Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers high-capacity cooking and precise heat management, ensuring kitchens maintain consistent output during peak service periods. Designed for professional operations, it combines six open burners, a heavy plate griddle, and dual ovens to keep multiple stations active without compromise.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and cool surfaces. Scrape grease from the griddle, apply a mild degreaser, and scrub with a nylon pad. Wipe burners and oven interiors with warm, soapy water; clean racks separately. Clean condenser coils and vents with a brush to improve efficiency and reduce fire risk. Sanitize food-contact surfaces with an EPA-approved sanitizer and air dry. Inspect seals, replace worn gaskets, and document cleaning for CSA and health inspection compliance.#@@#Additional Info#@#American Range AR-6B-24RG-CL-126R-NG offers 297,000 BTU with six 32,000 BTU burners, a 24" griddle/broiler, left convection oven, right 26-1/2" oven, stainless steel front, manual controls, 6" chrome legs, CSA certified, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers high-capacity cooking and precise heat management, ensuring kitchens maintain consistent output during peak service periods. Designed for professional operations, it combines six open burners, a heavy plate griddle, and dual ovens to keep multiple stations active without compromise.
#@@# Six Burners#@#
Six open burners provide concentrated heat across multiple pots and pans simultaneously, enabling chefs to run parallel cooking tasks and reduce ticket times. Each burner outputs 32,000 BTU, offering rapid boil and sear capability for high-volume menus.
#@@# 24 Inch Griddle#@#
The 24-inch raised griddle features a 3/4" thick plate that stores heat for even cooking and reduced temperature fluctuation during continuous use. Operators gain consistent contact heat for searing and griddled items, while manual controls allow immediate adjustments.
#@@# Dual Oven Setup#@#
A left convection oven and a right standard oven provide versatile thermal environments for baking, roasting, and holding applications in the same footprint. Teams can run convection baking and conventional roasting concurrently to optimize menu variety and scheduling.
#@@# Manual Controls#@#
Manual control dials deliver direct, tactile regulation of flame and griddle temperature for staff who need immediate response and predictable settings. Technicians appreciate simplified serviceability and reduced electronic failure points in busy kitchens.
#@@# Stainless Construction#@#
Stainless steel front, sides, and high shelf offer corrosion resistance and simplified sanitation during daily cleaning cycles. The robust exterior withstands commercial traffic and supports routine maintenance without specialized finishes.
#@@# Commercial Stability#@#
The unit mounts on 6" chrome-plated legs, and freestanding installation allows flexible placement on uneven floors while maintaining safe clearances.
#@@#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#@#Clean burners and griddle daily to prevent carbon buildup and ensure consistent heat transfer. Inspect gas fittings and test for leaks with approved detector solution before each service shift. Degrease stainless steel surfaces with a pH-neutral cleaner and soft cloth; rinse and dry to prevent spotting. Calibrate oven thermostats monthly and verify flame pattern for CSA compliance. Lubricate control shafts quarterly and replace worn gaskets to maintain seal integrity.
