American Range Gas Ranges - AR-36G-C

American Range  Gas Ranges - AR-36G-C

Built for serious commercial kitchens, the American Range AR-36G-C combines a full-width 1" thick steel griddle with a high-performance convection oven in a 36-inch footprint. Durable stainless construction, powerful BTU output and flexible back-guard options make this range a dependable workhorse for restaurants, cafés and catering operations.

Features

• Heavy-duty 1" polished steel griddle plate spans the entire 36" cooktop.
• Manual gas valves every 12" create up to three independent heat zones.
• 3" grease trough & large removable grease drawer for quick clean-ups.
• 26 ½" convection oven (30,000 BTU) with porcelain-enamel interior for easy maintenance.
• Five rack positions; ships with two chrome oven racks.
• Oven thermostat range: 250 °F – 500 °F (121 °C – 260 °C).
• Stainless steel front, sides, landing ledge & kick plate resist corrosion and dents.
• 6" chrome-plated adjustable legs level the unit on any non-combustible floor.
• No-charge choice of back: 6" stub back, 20" riser, or high shelf with riser.
• Rear ¾" NPT gas connection with pressure regulator included.
• cETLus & ETL-Sanitation listed for gas safety and hygiene compliance.
  

Specifications

 What our Experts Think

• Versatile Griddle + Convection Oven Setup
  The American Range AR‑36G‑C combines a 36″ heavy‑duty griddle with a convection oven base, giving chefs the flexibility to sear, griddle, bake, and roast from one commercial station.

• Heavy‑Duty 1″ Griddle Surface
  A 1″ thick polished steel griddle ensures even heat distribution and excellent retention—ideal for pancakes, burgers, eggs, and continuous flat‑top cooking under high demand.

• Efficient Convection Baking & Roasting
  The built‑in 26½″ convection oven accelerates heat circulation for faster, more consistent results compared with standard ovens—helpful in busy restaurant environments.

• Durable Commercial Construction
  Stainless steel front, sides, and landing ledge with adjustable chrome plated legs make this range rugged, easy to clean, and able to withstand heavy use.

• User‑Friendly Controls & Maintenance
  Manual griddle and oven controls plus a 3″ grease trough with large removable drawer simplify daily operation and cleanup.

Q&A

Q: What is the American Range AR‑36G‑C?
A: The American Range AR‑36G‑C is a 36‑inch commercial gas restaurant range featuring a 1″ thick flat‑top griddle and a single convection oven base, built for high‑efficiency commercial cooking in restaurants, cafés, and catering kitchens.

Q: What cooking surfaces does it include?
A: It has a 36″ full‑width steel griddle with manual gas controls and a built‑in convection oven (26½″) for baking, roasting, and sheet‑pan cooking.

Q: How much heat output does it deliver?
A: The unit provides approximately 90,000 BTU/hr total gas input, supporting fast heat recovery and continuous use.

Q: What are the oven features?
A: The convection oven has five rack positions, comes with two chrome racks, and a thermostat range from 250°F to 500°F, offering even baking and roasting results.

Q: What materials and design quality does it offer?
A: Built with stainless steel front, sides, landing ledge, and adjustable chrome‑plated legs, it’s durable, easy to clean, and resistant to corrosion in busy kitchens.

Q: What are the dimensions?
A: The AR‑36G‑C measures approximately 36″ W × 32.25″ D × 56″ H, fitting standard commercial kitchen lines.

Q: Is this range certified for professional kitchens?
A: Yes — it’s cETLus & ETL‑Sanitation listed and Made in the USA, ensuring compliance with safety and sanitation standards.

Q: What kitchens is this range ideal for?
A: Perfect for restaurants, diners, catering operations, and institutional kitchens needing a versatile flat‑top range with oven capability in a compact 36″ footprint.

Maintenance Tips

• Daily griddle care: Scrape the 36" 1"‑thick steel griddle after each use with a scraper or grill brick to remove food residue and prevent buildup. Empty and wash the 3" grease trough and removable drawer daily for hygiene and fire‑safety.

• Clean stainless steel surfaces: Wipe the front, sides, landing ledge, and any riser with a soft cloth and mild, non‑abrasive cleaner to protect the stainless finish and resist corrosion.

• Oven interior & racks: After cooling, wipe the convection oven’s porcelain‑enameled interior and chrome racks to remove spills and crumbs, aiding even heating and airflow.

• Inspect gas connections: Check fittings and lines periodically for tightness and leaks; ensure proper ventilation around the gas system for safe operation.

• Check burner performance: If equipped with burners under the griddle or in the oven, keep ports clear of debris and verify strong, blue flame across all sections.

• Season griddle regularly: Follow manufacturer guidance to season griddle plates before heavy use to maintain non‑stick performance and rust resistance (light oil film, low heat).

• Annual professional service: Schedule yearly service of valves, ignition components, and thermostat calibration to sustain efficiency and address wear before failures.