American Range Gas Ranges - AR-10-CC
Model AR-10-CC | 355,000 BTU | Made in USA
Built for the busiest commercial kitchens, the American Range AR-10-CC brings unmatched power, cooking capacity, and durable American craftsmanship to your line. Ten high-performance open burners team with a pair of full-size convection ovens, giving chefs the flexibility to sear, sauté, roast, and bake from a single, space-saving footprint.
Features
- Ten 32,000 BTU lift-off open burners (total 320,000 BTU)
- (2) 26 ½" convection ovens, 2 chrome racks each, 5 rack positions
- Thermostats adjust from 250 °F – 500 °F for precise baking & roasting
- Heavy-duty 12" × 12" cast iron top grates—easy to remove & clean
- Full-width drip pan under the burner box for quick crumb & grease removal
- Stainless steel front, sides, landing ledge, and drip tray
- Choice of back riser: 20" high shelf or 6" stub back (no up-charge)
- 6" adjustable chrome-plated legs; optional casters available
- Rear 3/4" NPT gas connection with pressure regulator included
- cETLus & ETL-Sanitation listed for use in commercial kitchens
Specifications
| Overall width |
60" (1524 mm) |
| Depth (to front of landing ledge) |
32 ½" (826 mm) |
| Cooking height |
36" (914 mm) on 6" legs |
| Total gas input |
355,000 BTU/hr (104.0 kW) |
| Open burners |
10 × 32,000 BTU lift-off heads |
| Oven burners |
Steel tube, 26 ½" cavities, convection blowers |
| Electrical (convection fans) |
120 V, 1 ph, 4 A, 6' cord & plug |
| Gas manifold pressure |
Natural 5.0" W.C. | Propane 10.0" W.C. |
| Gas inlet size |
3/4" NPT (19 mm) rear |
What our Experts Think
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Commercial‑Grade Workhorse – The American Range AR‑10‑CC is a 60″ professional restaurant gas range built for heavy‑duty daily use in busy kitchens, cafés, and institutional foodservice settings.
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Powerful Burner Lineup – Features (10) high‑output 32,000 BTU open burners that deliver strong, responsive heat across a large cooktop, perfect for multi‑dish operations during peak service.
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Dual Convection Ovens – Includes two 26½″ convection ovens with multiple racks for even heat distribution, allowing simultaneous baking, roasting, or finishing — increasing kitchen throughput.
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Durable Commercial Build – Stainless steel front, sides, and landing ledge stand up to intense use and make cleanup fast and simple in professional environments.
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Smart Installation & Safety – Adjustable chrome‑plated legs, choice of back riser/shelf configuration,
Q&A
Q: What is the American Range AR‑10‑CC?
A: A 60″ commercial gas restaurant range with 10 high‑output open burners and two convection ovens, built for professional kitchens to handle heavy‑volume cooking tasks.
Q: How powerful are the burners?
A: It includes ten 32,000 BTU lift‑off open burners for strong, even heat across multiple pots and pans.
Q: What ovens are included?
A: Two 26½″ convection ovens, each with two racks and thermostats that adjust from 250 °F to 500 °F for consistent baking and roasting.
Q: What is the total cooking output?
A: The AR‑10‑CC delivers approximately 355,000 BTU of total cooking power for demanding commercial use.
Q: What materials and construction features does it have?
A: Built with stainless steel front, sides, and landing ledge, heavy‑duty cast‑iron grates, a full‑width removable drip pan, and 6″ adjustable chrome‑plated legs for easy cleaning and durability.
Q: What certifications and standards does it meet?
A: It’s cETLus and ETL‑Sanitation certified and Made in the USA, meeting professional safety and hygiene standards for commercial kitchens.
Q: What customization options are available?
A: Optional back riser configurations include 20″ high shelf, high riser, or 6″ stub back at no additional charge.
Q: Who is this range best for?
A: Restaurants, cafés, hotels, catering services, and institutional kitchens needing robust burner performance and flexible convection oven capacity in one commercial‑grade unit.
Maintenance Tips
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Clean burners & grates daily: Remove food debris from all 12 open burners and cast‑iron grates to maintain even heat and reliable operation.
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Scrape & season the griddle: After use, scrape the griddle and lightly oil the surface to prevent rust and preserve a non‑stick cooking area.
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Empty grease troughs & drip pans: Regularly clean grease collectors and drip trays to prevent buildup and reduce fire hazards.
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Maintain oven interiors & racks: Wipe porcelain‑coated interior surfaces and clean chrome racks for proper airflow and consistent cooking.
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Polish stainless steel surfaces: Use non‑abrasive cleaners to keep the exterior corrosion‑free and professional‑looking.
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Inspect gas lines & ignition: Periodically check burners, valves, and gas connections for safe, reliable performance.
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Schedule professional servicing: Annual maintenance preserves performance and extends the range’s lifespan.
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