For high-volume kitchens that demand robust performance and consistent output, this 48-inch natural gas restaurant range offers concentrated power and operational reliability. Designed for continuous use in restaurants, campuses, hospitals, and large-scale catering, the unit provides a total input of 110,000 BTU and features a 1" thick griddle plate to ensure uniform heat across the cooking surface. Engineers constructed the chassis with stainless steel for the front, sides, and a high shelf to resist corrosion and facilitate daily cleaning in demanding foodservice environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and allow surfaces to cool. Scrape griddle with a scraper, then apply warm water and mild degreaser; wipe with a non-abrasive cloth. Remove oven racks and wash with warm, soapy water; clean oven interior with a commercial oven cleaner following manufacturer directions. Vacuum condenser and backriser vents to remove grease. Inspect door seals and clean with a soft brush. Dry all components before restoring gas and power to prevent corrosion and ensure safe operation.#@@#Additional Info#@#American Range AR-48G-CL-SBR-NG is a 48" freestanding natural gas range with 110,000 BTU, 32,000 watts, a 0.63" griddle, manual controls, one convection oven, two racks, a storage cabinet, stainless steel front and sides, and 6" chrome legs.#@@#General Info#@#Description #@#
For high-volume kitchens that demand robust performance and consistent output, this 48-inch natural gas restaurant range offers concentrated power and operational reliability. Designed for continuous use in restaurants, campuses, hospitals, and large-scale catering, the unit provides a total input of 110,000 BTU and features a 1" thick griddle plate to ensure uniform heat across the cooking surface. Engineers constructed the chassis with stainless steel for the front, sides, and a high shelf to resist corrosion and facilitate daily cleaning in demanding foodservice environments.
#@@# Griddle Plate#@#
The 0.63" thick griddle plate offers dense thermal mass for rapid recovery and consistent cooking temperatures across the entire surface. Operators can sear and hold multiple items with minimal temperature drop, which reduces cycle times during peak service periods.
#@@# Oven Compartment#@#
A left-side convection oven with two racks enhances cooking versatility for roasting, baking, and holding large volumes of product. Technicians designed the oven to integrate seamlessly with the top griddle output, allowing for simultaneous multitasking without compromising oven temperature stability.
#@@# Power Output#@#
With a combined rating of 110,000 BTU (32,000 watts equivalent), this unit provides ample thermal capacity for high-throughput operations and quick ramp-up to setpoints. Facilities requiring continuous heavy use will benefit from sustained energy delivery and predictable performance under load.
#@@# Construction Durability#@#
The stainless steel front and sides, along with a welded backriser and high shelf, create a corrosion-resistant structure that withstands daily washdowns and heavy use. Service personnel will find access points and mounting locations consistent with commercial kitchen standards, streamlining maintenance and part replacement.
#@@#Delivery Details#@#
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• Check if the product you have received has all the essential parts and accessories.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily; remove debris and carbon buildup with a brass brush and solvent rated for stainless steel. Drain and clean oven crumb tray weekly; wash racks in warm, soapy water and dry before reinstalling. Check gas fittings monthly for leaks using approved leak detector solution. Lubricate control valves per manufacturer intervals and tighten loose hardware. Replace door seals at first sign of wear to maintain thermal efficiency.
