For high-volume kitchens that require consistent heat and durability, this 60-inch natural gas restaurant range provides focused power and versatile cooking options. Operators benefit from a 48-inch, 1-inch thick griddle surface paired with two 32,000 BTU open burners, allowing for simultaneous griddle and open-flame cooking without loss of capacity. Engineers designed this unit for continuous service, featuring stainless steel front and sides, adjustable legs, and robust manual controls that technicians can maintain easily.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow the range to cool. Scrape griddle with a stainless scraper, then wipe with a damp cloth and mild detergent; rinse and dry. Remove oven racks and wash with warm, soapy water; clean oven interiors with non-abrasive cleaner and a soft brush. Vacuum condenser and vent openings to remove grease. Inspect seals and burners; tighten or replace parts as needed. Perform weekly deep clean to reduce fire risk, limit breakdowns, and meet CSA and health inspections.#@@#Additional Info#@#American Range AR-48G-2B-CC-NG is a 60" natural gas range with a 48" griddle, two 32,000 BTU burners, dual convection ovens, manual controls, stainless steel, cETLus and ETL-Sanitation certified, 204,000 BTU, made in USA.#@@#General Info#@#Description #@#
For high-volume kitchens that require consistent heat and durability, this 60-inch natural gas restaurant range provides focused power and versatile cooking options. Operators benefit from a 48-inch, 1-inch thick griddle surface paired with two 32,000 BTU open burners, allowing for simultaneous griddle and open-flame cooking without loss of capacity. Engineers designed this unit for continuous service, featuring stainless steel front and sides, adjustable legs, and robust manual controls that technicians can maintain easily.
#@@# Griddle Plate#@#
The expansive 48-inch griddle features a 1-inch thick plate that maintains a stable cooking temperature across its surface, enabling uniform searing and minimizing hot spots. Managers enjoy faster throughput and consistent product quality during peak service times.
#@@# Open Burners#@#
Two open burners each deliver 32,000 BTU, allowing for high-heat searing and rapid boiling while maintaining the output of the adjacent griddle. Chefs gain precise flame control for pans and specialty tasks without sacrificing overall line performance.
#@@# Convection Ovens#@#
Two convection ovens operate on natural gas with a depth of 26.5 inches and include two racks per oven to enhance batch capacity for baking and holding. Kitchen staff can expand menu versatility and schedule loads efficiently due to even heat distribution and ample internal volume.
#@@# Stainless Construction#@#
The stainless steel front and sides resist corrosion and facilitate daily sanitation procedures, supporting ETL-Sanitation listing and ensuring a long service life. Facility teams can minimize downtime for repairs while maintaining a professional appearance under heavy use.
#@@# Serviceable Design#@#
Manual controls and removable components simplify maintenance and cleaning routines, reducing lifecycle service costs and enhancing uptime. Technicians can access burners and the griddle quickly, expediting repairs and calibration.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily for debris; remove and soak grates in warm, soapy water, then dry before reinstalling. Clean condenser and ventilation paths weekly to maintain combustion efficiency. Scrub the 1" thick griddle plate with a nonmetallic pad and food-safe solvent after cooldown. Verify door gaskets and oven racks for wear; replace damaged seals. Level the freestanding unit and torque leg fasteners quarterly. Schedule CSA or ETL service annually.
