Garland M43FTR Master Gas Ranges - M43FTR
3 Starfire™ open burners • 3 French tops • Piezo-ignited oven
Built for the busiest professional kitchens, the Garland M43-FTR combines versatile surface cooking with a high-performance oven in a compact 34 inch footprint. Six individually controlled Starfire™ burners—three open and three solid French tops—deliver precise heat where you need it, while a fully-porcelainized oven handles roasting, baking, and finishing with ease.
Features
- Top section: 3 × 18,000 BTU open burners (natural gas) with removable ring grates
- Rear section: 3 × 15,000 BTU cast-iron French tops for even heat distribution
- Standard oven with Piezo spark ignition, 40,000 BTU cast-iron burner (natural gas)
- Total input: 99,000 BTU top • 139,000 BTU including oven (natural gas)
- All burners controlled by positive On/Off valves—no pilot waste
- One-piece stainless steel drip tray spans the full width for fast cleanup
- Fully porcelainized oven cavity with two rack positions; one rack included
- 7 ½" deep stainless steel front rail keeps pans and utensils within easy reach
- Heavy-gauge stainless steel front & sides resist dents and corrosion
- Durable cast-iron top grates & hot plates stand up to constant high-heat use
- 6" (152 mm) chrome-plated, adjustable legs for cleaning under the range
- Factory-installed CSA Flame, CSA Star & NSF certifications for worry-free code compliance
- Hotels & resorts
- High-volume restaurants & steakhouses
- Catering commissaries & culinary schools
- Any operation needing robust, multi-zone surface heat plus oven versatility
Specifications
| Model |
M43-FTR |
| Exterior Dimensions (W × D × H*) |
34" × 38" × 36 ⅜" (864 × 965 × 924 mm) to cook surface with NSF legs |
| Cooking Surface |
3 Open Burners + 3 French Tops (cast iron) |
| Top Input |
99,000 BTU/h natural |
| Oven Input |
40,000 BTU/h natural |
| Total Input |
139,000 BTU/h natural |
| Oven Interior (W × D × H) |
26 ¼" × 29" × 13 ½" (667 × 737 × 343 mm) |
| Operating Gas Pressure |
Natural 6" WC |
| Gas Connection |
1 ¼" NPT (front; rear optional) |
Accessories
- Convection oven base (model M43-FTRC)
- Stainless steel oven interior
- Additional oven racks
- Stainless steel high shelf or backguard (10", 17", or 33" heights)
- Rear gas connection kit, regulator, or quick-disconnect hose
- Polyurethane non-marking swivel casters with brakes
- Common front rail for battery installations (up to 102" wide)
What our Experts Think
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Multi-Zone Cooking Flexibility: Three front open burners paired with three rear cast-iron hotplates provide high-output flame cooking and gentle, even-heat simmering in the same unit.
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Powerful Oven Integration: Includes a standard oven with a 40,000 BTU cast-iron burner for full stovetop-to-oven capability in one compact footprint.
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Balanced Output & Efficiency: Top burners deliver 99,000 BTU total, and combined with the oven reach 139,000 BTU, efficiently handling busy service periods.
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Rugged, Easy-to-Clean Construction: Stainless-steel front and sides, heavy-duty cast-iron grates and hot tops, and a full-width drip tray ensure durability and simplify cleaning.
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Practical Design for Professional Kitchens: Adjustable 6" legs allow leveling on uneven floors, and a deep front rail keeps pans and utensils within easy reach.
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Ideal for High-Volume, Varied Menus: Versatile for searing, simmering, boiling, or baking — suitable for restaurants, hotels, catering kitchens, or any operation with diverse cooking needs.
Q&A
Q: What type of equipment is the M43FTR?
A: A 34‑inch‑wide heavy-duty commercial gas range from the Master Series, featuring a combination cooking top and a standard oven — designed for professional kitchens with a smaller footprint than full-size 36″ units.
Q: What cooking surfaces does it include?
A: Three open-gas burners at the front (each ~18,000 BTU) and three cast-iron “French-top” hot plates at the rear (each ~15,000 BTU), offering both open-flame cooking and gentle simmering zones.
Q: What kind of oven does it have?
A: A standard oven with a ~40,000 BTU cast-iron burner, suitable for baking or roasting while using the cooktop. Total system input is approximately 139,000 BTU.
Q: What materials and build quality does it have?
A: Stainless-steel front and sides, heavy-duty cast-iron burners and hot-top plates, one-piece stainless steel drip tray, and a 7.5″ front rail for pot support and safety.
Q: What convenience features aid cleaning and maintenance?
A: 6″ adjustable chrome-steel legs for leveling and floor cleaning, and a fully porcelainized oven interior for easy cleaning.
Q: Where is this range best used?
A: Mid- to high-volume commercial kitchens such as restaurants, hotels, catering operations, or culinary schools requiring both open-flame and simmer/oven zones in a compact footprint.
Q: Is it suitable for residential use?
A: No. It requires commercial-grade gas supply, ventilation, and clearance, and is built for continuous heavy-duty use, which is not typical for home kitchens.
Maintenance Tips
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Clean burners, grates, and hot-tops after each use to prevent grease buildup and ensure even heat.
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Wash cast-iron grates with warm water and mild detergent, dry thoroughly, and lightly oil to prevent rust.
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Keep burner ports clear using a wire or brush to maintain proper gas flow and stable flame.
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Wipe stainless steel surfaces daily with a soft cloth and mild cleanser to protect finish and maintain hygiene.
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Empty and clean the full-width drip tray regularly to reduce fire hazards.
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Inspect gas connections, valves, and controls periodically for leaks or wear, and ensure proper adjustments.
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Allow surfaces to cool before deep cleaning and avoid harsh or abrasive cleaners.
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Schedule periodic professional servicing for burner alignment, ignition system checks, and gas pressure verification.
