American Range Gas Ranges - AR-36G-2B-CL-SBR
Model: AR-36G-2B-CL-SBR • Made in USA
Built for high–volume kitchens that demand versatility, this 48" American Range combines a full-width 36" griddle, two 32,000 BTU open burners, a powerful 26-1/2" convection oven, and an 11" storage base – all in one rugged, stainless-steel platform. From breakfast service to dinner rush, you’ll sear, sauté, bake, and hold with consistent, energy-efficient performance.
Features
-
36" manual griddle (left side) – 1" thick steel plate with three 20,000 BTU burners for even heat distribution and quick recovery.
-
(2) 12" x 12" lift-off open burners – 32,000 BTU each, cast-iron grates, removable drip tray below.
-
26-1/2" convection oven (left base) – 30,000 BTU burner plus two chrome racks; fan-forced airflow speeds cook times and promotes even browning.
-
11" storage base (right side) keeps sheet pans, sauté pans, or cleaning tools close at hand.
- Stainless-steel front, sides, landing ledge, and single-piece drip pan for quick wipe-downs.
- Choice of 6" stub-back, 20" riser, or high-shelf riser included at no extra charge.
- 6" chrome-plated, adjustable legs stabilize the unit on uneven floors.
- Rear 3/4" NPT gas connection with pressure regulator; field convertible to Natural or LP gas.
Specifications
| Overall width |
48" (1219 mm) |
| Depth (front to back) |
32-1/2" (826 mm) |
| Cooking height |
36" (914 mm) on adjustable legs |
| Total input (Natural Gas) |
151,000 BTU | 47 kW |
| Open burners |
2 × 32,000 BTU |
| Griddle plate |
36" W × 24" D, 1" thick manual control (3 × 20,000 BTU) |
| Oven cavity (convection) |
26-1/2" W × 22-1/2" D × 13-1/2" H |
| Oven burner |
30,000 BTU; 250 °F – 500 °F (121 °C – 260 °C) thermostat |
| Electrical (convection fan) |
120 V / 1-phase / 15 A, 3-prong cord included |
| Gas inlet |
3/4" NPT (rear) |
| Compliance |
cETLus, ETL-Sanitation (NSF-equivalent) |
What our Experts Think
-
Commercial‑Grade Versatile Performance – The American Range AR‑36G‑2B‑CL‑SBR is a 48″ professional restaurant gas range built to handle daily high‑volume use with robust heat and flexible cooking zones.
-
Balanced Cooktop Layout – Combines (2) high‑output open burners for rapid boiling and sautéing with a 36″ manual griddle plate, giving chefs plenty of surface area for flat‑top cooking like burgers, eggs, and sandwiches while burners stay active.
-
Spacious Oven Capacity – A 26½″ convection oven delivers even heat distribution for baking, roasting, and finishing dishes, helping improve throughput during service.
-
Rugged Commercial Build – Stainless steel front, sides, and landing ledge provide long‑lasting durability and easy sanitation — essential in busy foodservice environments.
-
Smart Workflow Features – Adjustable chrome‑plated legs and intuitive manual controls make installation and heat management flexible and chef‑friendly.
-
Professional Certifications – Designed to meet commercial safety and sanitation standards, giving chefs confidence in reliability and compliance.
Q&A
Q: What type of range is the American Range AR‑36G‑2B‑CL‑SBR?
A: A 48″ commercial gas restaurant range with a 36″ manual griddle, 2 open burners, a convection oven, and a storage base, designed for professional kitchens.
Q: How is the cooktop configured?
A: It features a 36″ griddle with a 1″ thick steel plate and two 32,000 BTU lift‑off open burners with heavy‑duty cast‑iron grates for versatile stovetop and griddle cooking.
Q: What oven does it include?
A: A 26½″ convection oven on the left with two chrome‑plated racks, providing even heat distribution for baking, roasting, and finishing.
Q: What storage features are included?
A: An 11″ storage base on the right keeps cookware, trays, and tools close at hand.
Q: What is the total BTU output?
A: The AR‑36G‑2B‑CL‑SBR delivers around 151,000–154,000 BTU total cooking power, suitable for demanding commercial kitchens.
Q: What materials and construction features does it have?
A: It’s built with stainless steel front and sides, an optional back riser/hi‑shelf, 6″ chrome‑plated adjustable legs, and manual controls for durability and ease of cleaning.
Q: Is this range certified for commercial use?
A: Yes — it’s cETLus and ETL‑Sanitation certified and Made in the USA, meeting professional foodservice safety and hygiene standards.
Q: Who is this range ideal for?
A: Restaurants, hotels, catering facilities, and institutional kitchens that need versatile burners, a large griddle, convection oven performance, and storage in one rugged commercial unit.
Maintenance Tips
-
Clean burners & grates daily: Remove food debris from the 36 open burners and cast‑iron grates to maintain even heat and reliable 32,000 BTU output.
-
Scrape & season the griddle: After use, scrape the 24" griddle and lightly oil to prevent rust and preserve a non‑stick cooking surface.
-
Empty grease troughs & drip pans: Clean the full‑length grease collector and drip trays regularly to prevent buildup and reduce fire risk.
-
Maintain oven interiors & racks: Wipe porcelain‑coated oven interiors and clean chrome racks to ensure proper airflow and even cooking.
-
Polish stainless surfaces: Use non‑abrasive cleaners to keep all stainless steel corrosion‑free and professional looking.
-
Inspect gas lines & ignition: Check burners, valves, and gas connections periodically for safe, reliable operation.
-
Schedule professional servicing: Annual maintenance preserves high‑output performance and extends equipment lifespan.
