Originally Posted by cheflayne
In my experience, I hadn't noticed any difference; but your post got me to thinking and being a nosy kinda guy who likes answers; I called Garland in addition to visiting their website.
On the GF series restaurant ranges the open burners on top burn at the same BTUs whether natural or propane. The difference is in the oven in which the natural burns 4,000 BTUs hotter.
Learn something new everyday, which is why I love this profession.
Well you've got me there! I'm looking at the GF series PDF spec sheet and there are no specs or options for propane that I can see with that series. I'll leave a link to the Garland site so any one can open the PDF's. I'm looking at the Heavy duty range series. Here's what the product PDF says for the burners (M44R, M44S, M44T) and this looks fairly consistent across the Garland Master series;
"35,000 BTU, natural or 32,000 BTU Propane 2- piece Starfire burners with removable heads "
The oven burner spec;
"40,000 BTU natural gas, 35,000 BTU propane gas cast iron oven burner "
This is a four top so a loss of 12,000 BTU on the burners and 5,000 more in the oven. I hadn't caught the oven spec so I'm pretty surprised by that. On the smaller ranges with the 24,000 BTU starfires the loss is 4,000 BTU per burner (M43, M43R, M43T, M43S) when switching to propane.
Hopefully the model numbers will make it easier to open the appropriate PDF's.
In either event I think the OP has the idea that you need to really pay attention to what your getting with Propane and this just a range from a single brand!
Edited by DuckFat - 3/20/12 at 1:27pm