Built for continuous use in commercial kitchens, this 36" liquid propane restaurant range combines a heavy-duty griddle plate, four open burners, and a stainless steel cabinet base to support high-volume production and efficient workflow. The 1" thick griddle plate and manual controls ensure precise heat transfer and simple operation, while the 178,000 BTU total output delivers rapid recovery and consistent heat for simultaneous tasks. The unit meets cETLus and ETL-Sanitation standards and includes adjustable legs and optional riser configurations for flexible installation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off LP supply. Allow unit to cool. Remove griddle debris with a scraper, then wipe plate with warm water and mild detergent; rinse and dry. Clean burners and lift tops; brush ports clear. Vacuum or brush exterior vents and condenser areas. Wipe stainless steel front and sides with non-abrasive cleaner; dry to prevent streaks. Inspect seals and fittings; tighten or replace as needed to maintain safety and efficiency.#@@#Additional Info#@#American Range AR-12G-4B-SB-LP: 178,000 BTU, 12" griddle, four 32,000 BTU burners, manual controls, stainless steel, cabinet base, adjustable legs, cETLus, ETL-Sanitation, 51.0 kW, LP fuel, 36" width, 32.25" depth, Made in USA.#@@#General Info#@#Description #@#
Built for continuous use in commercial kitchens, this 36" liquid propane restaurant range combines a heavy-duty griddle plate, four open burners, and a stainless steel cabinet base to support high-volume production and efficient workflow. The 1" thick griddle plate and manual controls ensure precise heat transfer and simple operation, while the 178,000 BTU total output delivers rapid recovery and consistent heat for simultaneous tasks. The unit meets cETLus and ETL-Sanitation standards and includes adjustable legs and optional riser configurations for flexible installation.
#@@# Thick Griddle Plate#@#
The 1" thick griddle plate ensures stable surface temperatures during heavy use. Chefs achieve uniform heat and reduced cold spots, enabling consistent searing and flat-top cooking during peak hours.
#@@# High Output Burners#@#
Four open burners, rated at 32,000 BTU each, provide controllable flame power for sautéing, boiling, and stock reduction. Operators benefit from fast boil times and quick temperature adjustments for multitasking.
#@@# Robust Total Power#@#
A combined 178,000 BTU output supports simultaneous griddle and burner use without performance loss. Kitchens maintain production rates and avoid delays when multiple stations operate at once.
#@@# Stainless Steel Construction#@#
Commercial-grade stainless steel panels resist corrosion and simplify cleaning. Maintenance teams enjoy easy sanitation, and the exterior maintains a professional look in busy environments.
#@@# Integrated Cabinet Base#@#
The storage cabinet beneath the cooking surface provides secure space for pans and utensils, minimizing trips between prep and cook areas. Teams improve organization by keeping tools accessible.
#@@# Flexible Installation Options#@#
The range includes 6" adjustable chrome-plated legs and offers a choice of a 20" riser, high shelf, or 6" stub back to fit various layouts. Facility planners adapt the unit to hoods, countertops, and service counters.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily for food deposits; scrape solids, then apply a non-abrasive degreaser and rinse with warm water to maintain heat transfer. Clean and vacuum convection of vent and stub back weekly to prevent grease buildup. Lubricate control knobs quarterly and verify manual valves operate smoothly. Confirm door seals and stainless steel finish are intact; wipe with a pH-neutral cleaner and microfiber cloth. Calibrate thermostat annually to ensure accurate BTU output.
