Garland UTGG48-G48M Gas Griddles - UTGG48-G48M
47-1/4" × 23" cooking surface • 108,000 BTU • Manual hi-lo controls
Built for the busiest breakfast bars, diners and institutional kitchens, the Garland UTGG48-G48M delivers uncompromising power and durability in a space-saving countertop design. Four independently controlled “U”-shaped burners blanket the 1" thick polished steel plate with even heat, while a 4" front trough and high-capacity grease drawer keep your line clean and efficient shift after shift.
Features
- 47-1/4" W × 23" D cooking surface provides 7.5 ft² of production space.
- 1" thick smooth steel griddle plate retains heat for rapid recovery and consistent searing.
- Four 27,000 BTU “U”-shaped burners (one every 12") with manual hi-lo valves for precise zone control.
- Reliable piezo pilot igniters—no electricity required.
- 4" wide/deep stainless steel front grease trough channels runoff to a 1.4 gal (5.3 L) grease drawer.
- Full stainless steel chassis (front, sides & back) stands up to daily commercial abuse.
- 4" adjustable stainless steel legs make leveling on any prep surface quick and simple.
- 3/4" NPT regulator included for straight-through or flush rear gas connections (natural or LP).
- Certified to CSA & NSF standards for gas-fired commercial cooking equipment.
Specification
| Model |
UTGG48-G48M |
| Control Type |
Manual hi-lo valves (1 per burner) |
| Number of Burners |
4 “U”-shaped track burners |
| Total Input |
108,000 BTU/h |
| Cooking Surface |
47-1/4" W × 23" D (1,200 mm × 584 mm) |
| Plate Thickness |
1" (25 mm) polished steel |
| Temperature Range* |
Approx. 320 °F – 730 °F (160 °C – 388 °C) |
| Grease Management |
4" trough & 1.4 gal stainless drawer |
| Exterior Construction |
Stainless steel front, sides & back |
| Feet |
4" adjustable stainless legs |
| Gas Connection |
3/4" NPT (regulator supplied) |
What our Experts Think
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Heavy‑duty commercial performance
The Garland UTGG48‑G48M Gas Griddle delivers 108,000 BTU of powerful, even heat across a 47‑1/4″ × 23″ cooking surface, ideal for high‑volume grilling of burgers, eggs, pancakes, and more in restaurants, diners, and catering operations.
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Precise manual heat control
Manual hi‑lo controls per burner let chefs quickly adjust heat zones to match different foods — searing on one side while gently cooking on another.
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Durable build for daily use
With a 1″ thick smooth steel plate and full stainless steel exterior, this griddle stands up to heavy kitchen traffic and cleans quickly between services.
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Smart grease management
A 4″ deep front grease trough with large stainless drawer keeps drippings under control and speeds up cleanup — a key benefit for busy shifts.
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Flexible installation & safety certifications
Fits standard countertop layouts with adjustable 4″ legs, and comes CSA & NSF certified for professional kitchens.
Q&A
Q: What is the Garland UTGG48‑G48M Gas Griddle?
A: The Garland UTGG48‑G48M is a commercial heavy‑duty countertop gas griddle with a wide cooking surface for high‑volume kitchens and foodservice operations.
Q: What is the cooking surface and performance like?
A: It features a 47‑1/4″ W × 23″ D smooth steel griddle plate that retains heat for consistent searing and browning, powered by 108,000 BTU total output with four U‑shaped burners.
Q: What controls and ignition does it use?
A: Manual hi‑lo gas valve controls let cooks adjust heat precisely, and piezo pilot igniters provide reliable, match‑free starts without electrical power.
Q: How does it handle grease and cleanup?
A: A 4″ deep front grease trough channels runoff to a large stainless drawer, making cleanup fast and maintaining a clean workspace.
Q: What is the construction quality?
A: Built with stainless steel front, sides, and back and adjustable 4″ legs, it’s durable and easy to maintain in busy commercial environments.
Q: Where is this griddle used?
A: Ideal for restaurants, diners, cafeterias, catering halls, and high‑volume kitchens requiring consistent heat and heavy‑duty performance.
Maintenance Tips
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Scrape After Every Use: While the griddle is still warm, scrape off food particles and grease into the front trough to prevent carbon buildup and ensure even heat transfer.
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Daily Deep Clean: Use a grill brick or grill pad with warm water to scrub the plate surface, then remove and wash the grease drawer thoroughly.
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Weekly Thorough Cleaning: Warm the plate and use a grill stone or pad following the grain; if detergent is used, rinse completely and apply a thin film of oil to prevent rust.
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Avoid Damaging Tools: Do not dent or score the steel surface with hard or sharp spatulas — scratches can trap food and promote sticking.
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Season the Plate: After intensive cleaning or prior to heavy use, apply a light oil coating and heat slowly to help build a protective seasoning that resists sticking and rust.
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Grease Management: Keep the grease trough and drain tube clear and empty the collector frequently to prevent overflow and smoke.
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Inspect Gas & Burners: Periodically check gas connections for leaks (using approved leak‑detection solution) and ensure burners light evenly; service by a qualified tech as needed
Damage 
Loss 
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