When operation demands consistent throughput and controlled charring, this horizontal chicken broiler delivers repeatable cooking performance and simplified workflows. Designed for high-volume production, it pairs radiant heating with a round-rod grid to ensure uniform sear and rendered skin while maintaining throughput during peak service. The stainless steel exterior resists corrosion and simplifies sanitation in institutional and commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let the broiler cool. Remove grates and drip tray; soak in warm, soapy water and scrub with a non-abrasive brush. Wipe interior and stainless exterior with mild detergent and soft cloth; rinse and dry. Clean ventilation and grease channels to prevent fires. Inspect burners and seals; replace damaged parts. Reassemble when fully dry. Regular cleaning reduces bacteria, lowers energy use, and extends equipment life.#@@#Additional Info#@#American Range AHS-6036: 36" stainless steel gas chicken broiler, 200,000 BTU radiant heat, round rod grids, manual controls, floor model, CETL-US, ETL sanitation, 400 lbs, made in USA, 59000 Watts, Model AR-CCB-6036.#@@#General Info#@#Description #@#
When operation demands consistent throughput and controlled charring, this horizontal chicken broiler delivers repeatable cooking performance and simplified workflows. Designed for high-volume production, it pairs radiant heating with a round-rod grid to ensure uniform sear and rendered skin while maintaining throughput during peak service. The stainless steel exterior resists corrosion and simplifies sanitation in institutional and commercial kitchens.
#@@# Radiant Heat System#@#
Radiant heat focuses thermal energy across the grid for efficient searing and moisture control. Operators achieve consistent color and texture while reducing cook cycles, improving speed without sacrificing results.
#@@# 200,000 BTU Output#@#
The 200,000 BTU power supports sustained high-volume cooking. Kitchens maintain setpoints during continuous operation, reducing temperature drops when loading multiple racks or birds.
#@@# Round Rod Grid#@#
The round-rod grid enhances airflow and fat drainage, producing sharp grill marks and predictable heat transfer. Staff experience fewer flare-ups and easier maintenance compared to flat grates.
#@@# Manual Control Interface#@#
Manual controls allow tactile flame adjustment and simple calibration. Technicians perform service with standard tools, minimizing downtime from complex systems.
#@@# Stainless Steel Exterior#@#
Stainless steel construction resists corrosion and supports frequent washdowns in healthcare, institutional, and hospitality kitchens. Maintenance cycles shorten due to cleaner components and fewer surface failures.
#@@# Floor Model Configuration#@#
The floor-mounted design fits existing kitchen footprints without reinforcement, enabling placement near prep lines and service counters. Facilities maintain stable installation and flexible positioning for ventilation and grease management.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#Upon confirmation of completed payment, Culinary Depot will ship/deliver the American Range AHS-6036 Horizontal Broiler.#@@#Maintenance Guide#@#Inspect burners weekly for soot and misalignment; remove grates and clean round rod grids with a brass brush and mild detergent to maintain radiant heat transfer. Drain and wipe grease pans daily; empty grease into approved containers and label with CSA-compliant procedures. Check manual controls and gas fittings monthly for leaks using approved solution; tighten connections and replace worn seals immediately. Calibrate airflow and confirm stable 200,000 BTU output after service.
