American Range Gas Ranges - AR-4B-36RG-126L-SBR
American Range Model AR-4B-36RG-126L-SBR • Made in USA
Purpose-built for busy commercial kitchens, this 60 inch American Range provides the versatility of high-performance open burners, a heavy-duty raised griddle/broiler and a full-size oven—plus a convenient storage base to keep sheet pans and utensils close at hand. Certified for cETLus & ETL Sanitation and backed by a 2-year parts & labor warranty.
Features
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Serious heat output – 223,000 BTU total (66.0 kW) keeps up with peak-hour volume.
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Four 32,000 BTU open burners with lift-off heads for rapid boil & easy cleaning.
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36" raised griddle/broiler (3/4" thick plate) handles burgers, breakfast or broiling with 20,000 BTU every 12".
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Left-side standard oven (26-1/2" W) includes two chrome racks and a 250-500 °F thermostat.
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Right-side storage base organizes sheet pans, hotel pans and smallwares.
- Stainless-steel front & sides withstand daily abuse and wipe clean fast.
- Choice of 20" riser, high riser with shelf, or 6" stub back—no up-charge.
- 6" adjustable chrome-plated legs level the range on any floor.
Specifications
| Model |
AR-4B-36RG-126L-SBR |
| Overall Width |
60" (1524 mm) |
| Depth × Cooking Height |
32-1/2" × 36" (825 mm × 914 mm) |
| Open Burners |
4 × 32,000 BTU lift-off (12" × 12" cast-iron grates) |
| Raised Griddle/Broiler |
36" wide • 3/4" plate • 20,000 BTU per 12" section • Manual controls |
| Oven (Left) |
Standard – 35,000 BTU • 26-1/2" W × 22-1/2" D × 13-1/2" H • 2 racks / 2 positions |
| Base (Right) |
26-1/2" stainless-steel storage cabinet |
| Total Input |
223,000 BTU /hr • 66.0 kW |
| Gas Connection |
3/4" NPT rear manifold • 5.0" W.C. Natural • 10.0" W.C. LP |
| Listings |
cETLus • ETL Sanitation |
What our Experts Think
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Commercial Versatility in a Single Unit
The American Range AR‑4B‑36RG‑126L‑SBR is a 60″ professional gas range combining 4 high‑output open burners, a 36″ raised griddle/broiler, a standard oven, and a storage base—giving kitchens a wide range of cooking options from one rugged appliance.
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Powerful, Even Heat for Busy Kitchens
With 223,000 BTU total input, four 32,000 BTU open burners and a 36″ raised griddle with a ¾″ thick plate deliver strong, consistent heat for boiling, sautéing, and griddle work, ideal for peak‑hour service.
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Smart Workflow Design
A full‑width griddle/broiler paired with open burners lets chefs multitask across cuisines, while the 26‑½″ standard oven handles baking or roasting. The right‑side storage base keeps pans and tools accessible without adding extra footprint.
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Tough, Easy‑Clean Construction
Stainless‑steel front and sides, along with adjustable chrome‑plated legs and removable drip pans, stand up to daily commercial use and make cleaning efficient after busy shifts.
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Commercial Safety & Compliance
Certified for cETLus & ETL Sanitation and Made in USA, the range meets stringent performance and hygiene standards required in restaurants and catering kitchens.
Q&A
Q: What is the American Range AR‑4B‑36RG‑126L‑SBR?
A: The American Range AR‑4B‑36RG‑126L‑SBR is a commercial gas restaurant range engineered for demanding foodservice environments.
Q: Where is this range typically used?
A: It’s designed for restaurants, hotels, cafeterias, and other high‑volume commercial kitchens that need dependable performance.
Q: What type of cooking tasks is it built to handle?
A: Built to support multi‑purpose commercial cooking workflows, it’s ideal for daily use in professional kitchen settings.
Q: What kind of certification and quality standards does it meet?
A: This range is cETLus and ETL‑Sanitation certified and Made in the USA, meeting commercial safety and sanitation standards.
Q: Why choose this American Range model?
A: It offers commercial‑grade durability and reliability, making it a solid choice for chefs and foodservice operators seeking a robust gas range solution.
Maintenance Tips
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Clean burners & grates daily: Remove grease and food debris from the 4 open burners and cast‑iron grates to maintain strong, even flame performance.
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Scrape & clean the 36″ raised griddle: After each use, scrape off food residue and wipe down to prevent buildup and ensure consistent heat.
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Empty grease trays daily: Remove and wash full‑width drip pans and grease troughs to reduce fire hazards and simplify cleanup.
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Wipe stainless‑steel surfaces: Use a mild detergent or stainless‑steel cleaner to keep the exterior finish clean, corrosion‑resistant, and professional‑looking.
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Clean oven interior & racks: Wipe inside the standard oven regularly to remove grease and food particles for efficient cooking.
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Check burner performance: Inspect burner ports for clogs and ensure consistent blue flames; clean as needed.
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Inspect gas connections: Periodically check gas lines, valves, and fittings for leaks and secure connections for safe operation.
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Professional servicing: Schedule annual inspection of ignition systems, thermostats, and internal components for optimal performance and safety.
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