This liquid propane restaurant range is designed for busy commercial kitchens, offering reliable output and consistent heat control across a spacious 72-inch footprint. Operators benefit from combined capacity that supports high-volume production while maintaining control and durability. The unit is engineered for heavy-duty cycles and easy maintenance to reduce downtime in food service operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off the LP supply. Scrape griddle plate after cooling; wipe with a mild degreaser and rinse with warm water. Brush burner ports and vacuum debris from oven cavities. Clean stainless steel with non-abrasive cleaner; wipe with grain to avoid streaks. Remove and wash racks in hot, soapy water; dry before returning. Inspect and clean vent hood and condenser coils regularly to prevent grease buildup, reduce fire risk, and maintain efficiency.#@@#Additional Info#@#American Range AR-36G-6B-CL-126R is a 72" stainless steel propane range with 384,000 BTU, a 36" griddle, six 32,000 BTU burners, one convection oven, and one standard oven.#@@#General Info#@#Description #@#
This liquid propane restaurant range is designed for busy commercial kitchens, offering reliable output and consistent heat control across a spacious 72-inch footprint. Operators benefit from combined capacity that supports high-volume production while maintaining control and durability. The unit is engineered for heavy-duty cycles and easy maintenance to reduce downtime in food service operations.
The 36-inch cooking surface is crafted with a thick plate that retains heat for even cooking during large batch runs, helping chefs achieve consistent product quality.
The range includes six burners, each providing 32,000 BTU, allowing for rapid boiling and searing across multiple pans simultaneously. Kitchen staff can enhance throughput and effectively manage peak service periods.
Featuring a left convection oven and a right standard oven, this configuration allows for versatile cooking methods such as baking, roasting, and holding. Managers can efficiently schedule overlapping processes to optimize oven usage for various menus.
Constructed from stainless steel, the front and sides resist corrosion and facilitate easier cleaning in high-traffic areas. Maintenance crews can perform sanitation tasks more quickly while preserving the finish over time.
Equipped with adjustable legs, this unit ensures precise leveling on uneven floors, promoting stable operation and proper clearance for cleaning. Facilities personnel can meet sanitation codes and secure heavy cookware during use.
The range holds cETLus and ETL-Sanitation certifications, with a 113,000-watt rating and a total output of 384,000 BTU for compliance documentation. Procurement teams can verify regulatory conformance and confirm performance specifications for institutional kitchens.
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• 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 and clean burners and griddle daily to prevent carbon buildup and ensure heat transfer. Soak grates and plates weekly in warm, soapy water; dry thoroughly before reassembly. Vacuum condenser and airways monthly, ensuring ventilation paths are clear. Calibrate thermostat and check pilot ignition monthly; adjust or replace faulty parts. Lubricate door hinges and check gaskets for compression loss; replace worn seals.
