flame, and thermostat regularly: ensure proper ignition, flame shape, temperature calibration, and check for clogged burner orifices.

• Empty and clean grease or crumb trays after use to prevent buildup and reduce fire hazards.

• Use non-abrasive cleaning tools and follow safety precautions: never clean while fryer is hot, and avoid harsh chemicals or steel scrapers.

• Establish a maintenance schedule: daily, weekly, and periodic checks for oil quality, cleaning, and equipment inspection help ensure safe, efficient operation.