U48-8RS

Overview

The Garland U48-8RS is a natural gas U Series restaurant range with a nominal 48-inch width, eight open burners, one standard oven and one storage base. Its eight burners provide a place for multiple pots and pans during service, while the oven supports baking and roasting alongside stovetop cooking. The range has a stainless steel front and sides, a backguard with shelf, and adjustable legs. The manufacturer’s U Series manual identifies this equipment as commercial cooking equipment and says it is not recommended for residential installation.

The model number identifies an eight-open-burner configuration with a standard oven and storage base. The storage base is separate from the oven compartment, giving the unit both an oven and a base storage area. Check the rating plate on the actual unit to confirm its gas type and configuration before installation or service.

Key Features

• Eight open burners: Each natural gas burner is rated at 32,000 BTU. The burners are two-piece cast construction, set in split cast-iron grates.
• Standard oven: The oven has a cast-iron H-style burner rated at 38,000 BTU and a snap-action modulating thermostat. The listed thermostat range is low to 500°F.
• Storage base: The U48-8RS includes one storage base alongside its standard oven.
• Commercial construction: The range has a stainless steel front and sides, a stainless steel front rail, cast-iron top and ring grates, and a backguard with a removable shelf.
• Service and cleaning details: The U Series manual gives operating and care instructions for the open burners, standard oven, stainless steel and porcelain oven interior.

Specifications

• Manufacturer: Garland / US Range
• Model: U48-8RS
• Equipment type: Gas restaurant range
• Fuel listed for this model: Natural gas
• Nominal width: 48 inches
• Overall dimensions: 48 inches wide × 34.5 inches deep × 57 inches high
• Work-surface dimensions listed in the U Series specifications: 47.25 inches wide × 27 inches deep
• Weight: 539 lb
• Top configuration: Eight open burners
• Open burner input: 32,000 BTU each
• Standard oven burner: 38,000 BTU, cast-iron H-style burner
• Total input: 294,000 BTU
• Oven control: Snap-action modulating thermostat; listed range from low to 500°F
• Base configuration: One standard oven and one storage base
• Grates: Cast iron, split and ergonomic
• Exterior: Stainless steel front and sides; stainless steel front rail
• Backguard: Two-piece backguard with shelf
• Legs: 6-inch adjustable stainless steel legs
• Gas inlet: 1-inch NPT rear connection for 48-inch models
• Natural gas pressure in the U Series manual: 7 inches water column minimum supply pressure; 4.5 inches water column manifold operating pressure

Installation & Requirements

For 48-inch models, the manual specifies a 1-inch NPT rear gas connection. Its natural gas figures are a minimum supply pressure of 7 inches water column and a manifold operating pressure of 4.5 inches water column. The manual directs installers to have the gas authority check that the meter and piping can provide the required flow and pressure. It also says to check operating pressure with other equipment on the same gas line operating, and that the pressure should match the rating plate. The appliance and its individual shut-off valve must be disconnected from the gas piping during pressure tests above 1/2 PSIG. The manual calls for testing fittings and pipe connections for leaks with an approved detector, soap solution or equivalent; it explicitly warns not to use a flame.

For wall clearances, the manual specifies a minimum of 14 inches at the sides and 6 inches at the rear from combustible walls. For non-combustible walls, the listed minimum is 0 inches at the sides and rear. The ventilation section specifies a canopy extending 6 inches beyond all sides of the appliance and positioned 6 feet 6 inches above the floor. The manual explains that exhaust airflow needs equal replacement air, because an imbalance can reduce appliance performance. It also says to keep large objects from obstructing airflow at the front. If the range is supplied with casters, the manual requires an approved restraining device. The floor must support the appliance and ancillary equipment.

Operation

Open burners

The manual’s lighting procedure is to light the pilot adjacent to each burner, then turn the burner valve fully on. It describes a normal burner flame as stable and blue, approximately 1/2 inch high, and impinging on the bottom of a pot placed on the grate. If a burner does not ignite within 4 seconds, turn its valve off and repeat the lighting steps. If ignition continues to fail, consult a factory-authorized service agency.

Standard oven

To light a standard oven, lower the front kick panel below the oven door and raise the oven hearth bottom to access the oven pilot. Turn the oven control knob to the pilot position and push it in to allow gas to flow through the safety device to the pilot. While holding the knob in, light the pilot with a match or BBQ lighter, or use the spark ignition if provided. Continue holding the knob in for 15 seconds after the pilot lights, then release it and check that the pilot remains lit. If it fails to light or stay lit, wait 5 minutes and repeat the procedure. Replace the hearth and close the kick panel, then use the oven thermostat to select the required setting. The oven’s listed thermostat range runs from low to 500°F.

Cleaning & Maintenance

Before cleaning the oven interior, remove its racks and guides. The manual says these can be cleaned with mild soap and warm water or placed in a dishwasher. It identifies the oven interior as porcelain enamel and notes that oven cleaners such as Easy-Off can be used. Disconnect the line cord from the power supply before cleaning or servicing if a line cord applies to the appliance.

For stainless steel, the manual recommends washing a small area at a time with hot water and detergent so the water does not evaporate and leave cleaning chemicals behind. Rinse with a clean sponge dipped in sanitizing solution and dry with a soft, clean cloth before the surface dries. If needed, use a paste of water and mild scouring powder, rubbing with the polish lines rather than against the grain, then rinse. Do not use steel wool, ordinary steel scrapers or knives; the manual warns that embedded iron particles can rust. Stainless steel tools, wood or plastic tools may be used to scrape heavy deposits. A typical bleach solution or hot water may be used to sanitize stainless steel. Do not use stainless steel polish that leaves an oily or waxy film on surfaces that contact food.

The manual cautions that stainless steel may discolor if overheated and says such stains can usually be removed by vigorous rubbing with a scouring-powder paste. It also says to keep the appliance area clear of combustibles. Maintenance and repairs, according to the manual, should be performed by a Garland/US Range authorized service agent using genuine Garland/US Range replacement parts.

Troubleshooting

• Open burner does not light: If ignition fails within 4 seconds, turn the burner valve off and repeat the lighting steps. If it continues to fail, consult a factory-authorized service agency.
• Oven pilot will not light or stay lit: Wait 5 minutes before repeating the pilot-lighting procedure. If the pilot still does not remain lit, the manual directs the operator to consult an authorized service agency.
• Binding valve or thermostat: Do not light the pilots or continue operating the appliance if a binding malfunction valve or thermostat control is observed. The manual says an authorized service technician must inspect it.
• Gas pressure concern: The manual says operating pressure should match the rating plate and should be checked with other equipment on the gas line operating. Have the gas supply, meter and piping checked by the appropriate gas authority or qualified personnel.

Applications

The U48-8RS suits commercial kitchens that need several open-burner cooking positions and an oven in one range footprint. Operators can use the burners for pots and pans while the standard oven handles oven cooking, with the storage base providing a separate base compartment. Its eight 32,000 BTU burners and 38,000 BTU oven burner make the model a fit for restaurant line cooking where the specified natural gas supply and installation conditions can be met.