Garland C36-9R Garland Cuisine Gas Ranges - C36-9R
105,000 BTU • (2) 18" Even-Heat Hot Tops • Standard Oven
Built for the most demanding commercial kitchens, the Garland C36-9R pairs two powerful 18" Even-Heat hot tops with a spacious standard oven—giving chefs rock-solid performance, rapid recovery and the rugged durability Garland is known for.
Features
- (2) 18" cast-iron Even-Heat plates, each driven by a 32,500 BTU burner for edge-to-edge heat consistency.
- Full-size 40,000 BTU oven with 4 rack positions; 1 chrome-plated rack included.
- Wide 150 °F – 500 °F (66 °C – 260 °C) thermostat plus safety pilot for reliable ignition and tight temperature control.
- All-stainless exterior—front, sides, plate rail, burner box & 7" stub back—for easy clean-ups and years of service.
- Heavy-duty “keep-cool” oven door handle protects staff during peak periods.
- 6" adjustable stainless-steel legs level the unit or accept optional locking casters.
- Front 1-1/4" NPT gas manifold simplifies battery line-ups; optional rear connection available.
- Certified NSF, CSA Star & CSA Flame for sanitation and safety peace-of-mind.
specifications
| Fuel Type |
Natural gas (field-convertible to LP with kit) |
| Total Input |
105,000 BTU/h |
| Hot Top Output |
2 × 32,500 BTU/h |
| Oven Burner |
40,000 BTU/h |
| Oven Interior (W × D × H) |
26-1/4" × 29" × 13-1/2" (667 × 737 × 343 mm) |
| Oven Thermostat Range |
150–500 °F (66–260 °C) |
| Overall Dimensions (W × D × H) |
36" × 41-5/8" × 37-1/4" (914 × 1058 × 947 mm) |
| Gas Connection |
1-1/4" NPT front manifold (rear optional) |
| Combustible Clearances |
10" sides • 6" rear |
What our Experts Think
-
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.
-
Generous Oil Capacity: 35 lb oil vat handles large batches of fries, wings, or other fried foods — perfect for restaurants or catering operations.
-
Stainless-Steel Durability & Easy Cleaning: Stainless-steel pot, front, sides, and door resist corrosion and simplify cleaning for heavy daily use.
-
Precise, Consistent Frying: Thermostat controls maintain accurate temperature for consistent frying results batch after batch.
-
Safe & Kitchen-Ready Features: Flame-safety valve enhances operational safety; 6″ stainless-steel legs and 7″ backguard support commercial installation and hygiene standards.
-
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
-
Filter and skim oil daily: remove food particles and crumbs after each frying session to preserve oil quality and prevent degradation.
-
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.
-
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.
-
Inspect burners, pilot flame, and thermostat regularly: ensure proper ignition, flame shape, temperature calibration, and check for clogged burner orifices.
-
Empty and clean grease or crumb trays after use to prevent buildup and reduce fire hazards.
-
Use non-abrasive cleaning tools and follow safety precautions: never clean while fryer is hot, and avoid harsh chemicals or steel scrapers.
-
Establish a maintenance schedule: daily, weekly, and periodic checks for oil quality, cleaning, and equipment inspection help ensure safe, efficient operation.
