Stop compromising throughput for control. This 48-inch liquid propane restaurant range delivers concentrated cooking power across eight open burners while integrating a convection oven and storage cabinet for continuous service in high-demand kitchens. Operators achieve rapid heat response and consistent oven performance without sacrificing workspace durability or sanitation compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the LP supply. Remove grates and burner caps; soak in soapy water and scrub with a non-abrasive pad. Wipe stainless steel with mild detergent and a soft cloth, then rinse and dry. Clean the oven interior with approved cleaner and wash racks separately. Vacuum grease from backriser and hood filters; degrease vents to reduce fire risk. Inspect seals and burners; replace worn parts to maintain safety and efficiency.#@@#Additional Info#@#American Range AR-8-CL-SBR-LP 48" stainless steel range delivers 286,000 BTU with eight 32,000 BTU burners and a 26.5" convection oven with two racks; liquid propane, manual controls, cETLus and ETL-Sanitation certified, made in USA.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 48-inch liquid propane restaurant range delivers concentrated cooking power across eight open burners while integrating a convection oven and storage cabinet for continuous service in high-demand kitchens. Operators achieve rapid heat response and consistent oven performance without sacrificing workspace durability or sanitation compliance.
#@@# Burners Performance#@#
Eight open burners provide 32,000 BTU each, enabling simultaneous high-heat tasks across multiple pots and pans. Chefs maintain precise manual flame adjustment for searing, boiling, and rapid stock reduction with consistent output when demand peaks.
#@@# Oven Convection#@#
A 26-1/2 inch convection oven on the left supplies even heat distribution for baking and roasting under load. The oven accepts two racks and sustains uniform temperature, reducing cycle variation and improving product consistency across runs.
#@@# Construction Durability#@#
Stainless steel front, sides, and high shelf resist corrosion and simplify daily cleaning routines. The robust exterior withstands heavy kitchen traffic while presenting a sanitary surface that supports ETL-Sanitation compliance.
#@@# Stability And Serviceability#@#
Six-inch chrome-plated legs deliver stable elevation and allow access for floor cleaning and utility inspections. Technicians access components through service-friendly layouts to reduce downtime and expedite maintenance.
#@@# Power And Certification#@#
The unit produces 286,000 BTU total, equivalent to 84,000 watts, and operates on liquid propane for versatile installation in non-natural-gas sites. The range carries cETLus listing and ETL-Sanitation, confirming electrical and sanitary conformity for commercial kitchens.
#@@# Integrated Workspace#@#
A backriser with high shelf creates organized staging for pots, pans, and prepared items, while an adjacent storage base holds utensils or bulk ingredients.
#@@#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 orifices weekly; remove debris with a nylon brush and verify flame pattern for consistent blue tips. Degrease stainless surfaces daily using a mild alkaline cleaner, then rinse and dry to prevent corrosion. Empty oven crumbs and wipe interior after cooling; clean racks with warm, soapy water. Check door seals and hinge alignment monthly; tighten fasteners and calibrate thermostat if temperatures deviate. Schedule professional CSA inspections annually.
