Garland M43-3R Master Gas Ranges - M43-3R
3 Even Heat™ 12" Hot Tops | Standard Oven | 106,000 BTU
The performance of a full-size restaurant range in a space-saving 34-inch footprint. Garland’s Master Series delivers relentless, even heat across three seamless hot tops and a high-capacity oven, all wrapped in stainless steel durability that thrives on the toughest cook lines.
Features
- Three 12" (286 mm) Even Heat™ cast-iron hot top sections with 22,000 BTU “H” burners—slide stock-pots anywhere with no hot spots.
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40,000 BTU standard oven with fully porcelainized interior for fast recovery and easy cleanup.
- Snap-action thermostat (200 °F – 550 °F / 93 °C – 288 °C) for precise, even baking and roasting.
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Piezo spark ignition—reliable, match-free lighting with no electrical hookup.
- All-stainless front & sides, 7-1/2" (191 mm) deep front rail, and reinforced chassis corners built to take daily abuse.
- 6" (152 mm) adjustable legs level the unit on uneven floors.
- Front 1-1/4" NPT gas manifold; optional rear connection available from the factory.
- Designed, engineered, and assembled in North America.
Specifications
| Series / Model |
Master Series – 34″ Hot-Top Range (3H) |
| Overall Dimensions (W×D×H) |
34″ × 38″ × 36-3/8″ (with legs) |
| Total Input |
106,000 BTU/hr (31.0 kW) |
| Hot Top Burners |
3 × 12″ cast-iron plates @ 22,000 BTU each |
| Oven Burner |
1 × 40,000 BTU cast-iron “H” burner |
| Cooking Surface |
34″ W × 24″ D continuous hot plate |
| Oven Interior (W×D×H) |
26-1/4″ × 29″ × 13-1/2″ (fits full-size sheet pans) |
| Gas Type |
Natural or Propane (specify at order) |
| Gas Connection |
1-1/4″ NPT front manifold (rear optional) |
| Ignition |
Piezo spark (oven & pilots) |
| Construction |
Stainless steel front & sides, chrome-plated knobs, removable drip |
What our Experts Think
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Efficient “Hot-Top + Oven” Combo: Three heavy-duty even-heat hot-top sections, each with 22,000 BTU output, plus a built-in standard oven.
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Compact but Powerful Footprint: 34" wide by 38" deep, producing ~106,000 BTU — ideal for serious cooking tasks without requiring a large unit.
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Durable, Commercial-Grade Build: Stainless-steel front, sides, and drip tray ensure corrosion resistance and easy cleaning; cast-iron hot tops and oven burner withstand daily heavy use.
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Practical Features for Busy Kitchens: Independent burner valves for precise control, 6″ adjustable legs for stability, and a front rail for safe handling of pots and pans streamline workflow.
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Easy Maintenance & Versatility: Porcelainized oven interior simplifies cleanup; even-heat hot-tops are ideal for simmering sauces, keeping pots warm, or braising.
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Good All-Rounder for Professional Kitchens: Balances power, durability, and versatility — suitable for restaurants, catering kitchens, or any medium-size commercial kitchen.
Q&A
Q: What is the M43‑3R?
A: A 34‑inch‑wide heavy-duty commercial gas range with three even-heat hot-top sections and a standard oven — designed for professional kitchens needing compact, versatile cooking capacity.
Q: What cooking surfaces does it have?
A: Three cast-iron even-heat “hot tops,” each powered by a high-output burner (~22,000 BTU each), providing consistent surface heat for stock pots, sauces, and simmering.
Q: What oven does it include?
A: A standard oven with a cast-iron burner (~40,000 BTU) and porcelain-lined cavity, suitable for baking, roasting, or finishing dishes while using the hot tops.
Q: What is the total heat output?
A: Approximately 106,000 BTU combined for the hot tops and oven (natural gas).
Q: What materials and construction features does it have?
A: Stainless-steel front, sides, burner box, and one-piece drip tray for durability and easy cleaning. Includes a 7.5″ front rail and 6″ adjustable legs for stability and workflow efficiency.
Q: How is temperature controlled?
A: Each hot-top section has a separate manual control valve for precise regulation; the oven uses a reliable spark ignition system.
Q: What type of kitchens is it intended for?
A: Mid- to high-volume professional kitchens — restaurants, hotels, catering operations — needing even-top heat and oven capacity in a compact footprint.
Q: Is it suitable for residential use?
A: No. Its commercial-grade design, high heat output, and gas/ventilation requirements make it appropriate only for professional kitchens.
Maintenance Tips
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Clean hot tops, drip tray, and exterior surfaces daily — wipe spills immediately to prevent buildup on cast-iron tops and stainless steel.
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Wash cast-iron hot-top plates thoroughly when needed, dry completely, then lightly coat with cooking oil to prevent rust.
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Clear burner ports regularly using a wire or small brush to remove food or grease debris and maintain proper flame stability.
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Inspect gas valves, connections, and controls periodically — ensure all fittings are secure, check for leaks or wear, and shut off the main gas supply if the unit will be idle for extended periods.
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Allow the unit to cool before deep cleaning or maintenance — never scrub hot surfaces, and dry all cleaned parts thoroughly to avoid corrosion or warping.
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Use burners within design limits — ensure a stable blue flame before placing pots or pans to maintain efficient and safe operation.
