Built for high-volume kitchens that require reliable heat and continuous output, this 72-inch natural gas restaurant range combines heavy-duty construction with precise manual controls to support busy culinary operations. Operators will achieve sustained high-temperature performance across a griddle top and two ovens, while stainless steel surfaces simplify cleanup and resist corrosion in commercial environments. Designed and built in the USA, the unit delivers 180,000 BTU of total cooking power for consistent service under load.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and shut gas at the valve. Remove grates and scrape deposits from the griddle plate with a heat-resistant scraper while warm. Wash grates, drip trays, and exterior with mild detergent; rinse and dry. Clean oven interiors after cooling: remove racks, soak in warm soapy water, scrub, rinse, and dry. Vacuum condenser and check vents to prevent grease buildup. Inspect seals and tighten fittings.#@@#Additional Info#@#American Range AR-72G-CC-NG is a 72" stainless steel natural gas range with a 1" griddle and two convection ovens, 180,000 BTU, 53,000 Watts, manual controls, CSA and ETL listings, 32.5" depth, 980 pounds, made in USA, for high-volume kitchens.#@@#General Info#@#Description #@#
Built for high-volume kitchens that require reliable heat and continuous output, this 72-inch natural gas restaurant range combines heavy-duty construction with precise manual controls to support busy culinary operations. Operators will achieve sustained high-temperature performance across a griddle top and two ovens, while stainless steel surfaces simplify cleanup and resist corrosion in commercial environments. Designed and built in the USA, the unit delivers 180,000 BTU of total cooking power for consistent service under load.
#@@# Griddle Top#@#
A one-inch thick griddle plate provides broad, even heat distribution over the entire cooking surface, enabling simultaneous contact cooking of multiple items. Chefs will experience reduced hot spots and faster recovery times, improving throughput during peak periods.
#@@# Convection Oven Pair#@#
Two convection ovens supply flexible thermal capacity for baking, roasting, and holding large quantities while freeing the top for stovetop tasks. Kitchen staff can load full-size sheet pans and maintain consistent internal temperatures across both ovens to meet menu demands.
#@@# High Total Heat#@#
The range produces 180,000 BTU of total output, supporting aggressive searing, rapid boiling, and sustained high-volume production. Line cooks will maintain consistent cooking results when running multiple stations together during service surges.
#@@# Stainless Steel Exterior#@#
The unit features a stainless steel front, sides, and work surfaces that withstand daily cleaning and resist surface corrosion in rigorous environments. Maintenance teams will complete sanitation tasks faster and preserve a hygienic presentation.
#@@# Manual Control Interface#@#
Manual knobs and controls allow direct, tactile adjustment of flame and griddle temperature for immediate response to chef input. Culinary teams can fine-tune heat settings quickly without navigating complex electronic menus, reducing training time.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#Requires a natural gas connection for operation.#@@#Maintenance Guide#@#Inspect burners weekly and remove debris for stable flame patterns and 180,000 BTU output. Clean the 1" griddle plate after each service with a scraper and hot water; apply food-grade oil to prevent corrosion. Degrease stainless steel surfaces with a neutral pH cleaner and soft cloth to avoid damage. Check door seals and hinges on the convection ovens monthly and replace worn gaskets. Verify gas connections for leaks with a soap solution before use.
