Built for continuous service in demanding kitchens, this 48-inch liquid propane restaurant range combines powerful performance with durable construction to support high-volume cooking lines. Operators will rely on eight open burners that deliver sustained heat for simultaneous tasks, while a full-width oven and storage cabinet provide practical support for production flow. Facility managers receive a unit that meets cETLus and ETL-Sanitation listings and ships with a Made in USA designation, aligning compliance with local procurement standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas supply before cleaning. Remove grates and soak in hot, soapy water; scrub grease with a non-abrasive pad. Wipe burner heads and ports with a soft brush, clear clogs, then reassemble. Clean oven interior with a mild alkaline cleaner; rinse and dry. Degrease backriser, hi-shelf, and stainless surfaces with commercial stainless cleaner; polish with a soft cloth. Clean ventilation and coils regularly to prevent fires and efficiency loss. Sanitize food-contact surfaces.#@@#Additional Info#@#American Range AR-8-126L-SBR-LP is a 48" liquid propane range with eight 32,000 BTU burners, one 26.5" oven, stainless steel front, manual controls, cETLus and ETL-Sanitation listings, 291,000 BTU total, 570 pounds, freestanding.#@@#General Info#@#Description #@#
Built for continuous service in demanding kitchens, this 48-inch liquid propane restaurant range combines powerful performance with durable construction to support high-volume cooking lines. Operators will rely on eight open burners that deliver sustained heat for simultaneous tasks, while a full-width oven and storage cabinet provide practical support for production flow. Facility managers receive a unit that meets cETLus and ETL-Sanitation listings and ships with a Made in USA designation, aligning compliance with local procurement standards.
#@@# Burners Performance#@#
Eight open burners produce a combined 291,000 BTU output, enabling rapid steam generation and high-heat searing across multiple pans. Chefs can stage complex menus without bottlenecks due to the distributed heat capacity and manual control knobs that allow for immediate adjustments.
#@@# Oven Capacity#@#
A 26.5-inch standard oven with two racks serves baking, roasting, and holding needs in parallel with stovetop operations. Kitchen staff can rotate sheet pans and full trays efficiently, reducing turnaround time for batch cooking.
#@@# Construction Durability#@#
Stainless steel front, sides, and high shelf resist corrosion and clean readily from routine sanitation cycles. Maintenance crews can perform faster cleanups and preserve finish integrity under frequent use because the exterior resists staining and warping.
#@@# Serviceability Design#@#
Lift-off components and a manual control layout support straightforward field service and parts replacement without specialized diagnostics. Technicians can minimize downtime through accessible assemblies and common service procedures.
#@@# Installation Flexibility#@#
Freestanding configuration and six-inch chrome-plated legs permit quick leveling on uneven floors while accommodating connection clearances for liquid propane. Facility teams can complete site placement and secure utility hookups with standard commercial practices.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily and tighten loose fittings to prevent leaks and ensure stable flame distribution. Drain and clean grease troughs after each service to avoid buildup and reduce fire risk. Descale oven surfaces monthly with a manufacturer-approved descaler and remove racks for separate cleaning. Test pilot lights and valves weekly; replace defective thermocouples immediately. Calibrate manual controls quarterly to maintain consistent BTU output and verify CSA-listed components remain secure.
