For high-volume kitchens needing consistent power and precise control, this 60" liquid propane restaurant range offers industrial performance and durable construction. It features six 32,000 BTU open burners and a 24" raised griddle/broiler with a 3/4" plate, enabling multiple high-demand cooking processes simultaneously. The convection oven and storage cabinet combine versatility with space efficiency for culinary operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow unit to cool. Remove grates and clean with degreaser and a non-abrasive pad. Scrape griddle plate with a flat spatula, apply food-safe solvent, rinse with warm water, and dry. Vacuum oven interior debris, wash racks with warm, soapy water, and inspect door seals. Clean condenser coils and backriser area to maintain efficiency and reduce fire risk. Reassemble when all parts are dry and restore gas.#@@#Additional Info#@#The American Range AR-6B-24RG-CL-SBR-LP is a 60" liquid propane restaurant range with six 32,000 BTU open burners, a 24" 3/4" griddle, convection oven, stainless steel exterior, backriser with hi-shelf, CSA certified, made in USA.#@@#General Info#@#Description #@#
For high-volume kitchens needing consistent power and precise control, this 60" liquid propane restaurant range offers industrial performance and durable construction. It features six 32,000 BTU open burners and a 24" raised griddle/broiler with a 3/4" plate, enabling multiple high-demand cooking processes simultaneously. The convection oven and storage cabinet combine versatility with space efficiency for culinary operations.
#@@# High BTU Burners#@#
Six burners deliver 32,000 BTU each, providing high-intensity heat for searing, boiling, and pan work. Chefs achieve rapid temperature recovery across pots and pans, reducing cycle times during peak service.
#@@# Raised Griddle Broiler#@#
The 24" raised griddle/broiler with a 3/4" steel plate ensures concentrated heat transfer for griddling and broiling. Manual controls allow tuning zone temperatures for proteins or vegetables while maintaining consistent heat.
#@@# Convection Oven Integration#@#
The convection oven includes two adjustable racks and ensures uniform heat distribution for baking, roasting, and holding. Its forced-air design minimizes hot and cold spots, improving batch cooking consistency.
#@@# Stainless Construction#@#
Stainless steel front, sides, and high shelf resist corrosion and simplify cleaning in commercial kitchens. The material withstands frequent cleaning and preserves appearance in high-traffic environments.
#@@# Freestanding Configuration#@#
Freestanding installation with 6" chrome-plated legs allows quick deployment and leveling on uneven floors. The backriser with hi-shelf provides elevated storage and vent space for tools and mise en place.
#@@# Commercial Compliance#@#
Operating on liquid propane with a total rating of 262,000 BTU and 77.0 kW, the unit meets CSA flame, CSA Star certifications, and ETL sanitation listings. Domestic manufacture ensures serviceability and parts availability for institutional buyers like schools, hospitals, and hospitality groups.
#@@#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 weekly for carbon buildup; soak grates in soapy water, then brush ports with a wire brush. Clean the griddle plate after cooldown with a scraper, rinse with hot water, and season with oil. Vacuum condenser and vent monthly to prevent heat buildup. Check control valves and fittings for propane leaks with soap. Calibrate racks and adjust legs for even cooking.
