Garland M43FTR Master Gas Ranges - M43FTR

Garland M43FTR Master Gas Ranges - M43FTR

Built for the busiest professional kitchens, the Garland M43-FTR combines versatile surface cooking with a high-performance oven in a compact 34 inch footprint. Six individually controlled Starfire™ burners—three open and three solid French tops—deliver precise heat where you need it, while a fully-porcelainized oven handles roasting, baking, and finishing with ease.

 Features

• Top section: 3 × 18,000 BTU open burners (natural gas) with removable ring grates
• Rear section: 3 × 15,000 BTU cast-iron French tops for even heat distribution
• Standard oven with Piezo spark ignition, 40,000 BTU cast-iron burner (natural gas)
• Total input: 99,000 BTU top • 139,000 BTU including oven (natural gas)
• All burners controlled by positive On/Off valves—no pilot waste
• One-piece stainless steel drip tray spans the full width for fast cleanup
• Fully porcelainized oven cavity with two rack positions; one rack included
• 7 ½" deep stainless steel front rail keeps pans and utensils within easy reach

• Heavy-gauge stainless steel front & sides resist dents and corrosion
• Durable cast-iron top grates & hot plates stand up to constant high-heat use
• 6" (152 mm) chrome-plated, adjustable legs for cleaning under the range
• Factory-installed CSA Flame, CSA Star & NSF certifications for worry-free code compliance

• Hotels & resorts
• High-volume restaurants & steakhouses
• Catering commissaries & culinary schools
• Any operation needing robust, multi-zone surface heat plus oven versatility

Specifications

Accessories

• Convection oven base (model M43-FTRC)
• Stainless steel oven interior
• Additional oven racks
• Stainless steel high shelf or backguard (10", 17", or 33" heights)
• Rear gas connection kit, regulator, or quick-disconnect hose
• Polyurethane non-marking swivel casters with brakes
• Common front rail for battery installations (up to 102" wide)

What our Experts Think

Q&A

Q: What type of equipment is the M43FTR?
A: A 34‑inch‑wide heavy-duty commercial gas range from the Master Series, featuring a combination cooking top and a standard oven — designed for professional kitchens with a smaller footprint than full-size 36″ units.

Q: What cooking surfaces does it include?
A: Three open-gas burners at the front (each ~18,000 BTU) and three cast-iron “French-top” hot plates at the rear (each ~15,000 BTU), offering both open-flame cooking and gentle simmering zones.

Q: What kind of oven does it have?
A: A standard oven with a ~40,000 BTU cast-iron burner, suitable for baking or roasting while using the cooktop. Total system input is approximately 139,000 BTU.

Q: What materials and build quality does it have?
A: Stainless-steel front and sides, heavy-duty cast-iron burners and hot-top plates, one-piece stainless steel drip tray, and a 7.5″ front rail for pot support and safety.

Q: What convenience features aid cleaning and maintenance?
A: 6″ adjustable chrome-steel legs for leveling and floor cleaning, and a fully porcelainized oven interior for easy cleaning.

Q: Where is this range best used?
A: Mid- to high-volume commercial kitchens such as restaurants, hotels, catering operations, or culinary schools requiring both open-flame and simmer/oven zones in a compact footprint.

Q: Is it suitable for residential use?
A: No. It requires commercial-grade gas supply, ventilation, and clearance, and is built for continuous heavy-duty use, which is not typical for home kitchens.

Maintenance Tips

• Clean burners, grates, and hot-tops after each use to prevent grease buildup and ensure even heat.

• Wash cast-iron grates with warm water and mild detergent, dry thoroughly, and lightly oil to prevent rust.

• Keep burner ports clear using a wire or brush to maintain proper gas flow and stable flame.

• Wipe stainless steel surfaces daily with a soft cloth and mild cleanser to protect finish and maintain hygiene.

• Empty and clean the full-width drip tray regularly to reduce fire hazards.

• Inspect gas connections, valves, and controls periodically for leaks or wear, and ensure proper adjustments.

• Allow surfaces to cool before deep cleaning and avoid harsh or abrasive cleaners.

• Schedule periodic professional servicing for burner alignment, ignition system checks, and gas pressure verification.