Garland U60-6R24RS US Range U Series Ranges Gas Ranges - U60-6R24RS
6 Open Burners | 24" Raised Griddle/Broiler (Right) | Standard Oven + Storage Base
Designed for the demands of high-volume commercial kitchens, the U.S. Range by Garland U60-6R24RS delivers uncompromising power, flexibility and durability in a single 60-inch footprint. From rapid sautéing and stock production to precision broiling, griddling and baking, this range’s 263,000 BTU of total output keeps every station moving at peak service speeds.
Features
- Six 32,000 BTU two-piece cast-iron open burners for instant, even heat.
- 24" (610 mm) raised griddle/broiler with three 11,000 BTU cast-iron burners and manual Hi/Lo valves.
- 5⁄8" (15 mm) thick steel griddle plate with 4-1⁄4" (108 mm) wide grease trough for fast recovery and easy cleaning.
- Built-in standard oven (38,000 BTU cast-iron “H” burner) with snap-action thermostat — low to 500 °F (260 °C).
- Oven fits full-size sheet pans in either direction; includes nickel-plated rack with 3-position removable guides.
- Full storage base on the left keeps sheet pans, utensils or smallwares close at hand.
- Rugged stainless-steel front, sides, 5" plate rail, 2-piece backguard & shelf resist corrosion and daily wear.
- 6" adjustable stainless-steel legs assure a level, sanitary installation.
- Extra-large, stay-cool door handle and oversized control knobs for safe, ergonomic operation.
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Sauté & Boil: Open burners with split-ring grates cradle everything from sauté pans to stock pots.
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Griddle: 23" (584 mm) deep cooking surface handles burgers, breakfast and sautéed menu items.
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Salamander-Style Broiler: Two rack heights (3 ¾" & 2 ½") let you caramelize, melt and finish dishes without a separate appliance.
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Oven: Even-bake, fast-recovery design turns out roasted meats, baked pasta or desserts during peak periods.
Specifications
| Model |
U60-6R24RS |
| Total Input (Natural Gas) |
263,000 BTU/h |
| Open Burners |
6 × 32,000 BTU (cast-iron, two-piece) |
| Raised Griddle/Broiler |
3 × 11,000 BTU burners |
| 5⁄8" plate |
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| 23" D surface |
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| Standard Oven |
38,000 BTU cast-iron “H” burner, 500 °F max |
| Oven Interior (H × D × W) |
13" × 26" × 26-1⁄4" (330 × 660 × 667 mm) |
| Overall Dimensions (W × D × H, w/shelf) |
59-1⁄16" × 34-1⁄2" × 57" (1500 × 876 × 1448 mm) |
| Work-Top Depth |
27" / 686 mm |
| Gas Connection & Pressure |
1" NPT rear, 4.5" WC manifold pressure (Natural) |
What our Experts Think
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Heavy-Duty Commercial Performance:
Six 32,000 BTU cast-iron open burners plus a 24" raised griddle/broiler deliver strong, consistent heat for demanding commercial use.
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Versatile Cooking Layout:
Combines open burners for sautéing/boiling, a griddle/broiler for searing or finishing, and a full-size oven for baking or roasting — all in one unit.
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Durable & Easy to Maintain:
Stainless-steel exterior, cast-iron grates, backguard with shelf, drip trays, and grease troughs are built for longevity and simple cleaning.
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Streamlined Workflow Features:
Adjustable stainless legs, a 5" plate rail, backguard shelf, and open storage base help keep tools and cookware organized for efficient kitchen operations.
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High Output for Busy Kitchens:
Total heat input around 263,000 BTU supports high-demand cooking loads — ideal for restaurants, cafeterias, or catering kitchens.
Q&A
Q: What is the Garland U60‑6R24RS?
A: It’s a 60-inch commercial gas range from the US Range U-Series, featuring six open burners, a 24″ raised griddle/broiler, a standard oven, and a storage base — designed for professional kitchens.
Q: What cooking surfaces does it include?
A: Six 32,000 BTU cast‑iron open burners for pots and pans, a 24″ raised griddle/broiler for flat-surface cooking, and a standard oven with rack guides for baking or roasting.
Q: How powerful is it?
A: Total input of approximately 263,000 BTU, ideal for heavy-duty commercial cooking.
Q: What is the construction like?
A: Stainless-steel front, sides, plate rail, and backguard; ergonomic split cast‑iron grates; adjustable 6″ stainless-steel legs; durable oven door with keep-cool handle.
Q: Where is it best used?
A: Designed for commercial kitchens, restaurants, hotels, cafeterias, and catering operations requiring multiple burners, a griddle, and an oven in one integrated range.
Maintenance Tips
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Clean burners, grates, and drip pans daily using a non-abrasive brush or cloth to prevent grease buildup and maintain even cooking.
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Wipe stainless-steel surfaces with mild detergent and a microfiber cloth to preserve finish and resist corrosion.
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Inspect gas connections and valves regularly for leaks or wear to ensure safe operation.
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Remove spills from oven and broiler promptly to avoid flare-ups and maintain consistent cooking performance.
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Check ignition systems periodically for reliable startup and flame control.
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Keep ventilation clear for proper airflow and safe operation.
