American Range Gas Ranges - AR-36G-4B-CL-126R
Dual-Oven Base – Convection (Left) / Standard (Right) – 253,000 BTU
Built to dominate the rush and still look sharp at the end of the night, this American Range 60" restaurant range marries a heavy-duty 36" griddle with four high-performance open burners and a versatile convection/standard oven combo. All wrapped in easy-clean stainless steel and proudly Made in the USA.
Features
- 36" wide, 1" thick steel griddle plate (left side) with manual controls for instant response.
- (4) 32,000 BTU open burners with 12" × 12" cast-iron grates and lift-off burner heads.
- 26-1/2" convection oven (left) circulates heated air for fast, even roasting and baking.
- 26-1/2" standard oven (right) delivers traditional radiant heat—perfect for breads & casseroles.
- Heavy-gauge stainless steel front, sides, landing ledge, and removable drip/grease pans.
- Choose your back: 6" stainless stub back, 20" riser, or high riser with shelf (no up-charge at order).
- 6" adjustable chrome-plated legs standard; optional swivel casters available.
- Rear 3/4" NPT gas connection with factory-installed pressure regulator.
- cETLus & ETL-Sanitation listed for peace of mind in any commercial kitchen.
- Open burners: 128,000 BTU/hr total (4 × 32,000).
- Griddle: 60,000 BTU/hr (3 burners under plate).
- Standard oven: 35,000 BTU/hr, thermostat 250 °F – 500 °F.
- Convection oven: 30,000 BTU/hr, thermostat 250 °F – 500 °F, 1/5 hp fan motor (120 V, 1 ph, 4 A).
- Combined input: 253,000 BTU/hr (74.0 kW).
Specifications
| Overall width |
60" / 1524 mm |
| Overall depth |
32 1/2" / 826 mm |
| Cooking height |
36" / 914 mm |
| Griddle surface |
36" W × 24" D (914 × 610 mm), 1" thick |
| Open burners |
4 – 12" × 12" grates, lift-off heads |
| Oven interiors |
26-1/2" W × 22-1/2" D × 13-1/2" H each |
| Rack positions |
5 per oven; 2 chrome racks included per oven |
| Gas connection |
3/4" NPT (rear) |
| Electrical (convection fan) |
120 V, 1 ph, 4 A, 6' cord with 3-prong plug |
| Origin |
Designed & Built in the USA |
What our Experts Think
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Balanced Commercial Power & Versatility – The American Range AR‑36G‑4B‑CL‑126R delivers 253,000 BTU total across four open burners and a 36″ heavy‑duty griddle, giving chefs flexibility to sauté, boil, grill, and fry simultaneously in busy kitchens.
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Dual Oven Advantage – Equipped with a 26½″ convection oven on the left for even baking/roasting and a 26½″ standard oven on the right, each with two adjustable racks, so you can prepare multiple dishes at once without compromising throughput.
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Robust Stainless Construction – Stainless steel front and sides resist corrosion, make cleaning easier, and ensure long‑term durability under heavy use — ideal for restaurants, cafeterias, and catering environments.
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Professional Heat Distribution – Four 32,000 BTU burners offer strong, responsive heat, paired with a 1″ thick griddle plate for consistent surface cooking and excellent heat retention.
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Operator‑Focused Controls – Manual controls provide precise heat adjustments and reduce complexity, while adjustable chrome‑plated legs and optional back riser configurations help tailor installation to your kitchen layout.
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Certified for Commercial Kitchens – cETLus and ETL‑Sanitation listings plus “Made in the USA” construction assure safety, sanitation, and quality performance under continuous service demands.
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Expert Verdict – A well‑rounded 60″ commercial range that blends burners, griddle, and dual ovens into one rugged, high‑throughput cooking station — ideal for mid‑volume restaurants and professional kitchens that need maximum versatility in a compact footprint.
Q&A
Q: What is the American Range AR‑36G‑4B‑CL‑126R?
A: The American Range AR‑36G‑4B‑CL‑126R is a 60″ commercial gas restaurant range with a 36″ manual griddle, 4 open burners, a left‑side convection oven, and a right‑side standard oven, engineered for professional kitchens.
Q: What cooking surfaces are included?
A: It has a 36″ griddle with a 1″ thick steel plate for flat‑top cooking and four 32,000 BTU open burners for versatile stovetop tasks.
Q: What ovens does this range include?
A: The range combines a 26½″ convection oven on the left for even baking and roasting, plus a 26½″ standard oven on the right, each with two adjustable racks.
Q: What is the total power and performance?
A: The unit delivers approximately 253,000 BTU total output (74.0 kW), providing reliable high‑volume cooking capacity.
Q: What materials are used in its build?
A: Designed for commercial kitchens with stainless steel front and sides, removable drip trays, and 6″ adjustable chrome‑plated legs for easy and durable operation.
Q: Is it certified for professional use?
A: Yes — it’s cETLus and ETL‑Sanitation certified and Made in the USA, meeting commercial food‑service safety and sanitation standards.
Q: What kitchens is this range best for?
A: Ideal for restaurants, hotels, catering operations, and institutional kitchens that demand versatile, high‑output cooking stations.
Maintenance Tips
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Clean burners and grates regularly: Remove burner heads and brush debris to maintain strong 32,000 BTU flames and consistent cooking performance.
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Maintain the 36" griddle: Scrape food residue after each use, wipe with warm water, and lightly oil to prevent rust and ensure even heat distribution.
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Empty grease trays and drip pans: Clean frequently to prevent grease buildup, smoke, and fire hazards in commercial kitchens.
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Wipe stainless steel surfaces: Use a soft cloth with mild detergent to maintain a sanitary, corrosion-resistant exterior.
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Clean oven interior weekly: Remove racks and wipe the porcelain-lined cavity to maintain even heat and prevent residue accumulation.
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Inspect gas connections and controls: Check valves, fittings, and ignition components regularly for safe, reliable operation.
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Ensure proper ventilation and leveling: Maintain adequate clearance around the range to support high-BTU commercial use safely.
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