Garland M43-2R Master Gas Ranges - M43-2R
2 Open Burners • 2 Even-Heat Hot Tops • Standard Oven • 132,000 BTU
Engineered for high-volume, all-day production, the Garland Master Series delivers the raw power of open burners, the gentle consistency of cast-iron hot tops, and a fast-recovery oven – all in a compact 34 inch footprint that makes the most of every linear inch on your cookline.
Features
- Two 24,000 BTU Starfire™ open burners for instant, responsive heat.
- Two 12" Even-Heat cast-iron hot tops (22,000 BTU each) provide a uniform surface to simmer, braise or hold.
- 40,000 BTU standard oven with fully porcelainized interior fits 18" × 26" sheet pans side-to-side.
- Piezo spark ignition – light pilots safely without matches.
- Durable stainless steel front, sides and 7-1/2" deep front rail stand up to daily abuse and wipe clean fast.
- Oversized, stay-cool oven door handle and large, easy-grip control knobs.
- 6" adjustable stainless steel legs simplify leveling and provide sanitary floor clearance.
- Factory-installed 3/4" gas regulator and 1-1/4" front gas inlet speed up installation.
Specifications
| Total Input (Natural Gas) |
132,000 BTU/hr (38.7 kW) |
| Open Burners |
2 × 24,000 BTU/hr, cast-iron Starfire |
| Even-Heat Hot Tops |
2 × 22,000 BTU/hr, cast-iron “H” burners |
| Oven Burner |
40,000 BTU/hr, snap-action thermostat 150–500 °F (65–260 °C) |
| Exterior Dimensions (W × D × H) |
34" × 38" × 36-3/8" (864 × 965 × 924 mm) |
| Worktop Height |
30-3/8" (772 mm) |
| Oven Interior (W × D × H) |
26-1/4" × 29" × 13-1/2" (667 × 737 × 343 mm) |
| Gas Connection |
Front manifold (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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