When a kitchen must serve hundreds quickly without sacrificing quality, this 60-inch natural gas restaurant range provides the throughput and control operators need. Designed for heavy use, the unit features eight high-output burners and an integrated griddle to manage simultaneous cooking workflows, while two convection ovens ensure continuous baking and roasting. Operators benefit from clear manual controls, robust stainless-steel construction, and certifications that comply with commercial sanitation and safety standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and allow surfaces to cool. Scrape food debris from the 1" griddle plate, then wash with a mild detergent and a soft pad; rinse and dry. Remove oven racks and clean with warm, soapy water; scrub interior with nonabrasive cleaner and wipe dry. Degrease burner grates and vent hoods regularly to reduce fire risk. Clean condenser coils and check seals to improve efficiency. Document cleaning, follow CSA and ETL-Sanitation guidelines.#@@#Additional Info#@#American Range AR-12G-8B-CC-NG offers a 60" natural gas cooking station with a 12" griddle, eight 32,000 BTU burners, and two convection ovens.#@@#General Info#@#Description #@#
When a kitchen must serve hundreds quickly without sacrificing quality, this 60-inch natural gas restaurant range provides the throughput and control operators need. Designed for heavy use, the unit features eight high-output burners and an integrated griddle to manage simultaneous cooking workflows, while two convection ovens ensure continuous baking and roasting. Operators benefit from clear manual controls, robust stainless-steel construction, and certifications that comply with commercial sanitation and safety standards.
#@@# Eight High Burners#@#
Eight open burners deliver targeted heat across multiple pots and pans, enabling staff to run parallel cooking stations and reduce service time during peak shifts. Each burner outputs 32,000 BTU, producing consistent flame response for searing, boiling, and sautéing tasks without compromising temperature stability.
#@@# Thick Griddle Plate#@#
A one-inch thick griddle plate provides a flat, conductive surface that maintains even heat for high-volume griddle items. Chefs achieve uniform contact cooking for proteins and sandwiches, while the heavy plate minimizes hot spots and retains temperature between cycles.
#@@# Dual Convection Ovens#@#
Two 26-1/2 inch convection ovens sit beneath the cooktop and accept two racks each, allowing simultaneous baking and holding of multiple product lines. Forced-air circulation accelerates recovery time and supports predictable cooking results across full-size pans.
#@@# Durable Stainless Exterior#@#
Stainless steel front and sides create a corrosion-resistant exterior that withstands daily cleaning regimens common in institutional kitchens. The metal surfaces simplify sanitation workflows and present a professional appearance in both open and back-of-house environments.
#@@# Configurable Back Riser#@#
Operators can choose between a 20-inch riser or a 6-inch stub back, providing layout flexibility to integrate shelves or space-saving configurations.
#@@#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 griddle plate daily for food buildup and scrape debris with a stainless steel scraper while hot to maintain heat transfer. Clean burners weekly; remove caps, soak in warm, soapy water, and clear ports with a soft brush. Wipe exterior stainless surfaces with a damp cloth and mild detergent, then dry to prevent spotting. Check door seals and hinges monthly and tighten fasteners. Schedule professional gas line and calibration service annually for safety and efficiency.
