Stop sacrificing output for control. This commercial range delivers high thermal capacity, precise manual operation, and integrated griddle performance to meet continuous service demands while ensuring consistent results on every order. Foodservice teams will rely on its robust construction and certified safety listings to sustain daily workloads in restaurants, schools, hospitals, and large-scale kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply before cleaning. Scrape griddle while warm; apply warm water and degreaser, scrub with a non-abrasive pad, rinse, and dry. Remove burner grates and wash in hot, soapy water; clear ports with a soft brush. Vacuum crumbs, wipe interior with mild detergent, rinse, and dry. Clean stainless steel exterior with approved cleaner, wipe with grain. Inspect seals and vents; clean condenser coils per manufacturer guidance.#@@#Additional Info#@#American Range AR-12G-6B-126L-SBR-NG 48" natural gas range delivers 247,000 BTU with six 32,000 BTU burners, a 12" griddle, manual controls, and a 26-1/2" oven with two racks. Stainless steel exterior, cETLus and ETL-Sanitation listed, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This commercial range delivers high thermal capacity, precise manual operation, and integrated griddle performance to meet continuous service demands while ensuring consistent results on every order. Foodservice teams will rely on its robust construction and certified safety listings to sustain daily workloads in restaurants, schools, hospitals, and large-scale kitchens.
#@@# Frontline Heat#@#
Six open burners generate 32,000 BTU each, providing immediate, high-intensity heat for searing, boiling, and rapid temperature recovery. Operators achieve consistent pan temperatures during peak periods, reducing cook time and supporting batch prep without sacrificing control.
#@@# Integrated Griddle Plate#@#
Engineers specified a 12-inch griddle with a 1-inch thick plate to deliver even heat distribution and retain thermal mass during heavy use. Chefs obtain uniform contact cooking for proteins and breakfast items, improving yield and minimizing rework from hot spots.
#@@# Oven Capacity#@#
A standard oven with a 26.5-inch interior pairs with two adjustable racks to expand cooking versatility for baking, roasting, and holding. Kitchen managers gain flexible staging options that synchronize oven throughput with stovetop tasks, optimizing labor and service flow.
#@@# Durable Construction#@#
Stainless steel front and sides combine with a choice of a 20-inch riser or a 6-inch stub back and chrome-plated 6-inch adjustable legs to withstand rigorous environments. Maintenance teams benefit from corrosion resistance and simplified cleaning, which lowers downtime and extends service intervals.
#@@# Power and Compliance#@#
Total input equals 247,000 BTU and 73.0 kW, and the unit carries cETLus and ETL-Sanitation listings to meet regulatory requirements. Procurement officers receive verifiable performance ratings and safety certifications that facilitate code approvals and streamline kitchen commissioning.
#@@#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 and griddle daily for debris and carbon; remove and clean parts with a nylon brush and a mild alkaline detergent to maintain heat transfer efficiency. Verify gas connections monthly and tighten fittings using a calibrated torque wrench; test for leaks with approved solution. Clean oven interior after peak service using a noncaustic cleaner; replace gaskets showing deterioration. Lubricate control shafts quarterly with high-temperature grease.
