American Range - AR-36G-4B-CL-SBR Gas Ranges

American Range -  AR-36G-4B-CL-SBR Gas Ranges

Built for the busiest commercial kitchens, this 60-inch American Range lineup combines a heavy-duty 36" griddle, four 32,000 BTU open burners, a full-size convection oven, and a convenient storage base—all in one rugged, stainless-steel chassis. Get the versatility of a full cookline while saving valuable floor space.

Features

• 218,000 BTU total output (64 kW) for rapid recovery and high-volume service.
• 36" griddle on the left with a 1" thick steel plate, manual controls & 3 burners (20,000 BTU each).
• Four 32,000 BTU open burners with 12" × 12" cast-iron grates and lift-off heads.
• 26-1/2" convection oven (left) rated at 30,000 BTU; includes 2 chrome racks & 5 rack positions.
• 26-1/2" insulated storage base (right) keeps sheet pans and smallwares within reach.
• Stainless-steel front, sides, landing ledge & removable drip trays for fast clean-up.
• 6" adjustable chrome-plated legs for perfect leveling on any surface.
• Choose your backsplash: 6" stub back, 20" riser, or high shelf & riser—no up-charge.
• Certified cETLus & ETL-Sanitation for use in commercial foodservice operations.
  

Specifications

What our Experts Think

• Versatile Commercial Cooking Platform
  The American Range AR‑36G‑4B‑CL‑SBR is a 60″ restaurant‑grade gas range that integrates a 36″ heavy‑duty griddle, four powerful open burners, a convection oven, and a storage base—giving chefs a complete cookline in one robust unit.

• High‑Output Heat & Flexible Cooktop
  Four 32,000 BTU open burners deliver responsive, high‑heat performance for pots and pans, while the 1″ thick griddle plate provides even surface heat for pancakes, searing, or breakfast service.

• Convection Oven for Consistent Results
  A 26½″ convection oven with two racks promotes fast, even baking and roasting—ideal for busy kitchen workflows and diverse menu prep.

• Smart Storage Integration
  The storage base offers abundant space for cookware, sheet pans, and tools right at your prep area, helping streamline operations on the line.

• Built Tough for Professional Kitchens
  Tough stainless‑steel construction, adjustable chrome‑plated legs, and removable drip trays make this range easy to clean and maintain in high‑traffic environments.

• Certified & Made in USA
  ETL‑Sanitation and cETLus certifications mean this unit meets commercial safety and hygiene standards, and its Made in USA build underscores long‑term durability.

Q&A

Q: What is the American Range AR‑36G‑4B‑CL‑SBR?
A: The American Range AR‑36G‑4B‑CL‑SBR is a 60″ commercial gas restaurant range built for demanding professional kitchen environments.

Q: What type of cooking environments is it designed for?
A: It’s engineered for restaurants, hotels, cafeterias, and high‑volume foodservice kitchens that require reliable, continuous operation.

Q: How does this range support heavy use?
A: With commercial‑grade construction, durable materials, and robust output, it’s designed to withstand the high demands of busy kitchen workflows.

Q: Is it certified for commercial use?
A: Yes — it’s cETLus and ETL‑Sanitation certified and Made in the USA, meeting safety and sanitation standards for professional foodservice equipment.

Q: What installation and setup flexibility does it offer?
A: Adjustable legs and optional backsplash/riser configurations let operators fit it into diverse kitchen layouts.

Q: Why choose the AR‑36G‑4B‑CL‑SBR?
A: It combines trusted brand reputation, commercial durability, and versatile performance to support diverse cooking needs in professional kitchens.

Maintenance Tips

• Clean burners & grates daily: Remove grease and food debris from the 4 open burners and cast‑iron grates for consistent flame and heat.

• Empty grease trays frequently: Remove and wash the grease trough and drip pans to prevent buildup and fire hazards.

• Wipe stainless‑steel surfaces: Use a mild detergent and soft cloth to keep the exterior clean and corrosion‑resistant.

• Clean oven interior & racks: Regularly wipe the oven cavity and wash racks to maintain airflow and even cooking.

• Check burner ports: Inspect and clear any clogs to maintain steady blue flames and efficient heating.

• Inspect gas connections: Periodically check gas lines, valves, and fittings for leaks and secure connections.

• Level the unit: Adjust legs as needed to keep the range stable and heat distribution even.

• Professional servicing: Schedule routine inspections of ignition systems, burners, and thermostats for peak performance.