Stop trading flexibility for throughput. This 48" liquid-propane restaurant range combines high-output cooking capacity with a heavy-duty griddle and full oven, enabling grilling, searing, and baking without reallocating line space. Operators gain a workstation that reduces cycle times and simplifies service flow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the Liquid Propane supply. Remove grates and wipe burners with a soft brush and mild detergent; dry thoroughly before reassembly. Scrape the 36" griddle plate with a stiff scraper, apply food-safe degreaser, rinse and season per manufacturer. Vacuum oven interior debris, clean racks with warm, soapy water, and wipe the stainless steel exterior with a non-abrasive cleaner. Inspect seals and vents; clean condenser coils and backriser to maintain efficiency and safety.#@@#Additional Info#@#American Range AR-36G-2B-126L-SBR-LP 48" liquid propane range delivers 159,000 BTU with two 32,000 BTU open burners, a 36" griddle with 1" plate, a 26.5" oven, stainless steel front and sides, cETLus and ETL-Sanitation certified.#@@#General Info#@#Description #@#
Stop trading flexibility for throughput. This 48" liquid-propane restaurant range combines high-output cooking capacity with a heavy-duty griddle and full oven, enabling grilling, searing, and baking without reallocating line space. Operators gain a workstation that reduces cycle times and simplifies service flow.
#@@# Open Burners#@#
Two open burners deliver 32,000 BTU each, offering concentrated flames for rapid boil-off and controlled searing. Chefs maintain precise heat for sauté pans and stockpots while preserving griddle performance.
#@@# Thick Griddle Plate#@#
The 36" griddle features a 1" thick plate with 0.63" nominal thickness, ensuring thermal mass that stabilizes surface temperature under load. This construction minimizes hot spots and sustains consistent recovery during peak service.
#@@# High Total Output#@#
The unit produces 159,000 BTU total, supplying energy for simultaneous high-intensity tasks across burners, griddle, and oven. Kitchens experience predictable performance during busy ticket times.
#@@# Integrated Oven And Cabinet#@#
A 26-1/2" standard oven sits left with a single rack, while a storage base cabinet occupies the right side, consolidating cooking and staging. Staff eliminate extra steps between cooking and finishing, improving line ergonomics.
#@@# Stainless Steel Construction#@#
The front, sides, and high shelf use stainless steel that resists corrosion and supports frequent washdowns. Food service managers maintain sanitary surfaces conforming to ETL-Sanitation listing requirements.
#@@# Robust Certification And Manufacture#@#
The range carries cETLus certification and ETL-Sanitation listing, meeting U.S. manufacturing standards for facility inspections. Procurement teams specify the unit confidently for regional code acceptance.
The freestanding configuration installs on chrome-plated 6" legs to facilitate floor cleaning and leveling on uneven surfaces.
#@@#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#@#For routine performance, inspect burner ports weekly and clear carbon with a soft brush to maintain flame uniformity. Drain and clean grease troughs after each service to prevent buildup and fire risk. Season the 1" griddle plate monthly and remove surface residues with a nonabrasive scraper while warm. Verify gas connections and regulator for leaks using a soapy solution before each shift. Lubricate control valves quarterly and replace worn gaskets promptly to preserve efficiency.
