GFE60-6R24RR

Overview

The Garland GFE60-6R24RR is a 60-inch commercial gas range that brings open-burner cooking, a raised griddle/broiler and two standard ovens together in one cooking line. Its six 26,000 BTU open burners provide separate cooking positions for pots and pans, while the 24-inch raised griddle/broiler adds a flat-top cooking area and broiling option. The griddle/broiler is positioned on the right as standard. With a stated total input of 265,000 BTU/hr on natural gas, this configuration supports a busy commercial kitchen preparing multiple menu items at once.

This range is part of Garland’s GF Series. The manufacturer information identifies a stainless steel front, sides and plate rail, cast-iron top and ring grates, adjustable stainless steel legs and a 10-inch low-profile backguard. NSF, CSA Flame, CSA Star, cCSAus and CE appear in the manufacturer information for this range configuration.

Key Features

• Six open burners: Each burner is rated at 26,000 BTU and has cast-iron top and ring grates.
• Raised griddle/broiler: The 24-inch section is standard on the right and uses three burners. Manufacturer information specifies snap-acting and modulating thermostatic control.
• Two standard ovens: The double-oven configuration provides oven capacity alongside the range-top and griddle/broiler work areas.
• Ignition and safety: Product information specifies electric spark ignition and flame-failure protection. The manual describes flame-failure operation: if a pilot flame goes out, the safety valve closes the gas supply to the associated burner or pilot.
• Commercial construction: Stainless steel front, sides and plate rail; cast-iron top and ring grates; and adjustable stainless steel legs.
• Oven temperature control: The product information identifies thermostatic controls that automatically hold the set temperature.

Specifications

• Manufacturer: Garland
• Model: GFE60-6R24RR
• Equipment type: Commercial gas range
• Fuel: Natural gas for this product configuration
• Nominal width: 60 inches
• Manual-listed width for GF60 models: 59-1/2 inches
• Total input: 265,000 BTU/hr on natural gas
• Open burners: Six, rated at 26,000 BTU each
• Raised griddle/broiler: 24 inches wide, standard on the right; three burners
• Griddle/broiler controls: Snap-acting and modulating thermostat
• Ovens: Two standard ovens
• Cooking surface height: 36-1/8 inches, per the supplied merged product specifications
• Backguard: 10-inch low-profile backguard
• Legs: 6-inch stainless steel legs with adjustable feet
• Materials identified: Stainless steel front, sides, plate rail and legs; cast-iron top and ring grates
• Gas connection for 59-1/2-inch models: 1-inch NPT rear gas connection, according to the GF Series manual
• Certifications listed by the manufacturer: CSA Flame, CSA Star, cCSAus, CE and NSF

Installation & Requirements

The Garland GF Series manual states that this equipment is commercial cooking equipment and is to be installed by professional personnel. It is not recommended for residential installation. The type of gas and supply pressure set at the factory are identified on the rating plate and packaging; the manual directs operators to use the stated gas supply. For the 59-1/2-inch GF Series models, including this 60-inch nominal configuration, the manual specifies a rear 1-inch NPT gas connection. The rating plate is behind the lower front drop-down panel beneath the oven door.

The manual states that 48-inch and 60-inch-wide equipment has its legs factory mounted and that all equipment is supplied with 6-inch legs unless another mounting option is specified. It also states that base mounting is required when the range is installed on a combustible floor. The GF Series drawing identifies a 41-inch low-profile backguard height and a 51-inch height for the standard backguard with optional high shelf. For the optional high shelf, the manual drawing gives 14-3/4 inches of clearance above the griddle plate and 18-3/8 inches above the grate. These are the clearances stated in the manual drawing; consult the product documentation for the particular installation configuration.

The supplied material does not state a ventilation connection or hood specification for this model. The product information identifies electric spark ignition, but does not provide a consistent electrical voltage for this exact configuration; confirm the unit’s electrical requirements from its rating plate and product documentation before connecting it.

Operation

Open burners

The manual’s open-burner lighting instructions begin with the burner valve knob. Push it in and turn it counter-clockwise to the ignition position. While holding the knob fully in, light the pilot with a match or barbecue ignition device; on a range equipped with electric spark ignition, press the igniter and check that the pilot lights. When the pilot is lit, continue holding the knob in for at least 30 seconds, then release it. Once the pilot remains lit, push the knob in again and turn it counter-clockwise to the desired flame setting. If the pilot goes out, the manual says to wait five minutes before repeating the lighting steps.

To turn off an open burner while leaving its pilot lit, turn the dial to the ignition position. To turn off both the burner and pilot, turn the dial to the off symbol; the manual says the safety device disengages within 60 seconds.

Standard ovens

For a standard oven, the manual directs the operator to lower the front kick panel below the oven door and raise the oven hearth bottom to reach the oven pilot. Turn the oven control knob to the pilot position and push it in to allow gas through the safety device to the pilot. While holding the knob in, light the pilot with a match or barbecue lighter, or use spark ignition if provided. Hold the knob in for 15 seconds after ignition, then release it. If the pilot does not light or stay lit, wait five minutes and repeat the steps. Replace the hearth or close the kick panel, then turn the oven thermostat to the desired cooking temperature.

To shut down the oven main burner, turn the control knob to the pilot position. For pilot shutdown, push in the oven thermostat knob and turn it to the off symbol; the manual says the system disengages within 60 seconds.

Cleaning & Maintenance

The manual instructs operators to clean and season the grates after cleaning; it warns that failing to season them can cause rusting. For routine stainless steel cleaning, it recommends hot water and detergent, working on a small area at a time so water does not evaporate and leave chemicals behind. Rinse with a clean sponge dipped in sanitizing solution and dry with a soft, clean cloth before the surface dries.

For stubborn stainless steel soil, the manual permits a paste of water and mild scouring powder. Rub with the polish lines rather than against the grain, then rinse thoroughly. It advises using only stainless steel, wood or plastic tools to scrape off heavy grease or oil deposits. Do not use ordinary steel scrapers or knives, which may leave iron particles that rust, and never use steel wool. The manual says a typical bleach solution or hot water can be used to sanitize stainless steel; do not use a polish that leaves an oily or waxy film on food-contact surfaces.

For the porcelain-enamel oven interior, the manual says to remove oven racks and, where fitted, rack guides before cleaning. It states that oven racks and guides can be cleaned with mild soap and warm water. The manual also says to disconnect the line cord, if applicable, from the power supply before cleaning or servicing.

Troubleshooting

If a burner pilot goes out during lighting, wait five minutes before trying again, as directed in the manual. If burner ignition fails within four seconds on equipment fitted with electric spark ignition, turn the burner valve off and repeat the lighting procedure. If ignition continues to fail, the manual directs the operator to consult a factory-authorized service agency.

If a valve binds or a valve or thermostat control malfunctions, do not light the pilots or continue operating the range until an authorized service technician has inspected the appliance. The manual warns that continued operation in this condition may result in injury. Maintenance and repairs should be handled by a Garland-authorized service agent using genuine Garland replacement parts, as stated in the supplied manual.

Applications

The combination of six open burners, a griddle/broiler and two standard ovens suits commercial kitchens that need to cook in several ways at the same time. An operator can use the open burners for pots and pans, the raised griddle/broiler for griddled items or broiling, and the ovens for baked or roasted menu components. This all-in-one configuration can fit restaurant line cooking, hotel kitchens, institutional foodservice and other professional kitchens with a suitable gas connection and commercial installation.