American Range Gas Ranges - AR-12G-8B-126L-SBR

American Range  Gas Ranges - AR-12G-8B-126L-SBR

Built in the USA for demanding commercial kitchens, this 60-inch American Range gas restaurant range combines powerful open-top cooking, a precision 12" griddle, a full-size standard oven and a convenient storage base—all wrapped in durable stainless steel.

Features

• (8) 32,000 BTU open burners with 12" x 12" heavy-duty cast-iron grates
• (1) 12" wide griddle on the left
• 1" thick polished steel plate for even heat retention
• 20,000 BTU burner, manual controls & 3" grease trough
• (1) 26-1/2" standard oven on the left
• 35,000 BTU steel burner, 250 °F – 500 °F thermostat
• Porcelain-enamel interior for easy cleaning
• Spring-assisted, counter-weighted door
• (2) chrome racks with 3 positions
• (1) 26-1/2" stainless storage base on the right—ideal for sheet pans, pots & smallwares
• Removable full-width drip pan under the burner section
• Stainless steel front, sides and landing ledge
• Choice of backguard: 6" stub back, 20" riser, or high shelf with riser (select at checkout)
• 6" adjustable chrome-plated legs for a level, stable cook line
• Total input: 311,000 BTU /hr (91.0 kW)
• cETLus & ETL-Sanitation listed for gas safety and NSF sanitation
• Designed & built in the USA

Specifications

What our Experts Think

• Commercial‑Strength Specialty Oven – The American Range ARLM‑1 is a professional specialty deck oven built for restaurants, bakeries, pizzerias, and catering kitchens that demand consistent heat and reliable performance.

• Even Bake & Heat Retention – Designed with a specialty baking chamber that provides uniform heat distribution, helping deliver consistent results across breads, pizzas, pastries, and other baked goods.

• Easy‑to‑Use Controls – Intuitive manual controls give chefs precise temperature adjustment for a range of menu items, supporting everything from delicate pastries to artisan loaves.

• Durable Construction – Heavy‑duty materials and professional‑grade engineering ensure this oven withstands daily commercial use, simplifies cleaning, and holds up under long service hours.

• Space‑Efficient Design – Compact footprint makes it suitable for kitchens where space is limited but production volume remains high.

Q&A

Q: What is the American Range ARLM‑1?
A: A single‑deck commercial gas specialty oven with a large capacity cooking cavity, purpose‑built for roasting lamb and other large meat cuts in professional kitchens.

Q: How big is the cooking chamber?
A: It has a 42″ W × 33½″ D × 17″ H internal oven cavity, offering spacious capacity for high‑volume roasting and baking.

Q: What heat output and temperature range does it offer?
A: Powered by a 40,000 BTU (≈ 12 kW) gas burner per deck, with a thermostat range of 150°F to 500°F for versatile roasting and cooking control.

Q: What materials and construction features does it have?
A: Rugged all‑stainless‑steel interior and exterior, heavy‑gauge welded frame, and 6″ legs for durability, sanitation, and stable installation in commercial kitchens.

Q: What ignition and safety features are included?
A: Manual controls with automatic safety gas shut‑off ensure reliable operation and safe temperature management.

Q: Is this oven certified for professional use?
A: Yes — it’s ETL‑listed and Made in the USA, meeting commercial cooking safety and sanitation standards.

Q: What cooking tasks is the ARLM‑1 best for?
A: Ideal for roasting whole lamb, pork, beef, and other large cuts, plus high‑volume baking and batch cooking where heat uniformity and capacity matter.

Q: Who is this oven ideal for?
A: Restaurants, catering operations, hotels, and institutional kitchens that need large capacity and even heat distribution for roasting and commercial cooking.

Maintenance Tips

• Clean interior after each use: Wipe down oven walls and floor when cool to remove food debris and prevent buildup.

• Clean racks and inserts: Remove and wash oven racks, trays, and accessories regularly to ensure even cooking and airflow.

• Check door seals and hinges: Inspect the door gasket and hinges for wear or gaps; clean seals to maintain proper heat retention.

• Inspect heating elements: Gently brush or wipe heating elements when cool to remove residue and ensure consistent heat.

• Empty crumb trays and vents: Clear crumb trays and check vents to maintain proper airflow and prevent flare‑ups.

• Polish exterior surfaces: Use a non‑abrasive cleaner on stainless steel or painted surfaces to prevent corrosion and maintain appearance.

• Schedule professional servicing: Annual inspection helps maintain performance, safety, and long equipment life.