American Range Gas Ranges - AR-36G-4B-CL-126R

American Range Gas Ranges - AR-36G-4B-CL-126R

Restaurant Range, gas, 60", (1) 36" griddle on left, 1" thick griddle plate, manual controls, (4) 32,000 BTU open burners, (1) 26-1/2" convection oven on left, (1) 26-1/2" standard oven on right, (2) racks per oven,stainless steel front, sides, choice of high shelf and riser, 20" riser or 6" stub back, 6" adjustable chrome plated legs, 74.0kW, 253,000 BTU, Made in USA

Specifications

What Our Experts Think

• Powerful & Versatile Cooking: Combines a 36" griddle and four 32,000 BTU open burners, making it ideal for handling multiple cooking styles simultaneously in a high-volume kitchen.

• Dual Oven Flexibility: Includes both a convection oven (left) and a standard oven (right), giving chefs the versatility to bake, roast, or finish dishes as needed with two independent heat zones.

• Durable, Commercial-Grade Build: Constructed with a 1" thick griddle plate and all-stainless steel front and sides for long-term durability in tough kitchen environments.

• Customizable Installation: Offers a choice of riser options (20" high shelf, 20" riser, or 6" stub back) and includes 6" adjustable chrome-plated legs for easy leveling.

• Made in the USA: Proudly manufactured domestically with high-quality components, ensuring reliability and compliance with commercial standards.

Q&A

Q: What type of cooking setup does the AR-36G-4B-CL-126R provide?
A: It offers a versatile combination of a 36" griddle on the left, four 32,000 BTU open burners, and both a convection oven and a standard oven for a wide range of cooking applications.

Q: What are the oven configurations on this range?
A: The unit includes a 26-1/2" convection oven on the left and a 26-1/2" standard oven on the right, each with two racks for flexible baking and roasting.

Q: Is this range built for durability in commercial kitchens?
A: Yes, with its stainless steel construction, heavy-duty 1" thick griddle plate, and high BTU performance, it’s designed to withstand demanding restaurant use.

Maintenance Tips

• Griddle (36", 1" Thick Plate):
  After each use, clean the griddle with a scraper while warm to remove grease and food particles. Season regularly with oil to maintain a non-stick surface and prevent rust. Inspect for warping or pitting over time.

• Open Burners (4 x 32,000 BTU):
  Remove grates and burner heads regularly for cleaning. Use a wire brush to remove carbon buildup and ensure burner ports are unclogged. Check the pilot lights and thermocouples for proper function.

• Convection Oven (Left Side):
  Clean the interior weekly to prevent grease buildup. Inspect the fan and motor regularly to ensure even airflow and proper operation. Make sure door seals are intact to maintain heat efficiency.

• Standard Oven (Right Side):
  Wipe down the interior after spills. Check racks for bending or damage. Ensure the thermostat maintains accurate temperatures by testing periodically with an oven thermometer.

• Exterior (Stainless Steel Front & Sides):
  Use a stainless steel cleaner to maintain shine and prevent corrosion. Wipe along the grain to avoid scratching the surface.

• Legs & Base:
  Inspect the 6" adjustable chrome-plated legs for stability and rust. Tighten or lubricate height adjustment mechanisms as needed.

• Ventilation (Shelf/Riser Options):
  Check that the selected riser (20" or 6" stub back) remains clear of grease buildup. Clean vents to ensure proper airflow and prevent fire hazards.