Garland M47-23R Master Gas Ranges - M47-23R
23" Griddle • 2 Starfire Open Burners • Standard Oven – 154,000 BTU
Bring multi-function muscle to the cookline without expanding your footprint. The Garland Master Series model M47-23R unites a high-output griddle, two powerful open burners and a full-size oven in a rugged, 34-inch chassis that’s built to thrive in high-volume, all-day service.
Features
- 1"-thick, 23" wide steel griddle plate heated by (2) 33,000 BTU “H” burners for rapid, even recovery (66,000 BTU total).
- (2) 24,000 BTU Starfire open burners with removable cast-iron ring grates—perfect for sauté pans, stockpots and sauce work.
- 40,000 BTU standard oven with fully porcelainized interior, nickel-plated rack and Piezo spark ignition—no matches required.
- Manual valve controls give chefs instant, precise flame adjustment on every section.
- 7-½" deep stainless steel front rail doubles as a plating and utensil resting area.
- Welded splashguards plus a front-mounted stainless steel grease drawer keep the line clean and safe.
- Stainless steel front, sides & clip-on backsplash for superior durability and quick wipe-down.
- 6" chrome-plated, adjustable legs level the unit on uneven floors.
- Total input: 154,000 BTU (45.1 kW) – available for Natural or Propane gas.
Specifications
| Overall Width |
34″ / 864 mm |
| Overall Depth |
38″ / 965 mm (includes 7-½″ front rail) |
| Work-Surface Height |
36-⅜″ / 924 mm (with NSF legs) |
| Griddle Size |
23″ W × 25″ D × 1″ T (584 × 635 × 25 mm) |
| Open Burners |
2 × 24,000 BTU Starfire burners |
| Oven Interior |
26-¼″ × 29″ × 13-½″ (667 × 737 × 343 mm) |
| Oven Temperature Range |
Low – 500 °F / 260 °C |
| Total Gas Input |
154,000 BTU/h (45.1 kW) |
| Gas Connection |
1-¼″ NPT front manifold (rear optional) |
| Operating Pressure |
Natural 6″ WC • Propane 10″ WC |
What our Experts Think
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Versatile All-in-One Workstation:
Combines two open burners, a 23" steel griddle, and a standard oven — perfect for sautéing, griddling, and baking/roasting in a compact footprint.
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High Output & Balanced Cooking Power:
Dual “H” griddle burners provide 66,000 BTU, two open burners add flexibility, and the oven delivers 40,000 BTU — totaling ~154,000 BTU/hr for robust performance.
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Durable, Commercial-Grade Build:
Stainless-steel front and sides, heavy-duty cast-iron grates and burners, and a porcelainized oven interior ensure long-term reliability under heavy use.
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Practical, Kitchen-Friendly Features:
Adjustable 6″ legs for leveling, 7.5″ stainless front rail for plating/prep, and removable ring grates, drip tray, and grease receptacle simplify cleaning and maintenance.
Q&A
Q: What is the Garland M47‑23R?
A: It’s a 34-inch heavy-duty commercial gas range from Garland’s Master Series, combining two open burners, a 23″ griddle, and a standard oven for versatile professional kitchen use.
Q: What cooking surfaces does it include?
A: Two cast-iron open burners for pots and pans, a 23″ × 25″ manual-control steel griddle for flat-top cooking, and a standard oven for baking, roasting, or holding dishes.
Q: What is the heating power and output?
A: Total input of 154,000 BTU/hr, with 66,000 BTU for the griddle section and 40,000 BTU for the oven, providing reliable high-output cooking.
Q: What is the construction like?
A: Stainless-steel front and sides, removable burner grates, one-piece drip tray with front grease receptacle, 7.5″ stainless front rail, and 6″ adjustable legs for stability.
Q: Where is it best used?
A: Ideal for commercial kitchens, restaurants, or catering operations that need burners, griddle, and oven in one compact unit for versatile cooking.
Maintenance Tips
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Clean burners, grates, and drip trays regularly with a soft brush or non‑abrasive cloth to prevent grease build‑up and ensure even heat distribution.
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Wipe stainless‑steel surfaces with a mild detergent and microfiber cloth to keep the finish clean and resist corrosion.
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Inspect gas lines, valves, and connections periodically to check for leaks or wear and ensure safe operation.
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Clean oven and broiler interiors after spills promptly to avoid carbon build‑up, flare‑ups, or uneven cooking results.
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Test ignition and control systems periodically to ensure reliable flame ignition and accurate temperature control.
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Ensure ventilation and exhaust pathways remain clear to maintain proper airflow and prevent overheating.
