Stop sacrificing throughput for control. This natural gas restaurant range combines a robust open-burner section with an integrated griddle and substantial storage, enabling kitchens to execute diverse menus without swapping equipment. Restaurant operators gain a consistent heat source rated at 148,000 BTU that supports simultaneous high-volume cooking tasks while maintaining manual control precision.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off the gas. Remove grates and griddle plate. Scrape grease from the griddle while warm, then deglaze with water and a mild detergent; rinse and dry. Wipe burners, knobs, and stainless surfaces with non-abrasive cleaner; clean crevices with a brush. Vacuum condenser coils and clear vents to prevent fires. Inspect seals and fittings for wear; tighten or replace as needed. Regular cleaning stops contamination, reduces fire risk, lowers energy use, and prevents breakdowns.#@@#Additional Info#@#American Range AR-4B-12RG-SB-NG offers 148,000 BTU with a 12" raised griddle and four 32,000 BTU burners. It features stainless steel sides, cabinet storage, manual controls, and is cETLus and ETL-Sanitation certified, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This natural gas restaurant range combines a robust open-burner section with an integrated griddle and substantial storage, enabling kitchens to execute diverse menus without swapping equipment. Restaurant operators gain a consistent heat source rated at 148,000 BTU that supports simultaneous high-volume cooking tasks while maintaining manual control precision.
#@@# Open Burners#@#
Four open burners deliver focused heat distribution rated at 32,000 BTU each, enabling simultaneous sautéing, boiling, and pan searing across multiple stations. Chefs maintain consistent flame response through manual controls, which provide immediate adjustments for rapid technique changes.
#@@# Griddle Plate#@#
A single 12-inch raised griddle uses a 3/4" steel plate to create an even thermal mass that resists hot spots during continuous use. Operators achieve uniform contact cooking for eggs, sandwiches, and proteins while the raised configuration simplifies spatula work and product transfer.
#@@# Total Heat Output#@#
The unit produces a combined 148,000 BTU, translating to 44,000 Watts of rated power for sustained high-demand service periods. Kitchen managers plan production schedules around this consistent capacity, reducing bottlenecks during peak periods.
#@@# Storage Cabinet#@#
A 26-1/2 inch storage base integrates directly beneath the cooking surface to store pans, cookware, and dry supplies, keeping service lines efficient. Staff retrieve tools faster, shortening plate turnaround and minimizing footprint expansion in compact kitchens.
#@@# Construction Finish#@#
Stainless steel front and sides provide durable corrosion resistance and meet sanitation expectations for commercial environments. Maintenance crews perform routine cleaning without specialty cleaners, and the finish resists discoloration from heat and grease buildup.
#@@#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 gas connections and pilot assemblies monthly; tighten fittings and replace damaged seals to prevent leaks. Clean the 3/4" griddle plate after each shift using a scraper, then apply food-safe oil while warm to inhibit corrosion. Degrease burner ports and lift-off grates weekly with nonabrasive detergent to maintain flame pattern. Verify vent stub back clearance and level the unit using the adjustable chrome legs. Schedule CSA-certified technician service annually.
