Stop sacrificing throughput for control. This 60-inch natural gas restaurant range combines a heavy-duty griddle and eight high-output open burners to handle continuous service without compromising heat stability or operator control. Operations scale smoothly when staff rely on consistent manual controls, robust construction, and serviceable components that minimize downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the range fully before cleaning. Remove grease and food debris from the 24" griddle with a scraper, then wipe with a damp cloth and mild detergent. Degrease burners and oven interiors with high-alkaline cleaner; rinse thoroughly. Clean stainless steel front and sides with non-abrasive cleaner and soft cloth. Vacuum condenser coils and inspect seals. Repeat daily for griddles and weekly for burners to reduce fire risk, prevent contamination, and extend equipment life.#@@#Additional Info#@#American Range AR-8B-24RG-DSB 60" gas range offers 296,000 BTU with eight 32,000 BTU burners, a 24" griddle, two storage cabinets, manual controls, stainless steel front and sides, cETLus and ETL-Sanitation certified, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch natural gas restaurant range combines a heavy-duty griddle and eight high-output open burners to handle continuous service without compromising heat stability or operator control. Operations scale smoothly when staff rely on consistent manual controls, robust construction, and serviceable components that minimize downtime.
#@@# Griddle Plate#@#
Engineers designed a 24-inch raised griddle using a 3/4-inch thick plate to deliver even heat transfer and extended flat top life. Chefs achieve uniform searing and predictable cook times across the entire griddle surface, ensuring high-volume production.
#@@# High Output Burners#@#
The unit features eight open burners rated at 32,000 BTU each, producing concentrated flame and rapid boil capacity. Kitchens enhance multitasking while retaining precise flame response through manual valve adjustment.
#@@# Heavy Duty Construction#@#
Manufacturers finished the range with stainless steel front and sides to resist corrosion and simplify cleaning. Teams maintain a sanitary workspace more efficiently and preserve appearance under rigorous daily use.
#@@# Integrated Storage Base#@#
Designers integrated two 26-1/2 inch storage cabinets beneath the cooking surface to centralize pots, pans, and prep items. Staff streamline workflow by keeping essential tools within immediate reach, reducing unnecessary trips.
#@@# Flexible Installation Options#@#
The freestanding design accommodates a choice of high shelf and riser configurations, including a 20-inch riser or a 6-inch stub back, to adapt to kitchen layout and ventilation constraints. Facilities customize vertical clearance and accessory placement for optimal sight lines and utility routing.
#@@# Regulatory and Power Ratings#@#
Technicians will note cETLus certification and ETL Sanitation listing alongside a total output of 296,000 BTU and a rated electrical equivalent of 87,000 Watts for system planning.
#@@#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 daily and remove debris for consistent flame quality. Clean the 3/4" griddle plate after each service with a scraper and hot water; apply food-safe oil when cool to prevent corrosion. Empty and sanitize (2) cabinets weekly; remove racks and wash with mild detergent. Verify manual controls operate smoothly and tighten fittings monthly. Check stainless steel surfaces with neutral cleaner and polish to prevent staining.
