American Range Gas Ranges - AR-12G-4B-C
Model AR-12G-4B-C | 178,000 BTU (52 kW)
Purpose-built for the busiest commercial kitchens, this U.S-made 36-inch American Range brings together four high-performance open burners, a 12-inch manual griddle, and a full 26-1/2" convection oven—delivering maximum versatility without sacrificing valuable line space.
Features
- (4) 32,000 BTU lift-off open burners with 12" × 12" cast-iron grates
- 1" thick, 12" steel griddle plate (left-hand) with manual valve & 3" grease trough
- 26-1/2" convection oven, porcelain-lined, includes (2) chrome racks & 5 position guides
- 30,000 BTU oven burner; thermostat 250 °F – 500 °F (121 °C – 260 °C)
- Stainless steel front, sides, back & 6" deep landing ledge for heavy-duty durability
- Full-width removable drip pan simplifies daily cleanup
- Choice of 6" stub back, 20" riser, or 20" riser with shelf at no extra cost
- 6" adjustable chrome-plated legs (field-upgradeable to optional casters)
- cETLus & ETL-Sanitation listed | Designed & built in the USA
Specifications
| Width |
36" (914 mm) |
| Depth |
32-1/2" (826 mm) |
| Cooktop |
(4) open burners + 12" manual griddle (left) |
| Total Input |
178,000 BTU/hr | 52.0 kW |
| Griddle Burner |
20,000 BTU/hr |
| Oven Interior (W × D × H) |
26-1/2" × 22-1/2" × 13-1/2" (673 × 572 × 343 mm) |
| Oven Temp Range |
250 °F – 500 °F (121 °C – 260 °C) |
| Electrical (fan) |
120 V / 1 ph / 4 A — 15 A cord & plug included |
| Gas Connection |
¾" NPT rear, Natural 5.0" W.C. or LP 10.0" W.C. |
What our Experts Think
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Versatile 4‑Burner + Griddle Combo
The American Range AR‑12G‑4B‑C integrates four 32,000 BTU open burners with a 20″ griddle, offering flexible, multi‑station cooking for sautéing, boiling, and flat‑top grilling—all in one compact footprint.
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Efficient Convection Oven Performance
A 36″ convection oven with 30,000 BTU delivers even heat circulation and faster bake times compared to standard ovens, making it great for roasting, baking, and finishing dishes during peak service.
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Durable Commercial‑Grade Construction
Heavy‑duty stainless steel front and sides, cast‑iron grates, and a rugged welded frame stand up to daily use in restaurants, cafeterias, and high‑volume kitchens.
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Optimized for Workflow & Cleanliness
Lift‑off burners, removable drip pan, and porcelain‑lined oven interior simplify cleaning and maintenance between services—boosting kitchen efficiency.
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Flexible Installation Options
Choose between a 20″ backsplash with shelf or a 6″ stub back to suit your ventilation setup and kitchen layout.
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Certified & Reliable
Equipped with cETLus and ETL‑Sanitation certifications, this model meets professional safety, performance, and hygiene standards for commercial foodservice.
Q&A
Q: What is the American Range AR‑12G‑4B‑C?
A: The American Range AR‑12G‑4B‑C is a 36‑inch commercial gas restaurant range combining four powerful open burners, a 12″ manual griddle, and a single convection oven — built for high‑performance professional kitchens.
Q: How is the cooktop configured?
A: It features four 32,000 BTU open burners and a 12″ griddle with a 1″ thick steel plate on the left side for versatile cooking tasks.
Q: What type of oven does it include?
A: A 26½″ convection oven with two adjustable racks and thermostat control from 250°F to 500°F delivers even heat for baking and roasting.
Q: What is the total heat output?
A: The range delivers a total of approximately 178,000 BTU/hr for fast heat recovery and robust cooking capacity.
Q: What materials and durability features does it offer?
A: Built with stainless steel front, sides, and landing ledge, full‑width removable drip pan, and adjustable chrome‑plated legs for strength and easy cleaning.
Q: What are the dimensions?
A: The range measures about 36″ W × 32.25″ D × 56″ H with a standard 36″ cooking height.
Q: Is it certified for commercial use?
A: Yes — the AR‑12G‑4B‑C is cETLus and ETL‑Sanitation listed and Made in the USA, meeting professional safety and sanitation standards.
Q: What kitchens is this suited for?
A: Ideal for restaurants, catering operations, commissaries, ghost kitchens, and institutional foodservice that need a versatile, heavy‑duty cooking station.
Maintenance Tips
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Clean burners & grates daily: Lift off the four 32,000 BTU open burners and heavy‑duty 12" × 12" cast‑iron grates; wash off grease and debris to ensure strong, even flame performance and prevent clogging.
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Empty full‑width drip pan: Remove and clean the drip pan beneath the burners each shift to avoid grease buildup and improve hygiene.
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Scrape & season the 12" griddle: After use, scrape the 1" thick griddle plate clean; occasionally season with a light oil film to reduce rust and maintain optimal heat distribution.
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Clean oven interior & racks: Wipe the porcelain‑lined convection oven interior and chrome racks after cooling to remove residue and maintain even heat and airflow.
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Wipe stainless surfaces: Use a soft cloth with mild detergent or stainless cleaner on the front, sides, and landing ledge to protect the finish and resist corrosion.
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Inspect burner ports: Check that burner ports are free of food particles and grease; clear blockages gently to ensure efficient combustion.
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Check gas connections & ventilation: Periodically verify gas line fittings are secure and unobstructed, and ensure proper ventilation for safe commercial operation.
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Service thermostat & oven fan: Confirm the oven thermostat and convection fan operate correctly to maintain consistent temperatures and reliable performance.
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