When service demands peak, this 72-inch natural gas restaurant range delivers dependable throughput and controlled heat across a full complement of cooktops. Operators gain access to twelve high-output burners and dual standard ovens, enabling simultaneous preparation of multiple menu items without sacrificing consistency. Commercial kitchens reduce cycle times while maintaining precise manual control for classic cooking techniques.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the range before cleaning. Remove grates and burners; soak in hot water with degreaser for 10–20 minutes, scrub with a non-metal brush, rinse and dry. Wipe stainless steel front and sides with a mild detergent and soft cloth; polish along the grain. Clean oven interiors with a commercial oven cleaner, following label directions. Vacuum the backriser and hi-shelf vents to remove grease. Inspect seals and knobs; replace worn parts to maintain safety and efficiency.#@@#Additional Info#@#American Range AR-12 is a 72" commercial natural gas range with 12 burners, two ovens, stainless steel front and sides, a backriser with hi-shelf, and 454,000 BTU output; CSA and ETL listings confirm its rugged, made-in-USA build.#@@#General Info#@#Description #@#
When service demands peak, this 72-inch natural gas restaurant range delivers dependable throughput and controlled heat across a full complement of cooktops. Operators gain access to twelve high-output burners and dual standard ovens, enabling simultaneous preparation of multiple menu items without sacrificing consistency. Commercial kitchens reduce cycle times while maintaining precise manual control for classic cooking techniques.
#@@# Twelve Burners#@#
Twelve open burners supply a combined 454,000 BTU, allowing teams to run multiple pans and stockpots concurrently for peak meal periods. Chefs achieve rapid boil and sustained high-heat searing across a broad cookline footprint.
#@@# Dual Standard Ovens#@#
Two integrated standard ovens provide substantial baking and roasting capacity for batch production and staggered cook schedules. Staff can stage large sheet pans and full roasts while keeping stovetop work active.
#@@# Manual Controls#@#
Manual valve controls deliver direct tactile feedback and immediate adjustment of flame intensity for experienced staff. Technicians benefit from straightforward serviceability and simplified replacement parts.
#@@# Stainless Steel Finish#@#
Stainless steel front and sides resist corrosion and withstand frequent cleaning cycles common in food service environments. Maintenance crews report consistent surface integrity and simplified sanitation workflows.
#@@# Backriser Hi Shelf#@#
A backriser with hi-shelf creates organized staging space for pans, tools, or hold trays without expanding the footprint. Line cooks keep critical items within reach, reducing motion and speeding service.
#@@# Freestanding Installation#@#
Freestanding configuration simplifies placement and relocation within kitchens, enabling flexible line design and straightforward gas connection. Facilities managers appreciate the compatibility with standard gas service setups and the unit's made in USA provenance.
#@@#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.
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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 AR-12 Restaurant Range.#@@#Maintenance Guide#@#Inspect burners daily and calibrate flame height for 454,000 BTU output. Clean stainless steel front and sides with nonabrasive detergent; rinse and dry to avoid spotting. Remove grates and soak in hot, soapy water; scrub ports with a soft brush to clear obstructions. Clean ovens weekly; check door gaskets and replace if cracked. Ensure manual controls operate smoothly and tighten loose fittings. Schedule annual CSA and ETL inspections and test gas connections for leaks.
