Stop sacrificing throughput for consistent grilling. This chicken broiler delivers 160,000 BTU of radiant heat across a 36" depth and 48" width, enabling high-volume production with uniform searing and controlled moisture loss. It features a floor model design with a modular base and 6" adjustable legs for leveling and integration into busy kitchen lines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool unit before cleaning. Remove grates and wash with warm, soapy water; scrub round rod grids with a nylon brush. Degrease interior surfaces and oven floor with commercial kitchen degreaser; rinse thoroughly. Clean exterior stainless steel with non-abrasive cleaner and dry to prevent streaks. Vacuum condenser and vents; inspect burner ports and clear debris. Reinstall parts, check seals, reconnect gas, and run a leak test before service.#@@#Additional Info#@#American Range AR-CCB-4836 stainless steel chicken broiler delivers 160,000 BTU radiant heat, operates on natural gas, includes modular base, adjustable legs, manual controls, ETL sanitation listing, CETL US certification; measures 48" x 36".#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistent grilling. This chicken broiler delivers 160,000 BTU of radiant heat across a 36" depth and 48" width, enabling high-volume production with uniform searing and controlled moisture loss. It features a floor model design with a modular base and 6" adjustable legs for leveling and integration into busy kitchen lines.
#@@# Radiant Heat System#@#
Radiant heating focuses 160,000 BTU in the cooking chamber for consistent char and rapid browning. Energy distribution reduces cook time variability, improving batch uniformity for high-turnover operations.
#@@# Natural Gas Supply#@#
Designed for natural gas, the unit ensures steady fuel delivery and efficient thermal conversion. The connection reduces onsite fuel handling compared to other power sources, simplifying operations.
#@@# Round Rod Cooking Grates#@#
Round rod grids resist deformation under heavy loads and support aggressive searing for poultry and proteins. The design facilitates debris release during cleaning and maintains grid integrity under repeated thermal cycling.
#@@# Stainless Steel Exterior#@#
The stainless steel exterior resists corrosion and supports routine sanitation protocols. It withstands high-humidity and high-heat environments, extending service life.
#@@# Floor Model With Stand#@#
The floor-mounted design on a modular base provides stability and aligns with commercial kitchen workflows. Six-inch adjustable legs allow precise leveling to meet safety and sanitation standards.
#@@# Manual Control Interface#@#
Manual controls offer direct flame adjustment for varied product loads. The simple layout eases staff training and reduces control failures during peak service.
This unit is ETL sanitation listed and CETLUS certified, shipping as a U.S.-made solution for commercial charbroiling. It consumes about 47,000 watts in thermal output and weighs roughly 300 pounds, aiding installation and maintenance planning.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#Upon confirmation of completed payment, Culinary Depot will ship/deliver the American Range AHS-4836 Horizontal Broiler.#@@#Maintenance Guide#@#Inspect burner ports weekly and clear debris with a soft brush to maintain consistent heat distribution. Drain grease tray daily and sanitize with a degreaser to prevent buildup and fire risk. Check gas connections monthly for leaks using approved soapy solution and tighten fittings as required. Adjust cast iron grids after cooling to preserve radiant efficiency. Verify leg fasteners and level the unit following installation to ensure stable operation and uniform cooking.
