Stop compromising throughput for control. This 48" natural gas restaurant range delivers concentrated power across four open burners and a raised griddle, enabling simultaneous high-heat searing and flat-top cooking without sacrificing oven capacity or service speed. Chefs gain a workstation that balances sustained output with straightforward manual controls for repeatable results during peak service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut valves. Scrape griddle and burner tops of food debris, then wash with dish detergent and hot water. Clean oven interior with a degreaser, rinse and dry. Vacuum condenser and wipe stainless steel surfaces with non-abrasive cleaner to protect finish. Inspect and clean vent riser and hi-shelf to remove grease buildup. Record cleaning dates to maintain CSA and inspection readiness.#@@#Additional Info#@#The American Range AR-4B-24RG-CL-SBR-NG is a 48" natural gas restaurant range with 198,000 BTU, four 32,000 BTU burners, a 24" griddle/broiler, and a 26-1/2" convection oven.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 48" natural gas restaurant range delivers concentrated power across four open burners and a raised griddle, enabling simultaneous high-heat searing and flat-top cooking without sacrificing oven capacity or service speed. Chefs gain a workstation that balances sustained output with straightforward manual controls for repeatable results during peak service.
#@@# Open Burners#@#
Four open burners supply 32,000 BTU each, providing direct, concentrated heat for rapid boil-off and fast searing. Operators can stage multiple pots and pans while maintaining consistent flame response for temperature-sensitive preparations.
#@@# Raised Griddle#@#
The 24" raised griddle/broiler combines a flat cooking surface with broil capability to expand menu versatility in a compact footprint. Staff can produce griddled proteins and toasted items while keeping adjacent burners available for sauces and sides.
#@@# Convection Oven#@#
A 26-1/2" convection oven on the left offers forced-air baking with two racks, improving product consistency and reducing cook times compared with static ovens. Chefs can roast, braise, or finish pans while maintaining predictable heat distribution across shelves.
#@@# Storage Base#@#
A full cabinet storage base on the right integrates equipment storage into the cooking station, reducing back-and-forth traffic. Kitchen teams benefit from immediate access to pots, pans, and pansupports, improving line efficiency.
#@@# Stainless Construction#@#
Stainless steel front, sides, and high shelf provide a resilient exterior that resists corrosion and simplifies sanitation workflows. Maintenance crews find surfaces easier to clean between services, supporting ETL-Sanitation compliance.
#@@# Service Height Legs#@#
Six-inch chrome-plated adjustable legs allow precise leveling on uneven floors and create clearance for cleaning beneath the unit.
#@@#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#@#Please perform routine maintenance on the American Range AR-4B-24RG-CL-SBR-NG for consistent operation and safety. Inspect burner ports weekly and clear obstructions with a brass brush; ensure flames burn blue and even. Clean the 24" griddle surface after each shift with a scraper and 160–180°F water rinse, then apply a thin food-grade oil. Vacuum the condenser and vent riser monthly and wipe stainless surfaces with mild detergent.
