Garland C36-4-1R Garland Cuisine Gas Ranges - C36-4-1R
Model C36-4-1R | 18" Thermostatic Griddle + (2) Starfire™ 40 kBTU Open Burners | Standard Oven
Built for demanding, high-volume kitchens, the Garland Cuisine C36-4-1R marries blazing burner power with a precision-controlled griddle and a fully insulated oven—all in a compact 36-inch footprint. Heavy-gauge stainless construction, 1" thick steel griddle plate, and Garland’s legendary Starfire™ open burners give chefs the speed, consistency, and durability they expect from a true heavy-duty range.
Features
- (2) 40,000 BTU Starfire™ open burners (right-hand) with one-piece cast-iron bowls & grates.
- 18" (457 mm) thermostatic griddle (left-hand) with 1" (25 mm) thick steel plate; temperature range : Low to 450 °F (232 °C).
- 40,000 BTU standard oven with 4 rack positions • includes 1 chrome-plated rack.
- Door is spring-balanced with a heavy-duty “keep-cool” handle for safe operation.
- 7" (178 mm) stainless backguard contains splatter without blocking sightlines.
- Stainless steel front, sides, plate rail, & burner box resist corrosion and wipe clean fast.
- 6" (152 mm) adjustable stainless legs level the unit on uneven floors.
- Front 1-1/4" NPT gas manifold allows simple battery line-ups.
- Total input: 150,000 BTU/h (natural gas).
- Certified to CSA Flame, CSA Star, and NSF standards for commercial kitchens.
- Garland C36-4-1R range (factory-configured for Natural Gas).
- (1) Chrome-plated oven rack.
- 6" adjustable legs (pre-installed).
- Factory-installed pressure regulator.
- Owner’s manual & operation/installation instructions.
Specifications
| Overall Width |
36" (914 mm) |
| Overall Depth |
39-3/8" (1,001 mm) to front of plate rail |
| Height to Cook Surface |
37-1/4" (947 mm) with 6" legs |
| Backguard Height |
7" (178 mm) |
| Open Burners |
2 × 40,000 BTU/h |
| Griddle Burner |
30,000 BTU/h |
| Oven Burner |
40,000 BTU/h |
| Oven Interior (H×W×D) |
13-1/2" × 26-1/4" × 29" (343 × 667 × 737 mm) |
| Total Input |
150,000 BTU/h (Natural Gas) |
| Gas Connection |
1-1/4" NPT (front); minimum 3/4" supply line recommended |
| Gas Pressure |
Min. 7" WC NG / 11" WC LP; manifold 6" WC NG / 10" WC LP |
What our Experts Think
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Maximum Burner Capacity: Ten open burners at 32,000 BTU each provide massive simultaneous cooking power, ideal for high-volume kitchens running multiple pots and pans.
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Built-for-Commercial Durability: Stainless-steel front, sides, plate rail, and backguard with 6″ adjustable legs ensure longevity, easy cleaning, and stable installation for daily heavy use.
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Large Work Surface: 60″ wide by ~27″ deep cooktop provides ample space to manage multiple cooking tasks without crowding.
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High Total Output for Demanding Workloads: Total rating around 320,000 BTU supports intense cooking tasks like searing, boiling, and stock preparation at full commercial pace.
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Storage-Focused Base: Two integrated storage bases instead of ovens allow convenient storage for pots, pans, utensils, and sheet trays directly under the cooktop.
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Pro-Kitchen-Ready Build: Heavy-duty cast iron burners, stamped drip trays, easy-to-use control knobs, and robust gas regulation make it ideal for professional kitchens, catering, or restaurant environments.
Q&A
Q: What is the U60‑10SS?
A: A 60‑inch‑wide commercial gas range with ten open burners and dual storage-base compartments (no oven), designed for high-volume cooking in professional kitchens.
Q: What does the cooktop offer?
A: Ten open burners, each ~32,000 BTU, providing a total cooktop output of approximately 320,000 BTU — suitable for simultaneous use of multiple pots and pans.
Q: What are the build materials and construction features?
A: Stainless-steel front, sides, backguard, and plate rail for durability and easy cleaning. Adjustable 6″ stainless-steel legs for leveling. Backguard includes a removable shelf for staging or storage.
Q: Does it include an oven?
A: No. Instead, it has storage bases under the cooktop for pans, trays, or kitchen tools.
Q: What type of kitchen is this range suited for?
A: High-volume commercial kitchens such as restaurants, catering operations, or institutional kitchens that require many burners and extra storage space below.
Q: Is it suitable for residential use?
A: No. Its size, gas requirements, heat output, and commercial-grade build make it appropriate only for professional kitchens with proper ventilation and gas hookup.
Maintenance Tips
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Clean burners and grates daily: remove grates and burner caps, wash with warm soapy water, and dry thoroughly before reassembly.
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Clear and inspect burner ports regularly with a wire or brush to maintain proper gas flow and stable flames.
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Wipe stainless steel surfaces daily with mild detergent and a soft cloth; avoid abrasive cleaners or steel wool to protect the finish.
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Empty and clean drip trays and grease pans after each use to prevent grease buildup and fire hazards.
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Clean griddle or hot-top surfaces properly; if cast iron, lightly oil and season after washing to prevent rust.
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Allow the range to cool before deep cleaning and dry all components thoroughly to avoid warping or corrosion.
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Check control knobs, gas connections, and adjustable legs periodically for loose fittings or wear to ensure safe, stable operation.
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Shut off the main gas valve if the unit will be idle for an extended period to prevent leaks.
