Garland U60-8G12SS US Range U Series Ranges Gas Ranges - U60-8G12SS
Model U60-8G12SS • 274,000 BTU • CSA & NSF Listed
Engineered for high-volume kitchens that demand versatility, the Garland U-Series 60" gas range combines the heat of eight powerful open burners with the added flexibility of a built-in 12" griddle. Two full-width storage bases replace traditional ovens, giving chefs instant access to pans, utensils and mise en place while keeping the cookline clutter-free.
Features
- Eight 32,000 BTU 2-piece cast-iron geometric open burners for fast, even heat.
- 12" x 23" (305 x 584 mm) smooth steel griddle, 5/8" (15 mm) thick with manual hi/lo valve for precise searing, sautéing or finishing.
- 18,000 BTU cast-iron “H” style griddle burner, front-serviceable plate and 4-1/4" (108 mm) grease trough for easy clean-up.
- Dual open storage bases (one under each 30" section) in lieu of ovens—perfect for sheet pans, stock pots and smallwares.
- Spacious 27" (686 mm) deep worktop with ergonomic split cast-iron top grates.
- Durable stainless steel front, sides, 5" plate rail, and 2-piece high backguard with removable shelf.
- Large, positive-grip control knobs and factory-installed gas pressure regulator.
- 6" (152 mm) stainless steel legs with adjustable feet for quick leveling.
- Total input: 274,000 BTU/hr (Natural) — field convertible to Propane.
Specifications
| Overall Width |
59-1/16" (1500 mm) |
| Overall Depth |
34-1/2" (876 mm) to front rail |
| Worktop Depth (Cooking Surface) |
27" (686 mm) |
| Height |
57" (1448 mm) w/ standard backguard & shelf |
| Open Burners |
8 × 32,000 BTU (9.37 kW each) |
| Griddle Plate |
12" W × 23" D × 5/8" thick smooth steel |
| Griddle Burner Rating |
18,000 BTU (5.27 kW) |
| Total Input |
274,000 BTU/hr (Natural Gas) • 226,000 BTU/hr (Propane) |
| Gas Connection |
3/4" NPT rear manifold, left-of-center |
| Manifold Pressure |
Natural 4.5" WC • Propane 10" WC |
| Storage Base |
2 full-width open-front compartments |
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.
