Stop sacrificing output for control. This 72-inch liquid propane restaurant range combines a full 36-inch griddle and six open burners into a single freestanding unit that delivers concentrated heat and sustained throughput for busy kitchens. Operators benefit from 317,000 BTU of total input and 93.0 kW power to support continuous high-volume service while ensuring consistent surface temperatures and oven performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off the gas supply. Scrape griddle surface while warm to remove food debris, then degrease with a moderate alkaline cleaner and rinse with water. Remove burner grates and wash with warm, soapy water; clear burner ports with a soft brush. Clean oven interior with a commercial oven cleaner, rinse and dry. Wipe stainless steel front and sides with non-abrasive cleaner, then polish. Clean condensers and vents monthly to prevent fires and equipment failure.#@@#Additional Info#@#American Range AR-36G-6B-CL-SBR is a 72" liquid propane range with 317,000 BTU and 93.0 kW output. It features a 36" griddle, six 32,000 BTU burners, a left convection oven, a right storage cabinet, stainless steel construction, and adjustable legs.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This 72-inch liquid propane restaurant range combines a full 36-inch griddle and six open burners into a single freestanding unit that delivers concentrated heat and sustained throughput for busy kitchens. Operators benefit from 317,000 BTU of total input and 93.0 kW power to support continuous high-volume service while ensuring consistent surface temperatures and oven performance.
#@@# Six Burners#@#
Six open burners provide 32,000 BTU each, allowing for simultaneous high-heat tasks across multiple pans. Chefs can achieve searing, boiling, and rapid reductions without compromising individual burner responsiveness or recovery time.
#@@# Full Griddle Plate#@#
A 36-inch griddle with a 1-inch thick plate offers a spacious flat cooking surface that maintains even heat and resists warping under heavy loads. Line cooks enjoy consistent contact temperatures for burgers, eggs, and grilled proteins, minimizing product variation during peak periods.
#@@# Convection Oven#@#
A left-side 26-1/2 inch convection oven features forced-air circulation for faster cook times and uniform results across racks. Staff can rotate sheet pans and full-size trays with predictable browning and fewer hot spots compared to static ovens.
#@@# Storage Cabinet#@#
A right-side 26-1/2 inch storage base secures cookware and supplies directly beneath the cooking surface, streamlining mise en place. Teams reduce transit between prep and cook stations, enhancing the pace of service and minimizing traffic in the kitchen.
#@@# Robust Construction#@#
Stainless steel front and sides resist corrosion and simplify sanitation workflows in commercial settings. Cleaning crews can access lift-off components and durable surfaces that withstand industrial detergents and frequent wipe-downs.
#@@# Certified Compliance#@#
This unit meets cETLus and ETL-Sanitation standards and ships made in the USA, supporting regulatory inspections and public health requirements.
#@@#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 to maintain 317,000 BTU output and ensure even heat distribution. Clean the 36" griddle plate after each shift with a stainless-safe scraper, then apply thin oil coat when cool to prevent oxidation. Flush oven cavities monthly and descale drip pans with a noncaustic solution. Verify LP connections and test valves for leaks using CSA-accepted detector. Calibrate thermostat quarterly and tighten fittings to prevent gas loss.
