Garland U60-6R24RS US Range U Series Ranges Gas Ranges - U60-6R24RS

Garland U60-6R24RS US Range U Series Ranges Gas Ranges - U60-6R24RS

Designed for the demands of high-volume commercial kitchens, the U.S. Range by Garland U60-6R24RS delivers uncompromising power, flexibility and durability in a single 60-inch footprint. From rapid sautéing and stock production to precision broiling, griddling and baking, this range’s 263,000 BTU of total output keeps every station moving at peak service speeds.

Features

• Six 32,000 BTU two-piece cast-iron open burners for instant, even heat.
• 24" (610 mm) raised griddle/broiler with three 11,000 BTU cast-iron burners and manual Hi/Lo valves.
• 5⁄8" (15 mm) thick steel griddle plate with 4-1⁄4" (108 mm) wide grease trough for fast recovery and easy cleaning.
• Built-in standard oven (38,000 BTU cast-iron “H” burner) with snap-action thermostat — low to 500 °F (260 °C).
• Oven fits full-size sheet pans in either direction; includes nickel-plated rack with 3-position removable guides.
• Full storage base on the left keeps sheet pans, utensils or smallwares close at hand.
• Rugged stainless-steel front, sides, 5" plate rail, 2-piece backguard & shelf resist corrosion and daily wear.
• 6" adjustable stainless-steel legs assure a level, sanitary installation.
• Extra-large, stay-cool door handle and oversized control knobs for safe, ergonomic operation.

• Sauté & Boil: Open burners with split-ring grates cradle everything from sauté pans to stock pots.
• Griddle: 23" (584 mm) deep cooking surface handles burgers, breakfast and sautéed menu items.
• Salamander-Style Broiler: Two rack heights (3 ¾" & 2 ½") let you caramelize, melt and finish dishes without a separate appliance.
• Oven: Even-bake, fast-recovery design turns out roasted meats, baked pasta or desserts during peak periods.

Specifications

What our Experts Think

• Heavy-Duty Commercial Performance:
  Six 32,000 BTU cast-iron open burners plus a 24" raised griddle/broiler deliver strong, consistent heat for demanding commercial use.

• Versatile Cooking Layout:
  Combines open burners for sautéing/boiling, a griddle/broiler for searing or finishing, and a full-size oven for baking or roasting — all in one unit.

• Durable & Easy to Maintain:
  Stainless-steel exterior, cast-iron grates, backguard with shelf, drip trays, and grease troughs are built for longevity and simple cleaning.

• Streamlined Workflow Features:
  Adjustable stainless legs, a 5" plate rail, backguard shelf, and open storage base help keep tools and cookware organized for efficient kitchen operations.

• High Output for Busy Kitchens:
  Total heat input around 263,000 BTU supports high-demand cooking loads — ideal for restaurants, cafeterias, or catering kitchens.

Q&A

Q: What is the Garland U60‑6R24RS?
A: It’s a 60-inch commercial gas range from the US Range U-Series, featuring six open burners, a 24″ raised griddle/broiler, a standard oven, and a storage base — designed for professional kitchens.

Q: What cooking surfaces does it include?
A: Six 32,000 BTU cast‑iron open burners for pots and pans, a 24″ raised griddle/broiler for flat-surface cooking, and a standard oven with rack guides for baking or roasting.

Q: How powerful is it?
A: Total input of approximately 263,000 BTU, ideal for heavy-duty commercial cooking.

Q: What is the construction like?
A: Stainless-steel front, sides, plate rail, and backguard; ergonomic split cast‑iron grates; adjustable 6″ stainless-steel legs; durable oven door with keep-cool handle.

Q: Where is it best used?
A: Designed for commercial kitchens, restaurants, hotels, cafeterias, and catering operations requiring multiple burners, a griddle, and an oven in one integrated range.

Maintenance Tips

• Clean burners, grates, and drip pans daily using a non-abrasive brush or cloth to prevent grease buildup and maintain even cooking.

• Wipe stainless-steel surfaces with mild detergent and a microfiber cloth to preserve finish and resist corrosion.

• Inspect gas connections and valves regularly for leaks or wear to ensure safe operation.

• Remove spills from oven and broiler promptly to avoid flare-ups and maintain consistent cooking performance.

• Check ignition systems periodically for reliable startup and flame control.

• Keep ventilation clear for proper airflow and safe operation.