American Range Specialty Ovens - ARDS-36

American Range Specialty Ovens - ARDS-36

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

What our Experts Think

• 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.

• 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.

• 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.

• 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

• 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.

• Remove and clean racks: Take out chrome‑plated oven racks and wash them to avoid buildup and improve airflow.

• Keep stainless steel surfaces clean: Regularly wipe the exterior with hot soapy water or stainless cleaner; avoid abrasive pads to protect finish.

• Check and clear burner ports: Inspect gas burner openings for grease or debris that can disrupt ignition and flame quality.

• Inspect door hinges and seals: Lubricate pivot pins lightly and check the door seal for wear to maintain temperature consistency and safe operation.

• Ventilation checks: Ensure the oven’s ventilation is unobstructed to prevent overheating and maintain efficient gas combustion.

• Annual professional service: Schedule yearly inspection of gas valves, pilot ignition, and thermostat calibration to sustain performance.