American RangeGas Ranges - AR-3RB-C

American RangeGas Ranges -  AR-3RB-C 

Bring steakhouse searing and bakery-quality baking into a single, space-saving footprint. This 36-inch American Range restaurant range combines a heavy-duty radiant charbroiler top with a full-size convection oven, giving high-volume kitchens unrivaled versatility and performance.

Features

• (6) 15,000 BTU steel burners — 125,000 BTU / 37 kW total.
• Reversible, extra-thick cast-iron grates deliver flat or branding-rib finishes.
• Cast-iron radiants under each grate distribute heat evenly and tame flare-ups.
• Individual manual gas valves and lift-off stainless steel pilots for every 6" zone.
• 26-1/2" convection oven with 30,000 BTU burner and 5-position chrome rack guides.
• Porcelain-enameled oven interior & spring-assisted door for effortless cleaning and operation.
• 6" chrome-plated adjustable legs provide a 38" working height; casters optional.
• Stainless steel front, sides, 6" stub back and 6" landing ledge built for daily commercial abuse.
• Factory-installed regulator, cETLus & ETL-Sanitation listings for code-compliant installs.

• Cast-iron radiants capture and re-radiate heat for deep, even sear marks.
• Six separate zones let you sear, hold or rest simultaneously.
• Full-width drip pan pulls straight out to speed up grease management.
• No-tool grate removal keeps nightly cleaning under five minutes.

• Low-speed fan moves hot air for up to 25 % faster, more even cooking.
• 250 °F – 500 °F thermostat covers proofing, roasting and finishing.
• Two chrome racks included; accepts up to five to maximize capacity.
• Rounded porcelain corners wipe clean without harsh chemicals.

Specifications

What our Experts Think

• Restaurant‑Grade Charbroiler & Oven Combo
  The American Range AR‑3RB‑C is a 36″ commercial gas range featuring a radiant charbroiler top with cast iron radiants and reversible grates plus a 26½″ convection oven—giving chefs the ability to sear, grill, and bake all from one unit.

• Powerful, Flexible Cooking Output
  With six 15,000 BTU burners delivering up to ~125,000 BTU total, this range provides strong, even heat ideal for high‑volume restaurant service or busy kitchens.

• Even Heat & Efficient Broiling
  Cast‑iron radiants under each grate enhance heat retention, limit flare‑ups, and help create deep sear marks. The reversible grates let you choose flat or grilling surfaces depending on need.

• Convection Oven for Consistent Baking
  The built‑in convection oven (with included racks) circulates air for more uniform baking and roasting, widening your kitchen’s capability beyond just stovetop cookery.

• Built for Heavy Use & Easy Maintenance
  Stainless‑steel front, sides, and stub back stand up to commercial wear, while porcelain‑enameled interiors and removable drip pans make cleanup simple after service.

• Commercial Certified & USA Made
  ETL‑Sanitation and cETLus certifications ensure this unit meets professional safety and hygiene standards, and its USA fabrication underscores long‑term durability.

Q&A

Q: What is the American Range AR‑3RB‑C?
A: The American Range AR‑3RB‑C is a 36″ commercial gas restaurant range featuring a radiant charbroiler top with a convection oven base, built for professional foodservice kitchens.

Q: Where is this range best used?
A: It’s designed for restaurants, hotels, cafeterias, and other high‑volume commercial kitchens that demand robust, reliable cooking equipment.

Q: What cooking capabilities does it support?
A: This range combines an efficient radiant broiler surface with an oven below, supporting versatile commercial cooking workflows from searing to baking.

Q: How dependable is it for commercial kitchens?
A: Built with commercial‑grade construction and manual controls, it’s engineered to withstand daily heavy use in professional settings.

Q: Is it certified for professional use?
A: Yes — the AR‑3RB‑C is cETLus and ETL‑Sanitation listed and Made in the USA, meeting safety and sanitation standards for commercial foodservice equipment.

Q: Why choose this American Range model?
A: It delivers commercial durability and reliable performance in a compact 36″ footprint, making it a trusted choice for chefs and foodservice operators.

Maintenance Tips

• Clean burners & grates daily: Remove grease and food debris from all burners and cast‑iron grates to maintain strong, even flames.

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

• Empty grease troughs: Clean drip trays and grease catch pans frequently to reduce fire risk and buildup.

• Clean oven interior & racks: Remove food residue and wipe the oven cavity and racks to promote even heating and airflow.

• Check burner ports: Inspect for clogs or debris to ensure steady blue flames and efficient heating performance.

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

• Level the unit: Adjust legs as necessary to keep the range stable and cooking even.

• Professional servicing: Schedule routine checks of ignition systems, burners, and internal components for optimal performance and safety.