American Range Gas Ranges - AR-36G-4B-CL-126R

American Range  Gas Ranges - AR-36G-4B-CL-126R

Built to dominate the rush and still look sharp at the end of the night, this American Range 60" restaurant range marries a heavy-duty 36" griddle with four high-performance open burners and a versatile convection/standard oven combo. All wrapped in easy-clean stainless steel and proudly Made in the USA.

Features

• 36" wide, 1" thick steel griddle plate (left side) with manual controls for instant response.
• (4) 32,000 BTU open burners with 12" × 12" cast-iron grates and lift-off burner heads.
• 26-1/2" convection oven (left) circulates heated air for fast, even roasting and baking.
• 26-1/2" standard oven (right) delivers traditional radiant heat—perfect for breads & casseroles.
• Heavy-gauge stainless steel front, sides, landing ledge, and removable drip/grease pans.
• Choose your back: 6" stainless stub back, 20" riser, or high riser with shelf (no up-charge at order).
• 6" adjustable chrome-plated legs standard; optional swivel casters available.
• Rear 3/4" NPT gas connection with factory-installed pressure regulator.
• cETLus & ETL-Sanitation listed for peace of mind in any commercial kitchen.

• Open burners: 128,000 BTU/hr total (4 × 32,000).
• Griddle: 60,000 BTU/hr (3 burners under plate).
• Standard oven: 35,000 BTU/hr, thermostat 250 °F – 500 °F.
• Convection oven: 30,000 BTU/hr, thermostat 250 °F – 500 °F, 1/5 hp fan motor (120 V, 1 ph, 4 A).
• Combined input: 253,000 BTU/hr (74.0 kW).

Specifications

What our Experts Think

• Balanced Commercial Power & Versatility – The American Range AR‑36G‑4B‑CL‑126R delivers 253,000 BTU total across four open burners and a 36″ heavy‑duty griddle, giving chefs flexibility to sauté, boil, grill, and fry simultaneously in busy kitchens.

• Dual Oven Advantage – Equipped with a 26½″ convection oven on the left for even baking/roasting and a 26½″ standard oven on the right, each with two adjustable racks, so you can prepare multiple dishes at once without compromising throughput.

• Robust Stainless Construction – Stainless steel front and sides resist corrosion, make cleaning easier, and ensure long‑term durability under heavy use — ideal for restaurants, cafeterias, and catering environments.

• Professional Heat Distribution – Four 32,000 BTU burners offer strong, responsive heat, paired with a 1″ thick griddle plate for consistent surface cooking and excellent heat retention.

• Operator‑Focused Controls – Manual controls provide precise heat adjustments and reduce complexity, while adjustable chrome‑plated legs and optional back riser configurations help tailor installation to your kitchen layout.

• Certified for Commercial Kitchens – cETLus and ETL‑Sanitation listings plus “Made in the USA” construction assure safety, sanitation, and quality performance under continuous service demands.

• Expert Verdict – A well‑rounded 60″ commercial range that blends burners, griddle, and dual ovens into one rugged, high‑throughput cooking station — ideal for mid‑volume restaurants and professional kitchens that need maximum versatility in a compact footprint.

Q&A

Q: What is the American Range AR‑36G‑4B‑CL‑126R?
A: The American Range AR‑36G‑4B‑CL‑126R is a 60″ commercial gas restaurant range with a 36″ manual griddle, 4 open burners, a left‑side convection oven, and a right‑side standard oven, engineered for professional kitchens.

Q: What cooking surfaces are included?
A: It has a 36″ griddle with a 1″ thick steel plate for flat‑top cooking and four 32,000 BTU open burners for versatile stovetop tasks.

Q: What ovens does this range include?
A: The range combines a 26½″ convection oven on the left for even baking and roasting, plus a 26½″ standard oven on the right, each with two adjustable racks.

Q: What is the total power and performance?
A: The unit delivers approximately 253,000 BTU total output (74.0 kW), providing reliable high‑volume cooking capacity.

Q: What materials are used in its build?
A: Designed for commercial kitchens with stainless steel front and sides, removable drip trays, and 6″ adjustable chrome‑plated legs for easy and durable operation.

Q: Is it certified for professional use?
A: Yes — it’s cETLus and ETL‑Sanitation certified and Made in the USA, meeting commercial food‑service safety and sanitation standards.

Q: What kitchens is this range best for?
A: Ideal for restaurants, hotels, catering operations, and institutional kitchens that demand versatile, high‑output cooking stations.

Maintenance Tips

• Clean burners and grates regularly: Remove burner heads and brush debris to maintain strong 32,000 BTU flames and consistent cooking performance.

• Maintain the 36" griddle: Scrape food residue after each use, wipe with warm water, and lightly oil to prevent rust and ensure even heat distribution.

• Empty grease trays and drip pans: Clean frequently to prevent grease buildup, smoke, and fire hazards in commercial kitchens.

• Wipe stainless steel surfaces: Use a soft cloth with mild detergent to maintain a sanitary, corrosion-resistant exterior.

• Clean oven interior weekly: Remove racks and wipe the porcelain-lined cavity to maintain even heat and prevent residue accumulation.

• Inspect gas connections and controls: Check valves, fittings, and ignition components regularly for safe, reliable operation.

• Ensure proper ventilation and leveling: Maintain adequate clearance around the range to support high-BTU commercial use safely.