Stop sacrificing throughput for control. This 48" natural gas restaurant range delivers consistent high-heat output across eight burners while integrating a convection oven and storage base to streamline production in high-volume kitchens. Designed for restaurants, hospitals, universities, and catering facilities, it combines stainless-steel construction with certified safety and sanitation compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow the American Range AR-8-CL-SBR to cool. Remove grates and burners; soak in warm, soapy water and scrub non-abrasively. Wipe stainless steel front, sides, and hi-shelf with mild detergent and a soft cloth. Clean oven interior with manufacturer-approved cleaner and remove racks for separate washing. Vacuum condenser and vent backriser to remove grease. Inspect seals and burners; replace worn parts. Dry all components thoroughly before reconnecting gas and testing.#@@#Additional Info#@#American Range AR-8-CL-SBR-NG 48" natural gas restaurant range delivers 286,000 BTU with eight 32,000 BTU open burners, a 26.5" convection oven with two racks, stainless steel front and sides, and ETL sanitation certification.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48" natural gas restaurant range delivers consistent high-heat output across eight burners while integrating a convection oven and storage base to streamline production in high-volume kitchens. Designed for restaurants, hospitals, universities, and catering facilities, it combines stainless-steel construction with certified safety and sanitation compliance.
#@@# Eight Open Burners#@#
Eight burners produce 32,000 BTU each, enabling simultaneous high-intensity cooking. Operators maintain precise flame control with manual valves, supporting searing, boiling, and wok-style techniques without losing responsiveness.
#@@# Convection Oven#@#
A 26-1/2" convection oven on the left ensures uniform heat for baking, roasting, and proofing. Two adjustable racks expand capacity for sheet and hotel pans, reducing batch time and improving consistency.
#@@# Integrated Storage Base#@#
A storage base on the right organizes pans, utensils, or bulk ingredients, minimizing movement during peak service. It supports efficient mise en place and maintains workflow in busy kitchens.
#@@# Stainless Steel Exterior#@#
Stainless steel front, sides, and high shelf resist corrosion and ease cleaning to meet sanitation standards. The durable finish sustains frequent cleaning while preserving a professional look.
#@@# High Total Output#@#
The system delivers 286,000 BTU total, handling large pots and high-demand tasks concurrently. Kitchens gain capacity to reduce queue times and increase throughput during service.
#@@# Commercial Certification#@#
Certifications include cETLus and ETL-Sanitation, meeting safety and health regulations for schools, hospitals, and foodservice operations. Manufactured in the USA, it meets institutional procurement standards and supports quality control.
Key dimensions include a 48-inch width and 32.25-inch depth, paired with chrome-plated 6-inch legs for stability on commercial floors.
#@@#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#@#Maintain the American Range AR-8-CL-SBR-NG by inspecting burners and ignition ports weekly; remove debris with a brass brush to preserve flame consistency. Clean stainless steel surfaces using a nonabrasive detergent and microfiber cloth, then dry immediately to prevent spotting. Degrease oven interior monthly and rotate racks during cleaning. Verify manual controls and gas connections quarterly; tighten fittings and test for leaks. Calibrate thermostat annually for accurate temperatures.
