American Range Gas Ranges - AR-12-CL-126R

American Range  Gas Ranges - AR-12-CL-126R

Built for the busiest commercial kitchens, the American Range AR-12C combines unbeatable power with rock-solid durability. Twelve 32,000 BTU open burners give you a blazing 384,000 BTU on the cooktop, while a 30,000 BTU convection oven (left) and 35,000 BTU standard oven (right) handle high-volume baking and roasting—all inside a 72-inch footprint.

 Features

• Twelve (12) lift-off open burners rated at 32,000 BTU each
• 12" × 12" cast-iron top grates—ideal for pans, stock pots & Dutch ovens
• Full-width, removable drip pan for quick clean-ups
• 26-1/2" convection oven (left) – fan-assisted 30,000 BTU burner for faster, even cooking
• 26-1/2" standard oven (right) – 35,000 BTU burner for traditional baking
• Oven thermostat adjustable from 250 °F to 500 °F (121 – 260 °C)
• Two chrome racks included in each oven; five rack positions in the convection cavity
• Spring-assisted, counter-weighted doors stay cool to the touch
• Stainless steel front, sides & 6" deep landing ledge for long service life
• 6" adjustable chrome-plated legs level the unit on uneven floors
• Choose your backguard: 6" stub back, 20" riser, or high-shelf riser (no extra charge)
• Rear 3/4" NPT gas connection with pressure regulator included

Specifications

What our Experts Think

• Commercial Restaurant Powerhouse – The American Range AR‑12‑CL‑126R is a 72″ heavy‑duty gas restaurant range built to handle high‑volume kitchen demands with robust output and versatile cooking options.

• Impressive Burner Capacity – Features (12) powerful open burners at 32,000 BTU each, enabling chefs to cook multiple pots and pans at once with strong, responsive heat.

• Dual Oven Setup for Flexibility – Combines a 26½″ convection oven (even heat distribution ideal for baking and roasting) with a 26½″ standard oven, giving you two distinct cooking environments for simultaneous tasks.

• Durable, Kitchen‑Ready Construction – Stainless steel front and sides deliver long‑lasting sanitation, corrosion resistance, and easy cleanup in busy commercial kitchens.

• Customizable Workflow Design – Adjustable chrome‑plated legs and optional back risers or shelves help tailor the range to your kitchen layout and operational needs.

Q&A

Q: What type of range is the American Range AR‑12‑CL‑126R?
A: A 72″ commercial gas restaurant range with 12 open burners, a 26½″ convection oven, and a 26½″ standard oven, built for high‑volume professional kitchens.

Q: How powerful are the burners?
A: It features twelve 32,000 BTU open burners, delivering up to 449,000 BTU total cooking power for rapid heat and multi‑tasking performance.

Q: What ovens does this model include?
A: One convection oven on the left and one standard oven on the right — each with two chrome racks — for versatile baking, roasting, and finishing.

Q: What is the construction and finish like?
A: Durable stainless steel front and sides with 6″ chrome‑plated adjustable legs provide long‑lasting corrosion resistance and easy cleaning.

Q: Is this range suitable for commercial kitchens?
A: Yes — it is cETLus and ETL‑Sanitation certified and Made in the USA, designed to meet safety and sanitation standards for demanding foodservice environments.

Q: What kind of controls does it have?
A: Manual controls ensure precise heat adjustment across burners and ovens for professional cooking accuracy.

Q: Who is this range best for?
A: Restaurants, catering services, hotels, and institutional kitchens needing high‑capacity stovetop output and dual‑oven versatility in a commercial‑grade unit.

Maintenance Tips

• Clean burners and grates daily: Remove debris from the 12 open burners and cast-iron grates to maintain consistent 32,000 BTU heat output per burner.

• Scrape and season the griddle: Clean the full-width griddle after each use and lightly oil to prevent rust and maintain a non-stick surface.

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

• Maintain oven interiors and racks: Wipe porcelain-coated oven interiors and clean chrome racks for even heat distribution and reliable cooking results.

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

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

• Schedule professional servicing: Annual maintenance preserves high-output performance and extends equipment lifespan.