Built for continuous service in demanding kitchens, this 36-inch gas restaurant range offers high heat output and straightforward operation to stay ahead during peak periods. Featuring four open burners, a heavy griddle plate, and a full oven base, this unit combines versatile cooking surfaces with robust construction for daily commercial use. Operators will benefit from rapid recovery and consistent temperature control across all stations, which reduces cook time and enhances throughput.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates; scrub with warm, soapy water, then rinse and dry. While warm, scrape the griddle plate, apply a food-safe degreaser, and wipe with a soft cloth. Empty the grease trough and dispose of waste safely. Clean the oven interior with a mild alkaline cleaner and a non-abrasive pad. Wipe stainless surfaces with a detergent solution, then polish dry. Inspect seals and vents; replace worn parts.#@@#Additional Info#@#Asber's AEMR-G12-B4-36 gas range delivers 174,000 BTU with four 30,000 BTU burners, a 12" griddle, manual controls, stainless steel, grease trough, standard oven base, adjustable feet, CSA and cETLus certifications, made in North America.#@@#General Info#@#Description #@#
Built for continuous service in demanding kitchens, this 36-inch gas restaurant range offers high heat output and straightforward operation to stay ahead during peak periods. Featuring four open burners, a heavy griddle plate, and a full oven base, this unit combines versatile cooking surfaces with robust construction for daily commercial use. Operators will benefit from rapid recovery and consistent temperature control across all stations, which reduces cook time and enhances throughput.
#@@# Burners Performance#@#
Four open burners deliver targeted heat for simultaneous high-volume cooking tasks, rated to provide a combined 174,000 BTU for rapid boiling and searing applications. Chefs enjoy reliable, even output and lift-off heads that simplify routine cleaning and maintenance.
#@@# Griddle Plate#@#
The 12-inch griddle features a 5/8-inch thick plate that retains heat and ensures consistent contact across the cooking surface, improving browning and minimizing cold spots. Staff can execute high-demand items with uniform results and rapid plate recovery between orders.
#@@# Oven Capacity#@#
A standard oven base offers additional cooking flexibility for roasting, baking, or holding pans while using the top burners and griddle. Kitchen teams can expand menu options and stage multiple items without sacrificing oven performance during peak service.
#@@# Stainless Construction#@#
The stainless steel front, sides, backguard, and landing ledge create a durable exterior that resists corrosion and simplifies sanitation workflows. Facility teams can maintain a professional presentation while minimizing replacement concerns in high-use environments.
#@@# Service Accessibility#@#
Removable cast iron grates and manual controls provide straightforward access for cleaning and quick user adjustments during service. Technicians can perform routine maintenance efficiently, reducing downtime and sustaining production schedules.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear debris to maintain stable flames and consistent heat output. Lubricate control knobs quarterly with food-safe lubricant and verify manual valves operate smoothly. Scrape griddle surface after each shift and season with a thin oil coat to prevent corrosion. Empty oven crumb tray daily and check gasket integrity monthly, replacing worn seals immediately. Calibrate thermostat biannually for accurate temperature control.