American Range Gas Ranges - AR-36G-4B-126L-SBR

American Range Gas Ranges - AR-36G-4B-126L-SBR

Engineered for demanding, high-volume kitchens, this 60" American Range combines a heavy-duty 36" griddle, four 32,000 BTU open burners, a full-size standard oven and a convenient 26-1/2" storage base— giving chefs everything they need in a single, rugged platform.

Features

• 60" (1524 mm) wide top with 32-1/2" depth; 36" cooking height
• 36" x 24" griddle on left, 1" thick steel plate for superior heat retention
• (4) open burners @ 32,000 BTU each with 12" x 12" cast-iron grates
• Left-side 26-1/2" standard oven, 35,000 BTU burner, two chrome racks included
• Right-side 26-1/2" enclosed storage base keeps sheet pans & utensils organized
• Manual gas valves for independent burner & griddle control
• Total input: 223,000 BTU (66.0 kW)
• Stainless steel front, sides, landing ledge & 3" griddle splash for easy cleanup
• Choose: 6" stub back, 20" riser, or high shelf with riser – no up-charge
• 6" chrome-plated adjustable legs (optional locking casters)
  

Built for Heavy-Duty Service

• Fully welded stainless cabinet resists corrosion and daily wear
• Removable full-width drip drawer beneath burners simplifies end-of-shift cleanup
• Cool-to-the-touch die-cast burner knobs stand up to constant use
• 1-piece griddle splash & wide grease chute channel runoff to a front-mounted drawer

Standard Oven Advantage

• 35,000 BTU steel burner delivers fast recovery & even bake results
• Thermostat adjusts from 250 °F – 500 °F (121 °C – 260 °C)
• Porcelain-enameled interior wipes clean quickly
• Spring-assisted door with counterweight stays open at any angle
• Three rack positions accommodate full-size sheet pans
• 100 % safety gas shut-off valve for peace of mind

Specifications

What our Experts Think

• Designed for Professional Kitchens – The American Range AR‑36G‑4B‑126L‑SBR is a 48″ commercial gas range built to handle busy foodservice environments with strong power and versatile cooking surfaces.

• Balanced Cooking Surface – Combines four high‑output open burners for boiling, sautéing, and rapid heat tasks with a 36″ manual griddle plate, expanding your menu capabilities for breakfast items, burgers, and flat‑top favorites.

• Smart Oven & Storage Layout – Includes a 26½″ standard oven on the left for baking/roasting and a 26½″ open storage base on the right to keep pans, trays, or tools close at hand — streamlining kitchen workflow.

• Rugged Commercial Construction – Built with stainless steel front, sides, and landing ledge for long‑lasting durability and easier sanitation in demanding kitchen environments.

• Adjustable & Customizable – Features adjustable chrome‑plated legs and options for backguard or stub back configurations to suit your kitchen layout and ventilation requirements.

• Professional Standard – Designed to meet commercial safety and sanitation standards, delivering reliability chefs depend on during peak service.

Q&A

Q: What type of range is the American Range AR‑36G‑4B‑126L‑SBR?
A: A 60″ commercial gas restaurant range combining a 36″ manual griddle, 4 open burners, one standard oven, and a storage base — engineered for busy professional kitchens.

Q: How is the cooktop configured?
A: It has a 36″ manual griddle with a 1″ thick steel plate on the left plus 4 open burners (32,000 BTU each) on the right for versatile stovetop and griddle cooking.

Q: What oven and storage does it include?
A: One 26½″ standard oven with two racks (left side) and a 26½″ enclosed storage base on the right for cookware and tools.

Q: What is the total BTU output?
A: This range delivers about 223,000 BTU of total cooking power for high‑output commercial performance.

Q: What materials and construction features are included?
A: Durable stainless steel front and sides, manual controls, removable drip pan, 6″ adjustable chrome‑plated legs, and optional backsplash/riser configurations for workflow flexibility.

Q: Is this range certified for commercial use?
A: Yes — it is cETLus and ETL‑Sanitation certified and Made in the USA, meeting professional kitchen safety and sanitation standards.

Q: Who is this range best for?
A: Restaurants, hotels, catering operations, and institutional kitchens needing a multi‑function commercial range with burners, a large griddle, oven, and storage in one heavy‑duty unit.

Maintenance Tips

• Clean burners and grates daily: Remove debris from the 36 open burners and cast-iron grates to maintain consistent 32,000 BTU heat output per burner.

• Scrape and season the griddle: After each use, clean the 36" griddle and lightly oil to prevent rust and preserve a non-stick surface.

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

• Maintain oven interiors and racks: Wipe porcelain-coated interiors and clean chrome racks for proper airflow and even baking.

• Polish stainless steel surfaces: Use non-abrasive cleaners to keep the exterior corrosion-free and maintain a professional kitchen appearance.

• Inspect gas lines and ignition system: Check burners, valves, and connections periodically for safe, reliable operation.

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