Garland 36ES11 36E Series Electric Fryers - 36ES11

Garland 36ES11 36E Series Electric Fryers - 36ES11

Engineered to line up seamlessly with Garland 36E heavy-duty ranges, the 36E Series electric fryer delivers the power, durability, and day-to-day convenience demanded by high-volume kitchens— all in a compact 18-inch footprint.

Features

• 30 lb (14 kg) nickel-plated steel fry tank – one-piece deep-drawn for maximum strength
• 12 kW Incoloy sheath elements lift up and lock for fast tank removal & easy cleaning
• Electromechanical thermostat with 200–375 °F (93–190 °C) precision control
• Includes two chrome-wire fry baskets with cool-touch vinyl-coated handles
• Front rail and 3-inch vent riser integrate perfectly with 36E Series ranges
• Stainless steel front & sides stand up to the toughest commercial environments
• 1-inch quick-drain valve located at the bottom of the tank for safe oil disposal
• Storage cabinet with door and slides—add an optional extra fry tank in seconds
• 6-inch chrome-plated adjustable legs for leveling and NSF compliance
• Certified CSA & NSF • 1-Year limited parts & labor warranty (USA & Canada)

Specifications

 Accessories

• Stainless steel main back
• Stainless steel tank cover
• Fish plate
• Extra fry tank (with or without 1" drain valve)
• Polyurethane locking casters (set of four, front brakes)
• Marine hand rails & deck fasteners
• High-voltage 460 V configuration

What our Experts Think

• Reliable, Commercial-Grade Frying Performance:
  12 kW power with a 30 lb (≈14 kg) oil capacity supports sustained frying in small to mid-sized restaurant or café kitchens.

• Durable & Easy to Maintain:
  Heavy-gauge, nickel-plated steel tank and stainless-steel exterior resist corrosion; lift-up heating elements simplify cleaning and tank removal.

• Precise Temperature Control:
  Electromechanical thermostat regulates oil from 200–375 °F (93–190 °C) for consistent frying results.

• Space-Efficient Footprint:
  18" width × 36" depth fits into tighter kitchen layouts while providing professional-grade frying capacity.

• Practical Workflow Features:
  Two wire baskets, 1" bottom drain valve, and storage base help manage frying cycles and simplify cleaning.

Q&A

Q: What is the Garland 36ES11?
A: It’s a heavy-duty, commercial-grade electric floor fryer from Garland’s 36E Series, designed for restaurants, cafeterias, and institutional kitchens needing reliable deep-frying performance.

Q: What is the oil capacity?
A: It holds approximately 30 lb (≈14 kg) of oil in a nickel-plated steel fry tank.

Q: What is the heating power and temperature control?
A: Operates at 12 kW with an electromechanical thermostat, allowing precise temperature control from 200 °F to 375 °F (93 °C–190 °C).

Q: What are notable design and construction features?
A: Single-piece deep-drawn fry tank, lift-up heating elements with safety lock for easy cleaning, stainless-steel front and sides, and 6″ adjustable legs for stability and proper clearance.

Q: What accessories are included?
A: Two chrome-wire fry baskets, one-piece fry tank with drain valve, and a storage cabinet base with optional slides for an extra tank.

Q: Where is it best used?
A: Ideal for medium- to high-volume commercial kitchens, restaurants, cafeterias, and catering operations requiring consistent, heavy-duty frying performance.

Maintenance Tips

• Filter cooking oil daily: Use a proper fryer‑oil filter to remove food particles and sediment after each shift. This prolongs oil life and helps food taste consistently good. 

• Drain and clean the fry pot regularly: When oil is cool, drain it completely, then wash the nickel‑plated tank with mild detergent or fryer‑safe cleaner, rinse thoroughly with hot water, and dry completely before refilling.

• Perform weekly “boil‑out” deep clean: Fill the tank with water (or water + fryer cleaner per instructions), heat to recommended temperature (but not over 250 °F for burn‑off), scrub away carbon/residue, then rinse and dry thoroughly. 

• Keep exterior and controls clean: Wipe down stainless‑steel surfaces, control panels, and legs daily to avoid grease buildup; use mild detergent and a soft cloth and always dry after cleaning.

• Use proper oil handling and avoid contamination: Don’t salt or bread food over the fryer; avoid dropping batter or food particles into hot oil; ensure food is drained/dried before frying to minimize moisture that accelerates oil deterioration.

• Monitor oil condition and thermostat settings: Watch for signs like darkening oil, smoking, foaming, or off‑flavors — these mean it’s time to filter/change the oil or clean the tank. When not frying, maintain the oil at a low idle temperature (e.g. 200 °F) to reduce oxidation.