American Range Gas Ranges - AR-4RB-CL-SBR

American Range  Gas Ranges - AR-4RB-CL-SBR

Bring steak-house searing and bakery-quality baking to the same footprint. This American Range restaurant range marries a high-performance radiant charbroiler with a powerful convection oven and convenient storage base—perfect for line kitchens that demand versatility without sacrificing space.

Features

• Heavy-duty radiant charbroiler pumps out 150,000 BTU/hr for lightning-fast recovery.
• Reversible cast-iron grates (flat or slanted) create perfect grill marks or allow fat run-off.
• Cast-iron radiants absorb and radiate heat, taming flare-ups and boosting efficiency.
• One 15,000 BTU steel burner every 6" section—each with its own manual gas valve.
• Removable stainless-steel pilots and full-width drip tray speed up daily cleaning.
• 26 1/2" convection oven (left) with porcelain interior, 30,000 BTU burner & fan for even, accelerated cooking.
• Five-position rack guides and two chrome-plated racks included out of the box.
• 11" storage base (right) keeps hotel pans, grill tools, and spices at arm’s reach.
• All-stainless front, sides & 6" stub back stand up to the toughest kitchen abuse.
• Adjustable 6" chrome-plated legs for leveling on uneven floors.
  

 Specifications

What our Experts Think

• Commercial Power & Versatility – The American Range AR‑4RB‑CL‑SBR combines a charbroiler and convection oven in one 48″ gas range package, perfect for restaurants and high‑volume foodservice operations that need both grilling and baking capability.

• Efficient Charbroiler Performance – Heavy‑duty cast iron radiant charbroiler with reversible grates delivers excellent heat retention and consistent searing results for steaks, burgers, and grilled items.

• Reliable Convection Oven – Built‑in 26‑1/2″ convection oven with 30,000 BTU burner and adjustable thermostat (250–500 °F) ensures even cooking and faster bake times for breads, casseroles, or finishing dishes.

• Stainless Steel Construction – Durable stainless steel front, sides, and legs make this range easy to clean and maintain while resisting corrosion under heavy use.

• Practical Features for Kitchen Workflow – Includes a removable full‑width drip pan, manual gas controls for precision heat, and a storage base cabinet for utensils or pans — all designed to streamline busy service environments.

Q&A

Q: What is the American Range AR‑4RB‑CL‑SBR?
A: It’s a 48″ commercial gas restaurant range with an integrated charbroiler top, convection oven, and storage base, built for professional kitchens.

Q: What cooking features does this range include?
A: It includes a 36″ charbroiler with heavy cast iron radiants and reversible top grates plus a 26½″ convection oven with two chrome‑plated racks.

Q: How much heat output does it deliver?
A: The range delivers a total of 150,000 BTU of cooking power from the charbroiler burners and oven.

Q: What construction and design features does it have?
A: It’s built with stainless steel front and sides, a removable full‑width drip pan, and adjustable chrome‑plated legs for durability and easy cleaning.

Q: What type of controls does it use?
A: Manual gas controls offer precise temperature adjustment for broiling and baking.

Q: Is this range suitable for commercial use?
A: Yes — it is cETLus and ETL‑Sanitation certified and Made in the USA to meet professional foodservice standards.

Q: What additional storage does it include?
A: It has a storage base with a single door on the right for cookware and tools.

Q: What ovens and temperatures does it support?
A: The convection oven thermostat ranges from approximately 250 °F to 500 °F, ideal for baking and roasting.

Maintenance Tips

• Clean burners and grates daily: Remove food debris from the four open burners and cast-iron grates to maintain even heat and consistent flame performance.

• Scrape and season the griddle: After use, scrape the griddle and lightly oil to prevent rust and preserve a non-stick cooking surface.

• Empty grease trough and drip pan: Clean the full-width grease collector and drip tray regularly to prevent buildup and reduce fire risk.

• Maintain oven interiors and racks: Wipe porcelain interiors and clean racks for proper airflow and even cooking results.

• Polish stainless steel surfaces: Use non-abrasive cleaners to keep the exterior corrosion-free and maintain a professional appearance.

• Inspect gas lines and ignition system: Periodically check burners, valves, and gas connections for safe, reliable operation.

• Schedule professional servicing: Annual maintenance preserves high-output performance and extends the range’s lifespan.