Stop sacrificing throughput for control. This liquid propane restaurant range delivers concentrated cooking power across burners, griddle, and convection oven, enabling operators to maintain consistent output during peak service while preserving menu precision. Built with stainless steel exterior panels and proven mechanical controls, the unit supports continuous commercial use and straightforward maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let the range cool. Remove grates; wipe burners with a soft brush and mild detergent, then rinse and dry. Scrape griddle with a spatula, clean with warm, soapy water, rinse, and season if needed. Vacuum oven debris, wipe interior with a non-abrasive cleaner, clean racks, and dry. Clean condenser coils and backriser to improve efficiency and reduce fire risk. Inspect seals and controls; replace worn parts. Sanitation prevents illness and inspection failures.#@@#Additional Info#@#American Range AR-24G-2B-C-LP is a 36" stainless steel range with liquid propane, two 32,000 BTU burners, a 24" griddle, and a 26.5" convection oven; total output 134,000 BTU, 40,000 Watts, CSA and cETLus/ETL-Sanitation certified, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This liquid propane restaurant range delivers concentrated cooking power across burners, griddle, and convection oven, enabling operators to maintain consistent output during peak service while preserving menu precision. Built with stainless steel exterior panels and proven mechanical controls, the unit supports continuous commercial use and straightforward maintenance.
#@@# Front Burners#@#
Two open burners produce a combined high heat output for rapid boiling and searing, providing immediate response to flame adjustments. Operators achieve fast pan-to-pan recovery and maintain setpoints for repeatable results during back-to-back tickets.
#@@# Griddle Plate#@#
A 24-inch griddle with a 1-inch thick plate offers ample flat-top surface and thermal mass for stable cooking temperatures across large product volumes. Staff can execute continuous griddling with even heat distribution, reducing hot spots and minimizing product loss.
#@@# Convection Oven#@#
The 26-1/2 inch convection oven uses forced air to shorten cook times and promote uniform doneness across racks, improving throughput for baked or roasted items. Two included racks expand capacity and allow simultaneous multi-tray production without compromise.
#@@# Manual Controls#@#
Mechanical knobs provide tactile, immediate adjustment for burners and griddle, simplifying operation and reducing electronic failure points. Technicians access straightforward components for rapid troubleshooting and part replacement.
#@@# Durable Construction#@#
Stainless steel front, sides, and high shelf deliver corrosion resistance and a serviceable surface that withstands intensive cleaning cycles in commercial kitchens. Six-inch chrome-plated legs provide stable elevation and clearance for sanitation tasks beneath the unit.
#@@#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; remove debris and wash with a non-abrasive detergent, then dry thoroughly before relighting. Calibrate oven thermostat monthly using a standalone probe and adjust per manufacturer guidelines. Clean condenser and ventilation paths weekly to maintain airflow. Verify door seals and hinges for gaps and replace worn parts. Lubricate control knobs and check gas connections for leaks with a soap solution; tighten fittings as required.
