American Range Gas Ranges - AR-12G-4B
183,000 BTU • Standard Oven • Made in USA
Pack maximum versatility into a 36" footprint. The American-built AR-12G-4B pairs four high-output open burners with a 1" thick steel griddle and a full-size 26-1/2" oven—giving chefs the power to sauté, sear, grill and bake from a single, rugged platform.
Features
- Four 32,000 BTU lift-off open burners with anti-clog 12" × 12" cast-iron grates
- 12" manual-control griddle (left side) with 1" thick polished plate & 3" grease trough
- 26-1/2" standard oven: 35,000 BTU burner, porcelain interior, two chrome racks
- Total input: 183,000 BTU (54 kW) – field convertible Natural or LP, ¾" rear gas connection
- Stainless steel front, sides, landing ledge & full-width drip tray for quick cleanup
- Choice of high shelf & riser, 20" back riser, or 6" stub back at no extra charge
- 6" adjustable chrome-plated legs level the unit on uneven floors
- cETLus & ETL-Sanitation listed for commercial use
Oven Performance
- Thermostat range: 250 °F – 500 °F (121 °C – 260 °C)
- Spring-assisted, counter-weighted door—no adjustment required
- 100 % safety gas shut-off for added peace of mind
- Two fixed rack positions; extra racks available
Specifications
| Model |
AR-12G-4B |
| Footprint (W × D) |
36" × 32-1/2" (914 mm × 825 mm) |
| Overall Height |
56" (1 422 mm) with 6" legs & high shelf |
| Cooktop |
(4) open burners + 12" griddle (left) |
| Griddle Plate Thickness |
1" (25 mm) |
| Total BTU / kW |
183,000 BTU / 54 kW |
| Oven Interior (W × D × H) |
26-1/2" × 22-1/2" × 13-1/2" |
| Oven Burner |
35,000 BTU/hr |
| Gas Inlet |
¾" NPT (rear) |
| Construction |
Stainless steel front & sides, fully welded chassis |
| Country of Origin |
USA |
What our Experts Think
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Versatile Mid‑Size Commercial Range – The American Range AR‑12G‑4B blends four powerful open burners with a 12″ griddle and a standard oven, giving chefs flexibility to sauté, boil, griddle, and bake in one compact 36″ unit.
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Strong Cooking Output – Four 32,000 BTU open burners paired with a 1″‑thick griddle plate deliver fast heat, consistent results, and excellent performance across high‑volume tasks.
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Reliable Oven Performance – The standard oven with 35,000 BTU burner and porcelain interior handles roasting, baking, and finishing with temperature control from ~250 °F to 500 °F.
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Commercial‑Grade Durability – Rugged stainless steel front, sides, and landing ledge resist wear and are easy to clean; cast‑iron grates and removable drip tray simplify maintenance in busy kitchens.
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Built‑In Efficiency – Adjustable chrome‑plated legs and optional backguard or shelf configurations help tailor installation to your kitchen layout.
Q&A
Q1: What is the American Range ARCM‑72?
A: The American Range ARCM‑72 is a 72″ commercial gas infrared cheese melter broiler designed to deliver high‑intensity radiant heat for browning, melting, and finishing dishes in professional kitchens.
Q2: How much heating power does it provide?
A: It uses two atmospheric infrared burners with a combined 70,000 BTU output for fast, even melting across the full width.
Q3: What type of heat control and ignition does it have?
A: The ARCM‑72 features manual control valves with standing pilot ignition, giving chefs precise control over broiling intensity.
Q4: How is the cooking rack configured?
A: It includes one chrome‑plated rack with three height positions, letting operators adjust distance from heat for different foods.
Q5: What materials and construction quality does it offer?
A: Built with heavy‑gauge stainless steel on front, sides, and top, this unit is rugged, easy to clean, and built for heavy commercial use.
Q6: Does it include cleanup features?
A: Yes — a removable full‑width drip pan simplifies cleaning and maintenance after service.
Maintenance Tips
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Daily Burner Cleaning: Remove and scrub the cast‑iron burner heads and grates to clear food debris; this prevents clogged ports and ensures even, powerful flames.
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Griddle Care: Scrape and wash the 12″ griddle plate after service; lightly season with cooking oil before next use to protect the surface.
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Empty Grease & Drip Pans: Clean the removable grease/drip pans daily to reduce buildup, odors, and fire risks.
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Wipe Stainless Steel Surfaces: Use a soft cloth with mild detergent on exterior panels and landing ledge; avoid abrasive cleaners that damage finish.
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Oven Interior Maintenance: Wipe the oven’s porcelain‑enameled interior and clean racks regularly to prevent carbon buildup and promote consistent heating.
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Inspect Gas Components: Periodically check gas valves, connections, and pilots for secure operation; schedule professional service for any leaks or uneven heating.
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