Built for high-volume kitchens, this 60" natural gas range offers sustained thermal output and versatile cooking. It includes a 48" griddle with a 1" thick plate, two 32,000 BTU open burners, a convection oven, and a standard oven, enabling simultaneous griddle, stovetop, and baking operations. The stainless steel exterior and adjustable legs ensure durability and level placement in commercial environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut main valve. Scrape griddle with a scraper while warm, then wipe with a cloth and mild degreaser; rinse and dry. Empty ovens, remove racks, soak in warm soapy water, scrub, rinse, and dry. Vacuum condenser coils and clean with coil brush to improve efficiency. Clean vent hoods and filters weekly to remove grease and reduce fire risk. Inspect seals and legs; tighten or replace parts as needed to prevent breakdowns and pass inspections.#@@#Additional Info#@#The American Range AR-48G-2B-CL-126R-NG is a 60" natural gas restaurant range with a 48" 1" plate griddle, two 32,000 BTU open burners, convection and standard ovens, stainless steel front and sides, and 209,000 BTU output.#@@#General Info#@#Description #@#
Built for high-volume kitchens, this 60" natural gas range offers sustained thermal output and versatile cooking. It includes a 48" griddle with a 1" thick plate, two 32,000 BTU open burners, a convection oven, and a standard oven, enabling simultaneous griddle, stovetop, and baking operations. The stainless steel exterior and adjustable legs ensure durability and level placement in commercial environments.
#@@# Griddle Plate#@#
The 48" griddle with a 1" thick plate ensures even heat distribution, reducing hot spots and improving product consistency. Manual controls allow precise temperature adjustments, while the thick plate supports heat recovery during heavy use.
#@@# Open Burners#@#
Two 32,000 BTU open burners deliver high-intensity heat for rapid boiling and sautéing, cutting cook times for pans and stockpots. Lift-off components simplify cleaning and maintenance, reducing downtime in busy kitchens.
#@@# Convection Oven#@#
The left-side 26-1/2" convection oven features two racks and uses forced-air circulation to shorten bake times and enhance uniformity. It supports batch cooking for pastries, casseroles, and sheet-pan items, meeting high-volume needs.
#@@# Standard Oven#@#
The right-side 26-1/2" standard oven includes two racks and provides radiant cooking for slower, moist-heat applications. Operators can manage different cooking processes simultaneously, increasing menu flexibility without extra equipment.
#@@# Construction Quality#@#
Stainless steel front and sides resist corrosion and meet sanitation standards for institutional kitchens. The unit is cETLus-certified, ETL-Sanitation listed, and built to CSA-equivalent standards for commercial use.
#@@# Installation And Service#@#
Freestanding with 6" adjustable chrome-plated legs, the range is easy to place and level on uneven floors. Manual controls simplify service and training.
#@@#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 for debris; scrape solids and wipe surfaces with a neutral pH cleaner to prevent carbon buildup. Verify flame color and orifice condition weekly; adjust air shutter and clean ports to maintain stable combustion. Check door seals and rack alignment monthly; replace seals showing cracks. Lubricate hinge points with food-grade lubricant quarterly. Calibrate thermostat and verify pilot assemblies semiannually for consistent temperature control.
