American RangeGas Ranges - AR-24G-SB

American RangeGas Ranges - AR-24G-SB

Built & engineered in the USA, the AR-24G-SB packs full-size performance into a 24 inch footprint. A heavy 1" thick steel griddle, rugged manual controls and a stainless storage cabinet make it the perfect solution for short-order lines, food trucks, cafés and satellite kitchens that need American Range quality without the bulk of a full cookline.

Features

• 1" (25 mm) thick polished steel griddle plate delivers even heat & fast recovery.
• Two 20,000 BTU burners (one every 12") for a total of 40,000 BTU / 12 kW.
• Precise manual gas valves – simple, durable & field-serviceable.
• 3" wide grease trough & large capacity collector speed up end-of-shift clean-up.
• Stainless steel front, sides, landing ledge & cabinet door for long-term corrosion resistance.
• 20" (508 mm) full-height storage base keeps sheet pans, utensils or dry goods within reach.
• Choice of backguard at no extra charge:
• 6" stub back
• 20" riser
• 20" high riser with shelf
• 6" chrome-plated, adjustable legs – level the unit on uneven floors.
• cETLus & ETL-Sanitation listed for gas safety and NSF/ANSI 4 hygiene compliance.
  

Specifications

What our Experts Think

• Compact Commercial Workhorse – The American Range AR‑24G‑SB is a 24″ gas restaurant range with a 24″ manual griddle and integrated 20″ storage base, ideal for kitchens needing versatile cooking in a smaller footprint.

• Even, Consistent Heat – Features a 1″ thick polished steel griddle plate with two 20,000 BTU burners (40,000 BTU total) for quick heat‑up, excellent heat retention, and consistent results across the surface.

• Durable Commercial Build – Built with stainless steel front, sides, and landing ledge, plus a roomy cabinet storage base to keep tools, pans, and dry goods handy right at the cook line.

• Simple Manual Controls – Manual gas valves and a wide grease trough with large collector make operation straightforward and cleanup fast after busy service.

• Flexible Kitchen Fit – Comes standard with a 20″ back riser and shelf (or optional stub back), and 6″ chrome‑plated adjustable legs to level the unit on uneven floors.

Q&A

Q1: What is the American Range ARTY‑60?
A: The American Range ARTY‑60 is a 60″ commercial gas Teppan‑Yaki griddle designed for Japanese‑style cooking, ideal for teppanyaki dishes like steak, seafood, yakisoba, and more.

Q2: What size and cooking surface does it offer?
A: It has a 60″ wide × 24″ deep polished steel cooking surface with a 3/4″ thick plate to retain and distribute heat evenly across the griddle.

Q3: How powerful is the griddle?
A: The ARTY‑60 uses a single 30,000 BTU (≈9.0 kW) gas burner that creates a central hot zone for consistent searing and cooking.

Q4: What construction and durability features does it have?
A: It features a stainless steel exterior, removable grease can, grease trough, and one‑piece rolled front for rugged durability and easy sanitation in busy kitchens.

Q5: How is temperature controlled?
A: Manual gas controls with adjustable valves let chefs fine‑tune cooking heat for precise teppanyaki performance.

Q6: Is this unit certified for commercial use?
A: Yes — the ARTY‑60 carries cETLus and ETL‑Sanitation certifications and is made in the USA, meeting safety and hygiene standards for professional kitchens.

Q7: What dimensions and installation type should you expect?
A: The griddle measures approximately 60″ W × 28″ D × 10.5″ H and is designed as a countertop unit, often integrated into culinary stations or used with optional stands.

Q8: What kitchens is the ARTY‑60 ideal for?
A: Ideal for Japanese steakhouses, teppanyaki stations, high‑volume restaurants, and catering operations that need a large, reliable flat‑top grill for show‑style cooking.

Maintenance Tips

• Clean Burners Daily: Lift and brush the cast‑iron open burners to remove food debris and keep ports clear for consistent flame performance.

• Griddle Care (if equipped): Scrape and wash the 24″ griddle plate after service; season lightly with cooking oil before next use to protect the surface.

• Empty Drip/Grease Pans: Remove and clean grease and drip trays daily to reduce buildup, odors, and fire risk.

• Wipe Stainless Surfaces: Use a soft cloth with mild detergent on stainless steel exterior and landing ledge; avoid abrasives to preserve finish.

• Oven Interior Cleaning: Wipe the porcelain‑enameled oven interior and racks regularly to prevent carbon buildup and ensure even heat.

• Check Gas Components: Periodically inspect gas valves, pilots, and connections; address leaks or irregular flames promptly with professional service.