Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers focused power and configurable cooking zones, allowing kitchens to maintain consistent output without compromising temperature precision. Operators achieve a total heat output of 154,000 BTU and rapid recovery across high-capacity burners and a heavy-duty griddle, enabling reliable processing of large ticket volumes.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and let cool. Scrape griddle debris, then wipe with a mild detergent and a soft cloth. Remove oven racks and wash with warm, soapy water; dry before reinstalling. Clean burner tops and pilot areas; clear vents and grease traps to prevent fire. Vacuum condenser coils and inspect door seals for damage. Use non-abrasive cleaners on stainless steel. Perform these tasks weekly; document actions for CSA and inspection records.#@@#Additional Info#@#American Range AR-12G-8B-CL-126R-NG is a 60" stainless steel range with eight 32,000 BTU burners, a 12" griddle, one convection oven, one standard oven, manual controls, 154,000 BTU total output, cETLus and ETL-Sanitation certified, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers focused power and configurable cooking zones, allowing kitchens to maintain consistent output without compromising temperature precision. Operators achieve a total heat output of 154,000 BTU and rapid recovery across high-capacity burners and a heavy-duty griddle, enabling reliable processing of large ticket volumes.
#@@# Open Burners#@#
Eight open burners provide a combined high-heat platform rated at 32,000 BTU each, enabling simultaneous high-temperature searing and pan work. Chefs can reduce cook cycles and maintain consistent line speed while managing multiple pans at precise manual settings.
#@@# Heavy-Duty Griddle#@#
A 12-inch griddle plate with 1-inch thickness offers a robust flat-top cooking surface that stores heat and promotes even browning. Line cooks gain steady thermal mass for breakfast service and high-volume items, reducing cold spots and minimizing reheat cycles.
#@@# Dual Ovens#@#
The unit integrates a 26-1/2 inch convection oven on the left and a 26-1/2 inch standard oven on the right, each supplied with two racks for simultaneous baking and roasting tasks. Kitchen managers expand menu flexibility by running convection roasting while producing traditional sheet pan items in the standard compartment.
#@@# Stainless Construction#@#
Stainless steel front and sides resist corrosion and simplify sanitation efforts under heavy use in commercial kitchens. Maintenance crews perform routine cleaning with minimal effort, preserving appearance and service life in institutional environments.
#@@# Adjustable Support#@#
Six-inch adjustable chrome-plated legs provide on-site leveling and durable support for uneven floors in older facilities. Installation teams achieve safe, stable placement quickly, ensuring ergonomic working heights and secure alignment with adjacent equipment.
#@@#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 food debris; scrape solids and vacuum burner pans to prevent flame obstruction. Clean stainless steel surfaces with a mild detergent and soft cloth; polish grain with the cloth direction to avoid scratches. Flush oven interiors weekly with a commercial oven cleaner and remove racks for soaking. Verify manual controls and gas connections monthly; tighten fittings and test for leaks with a soap solution. Calibrate oven temperature quarterly.
