For high-volume kitchens where throughput and consistency drive profitability, this 60" natural gas restaurant range delivers industrial power and reliability. It combines six open burners and a raised griddle plate in one footprint to support simultaneous cooking, while a convection oven and storage cabinet integrate hot and cold staging. Designed for commercial use, it ensures repeatable heat performance and serviceable components to reduce downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Shut off gas and let the range cool. Remove grates and wipe burners with warm, soapy water; rinse and dry. Scrape griddle with a metal spatula, then clean with a non-abrasive pad and mild detergent; rinse. Vacuum oven debris, wash racks with hot, soapy water, and wipe interior. Clean stainless steel surfaces with a neutral cleaner; polish with a soft cloth. Inspect seals, vents, and condenser areas weekly to prevent grease buildup and equipment failure.#@@#Additional Info#@#The American Range AR-6B-24RG-CL-SBR-NG is a 60" natural gas range with 262,000 BTU, six 32,000 BTU burners, a 24" griddle, convection oven, storage cabinet, stainless steel build, manual controls, and CSA certifications.#@@#General Info#@#Description #@#
For high-volume kitchens where throughput and consistency drive profitability, this 60" natural gas restaurant range delivers industrial power and reliability. It combines six open burners and a raised griddle plate in one footprint to support simultaneous cooking, while a convection oven and storage cabinet integrate hot and cold staging. Designed for commercial use, it ensures repeatable heat performance and serviceable components to reduce downtime.
#@@# Six Open Burners#@#
Six burners provide focused heat for multiple pots and pans, enabling parallel cooking of soups, sauces, and sautés. Each burner contributes to a combined output for continuous service and shorter queue times.
#@@# Raised Griddle Plate#@#
A 24" raised griddle with a 3/4" thick plate offers a flat surface for searing, griddling, and broiling. The thick plate maintains temperature stability under heavy pans or high product volumes.
#@@# Convection Oven#@#
The convection oven on the left uses forced-air circulation for faster roasting and consistent baking across two rack positions. It ensures even cooking for entrees and batch items, reducing hold times and improving menu consistency.
#@@# Storage Cabinet#@#
A full-height storage compartment on the right organizes pans, trays, and dry goods near the cooking surface. Built-in storage improves line ergonomics and reduces travel distance.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, and high shelf resist corrosion and simplify cleaning with smooth surfaces. Durable panels withstand heavy use and maintain a professional appearance.
#@@# Commercial Certification#@#
This natural gas unit meets CSA and sanitation standards, ensuring safety and compliance. Built in the USA, it supports serviceability and access to replacement parts for institutional and hospitality buyers.
#@@#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 to maintain heat transfer and flame quality. Drain and clean grease troughs after each service; flush with hot water and degreaser weekly. Calibrate oven thermostat monthly using a NIST-traceable thermometer. Tighten gas fittings and inspect flexible connectors quarterly for leaks with a soap solution. Polish stainless steel with nonabrasive cleaner and verify leg fasteners for levelness before each shift.
