American Range AR-48G-2B-CL-126R Gas Ranges

American Range 60" Gas Restaurant Range with 48" Manual Griddle & 2 Burners

Engineered and built in the USA for the high-volume commercial kitchen, this 60" American Range gives you a full 48" of 1"-thick griddle cooking surface, two powerful open burners, and a split oven base with a convection oven on the left and a standard oven on the right. A combined 209,000 BTU of fire power, heavy-gauge stainless construction, and cETLus & ETL-Sanitation certifications make it a true workhorse that’s ready for the rush.

Highlights

• 60" wide commercial range, 32 ½" deep cooking surface, 36" working height
• 48" manual griddle on the left — 1" thick steel plate with 3" grease trough
• (2) 32,000 BTU open burners with 12" x 12" cast-iron grates
• Split oven base: 26 ½" convection oven (left) & 26 ½" standard oven (right)
• Total input 209,000 BTU | 61.0 kW
• Stainless steel front, sides, landing ledge & kick plate; welded frame construction
• Choice of back: 6" stub, 20" riser, or high shelf with riser (select when ordering)
• 6" adjustable chrome-plated legs
• Made in the USA — cETLus and ETL-Sanitation listed

Performance at a Glance

• Griddle burners: 20,000 BTU each × 4 sections (80,000 BTU)
• Open top burners: 32,000 BTU each × 2 (64,000 BTU)
• Convection oven burner: 30,000 BTU  / Fan motor 120 V, 1 Φ, 4 A
• Standard oven burner: 35,000 BTU
• Oven thermostat range: 250 °F – 500 °F (121 °C – 260 °C)

Technical Specifications

What’s in the Box

• American Range 60" griddle/burner range (base unit)
• (4) griddle burners & manual control valves
• (2) open top burners with lift-off grates & drip pans
• (4) chrome oven racks (2 per oven)
• 6" adjustable chrome legs (installed)
• Removable grease drawer & crumb tray
• User & installation manual

Certifications & Warranty

• cETLus & ETL-Sanitation listed for gas safety and NSF sanitation
• 2-year limited parts & labor warranty (90 days for replacement parts)
• Extended coverage available with timely product registration (details)

Perfect For

• High-volume diners, cafes, and breakfast houses
• Steak & burger programs requiring simultaneous griddle and sauté production
• Catering or banquet kitchens needing split oven versatility
• Food-truck commissaries and ghost kitchens that demand robust, compact equipment

Photos may show equipment with optional accessories. Specifications are subject to change without notice.