The American Range AR-24G-8B is a heavy-duty 72 inch commercial restaurant range designed for demanding professional kitchens. This natural gas range combines 8 powerful 32,000 BTU/hr open burners with a 24 inch manual griddle and 2 standard ovens, delivering 366,000 BTU/hr of total cooking power. The 24 inch griddle features a thick steel cooking plate and dedicated 20,000 BTU/hr burners for consistent heat across the cooking surface. Each standard oven provides a 26-1/2 inch wide interior, two racks, porcelain enamel construction, and thermostat control from 250°F to 500°F. Stainless steel front and sides, heavy-duty cast-iron burner grates, adjustable chrome-plated legs, manual controls, and a removable drip pan provide durability and easy maintenance in high-volume commercial kitchens. The AR-24G-8B is cETLus and ETL-Sanitation listed and made in the USA.

CALL 877-699-9561 FOR SPECIAL PROMOTION

Key Features:

• 72 inch heavy-duty commercial restaurant range
• 8 open burners rated at 32,000 BTU/hr each
• 24 inch manual griddle
• 1 inch thick steel griddle plate
• Griddle burners rated at 20,000 BTU/hr each
• 2 standard ovens
• 26-1/2 inch wide oven interiors
• 22-1/2 inch deep oven interiors
• 13-1/2 inch high oven interiors
• Two chrome-plated oven racks per oven
• Oven thermostat range from 250°F to 500°F
• 366,000 BTU/hr total input
• Heavy-duty 12 inch x 12 inch cast-iron burner grates
• Removable full-width burner drip pan
• Stainless steel front and sides
• Porcelain enamel oven interiors
• Manual controls
• Adjustable 6 inch chrome-plated legs
• High shelf and back riser configuration
• 100% safety gas shut-off
• Natural gas operation
• cETLus listed
• ETL-Sanitation listed
• Made in the USA

Used For:

• Commercial restaurants
• High-volume restaurant kitchens
• Hotels and hospitality kitchens
• Diners and cafés
• Catering operations
• Institutional foodservice kitchens
• School and university cafeterias
• Banquet and event kitchens
• Breakfast and brunch preparation
• Cooking burgers, eggs, pancakes, and sandwiches
• Griddle cooking
• Sautéing and boiling
• Baking and roasting
• High-volume meal preparation
• Professional foodservice operations