Built for continuous service and engineered for precise control, this 72" commercial gas range handles sustained high-volume production without sacrificing consistency or uptime. Operators gain twelve 32,000 BTU open burners distributed across a robust stainless steel deck, plus dual convection ovens rated for intensive use, delivering the output required for restaurants, cafeterias, and institutional kitchens. Specification-driven construction and straightforward manual controls simplify maintenance and reduce training time for culinary teams.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off LP supply before cleaning. Remove grates and burner caps; soak in warm, soapy water and scrub with a non-abrasive brush. Wipe stainless steel surfaces with mild detergent and a soft cloth, following grain. Clean oven interiors after cool down; remove racks and wash with warm, soapy water. Degrease vents and hood weekly. Inspect seals and burners monthly; replace worn parts. Dry all components thoroughly before restoring power and LP connection.#@@#Additional Info#@#The American Range AR-12-CC 72" stainless steel restaurant range delivers 444,000 BTU from twelve 32,000 BTU burners and two convection ovens, operates on propane, has adjustable chrome legs, and is made in the USA.#@@#General Info#@#Description #@#
Built for continuous service and engineered for precise control, this 72" commercial gas range handles sustained high-volume production without sacrificing consistency or uptime. Operators gain twelve 32,000 BTU open burners distributed across a robust stainless steel deck, plus dual convection ovens rated for intensive use, delivering the output required for restaurants, cafeterias, and institutional kitchens. Specification-driven construction and straightforward manual controls simplify maintenance and reduce training time for culinary teams.
#@@# Open Burners#@#
Twelve open burners provide concentrated heat for rapid searing and large-scale boiling tasks. Each burner delivers 32,000 BTU, allowing simultaneous operation of multiple heavy pans while maintaining even flame response across the cookline.
#@@# Convection Ovens#@#
Two convection ovens occupy the base, each 26-1/2 inches wide and equipped with two racks for flexible load configurations. Convection circulation shortens cook cycles and promotes uniform heat distribution for consistent batch results.
#@@# Total Heat Output#@#
The range produces 444,000 BTU total, supporting back-to-back service periods and high-capacity menu execution. This output converts to 131.0 kW, enabling operator teams to manage multiple cooking stations without thermal drop-off.
#@@# Stainless Construction#@#
Stainless steel front and sides provide corrosion resistance and simplify daily sanitation procedures under commercial standards. The durable exterior tolerates rigorous cleaning regimens and reduces surface wear from constant use.
#@@# Adjustable Legs#@#
Six-inch adjustable chrome-plated legs permit precise leveling on uneven floors, improving stability and ensuring proper alignment with adjacent equipment. Field-leveling reduces stress on connections and aids in achieving code-compliant installations.
#@@#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#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to maintain even flame distribution and prevent hot spots. Clean stainless steel surfaces with a nonabrasive detergent and soft cloth, then dry immediately to avoid streaking. Degrease oven interiors after heavy use and check oven door seals monthly for gaps; replace worn gaskets to preserve temperature consistency. Verify gas fittings and hose integrity quarterly and tighten connections. Calibrate thermostats annually.
