American Range Specialty Ovens - ARDS-36
(2) 26-1/2" Restaurant Ranges • 70,000 BTU • Natural / LP Gas
Built in the USA for serious commercial kitchens, the American Range ARDS-36 delivers two full-size standard ovens in a single, space-saving footprint. Heavy-duty construction, industry-leading 35,000 BTU burners per deck, and a porcelainized interior make this stacked unit a dependable workhorse for roasting, baking, and finishing large volumes of product shift after shift.
Features
- 70,000 BTU Power-Plus burner package (35,000 BTU per oven / 20 kW total).
- Stainless-steel front, sides, and welded frame for maximum durability.
- Porcelain-coated oven interiors wipe clean fast and resist corrosion.
- Thermostatic control from 150 °F – 500 °F (66 °C – 260 °C).
- Matchless push-button (Piezo) ignition with 100 % safety gas shut-off valve.
- One chrome oven rack included per deck; two rack positions.
- 6" adjustable stainless-steel legs standard; optional swivel casters available.
- Range-match design lines up perfectly with American Range cooklines.
- cETLus & ETL-Sanitation listed for gas & food-service safety.
Specifications
| Model |
ARDS-36 (Double-Deck Standard Oven) |
| Total Heat Input |
70,000 BTU /hr • 20 kW |
| Gas Type |
Natural or Propane (specify when ordering) |
| Oven Cavities |
Two, each 26-1/2" W × 22-1/2" D × 15-1/4" H (673 × 572 × 387 mm) |
| Temperature Range |
150 °F – 500 °F (66 °C – 260 °C) |
| Burner Configuration |
(2) Power-Plus burners, 35,000 BTU each |
| Overall Dimensions |
36" W × 33-1/2" D × 50-1/2" H (914 × 851 × 1283 mm) |
| Gas Connection |
3/4" NPT (rear) |
| Clearances |
0" sides & rear to non-combustible surfaces; 12" sides & 4" rear to combustible surfaces |
What our Experts Think
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Heavy‑Duty Dual Oven Performance
The American Range ARDS‑36 is a 36″ double‑deck specialty oven featuring two 26½″ wide standard oven cavities, delivering up to ~70,000 BTU of total cooking power for simultaneous cooking across decks—ideal for baking, roasting, or finishing large batch menu items.
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Commercial‑Grade Construction
Built with a stainless steel rugged exterior and heavy‑gauge welded frame, this oven is engineered for continuous use in professional kitchens, offering stability, durability, and long service life.
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Easy‑to‑Clean Interior
Porcelain enamel oven interiors and spring‑assisted counterweight doors make cleaning and daily maintenance effortless—even after heavy baking or roasting shifts.
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Adjustable Temperature Control
Each oven deck includes a manual thermostat (•150°F to 500°F), giving chefs precise control for a wide variety of cooking techniques from slow roasting to high‑temperature baking.
Q&A
Q: What is the American Range ARDS‑36?
A: The American Range ARDS‑36 is a 36‑inch double‑deck commercial specialty oven (also called a low‑boy oven) with stacked baking chambers designed for high‑volume foodservice baking and roasting.
Q: How many ovens and what output does it have?
A: It features two stacked standard ovens, each with burners that together deliver approximately 70,000 BTU total, ideal for continuous kitchen operation.
Q: What are the oven interior dimensions?
A: Each oven cavity typically measures 26½" W × 22½" D × ~13½" H, accommodating multiple racks and standard sheet pans.
Q: What temperature range does the ARDS‑36 support?
A: The ovens have an adjustable thermostat range from approximately 150°F to 500°F (66°C–260°C) for versatile baking and roasting.
Q: What ignition and safety features are included?
A: It uses matchless push‑button (piezo) pilot ignition and includes 100% safety gas shut‑off for reliable operation.
Q: What kind of construction does it have?
A: Built with a stainless steel rugged exterior and porcelain enamel oven interiors for durability and easy cleaning in commercial kitchens.
Q: Is it certified for commercial kitchens?
A: Yes — the ARDS‑36 is cETLus and ETL‑Sanitation listed and made in the USA for professional foodservice use.
Maintenance Tips
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Clean porcelain oven interior: Wipe interior walls and racks regularly with a soft cloth and mild detergent after cooling to prevent residue buildup and ensure even heat.
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Remove and clean racks: Take out chrome‑plated oven racks and wash them to avoid buildup and improve airflow.
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Keep stainless steel surfaces clean: Regularly wipe the exterior with hot soapy water or stainless cleaner; avoid abrasive pads to protect finish.
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Check and clear burner ports: Inspect gas burner openings for grease or debris that can disrupt ignition and flame quality.
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Inspect door hinges and seals: Lubricate pivot pins lightly and check the door seal for wear to maintain temperature consistency and safe operation.
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Ventilation checks: Ensure the oven’s ventilation is unobstructed to prevent overheating and maintain efficient gas combustion.
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Annual professional service: Schedule yearly inspection of gas valves, pilot ignition, and thermostat calibration to sustain performance.
Damage 
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