Garland MST47S-E Master Gas Ranges - MST47S-E
Model: MST47S-E | Manual Controls • Electric Ignition • Flame-Failure Safety
Engineered for high-output, round-the-clock kitchens, the Garland Master Series 34" griddle range unites a powerhouse 1" steel plate with a rugged built-in storage base—giving chefs maximum production capacity in a single, space-saving footprint.
Features
- Blistering performance – three independent “H” burners deliver a combined 99,000 BTU/hr for rapid heat-up and lightning-fast recovery.
- Precision manual Hi-Lo valves and electric spark ignition on every burner—no standing pilots, instant start-up.
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Sentry total flame-failure protection automatically shuts off gas if the flame is lost.
- 1" (25 mm) thick, polished steel griddle plate ensures even heat distribution and long service life.
- Integrated 2-5/16" (59 mm) welded splash guards plus clip-on stainless backsplash keep grease contained.
- Front-mounted, removable stainless steel grease drawer for quick, mess-free clean-up.
- Full-width storage base (aluminized interior) keeps sheet pans and dry goods within easy reach.
- Heavy-gauge stainless steel front & sides resist corrosion and wipe down in seconds.
- 7-1/2" (191 mm) deep stainless steel front rail shields controls and offers a convenient landing zone.
- 6" (152 mm) chrome-plated, height-adjustable legs raise unit for floor cleaning and leveling.
- Field convertible for Natural or LP gas (specify at order).
- Fully certified – CE, CSA Flame, CSA Star & NSF.
specifications
| Griddle Width |
34″ (864 mm) |
| Overall Depth (to rail) |
38″ (965 mm) |
| Overall Height (with 6″ legs) |
36-3/8″ (924 mm) |
| Griddle Plate Thickness |
1″ (25 mm) |
| Burner Configuration |
3 × “H” style, independently controlled |
| Total Input |
99,000 BTU/hr (29 kW) — Natural or LP |
| Gas Connection |
1-1/4″ NPT front manifold (rear optional) |
| Storage Base Interior (W × D × H) |
26″ × 30-1/2″ × 20-1/2″ (665 × 773 × 519 mm) |
| Clearances – Combustible |
Sides 14″ (356 mm) / Back 6″ (152 mm) |
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.
