Stop compromising throughput for grill quality. This countertop overfired broiler delivers concentrated infrared heat across a 48-inch cooking area to sear, char, and finish high volumes of protein with consistent results. Food service teams will increase output while maintaining predictable cook times and repeatable product appearance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply before cleaning. Scrape debris with a stainless steel brush, then wash grates and drip trays in warm, soapy water. Wipe interior and exterior with a mild, non-abrasive cleaner and soft cloth. Clean burners and infrared surfaces gently to avoid damage. Rinse and dry all parts completely. Inspect seals and gas connections; tighten or replace if needed. Perform weekly coil and vent checks to reduce fire risk and maintain efficiency.#@@#Additional Info#@#American Range AROB-48 stainless steel broiler delivers 115,000 BTU via natural gas with infrared heating, supports intensive applications, ships ETL certified, weighs 400 pounds, and suits commercial kitchens.#@@#General Info#@#Description #@#
Stop compromising throughput for grill quality. This countertop overfired broiler delivers concentrated infrared heat across a 48-inch cooking area to sear, char, and finish high volumes of protein with consistent results. Food service teams will increase output while maintaining predictable cook times and repeatable product appearance.
#@@# Infrared Heat#@#
The unit employs infrared overfire heating that generates intense radiant energy for rapid surface searing and efficient char development. Operators achieve uniform crust formation and reduced cook cycles compared with conventional broilers.
#@@# High Thermal Output#@#
This broiler provides 115,000 BTU of natural gas power to sustain continuous high-load operation during peak service. Chefs maintain set points with minimal recovery lag when successive loads demand sustained heat.
#@@# Commercial Countertop#@#
Engineers designed the system for countertop installation to fit tight kitchen lines and integrate with prep stations. Facilities gain a compact footprint that preserves floor space while supporting heavy production schedules.
#@@# Stainless Construction#@#
Manufacturers constructed the exterior from stainless steel to resist corrosion in rigorous kitchen environments and to simplify cleaning procedures. Maintenance teams benefit from surfaces that tolerate frequent wipe downs and high-temperature exposure.
#@@# Production Capacity#@#
The 48-inch width accommodates large proteins and multiple portions, enabling continuous throughput and reduced staging time. Kitchen managers can schedule flow with fewer broiler rotations to meet volume targets.
#@@# Safety and Compliance#@#
This unit meets ETL certification and operates on natural gas, aligning with commercial safety standards and existing fuel infrastructure. Engineering controls and certification reduce inspection friction for institutional operators.
#@@#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#@#Upon confirmation of completed payment, Culinary Depot will ship/deliver the American Range AROB-48 Overfried Broiler.#@@#Maintenance Guide#@#Inspect the broiler daily for grease and clear debris from the drip tray to prevent flare-ups and maintain heat efficiency. Clean burner assemblies weekly; scrub with a non-abrasive brush and ensure ports are unobstructed. Calibrate the thermostat monthly with a certified thermometer and adjust settings for consistent surface temperatures. Verify gas connections and pressure per CSA guidelines before each cook service and after service work.
