Stop sacrificing throughput for control. This 60" natural gas restaurant range combines an eight-burner cooktop and a one-inch griddle plate for high-output cooking and precise flat-top performance in high-volume kitchens. Its stainless steel exterior and two 26-1/2" storage bases support continuous service while simplifying sanitation and storage workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and cool range. Scrape griddle, wipe with cloth and degreaser, rinse, and dry. Clean burners and ports with a soft brush; check for clogs. Empty and clean cabinets; wipe interiors with non-abrasive cleaner. Clean oven per instructions; vacuum vents and condenser. Check seals and connections before restoring gas. Regular cleaning prevents contamination, fires, inefficiency, and failure.#@@#Additional Info#@#American Range AR-12G-8B-DSB-NG 60" stainless steel restaurant range delivers 276,000 BTU with eight 32,000 BTU open burners, a 12" 1" griddle, two 26-1/2" storage cabinets, manual controls, cETLus and ETL-Sanitation certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" natural gas restaurant range combines an eight-burner cooktop and a one-inch griddle plate for high-output cooking and precise flat-top performance in high-volume kitchens. Its stainless steel exterior and two 26-1/2" storage bases support continuous service while simplifying sanitation and storage workflows.
#@@# Eight Open Burners#@#
Eight burners deliver 32,000 BTU each, providing sustained heat for high-capacity searing, boiling, and sautéing. Operators achieve predictable temperature response across multiple pans, ensuring consistent yield and faster ticket times.
#@@# One-Inch Griddle#@#
The 1" thick griddle plate ensures even heat distribution and retention during peak service. Chefs maintain consistent sear and throughput, while manual controls allow quick surface temperature adjustments.
#@@# High Total Output#@#
With 276,000 BTU (81,000 Watts) total, the range handles heavy-duty cooking tasks without extra equipment. Facilities meet load demands for cafeterias, hospitals, and banquet kitchens while maintaining line velocity.
#@@# Stainless Steel Construction#@#
Stainless steel front and sides resist corrosion and simplify cleaning under sanitation protocols. Maintenance teams reduce abrasive cleanings, extending service intervals and minimizing replacement needs.
#@@# Integrated Storage Bases#@#
Two 26-1/2" cabinets securely store pans, trays, and serviceware beneath the cooking surface. Staff reduce transit times and keep staging areas compact, improving ergonomic flow.
#@@# Adjustable Support System#@#
Six-inch adjustable chrome-plated legs ensure leveling on uneven floors, maintaining safe cooking heights and stable operation. Technicians perform faster installations and meet health department floor clearance requirements.
This range ships cETLus certified, ETL-Sanitation listed, and meets Made in USA standards, aligning with institutional procurement regulations.
#@@#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 carbon buildup; scrape residue with a nonmetallic spatula and wipe with a damp cloth. Drain and clean grease troughs after each shift to prevent ignition. Remove and soak burner caps and grates weekly in warm, soapy water; dry completely before reassembly. Verify gas connections and pilot lights monthly and tighten fittings if leakage appears. Schedule professional calibration and ventilation inspection semiannually.
