Garland G60-10RS G Starfire Pro Gas Ranges - G60-10RS

Garland G60-10RS G Starfire Pro Gas Ranges - G60-10RS

Engineered for high-volume commercial kitchens, the Garland G Starfire Pro delivers an unbeatable mix of raw cooking power, rock-solid construction and chef-friendly ergonomics in a compact 60-inch footprint.

Features

• Ten Starfire Pro 33,000 BTU/h two-piece cast-iron open burners for a scorching 330,000 BTU/h of cook-top power.
• Ergonomic split cast-iron top & ring grates let you slide heavy stock pots from burner to burner with no lifting.
• Full-size standard oven (38,000 BTU/h) with snap-action modulating thermostat—fast recovery, even baking up to 500 °F.
• Open storage base (26" wide) keeps sheet pans, hotel pans or smallwares right where you need them.
• Extra-deep 27" (686 mm) work-top and 5" stainless steel plate rail give you abundant plating and prep space.
• Stainless steel front, sides, plate rail, two-piece back-guard and removable high shelf stand up to daily abuse and wipe clean in seconds.
• Large, easy-grip burner and oven knobs are glove-friendly and clearly marked.
• 6" (152 mm) stainless steel legs with adjustable feet simplify level-up and sanitation beneath the range.
• Factory-installed 1" NPT rear gas regulator for quick hook-up to either natural gas (supplied) or field-converted LP.
• Certified for CSA Flame, CSA Star, cCSAus and NSF—ready for code-compliant installation in North America.

• Total Input: 368,000 BTU/h (Natural Gas)
• Cooking Surface: 60" wide x 27" deep—room for up to ten 40-qt stock pots at once.
• Oven Capacity: Fits standard 18" x 26" full-size sheet pans both directions.
• Temperature Range: Low to 500 °F (260 °C) with fast recovery for back-to-back roasting or baking.

Specifications

What our Experts Think

• Maximum Cooking Capacity: Ten open burners (33,000 BTU each) provide massive total output, handling numerous pots and pans simultaneously — ideal for high-volume kitchens.

• Robust, Commercial-Grade Build: Heavy-duty cast-iron top and ring grates, stainless-steel front and sides, and a deep 27" work surface offer strength, stability, and space for heavy cookware.

• Versatile Oven & Storage Base: Standard oven with 3-position rack guides supports roasting, baking, or finishing dishes; integrated storage base adds organizational flexibility.

• Generous Work-Surface Layout: Large, deep cooking surface ensures even spacing between burners for big stock pots or multiple pans, reducing crowding and improving workflow.

• Pro-Kitchen Ready Features: Adjustable stainless-steel legs for stable installation, stamped drip trays for mess control, and ergonomic control knobs simplify operation and maintenance.

• Built for Heavy Throughput: High total BTU capacity and durable construction make G60‑10RS suitable for continuous restaurant or catering use, not for light domestic kitchens.

Q&A

Q: What is the G60‑10RS?
A: A 60‑inch‑wide commercial gas range with ten open burners, a standard oven, and a storage base — designed for high-volume, heavy-duty cooking in professional kitchens.

Q: What cooking surfaces does it include?
A: Ten open burners (~33,000 BTU each) with cast-iron grates for even, high-heat cooking, plus a standard oven with a cast-iron burner (~38,000 BTU).

Q: What is the total heat output?
A: Approximately 368,000 BTU for burners and oven combined.

Q: What materials and construction features does it have?
A: Stainless-steel front, sides, plate rail, and two-piece backguard with removable shelf. Cast-iron top grates for heavy cookware. Adjustable 6″ stainless-steel legs for stability.

Q: What type of base does it have?
A: Storage base compartments for cookware, trays, or kitchen tools; no additional oven is included.

Q: What kitchens is it intended for?
A: Very high-volume commercial kitchens — restaurants, catering kitchens, or institutional kitchens needing multiple burners, oven capacity, and storage in a single robust unit.

Q: Is it suitable for residential use?
A: No. Its size, high BTU output, and commercial-grade gas/ventilation requirements make it appropriate only for professional kitchens.

Maintenance Tips

• Clean burners, grates, and drip trays daily: remove cast-iron grates and burner heads, wash off food and grease, then dry thoroughly before reassembly.

• Keep burner ports and air-gas passages clear: use a small brush to remove debris and maintain proper flame and even cooking.

• Wipe down stainless-steel surfaces after each use with a soft cloth and mild detergent to prevent corrosion and maintain hygiene.

• Season griddle or hot-top surfaces: after cleaning, dry fully, apply a thin coat of cooking oil, and heat slowly to protect the surface from rust and maintain non-stick properties.

• Clean oven interior and removable racks frequently: wash, dry completely, and wipe spills promptly to prevent carbon buildup or flare-ups.

• Inspect gas connections, valves, and fittings periodically: ensure all parts are tight, leak-free, and functioning properly; shut off the main gas supply if the range will be idle for extended periods.

• Allow the unit to cool before deep cleaning and dry all components thoroughly to avoid rust or corrosion.

• Check for level and stability: inspect adjustable legs or casters to maintain a safe, even cooking surface.