| Overall width |
72" (1829 mm) |
| Overall depth |
32 1/2" (826 mm) |
| Cooking height |
36" (914 mm) |
| Open burners |
6 × 32,000 BTU (192,000 BTU total) |
| Griddle |
36" W | 1" plate | 60,000 BTU total (manual) |
| Oven interior (L) |
26-1/2" W × 22-1/2" D × 13-1/2" H | 35,000 BTU |
| Base (R) |
26-1/2" dry storage compartment |
| Total input |
287,000 BTU / 84.0 kW |
| Gas type |
Natural or Propane (LP) — specify on order |
| Manifold pressure |
Nat 5.0" W.C. | LP 10.0" W.C. |
| Gas connection |
3/4" NPT (rear) |
| Country of origin |
USA |
What our Experts Think
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Built for Demanding Commercial Kitchens – The American Range AR‑36G‑6B‑126L‑SBR is a 72″ heavy‑duty gas range combining burners, a large griddle, oven, and storage base — engineered for restaurant, diner, and institutional foodservice throughput.
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Versatile Cooking Surface – Six 32,000 BTU open burners deliver strong, responsive heat for pots and pans, while the 36″ manual griddle with a 1″ thick steel plate provides even heat and great retention for flat‑top cooking like eggs, burgers, and breakfast items.
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Flexible Workflow with Oven + Storage Base – Left‑side 26½″ standard oven with two racks handles roasting and baking, while the right‑side 26½″ storage base keeps sheet pans, tools, or ingredients close at hand for smoother kitchen operations.
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Durable Commercial Construction – Stainless steel front, sides, kick panel, adjustable chrome‑plated legs, and removable drip trays make this range sturdy, easy to clean, and suited to high‑service environments.
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Clean & Efficient Design – A 3″ wide grease trough with removable drip pan speeds up cleanup, helping kitchens maintain sanitation standards and reduce downtime.
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Expert Verdict: A versatile, high‑output professional gas range that blends powerful burners, a commercial griddle, functional oven, and smart storage into one efficient station — ideal for busy kitchens that require reliable multitasking and robust performance.
Q&A
Q: What is the American Range AR‑36G‑6B‑126L‑SBR?
A: The American Range AR‑36G‑6B‑126L‑SBR is a 72″ commercial gas restaurant range combining a 36″ manual griddle, six open burners, a standard oven, and a storage base — built for high‑volume professional kitchens.
Q: What cooking surfaces does it include?
A: It features a 36″ left‑side manual griddle with a 1″ thick steel plate for even heat and a set of six 32,000 BTU open burners for versatile stovetop cooking.
Q: What oven and storage options are included?
A: The range includes a 26½″ standard oven with two chrome racks for baking and roasting, plus a 26½″ storage base to store sheet pans, small wares, or ingredients.
Q: How much total power does it deliver?
A: This unit delivers approximately 287,000 BTU total input, providing strong, consistent heat for commercial food preparation.
Q: What materials and build quality does it offer?
A: It’s built with stainless steel front and sides, a removable grease drip pan, and 6″ adjustable chrome‑plated legs for durability, easy cleaning, and stability.
Q: Is it certified for professional use?
A: Yes — the range is cETLus and ETL‑Sanitation certified and Made in the USA, meeting commercial safety and hygiene standards.
Q: What kitchens is this range best for?
A: Ideal for restaurants, hotels, catering facilities, and institutional kitchens that require versatile, high‑output cooking equipment.
Q: What are the dimensions and installation features?
A: The range measures about 72″ W × 32½″ D × 56″ H, includes a rear 3/4″ NPT gas connection with factory regulator, and offers optional back riser configurations
Maintenance Tips
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Clean burners and grates regularly: Remove burner heads and brush debris to maintain consistent 32,000 BTU flames and optimal cooking performance.
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Maintain the 36" griddle: Scrape food residue after each use, wipe with warm water, and lightly oil the ¾" steel griddle to prevent rust and ensure even heat distribution.
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Empty grease trays and drip pans: Clean frequently to prevent buildup, reduce smoke, and minimize fire risk.
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Wipe stainless steel surfaces: Use a soft cloth with mild detergent to keep the exterior sanitary and corrosion-resistant.
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Clean oven interior weekly: Remove racks and wipe the porcelain-lined cavity to maintain even baking and heat circulation.
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Inspect gas connections and controls: Check valves, fittings, and ignition components periodically for safe, reliable operation.
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Ensure proper ventilation and leveling: Maintain adequate clearance around the unit for safe high-BTU commercial use.
