American RangeGas Ranges - AR-10-CL-126R

American RangeGas Ranges -  AR-10-CL-126R 

Built for the busiest commercial kitchens, this 60-inch American Range packs ten blistering 32,000 BTU burners up top and two full-size ovens below—convection on the left for fast, even baking and standard on the right for everyday roasting and holding. Heavy-gauge stainless steel construction, USA craftsmanship, and a rock-solid 2-year warranty make it a long-term partner on the cook line.

Features

• Ten 32,000 BTU lift-off open burners (320,000 BTU total) with 12" × 12" cast-iron grates.
• Left 26 ½" convection oven – 30,000 BTU burner plus fan for rapid, even heat.
• Right 26 ½" standard oven – 35,000 BTU burner for traditional baking & roasting.
• Thermostats on both ovens adjust from 250 °F – 500 °F (121 °C – 260 °C).
• Full-width removable drip pans under every burner speed end-of-shift clean-ups.
• Choose your backsplash at no charge: 6" stub, 20" riser, or high shelf & riser.
• 6" chrome-plated adjustable legs (optional locking casters available).
• 100 % safety gas shut-off protection on all burners and ovens.
• cETLus & ETL-Sanitation listed; designed & built in the USA.
• Porcelain-enameled interiors wipe clean with ease.
• Spring-assisted, counter-balanced doors prevent slamming.
• Two chrome racks included with each oven (5 positions in convection, 3 in standard).

Specifications

What our Experts Think

• Commercial‑Duty Cooking Power
  The American Range AR‑10‑CL‑126R is a 60″ gas restaurant range engineered for busy professional kitchens — packing ten 32,000 BTU open burners for simultaneous high‑heat boiling, sautéing, and frying.

• Dual Oven Flexibility
  Below the cooktop are two full‑size ovens: a 26½″ convection oven (left) for fast, even baking and roasting, and a 26½″ standard oven (right) for traditional cooking — ideal for multi‑course kitchen workflows.

• Stainless‑Steel Durability & Service‑Ready Design
  Built with heavy‑gauge stainless steel front and sides, adjustable chrome‑plated legs, and removable drip pans, this range is tough, easy to clean, and suited for continuous restaurant‑level use.

• Commercial‑Grade Safety & Compliance
  The AR‑10‑CL‑126R is cETLus and ETL‑Sanitation listed and Made in the USA, giving chefs peace of mind for safety, hygiene, and regulatory compliance.

• Optimized for Workflow Efficiency
  A backriser with hi‑shelf expands usable prep space and improves kitchen organization — a smart addition in compact or high‑traffic environments. 

Q&A

Q: What is the American Range AR‑10‑CL‑126R?
A: The American Range AR‑10‑CL‑126R is a 60″ commercial gas restaurant range designed for professional kitchens with heavy‑duty performance and reliable operation.

Q: What cooking environments is it ideal for?
A: It’s built for restaurants, cafeterias, hotels, and other high‑volume foodservice kitchens that need robust, continuous cooking capability.

Q: How is the AR‑10‑CL‑126R constructed for durability?
A: The range features commercial‑grade stainless steel construction engineered to withstand daily use in demanding kitchen workflows.

Q: What types of cooking tasks does this model support?
A: It supports versatile commercial cooking applications, combining substantial cooking capacity with dependable operation for a wide range of menu preparation needs.

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

Q: Why choose the AR‑10‑CL‑126R?
A: It delivers trusted brand reliability, durable build quality, and commercial performance, making it ideal for demanding kitchen environments.

Maintenance Tips

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

• Empty grease trays & drip pans: Clean the grease trough and removable drip pan regularly 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: Wipe the oven cavity and wash racks frequently to promote even heat and airflow.

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

• Inspect gas connections: Periodically check gas lines, valves, and fittings for leaks; tighten or have serviced if needed.

• Level the range: Adjust legs as needed for stability and even cooking performance.

• Professional servicing: Schedule routine technician inspection of ignition systems, thermostats, and internal components for long‑lasting, safe operation.