American Range Gas Ranges - AR-24G-8B-CL-126R

American Range Gas Ranges - AR-24G-8B-CL-126R

Built for the pace of a high-volume kitchen, this American Range 72-inch restaurant range combines powerful open burners, a thick-plate griddle and both convection and standard ovens in a single, stainless-steel workstation.

American Range manufactures every burner, valve and weld in its U.S. facilities for maximum durability. High-efficiency convection airflow shortens cook times while the standard oven on the right delivers traditional, even baking. With well over 350,000 BTU of combined firepower, this range powers through the busiest dinner rush without breaking a sweat.

Features

• (8) 32,000 BTU open burners with lift-off heads & 12" × 12" cast-iron grates
• 24" manual-control griddle (left-mounted) featuring a 1" thick polished steel plate & 3" welded grease trough
• Left 26-1/2" convection oven, 30,000 BTU burner, 250 °F–500 °F thermostat, chrome rack guides & 2 racks
• Right 26-1/2" standard oven, 35,000 BTU burner, 250 °F–500 °F thermostat & 2 racks
• Total input: 361,000 BTU (106 kW)
• Stainless steel front, sides, kick plate & 6" deep front landing ledge
• Choice of 6" stub back, 20" riser, or high shelf with riser (select at checkout)
• 6" adjustable chrome-plated legs; swivel casters available
• Full-width removable drip pan for rapid cleanup
  

Specifications

Included

• (2) chrome oven racks per cavity (4 total)
• Removable grease drawer under burners
• Your choice of stub back, riser or high shelf package
• User, installation & parts manuals

What our Experts Think

• Heavy‑Duty Commercial Performance – The American Range AR‑24G‑8B‑CL‑126R is a 72″ professional gas restaurant range built for high‑volume kitchens with 361,000 BTU total output, perfect for busy restaurants, hotels, and catering operations.

• Versatile Cooking Surface – Features (8) 32,000 BTU open burners plus a 24″ manual griddle on the left, enabling simultaneous sautéing, boiling, and griddle cooking for breakfast, burgers, and flat‑top favorites.

• Dual Oven Configuration – Includes one convection oven and one standard oven, giving chefs flexibility to bake, roast, and finish multiple dishes at once and improve kitchen throughput.

• Robust Construction for Daily Use – Built with stainless steel front and sides and heavy‑duty cast‑iron grates, this unit resists corrosion and simplifies cleaning in demanding foodservice environments.

• Professional‑Grade Features – Manual controls provide precise temperature management, while adjustable legs and optional riser/shelf configurations help adapt the range to different kitchen workflows.

Q&A

Q: What kind of range is the American Range AR‑24G‑8B‑CL‑126R?
A: It’s a 72‑inch commercial gas restaurant range with 8 open burners, a 24″ manual griddle, a convection oven and a standard oven — ideal for high‑volume professional kitchens.

Q: How powerful are the burners and griddle?
A: The unit has 8 open burners rated at 32,000 BTU each plus a 24″ griddle with ~20,000 BTU, delivering a total output of ~361,000 BTU.

Q: What ovens are included?
A: It features one 26½″ convection oven and one 26½″ standard oven, each with adjustable racks for versatile baking and roasting.

Q: What is the construction and finish?
A: Heavy‑duty stainless steel front and sides, a full‑width removable drip tray, and adjustable chrome‑plated legs for long‑lasting durability and easy sanitation.

Q: Are there commercial certifications?
A: Yes — it’s cETLus and ETL‑Sanitation certified and Made in the USA to meet restaurant safety and hygiene standards.

Q: What type of controls does it use?
A: Manual controls for burners, griddle, and ovens give chefs reliable, precise adjustment.

Q: Who is this range best for?
A: Restaurants, hotels, cafes, and institutional kitchens that need rugged, multi‑task cooking with simultaneous burners, griddle, and oven performance.

Maintenance Tips

• Clean burners and grates daily: Remove debris from the 24 open burners and cast‑iron grates to ensure consistent 32,000 BTU heat output per burner and even cooking.

• Scrape and oil the griddle: After each use, scrape the full-width 24" griddle and lightly season with oil to prevent rust and maintain a non-stick surface.

• Empty grease troughs and drip pans: Regularly clean the full-length grease collector and drip pans to prevent buildup and reduce fire risk.

• Maintain oven interiors and racks: Wipe porcelain ovens and clean chrome racks for proper airflow and consistent baking results.

• Polish stainless steel surfaces: Use a non-abrasive cleaner on the exterior to prevent corrosion and keep a professional kitchen look.

• Inspect gas lines and ignition systems: Check burners, valves, and gas connections periodically for leaks and reliable startup.

• Schedule professional servicing: Annual maintenance preserves high-output performance and extends the range’s lifespan.