Stop sacrificing throughput for control. This 48-inch natural gas restaurant range combines a heavy griddle, a full oven, and a storage base into a single freestanding unit that supports sustained high-volume service while keeping heat management and cleaning straightforward. Operators gain 115,000 BTU of total heat output with manual controls that provide predictable response during continuous use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Scrape griddle grease into a fireproof container, then deglaze with warm water and a mild detergent. Wipe stainless steel surfaces with a soft cloth and non-abrasive cleaner; dry immediately. Vacuum or brush condenser coils and vents to improve efficiency. Remove oven racks and soak in warm, soapy water; scrub, rinse, and dry. Check seals and knobs; tighten or replace as needed. Clean weekly to prevent contamination, fires, and costly failures.#@@#Additional Info#@#American Range AR-48G-126L-SBR-NG offers a 48" natural gas range with a 1" griddle, manual controls, a 26.5" oven with two racks, a storage cabinet, stainless steel front and sides, 115,000 BTU output, and Made in USA quality.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48-inch natural gas restaurant range combines a heavy griddle, a full oven, and a storage base into a single freestanding unit that supports sustained high-volume service while keeping heat management and cleaning straightforward. Operators gain 115,000 BTU of total heat output with manual controls that provide predictable response during continuous use.
#@@# Griddle Plate#@#
The 1-inch thick griddle plate delivers consistent thermal mass across the 48-inch cooking surface for even searing and rapid recovery under load. Chefs maintain set temperatures with manual control knobs that react immediately to adjustments, minimizing lost production during menu swings.
#@@# Oven Capacity#@#
A 26-1/2 inch standard oven sits on the left and includes two racks to handle batch cooking and rotation of sheet pans. Kitchen teams reduce oven queue times by staging items side by side while using the griddle for simultaneous finishing.
#@@# Storage Cabinet#@#
A full cabinet occupies the right base and provides secure equipment or pan storage directly beneath the work surface to streamline mise en place. Staff access supplies quickly without crossing the line, improving service cadence and reducing steps.
#@@# Stainless Construction#@#
Stainless steel front, sides, and high shelf offer a durable exterior that resists corrosion in rigorous kitchen environments. Maintenance crews perform routine sanitation more efficiently thanks to smooth surfaces and welded seams that limit soil traps.
#@@# Power and Certification#@#
Natural gas power delivers 34.0 kW, equating to 115,000 BTU for sustained high heat output suitable for restaurant throughput demands. The unit meets cETLus and ETL-Sanitation standards, assuring compliance with common safety and health regulations.
#@@# Installation and Support#@#
Freestanding installation with 6-inch chrome-plated legs provides stable leveling and easy floor cleaning beneath the range footprint.
#@@#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 and griddle daily; remove carbon with a non-abrasive scraper and brush to preserve heat transfer. Empty and degrease drip trays after each service. Verify gas connections and pilot flames weekly; tighten fittings and replace damaged hoses immediately. Clean stainless steel surfaces with mild detergent and polish along the grain to prevent corrosion. Level the unit and torque leg mounting fasteners monthly to sustain consistent cooking performance.
