Stop compromising throughput for control. This 36-inch natural gas restaurant range combines high output and precise operation to support busy kitchens that require continuous, dependable cooking capacity. Operators gain heavy-duty performance with a convection oven base and an integrated griddle for multiuse production without sacrificing consistency.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas at the range. Scrape griddle residue with a scraper, then clean with a 3% degreaser solution and a non-abrasive pad. Wipe burners and exterior stainless steel with warm, soapy water; rinse and dry to prevent corrosion. Vacuum condenser coils and clear vent stub back of grease weekly. Remove oven racks; wash with warm detergent and dry before reinstalling. Inspect seals and legs; tighten or replace as needed to avoid heat loss, fires, and breakdowns.#@@#Additional Info#@#American Range AR-4B-12RG-C-NG features a 36" stainless steel convection oven base, a 12" raised griddle, four 32,000 BTU burners, and a 26-1/2" convection oven with two racks, totaling 178,000 BTU, cETLus and ETL-Sanitation certified, made in USA.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 36-inch natural gas restaurant range combines high output and precise operation to support busy kitchens that require continuous, dependable cooking capacity. Operators gain heavy-duty performance with a convection oven base and an integrated griddle for multiuse production without sacrificing consistency.
#@@# Griddle Plate#@#
The 12-inch raised griddle uses a 3/4-inch thick plate to deliver steady heat and uniform searing across the surface. Chefs achieve repeatable results for high-volume items while the raised design contains splatter and channels oils for easier maintenance.
#@@# Four Open Burners#@#
Four open burners provide a broad heat range and immediate response, each rated for high BTU output to handle rapid boil and fast sear tasks. Cooks can run multiple pans concurrently and maintain consistent temperatures for complex service periods.
#@@# Convection Oven#@#
A 26-1/2-inch convection oven increases throughput by circulating hot air for faster, more even cooking and baking across two included racks. Kitchen staff reduce batch times and improve product uniformity for plated items and hold-ready orders.
#@@# Stainless Surfaces#@#
Stainless steel front and sides create a durable, sanitation-friendly exterior that resists corrosion and simplifies daily cleaning protocols. Facilities maintain a professional appearance while meeting sanitation expectations in demanding environments.
#@@# Manual Controls#@#
Manual control knobs deliver direct, tactile adjustment for burner and griddle settings, enabling precise operator intervention during peak service. Technicians appreciate straightforward servicing, and operators value immediate feedback and control.
#@@# Heavy-Duty Construction#@#
The unit mounts on 6-inch adjustable chrome-plated legs and carries cETLus and ETL-Sanitation listings, demonstrating built quality and compliance 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 carbon with a brass brush and mild detergent to maintain heat transfer and reduce flare-ups. Calibrate pilot and burner orifices monthly; tighten connections and verify 178,000 BTU manifold pressures per specifications. Clean convection oven interior after heavy use; soak racks in warm, soapy water, then dry before reinserting. Wipe stainless steel with a damp cloth and neutral cleaner; avoid bleach. Replace worn gaskets and seals immediately.
