Stop sacrificing output for speed. This 60-inch natural gas restaurant range combines a large 48-inch griddle and two open burners with dual ovens to deliver continuous production and consistent results under heavy service loads. Operators gain precise, manual control over high BTU heat sources, while maintenance teams benefit from stainless steel surfaces and accessible components designed for commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off gas. Remove grates and grease trays; soak in warm, soapy water and scrub. Wipe the griddle plate with mild detergent while warm, then season. Clean oven interiors with oven cleaner; remove racks and wash separately. Vacuum condenser coils and wipe stainless fronts with non-abrasive cleaner. Dry all parts, inspect seals and burners, then restore power and gas. Regular cleaning prevents contamination, fires, and costly failures.#@@#Additional Info#@#American Range AR-48G-2B-CL-126R-LP is a 60" natural gas range with 209,000 BTU output. It features a 48" griddle, two 32,000 BTU burners, a convection oven, and a standard oven with two racks.#@@#General Info#@#Description #@#
Stop sacrificing output for speed. This 60-inch natural gas restaurant range combines a large 48-inch griddle and two open burners with dual ovens to deliver continuous production and consistent results under heavy service loads. Operators gain precise, manual control over high BTU heat sources, while maintenance teams benefit from stainless steel surfaces and accessible components designed for commercial kitchens.
#@@# Griddle Plate#@#
The 48-inch griddle features a 1-inch thick plate that stores heat and maintains a uniform cooking surface, enabling consistent sear and contact cooking across the full width. Operators achieve steady temperatures under load and reduce cold spots during peak service times.
#@@# Dual Oven Configuration#@#
A left convection oven and a right standard oven provide parallel cooking workflows, allowing roasting and baking while holding or finishing on the other side. Chefs can schedule jobs concurrently to maximize throughput, with two racks in each oven.
#@@# High Heat Output#@#
Total heat output measures 209,000 BTU, supplying rapid recovery for large pans and griddle loads, supporting continuous high-volume operations. Kitchens can sustain intensive cooking cycles without prolonged temperature drops between shifts.
#@@# Commercial Construction#@#
Stainless steel front and sides resist corrosion and simplify daily sanitation routines, while 6-inch adjustable chrome-plated legs allow secure leveling on uneven floors. Technicians can easily access components for routine service and cleaning.
#@@# Certified Safety and Sanitation#@#
This unit carries cETLus listing and ETL-Sanitation approval, meeting recognized safety and hygiene standards for institutional and commercial foodservice environments. Managers can document compliance during inspections, reducing risk exposure.
#@@#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 scrape the 1" plate while warm to prevent carbon buildup. Drain and clean oven pans weekly; remove racks and soak in warm, soapy water, then dry before reinsertion. Clean stainless steel front and sides with a nonabrasive cleaner and soft cloth to prevent corrosion. Verify manual controls operate smoothly and adjust 6" legs for level. Schedule quarterly professional calibration and CSA/ETL-Sanitation checks.
