Garland M34B Master Gas Ranges - M34B
Model M34B | Storage-Base Range-Match Unit
Give steaks, burgers and vegetables unmistakable flame-kissed flavor while keeping your cookline perfectly aligned. The Garland Master Series M34B delivers a full 90,000 BTU of char-grilling muscle, long-life ceramic briquettes and dual-sided cast-iron grates—all wrapped in a stainless-steel body that matches the height and depth of other Master Series ranges and fryers.
features
- Six 15,000 BTU burners with individual Hi/Lo valves—instant searing control across the full surface
- Piezo spark ignition with constant pilots for reliable, match-free lighting
- Heavy-weight ceramic briquettes ensure even heat, reduce flare-ups and are built to last
- Reversible cast-iron grates: ½" rounded bar on one side, diamond-fine pattern on the other
- Quick-change rack sections swivel from flat to sloped positions for perfect marks or grease run-off
- Full-length, easy-pull grease drawer speeds nightly clean-ups
- All-stainless front, sides & rail with storage cabinet (aluminized-steel interior) below
- 6" (152 mm) chrome-plated adjustable legs—optional locking casters available
- Front 1-1/4" NPT manifold; rear connection kit optional
- Certified CSA Flame • CSA Star • NSF for gas safety & sanitation
specifications
| Total Input |
90,000 BTU/h (26.4 kW) |
| Gas Type / Pressure |
Natural: 6" WC • Propane: 10" WC (specify at order) |
| Burners |
6 × 15,000 BTU cast-iron |
| Cooking Surface (W × D) |
34" × 31-1/2" (864 × 800 mm) |
| Overall Dimensions (W × D × H) |
34" × 38" × 37-7/8" (864 × 965 × 962 mm) to grate surface |
| Manifold / Inlet |
1-1/4" NPT front standard |
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.
Damage 
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