American Range Gas Ranges - AR-6B-24RG-126L-SBR
Model AR-6B-24RG-126L-SBR | 267,000 BTU (79 kW)
Built, engineered, and certified in the USA, this American Range 60" raised-griddle range gives busy kitchens the power and versatility of six high-performance open burners, a heavy-duty elevated griddle/broiler, a full-size standard oven, and convenient dry-storage — all in one rugged stainless-steel footprint.
Features
- Six 32,000 BTU lift-off open burners with 12" × 12" cast-iron grates
- 24" raised griddle/broiler on the right
- 3/4" thick steel cooking plate
- Two 20,000 BTU griddle burners (manual controls)
- 3" wide front grease trough & integral broiler below
- 26-1/2" standard oven on the left
- 35,000 BTU steel burner
- Thermostat 250 °F – 500 °F (121 °C – 260 °C)
- Porcelain-enameled cavity & door liner for easy cleanup
- Includes two chrome-plated racks / two fixed positions
- Spring-assisted, counter-weighted door
- 26-1/2" dry storage base on the right keeps sheet pans and smallwares close at hand
- Stainless-steel front, sides, landing ledge, and drip pan
- Choice of backguard at no extra charge: 6" stub back, 20" riser, or 20" riser with high shelf
- 6" adjustable chrome-plated legs (field-installed; optional casters)
- 100 % safety gas shut-off & individual standing pilots for every burner
- cETLus & ETL-Sanitation listed for gas restaurant equipment
- Proudly Made in USA
Specifications
| Overall width |
60" (1524 mm) |
| Depth (front to back) |
32 1/2" (826 mm) |
| Cooking height |
36" (914 mm) to cooktop surface |
| Total input |
267,000 BTU/hr (79.0 kW) |
| Open burners |
6 × 32,000 BTU (192,000 BTU total) |
| Raised griddle |
24" width, 3/4" plate, 40,000 BTU |
| Standard oven |
35,000 BTU | Cavity 26 1/2"W × 22 1/2"D × 13 1/2"H |
| Gas connection |
3/4" NPT (rear) |
| Manifold pressure |
5.0" W.C. Natural | 10.0" W.C. LP |
What our Experts Think
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Heavy‑Duty Commercial Performance – The American Range AR‑6B‑24RG‑126L‑SBR is a 60″ professional restaurant gas range built for high‑volume kitchens, delivering ~267,000 BTU total output for demanding cooking workloads.
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Versatile Cooking Surface – Combines (6) powerful 32,000 BTU open burners with a 24″ raised griddle/broiler featuring a 3/4″‑thick cooking surface — ideal for sautéing, searing, boiling, and flat‑top tasks in one unit.
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Spacious Oven & Smart Layout – Includes a 26‑1/2″ standard oven with two racks (left) and a 26‑1/2″ storage base (right) for pan/tool organization, optimizing kitchen workflow and bake/roast capacity.
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Rugged Commercial Construction – Built with stainless steel front, sides, back riser, and hi‑shelf, plus adjustable 6″ chrome‑plated legs for stability and easy cleaning under heavy daily use.
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Manual Controls & Chef‑Friendly Features – Straightforward manual valves on burners and griddle give chefs precise heat control, while removable drip pans and porcelain enamel oven interiors simplify maintenance.
Q&A
Q: What type of range is the American Range AR‑6B‑24RG‑126L‑SBR?
A: A 60″ commercial gas restaurant range with 6 open burners, a 24″ raised griddle/broiler on the right, a 26½″ standard oven on the left, and a right‑side storage base, engineered for professional kitchens.
Q: How powerful are the burners and griddle?
A: It includes six 32,000 BTU open burners and a 24″ raised griddle/broiler with a ¾″ thick steel plate for searing, grilling, and sautéing tasks.
Q: What oven and storage features are included?
A: One 26½″ standard oven with two racks for baking and roasting, plus a dry storage base on the right to keep cookware and tools close at hand.
Q: What is the total BTU output?
A: The unit delivers approximately 267,000 BTU total cooking power — ideal for high‑volume commercial kitchens.
Q: What materials and construction does it use?
A: Durable stainless steel front, sides, and high shelf, with manual controls, removable drip pan, and adjustable chrome‑plated legs for stability and easy cleaning.
Q: Is this range suitable for commercial use?
A: Yes — it’s cETLus and ETL‑Sanitation certified and Made in the USA, meeting professional safety and hygiene standards.
Q: Who benefits most from this range?
A: Restaurants, hotels, catering kitchens, and institutional foodservice operations that need multi‑function cooking with burners, griddle, oven, and storage in one heavy‑duty commercial unit.
Maintenance Tips
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Clean burners and grates daily: Remove debris from the six open burners and cast-iron grates to ensure consistent 32,000 BTU heat output per burner.
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Scrape and season the griddle: After use, clean the 24" griddle and lightly oil to prevent rust and maintain a non-stick cooking surface.
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Empty grease troughs and drip pans: Regularly clean the full-length grease collector and drip trays to prevent buildup and fire hazards.
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Maintain oven interiors and racks: Wipe porcelain-coated interiors and clean chrome racks for even heat distribution and reliable baking.
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Polish stainless steel surfaces: Use non-abrasive cleaners to keep the exterior corrosion-free and maintain a professional appearance.
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Inspect gas lines and ignition system: Check burners, valves, and connections periodically to ensure safe, reliable operation.
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Schedule professional servicing: Annual maintenance preserves high-output performance and extends the range’s lifespan.
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