American Range Gas Ranges - AR-36G

American Range  Gas Ranges - AR-36G

Built for the rigors of a high-volume kitchen, the American Range AR-36G combines a full-width 1" thick griddle with a spacious standard oven, delivering a total of 95,000 BTU of precise, dependable heat in just 36 inches of line space.

Features

• Heavy-Duty 1" Griddle Plate – Three 20,000 BTU burners (one every 12") provide even heat across the entire 36" surface.
• Quick-Clean Design – 3" wide grease trough and a full-width removable drip pan keep service moving and cleanup simple.
• Powerful Standard Oven – 35,000 BTU steel burner, porcelain-enameled interior, and thermostat range of 250 °F-500 °F (121 °C-260 °C).
• Durable Stainless Construction – Front, sides, back-splash, and 6" landing ledge resist corrosion and look sharp on the line.
• Adjustable 6" Chrome-Plated Legs – Level the range quickly on any non-combustible floor surface.
• No-Charge Back Options – Choose a 6" stub back, 20" back riser, or high shelf & riser to match your ventilation set-up.
• Safety & Compliance – cETLus & ETL-Sanitation listed and supplied with factory-installed pressure regulator.

Oven Performance

• Interior dimensions: 26-1/2"W × 22-1/2"D × 13-1/2"H (673 × 572 × 343 mm).
• (2) chrome-plated racks included; two fixed rack positions.
• Spring-assisted, counter-weighted door—no adjustment required.
• 100 % gas shut-off for dependable safety.

Specifications

What our Experts Think

• All‑In‑One Griddle & Oven Solution
  The American Range AR‑36G features a 36″ heavy‑duty griddle paired with a standard oven base, giving kitchens the flexibility to cook flat‑top items and bake or roast—ideal for diners, cafés, and commercial lines where space efficiency matters.

• Heavy‑Duty Griddle Performance
  A 1″ thick polished steel griddle with multiple 20,000 BTU burners provides even heat distribution, fast recovery, and strong performance for burgers, pancakes, eggs, and other high‑volume griddle tasks.

• Reliable Standard Oven
  The integrated oven delivers 35,000 BTU with a 250°F–500°F thermostat range, a porcelain‑enameled interior, and chrome‑plated racks—great for consistent baking and roasting during peak service.

• Commercial‑Grade Construction
  Built with stainless steel front and sides, a rugged welded frame, and adjustable legs, this range is designed for demanding kitchen environments and easy sanitation.

• Easy Cleanup & Versatile Setup
  Features like a removable full‑width drip pan, grease trough, and optional backguard configurations (stub, riser, or high shelf) simplify maintenance and adapt to your kitchen layout.

Q&A

Q: What is the American Range AR‑36G?
A: The American Range AR‑36G is a 36‑inch commercial gas restaurant range that combines a full‑width manual griddle with a standard oven — built for heavy‑duty, high‑volume professional kitchens.

Q: What cooking surfaces does it include?
A: It features a 36″ full‑width griddle plate (1″ thick polished steel) with manual controls and a standard oven with adjustable racks for baking and roasting.

Q: How much heat output does it deliver?
A: Total gas input is about 95,000 BTU/hr, providing dependable heat for griddle and oven cooking.

Q: What are the oven features?
A: The standard oven has a 35,000 BTU steel burner, a porcelain‑enameled interior, and a thermostat range of roughly 250°F–500°F, with racks included.

Q: What construction quality does it offer?
A: Built with stainless steel front and sides, a sink‑strengthened welded frame, and adjustable chrome‑plated legs for durability and easy cleaning in busy foodservice environments.

Q: What are the dimensions?
A: The range measures 36″ W × ~32½″ D × ~56″ H (with standard legs).

Q: Is it certified for commercial kitchens?
A: Yes — the AR‑36G is cETLus and ETL‑Sanitation listed and Made in the USA, meeting professional safety and sanitation standards.

Q: What kitchens is this range best suited for?
A: Ideal for restaurants, diners, cafés, and catering operations that need both flat‑top griddle cooking and oven capability in a compact 36″ unit.

Maintenance Tips

• Daily griddle cleaning: Scrape the 36″ griddle plate after every use and wipe away food residue and grease from the 3″ grease trough and removable drawer to maintain even heat and prevent buildup

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

• Clean oven interior regularly: Wipe the porcelain‑enameel standard oven cavity and chrome racks after cooling to prevent residue buildup and improve airflow and heating consistency. 

• Inspect gas connections: Check gas lines, fittings, and valve connections periodically for tightness and signs of wear; address any leaks promptly for safety and efficiency.

• Check burners/pilots: If equipped, ensure pilot lights and burner ports are clear of debris so flames remain strong and efficient. Clean lift‑off burner components as needed. 

• Level the range: Adjust the 6″ chrome‑plated legs to keep the unit stable and level on non‑combustible floors for consistent cooking performance. 

• Season griddle surface: Lightly season the griddle with a thin coating of cooking oil before heavy use (after thorough cleaning) to enhance surface protection and reduce sticking. 

• Annual professional service: Schedule yearly inspection of valves, ignition systems, and thermostat to ensure safe, reliable commercial operation and prevent unexpected downtime. (turn