Stop compromising throughput for consistent cooking results. This 60-inch natural gas restaurant range features a 48-inch griddle and two open burners, designed to handle peak periods while maintaining precise manual control over heat and output. Operators can run multiple stations simultaneously without sacrificing recovery time or surface performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let surfaces cool. Scrape griddle with a stainless scraper, apply a mild degreaser, and rinse with warm water. Wipe burners, control knobs, and stainless front with a non-abrasive cleaner and soft cloth. Clean oven racks in warm, soapy water and vacuum debris from burners. Inspect seals and vents; remove grease from hoods and ducts to reduce fire risk and energy use. Ensure everything is dry before restoring gas and power.#@@#Additional Info#@#American Range AR-48G-2B-126L-SBR-NG offers 179,000 BTU natural gas power with a 48" griddle, two 32,000 BTU burners, a 26-1/2" oven, stainless steel construction, manual controls, cETLus and ETL-Sanitation certifications, and adjustable legs.#@@#General Info#@#Description #@#
Stop compromising throughput for consistent cooking results. This 60-inch natural gas restaurant range features a 48-inch griddle and two open burners, designed to handle peak periods while maintaining precise manual control over heat and output. Operators can run multiple stations simultaneously without sacrificing recovery time or surface performance.
#@@# Griddle Surface#@#
A 48-inch griddle with a 1-inch thick plate offers an extensive flat-top cooking area for high-volume griddling and even heat distribution. Chefs achieve uniform searing and stable temperatures across the plate, minimizing hotspot cooking and product variance.
#@@# Open Burners#@#
Two open burners, each rated at 32,000 BTU, provide intense direct heat for rapid boiling and searing applications. Line cooks can perform sauté and stock tasks concurrently with griddle operations, enhancing station flexibility during service.
#@@# Oven Capacity#@#
The left standard oven measures 26-1/2 inches and includes two racks for batch baking and sheet pan rotation. Kitchen staff can roast or hold large volumes while the top cooking surface remains in continuous use.
#@@# Construction Durability#@#
With stainless steel front and sides and chrome-plated adjustable legs, this unit boasts a corrosion-resistant exterior designed for frequent cleaning and long duty cycles. Maintenance teams will appreciate the access and longevity that support sustained operation in demanding environments.
#@@# Installation Versatility#@#
The freestanding configuration, with a choice of a 20-inch riser or 6-inch stub back, adapts to backline layouts and ventilation constraints. Engineers can integrate this unit into existing lines with minimal modifications to workflow.
#@@# Safety and Compliance#@#
Certified to cETLus and listed to ETL-Sanitation, this unit meets recognized safety and hygiene standards for commercial kitchens.
#@@#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 debris and scrub with nonabrasive pads and food-safe cleaner to prevent hot spots and ensure even heat transfer. Adjust gas pressure per American Range specifications and tighten fittings monthly; verify cETLus and ETL-Sanitation labels remain visible. Lubricate valve stems quarterly with high-temp lubricant and replace worn gaskets to maintain seal integrity. Calibrate thermostat annually to preserve consistent oven temperatures.
