Garland MST44R-E Master Gas Ranges - MST44R-E
Model MST44R-E | 180,000 BTU | CE • CSA Flame/Star • NSF
Engineered for the busiest commercial kitchens, the Garland Master Series MST44R-E couples legendary Starfire* burner performance with a rugged standard oven, all wrapped in durable stainless steel. From high-heat sauté to all-day simmering and reliable baking, this 34 inch range delivers the versatility, power and safety your line demands.
Features
- 4 two-piece Starfire open burners – 35,000 BTU each (140,000 BTU top)
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Standard oven with cast-iron burner (40,000 BTU) and fully porcelainized interior for quick clean-ups
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Electric spark ignition & Sentry total flame-failure protection on every burner for automatic safety shutdown
- Heavy-duty cast-iron top grates with removable ring-grate bowls for easy wok or stock-pot work
- One-piece stainless steel drip tray spans the full width of the cook-top
- 7-1/2" (191 mm) deep stainless steel front rail provides a comfortable landing space for plates & pans
- Adjustable 6" chrome steel legs level the unit on uneven floors
- Front-mounted 1-1/4" NPT gas manifold; optional rear connection available
- Built for the long haul with stainless steel front & sides plus aluminized steel storage base interior
Specifications
| Overall Width |
34″ (864 mm) |
| Overall Depth |
38″ (965 mm) |
| Height (with 6″ legs) |
36-3/8″ (924 mm) |
| Top Section / Burners |
4 open burners × 35,000 BTU each (CSA-rated) |
| Oven Burner |
1 × 40,000 BTU cast-iron |
| Total Input |
180,000 BTU/hr (52.8 kW) |
| Oven Interior (W × D × H) |
26-1/4″ × 29″ × 13-1/2″ (667 × 737 × 343 mm) |
| Gas Connection |
1-1/4″ NPT front manifold (rear optional) |
| Operating Pressure |
Natural Gas: 6″ WC • Propane: 10″ WC |
| Electrical |
120 VAC, 0.1 A, single-phase (ignition circuit) |
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.
