Stop compromising output for speed. This 48-inch commercial natural gas range combines focused heat delivery with a large griddle surface and integrated oven to drive consistent production during peak service hours. Operators will appreciate the robust construction and certified sanitation compliance that support rigorous daily use in institutional and hospitality settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the range before cleaning. Scrape griddle residue with a non-metal scraper, apply a mild degreaser, and wipe with a soft cloth. Remove burners, wash in warm, soapy water, and dry completely before reinstalling. Clean oven interior with a commercial oven cleaner, rinse, and dry. Vacuum condenser coils and clean exterior stainless steel with a non-abrasive cleaner. Inspect seals and vents for grease buildup.#@@#Additional Info#@#American Range AR-36G-2B-126L-SBR-NG is a 48" natural gas range with two 32,000 BTU burners, a 36" griddle, a 26.5" oven, manual controls, stainless steel, 6" legs, 159,000 BTU total, cETLus and ETL-Sanitation certified, made in USA.#@@#General Info#@#Description #@#
Stop compromising output for speed. This 48-inch commercial natural gas range combines focused heat delivery with a large griddle surface and integrated oven to drive consistent production during peak service hours. Operators will appreciate the robust construction and certified sanitation compliance that support rigorous daily use in institutional and hospitality settings.
#@@# Open Burners#@#
Two open burners deliver 32,000 BTU each, enabling simultaneous high-heat tasks such as rapid boiling, searing, and wok work. Chefs obtain precise manual flame control for immediate adjustments that maintain product quality throughout service.
#@@# Griddle Surface#@#
A 36-inch griddle provides a continuous cooking plane with 0.63-inch thick plate construction, which stabilizes temperature under heavy loads. Kitchen teams receive even heat transfer across the griddle to reduce cold spots and improve cook consistency for grilled proteins and large batch items.
#@@# Oven Capacity#@#
The unit includes a 26-1/2 inch standard oven on the left with one rack, offering conventional baking and holding capability during rush periods. Staff can roast and finish pans while the top work continues, increasing throughput without adding separate equipment.
#@@# Storage Cabinet#@#
A storage base on the right supplies accessible space for pans, trays, and tools, keeping staging efficient during high-volume shifts. Line cooks retrieve equipment quickly, minimizing interruptions and maintaining service pace.
#@@# Durable Construction#@#
Stainless steel front, sides, and high shelf deliver corrosion resistance and simplified cleaning in commercial environments. Facility managers benefit from lowered maintenance time and predictable lifecycle performance in demanding kitchens.
#@@# Compliance Certification#@#
The range meets cETLus and ETL-Sanitation listings and ships as a made-in-USA appliance, supporting procurement requirements for health care and institutional buyers.
#@@#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 weekly and remove debris for efficient flame patterns. Clean the griddle plate after each shift with a scraper and hot water, then apply a light oil coat when cool to prevent corrosion. Service oven seals monthly and replace worn gaskets for temperature consistency. Vacuum condenser and ventilation paths quarterly for proper airflow. Verify gas connections and test for leaks after maintenance. Follow CSA and ETL-Sanitation guidance for safety and documentation.
