Garland C36-12R Garland Cuisine Gas Ranges - C36-12R
160,000 BTU | Natural or Propane Gas | CSA & NSF Certified
Built for the busiest commercial kitchens, the Garland Cuisine Series C36-12R combines the blistering heat of Garland Starfire™ open burners with the even, gentle warmth of heavy-duty hot tops – all on one rugged 36-inch chassis. From quick sears to low-and-slow braises, this range delivers the versatility chefs demand day after day.
Features
- Two 35,000 BTU/h Garland Starfire open burners with one-piece cast-iron grates & bowls
- Two 12" even-heat hot tops, 25,000 BTU/h each, with smooth cast-iron plates and hi-lo valve control
- 40,000 BTU/h standard oven with 150 °F – 500 °F (66 °C – 260 °C) thermostat
- Four oven rack positions; supplied with one chrome-plated rack
- Pilots positioned outside the spill zone for reliable ignition and long service life
- 6" (152 mm) stainless-steel adjustable legs and 6" backguard for easy cleaning and splash protection
- Stainless-steel front, sides, front rail and burner box resist corrosion and stand up to daily abuse
- Fully insulated porcelain oven cavity with “keep-cool” door handle
- 1-1/4" NPT front gas manifold allows quick battery installations; optional rear connection available
- Heavy one-piece cast-iron cooktop – the heaviest in its class – maximises thermal efficiency
- CSA Flame, CSA Star and NSF listings for safety & sanitation compliance
Specifications
| Cooking Configuration |
(2) 35,000 BTU open burners + (2) 12" hot tops |
| Total Input |
160,000 BTU/h (Natural) |
| Oven Type / Input |
Standard, 40,000 BTU/h |
| Oven Temperature Range |
150 °F – 500 °F (66 °C – 260 °C) |
| Cooking Surface |
36" W × 32" D (914 mm × 813 mm) |
| Overall Height |
41-5/8" (1,058 mm) with 6" backguard |
| Oven Interior (H × W × D) |
13-1/2" × 26-1/4" × 29" (343 × 667 × 737 mm) |
| Gas Connection |
1-1/4" NPT front manifold (7" WC NG / 11" WC LP minimum supply) |
| Combustible Clearances |
10" sides (254 mm) |
Accessories
- Single or double-deck high shelf / back riser
- Extra oven racks
- Rear gas connection kit
- Locking swivel casters or flanged feet
- Gas shut-off valves and flex hose kits
What our Experts Think
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Balanced, Flexible Cooking Setup: Combines two high-output open burners with two 12″ even-heat hot tops, allowing simultaneous boiling, simmering, and light cooking.
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Powerful Total Output: Total rating of approximately 160,000 BTU provides sufficient heat for demanding restaurant workloads and continuous service.
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Integrated Oven for Versatility: Built-in standard oven adds roasting, baking, or warming capabilities, enabling full stovetop and oven functionality in one unit.
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Commercial-Grade, Easy-to-Clean Construction: Stainless-steel front and sides, plus durable burner and hot-top materials, ensure longevity and simplify maintenance.
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Adjustable, Professional Kitchen-Ready Design: Adjustable legs for leveling, backguard for splash protection, and professional-grade standards make it suitable for commercial kitchens.
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Flexible Configuration Options: Top layout can be customized for burners versus hot tops, maximizing utility based on specific kitchen needs.
Q&A
Q: What type of equipment is the C36‑12R?
A: A 36‑inch‑wide commercial gas range with two open burners, two 12" even‑heat hot-top sections, and a standard oven — designed for professional kitchens.
Q: What’s the total heat output?
A: Approximately 160,000 BTU total input for burners, hot-tops, and oven combined.
Q: What materials and build quality does it have?
A: Stainless-steel front, sides, burner box, and plate rail. Includes a 6" backguard and 6" adjustable legs for leveling.
Q: What about the oven and base design?
A: Standard oven with one rack integrated into the freestanding unit, allowing simultaneous stovetop, hot-top, and oven use.
Q: Where is this range intended to be used?
A: Commercial kitchens — restaurants, catering kitchens, cafés, or institutional kitchens needing versatile cooking in a single unit.
Q: Is it suitable for residential kitchens?
A: No. It requires commercial-grade gas supply, ventilation, and space, making it appropriate only for professional kitchens.
Maintenance Tips
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Clean burners, grates, hot tops, and drip trays regularly to prevent grease buildup and maintain 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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Reseason griddle or hot-top surfaces after cleaning: apply a thin coat of cooking oil, heat slowly, then wipe off excess.
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Keep burner ports and heads clear using a wire or brush to maintain proper gas flow and stable flame.
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Wipe stainless steel exterior surfaces with mild detergent and a soft cloth; avoid steel wool or harsh abrasives.
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Inspect gas connections, valves, and controls periodically for leaks or wear; turn off main gas supply when not in use.
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Allow the range to cool before deep cleaning to prevent damage and ensure safety.
