Stop sacrificing throughput for control. This 48-inch natural gas restaurant range combines concentrated heat output with precise manual control to support continuous service in commercial kitchens. Chefs will find the layout and power distribution tailored for simultaneous sautés, griddling, and oven work without compromise.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow unit to cool fully. Remove grates and wipe burners with a damp cloth and mild detergent, rinsing thoroughly. Scrape griddle plate with a metal spatula, then clean with hot water and neutral cleaner; dry and season per manufacturer. Vacuum oven interior and clean racks with warm, soapy water. Clean stainless steel front and sides with non-abrasive cleaner, wiping along grain. Clean vent and backriser monthly to remove grease and reduce fire risk.#@@#Additional Info#@#American Range AR-24G-4B-126L-SBR-NG is a 48" natural gas range with 203,000 BTU, four 32,000 BTU burners, a 24" griddle, a 26.5" oven with two racks, stainless steel sides, manual controls, CSA certifications, and 6" chrome legs.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48-inch natural gas restaurant range combines concentrated heat output with precise manual control to support continuous service in commercial kitchens. Chefs will find the layout and power distribution tailored for simultaneous sautés, griddling, and oven work without compromise.
#@@# Four Burners#@#
Four open burners deliver 32,000 BTU each, providing immediate high-heat searing and rapid boil capability for multiple pots at once. Operators maintain individual flame control through manual valves, enabling consistent results across varied cooking tasks.
#@@# Thick Griddle Plate#@#
The 24-inch griddle uses a 1-inch thick plate that stores thermal energy and reduces temperature fluctuation during peak service. Staff achieve uniform contact cooking and reduced hotspot formation for items that require steady surface heat.
#@@# Standard Oven#@#
A 26-1/2 inch standard oven sits under the left section and includes two racks to support baking, roasting, and holding functions. The oven integrates with the top heat sources to free workflow stations and expand menu flexibility.
#@@# Storage Base#@#
A full-height cabinet on the right provides dry storage for pans or bulk ingredients close to the cooking surface. Technicians benefit from reduced travel time between prep and cook stations, improving line efficiency.
#@@# Stainless Exterior#@#
Stainless steel front, sides, and hi-shelf resist corrosion and simplify sanitation with flat surfaces that clean quickly between shifts. The backriser with integrated hi-shelf provides accessible staging for pans, utensils, and heated trays without cluttering the workline.
#@@# Robust Certification#@#
This unit meets cETLus and ETL-Sanitation standards and ships assembled from a U.S. manufacturer, supporting regulatory compliance and consistent build quality. Service teams receive standard 6-inch chrome-plated legs for secure installation and leveling on commercial floors.
#@@#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#@#Perform daily burner and griddle surface cleaning to remove food debris and prevent clogging; scrape griddle residue while warm and apply a thin coat of food-grade oil to protect the 0.63" plate. Inspect manual controls and gas connections weekly for leaks and tight fittings; tighten connectors and replace worn valves immediately. Clean oven interior after service shifts, wash racks and wipe stainless steel exterior with nonabrasive detergent. Verify vent clearance and leg stability monthly.
