American Range Gas Ranges - AR-48G-CL-SBR
Model AR-48G-CL-SBR | 110,000 BTU | Made in USA
Replace a line-up of single-purpose appliances with one hard-working station. This 48" American-made range delivers a full-width 1" thick manual griddle, a high-performance convection oven, and a built-in storage base—perfect for diners, cafés, and high-volume kitchens that demand durability and versatility.
Features
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48" heavy-duty griddle – 1" polished steel plate heats evenly; four 20,000 BTU burners (one every 12") let you zone-cook pancakes, eggs & burgers side-by-side.
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Convection oven on the left – 30,000 BTU burner plus fan moves hot air for faster, uniform baking and roasting.
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Roomy storage base on the right – 11" cabinet keeps sheet pans, spices, and tools at arm’s reach.
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Stainless steel everywhere – Front, sides, landing ledge, and choice of 6" stub back, 20" riser, or high shelf included at no extra cost.
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6" adjustable chrome-plated legs – Level the unit and clean beneath it with ease.
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Simple, cool-touch manual knobs – No electronics to fail; infinite flame adjustment.
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cETLus & ETL-Sanitation listed – Engineered to meet strict safety and sanitation codes.
Specifications
| Width × Depth × Height |
48" × 32-1/2" × 36" (56" with 20" riser) |
| Griddle surface |
48" × 24", 1" thick steel, manual controls (250-500 °F) |
| Total griddle input |
80,000 BTU/hr (4 × 20,000 BTU) |
| Oven cavity |
26-1/2" W × 22-1/2" D × 13-1/2" H |
| Oven burner |
30,000 BTU/hr, thermostat 250-500 °F, 5 rack positions |
| Included oven racks |
2 chrome-plated, adjustable |
| Total input |
110,000 BTU/hr (32.0 kW) |
| Gas connection |
3/4" NPT (rear), 5.0" W.C. Natural or 10.0" W.C. LP |
| Electrical |
120 V, 1 ph, 4 A (convection fan), 6' three-prong cord included |
What our Experts Think
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Professional Commercial Workhorse – The American Range AR‑48G‑CL‑SBR is a 48″ heavy‑duty gas restaurant range combining a full‑width griddle and convection oven in one unit — ideal for busy restaurants, diners, and institutional kitchens that demand versatility and durability.
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Large Griddle Cooking Surface – Features a 48″ manual griddle with a 1″ thick steel plate, providing even heat distribution and plenty of space for pancakes, burgers, breakfast items, and flat‑top cooking during rush service.
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Efficient Convection Oven – Includes a 26½″ convection oven with two racks and adjustable thermostat (250°F–500°F), delivering fast, even baking and roasting — perfect for breads, casseroles, and prep ahead items.
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Smart Workflow Design – The right‑side storage base offers convenient pan/tool storage, keeping essential cookware close at hand and boosting kitchen efficiency.
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Rugged Stainless Construction – Stainless steel front and sides with adjustable chrome‑plated legs ensure long‑lasting durability, easy sanitation, and corrosion resistance in commercial environments.
Q&A
Q: What is the American Range AR‑48G‑CL‑SBR?
A: A 48‑inch commercial gas restaurant range combining a full‑width griddle and a left‑side convection oven with a right‑side storage base — designed for professional kitchens.
Q: How is the cooktop configured?
A: It has a 48″ manual griddle with a 1″ thick steel plate that delivers even heat for searing, grilling, and everyday griddle cooking.
Q: What oven and storage features does it include?
A: One 26½″ convection oven with two racks for consistent baking and roasting, plus an 11″ storage base on the right for cookware and tools.
Q: What is the total cooking output?
A: The unit produces up to 110,000 BTU of total heat power across the griddle and oven for efficient commercial performance.
Q: What materials and construction features does it have?
A: Heavy‑duty stainless steel front and sides, manual controls, 6″ adjustable chrome‑plated legs, and optional back shelf/riser configurations for tailored kitchen layouts.
Q: Is this range certified for commercial kitchens?
A: Yes — it is cETLus and ETL‑Sanitation certified and Made in the USA to meet professional safety and sanitation standards.
Q: What kitchens is this model best for?
A: Ideal for restaurants, hotels, catering operations, and institutional kitchens needing a wide griddle surface and convection oven in one rugged commercial unit.
Maintenance Tips
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Clean the griddle after each use: Scrape the 48″ griddle surface while warm and regularly season with oil to prevent rust and maintain a non‑stick cooking finish.
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Wipe burners and grease collectors: Remove food debris from burners and the 3″ wide grease collectors/drip trays daily to prevent clogs and fire hazards.
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Maintain convection oven & racks: Clean the 26‑1/2″ convection oven interior and chrome racks frequently to ensure proper airflow and even cooking performance.
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Polish stainless steel surfaces: Use a non‑abrasive cleaner on the stainless steel front, sides, and landing ledge to prevent corrosion and keep a polished look.
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Check legs and structural parts: Inspect the 6″ adjustable chrome‑plated legs and any riser/storage base components for stability and proper operation.
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Inspect gas system regularly: Periodically check all gas lines, connections, valves, and manual controls for leaks or wear to ensure safe, reliable operation.
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Schedule annual professional servicing: Routine professional maintenance keeps the griddle, burners, oven, and gas system performing at peak efficiency and extends overall equipment life.
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