Must specify elevation if over 1000 ft. when ordering.

RANGE TOP FEATURES

• Sealed burners deliver exceptional performance at every level setting and lift off to provide easy cleanup
• 3 sizes of burners to serve your everyday needs: 17,000 BTU (lg), 13,000 BTU (med), 9,000 BTU (sm)
• Variable infinite flame settings for all sealed top burners
• Fail-safe system ensures re-ignition in the event the flame goes out even on the lowest burner setting
• Continuous and flush commercial-grade cast iron grates allow for easy transfer of pots and pans across the entire cooking surface
• Sealed Single Piece tooled stainless steel cook top can hold more than a gallon of spills
• Analog controls provide easy, push and turn operation ensuring child safety
• Blue LED light indicate flame and oven functions provided with every knob
• Heavy metal die-cast black satin knobs with chrome bezels

OVEN FEATURES

• Multiple functions include: Standard Bake, Innovection® Convection Bake, Infrared Broil and Fan mode
• Innovection® System with convection fan optimizes uniform air flow
• Two chrome racks glide at 6 (including base) cooking levels on heavy chrome side supports
• Accommodates full size commercial sheet pan
• Two lights in each oven are controlled from the front panel switch

TECHNICAL SPECIFICATIONS

• Overall Oven Capacity: 2.7 CU. FT. (18” oven) - 4.9 CU. FT. (30” oven)
• Oven Dimensions: 14-1/2” W x 20-1/2” D x 15-1/2” H (18” oven) - 26-1/2” W x 20-1/2” D x 15-1/2” H (30” oven)
• Surface Burner Rating: 17,000 BTU (lg) - 13,000 BTU (md) - 9,000 BTU (sm)
• Griddle Burner Rating: 20,000 BTU for every 11” section
• Grill Burner Rating: 18,000 BTU for every 11” section
• Infrared Broiler: 18,000 BTU each oven
• Oven Bake Burner: 30,000 BTU each oven
• Total Gas Connection Rating: ARR-486GR 188,000 BTU 6 burners & grill
• Gas Supply: 7” W.C. Natural, 11” W.C. Propane
• Electrical Supply: 120 VAC 15 AMP 60 Hz Single Phase
• Shipping Weight: 660 Lbs

INNOVECTION® CONVECTION OVEN TECHNOLOGY

• Balanced turbulent heat distribution is essential when baking, roasting, and dehydrating food.
• The American Range Innovection® convection oven technology features dual convection motors and louvered side panels to enhance uniform heat distribution throughout the large oven cavity.
• The strategic placement of the dual Innovection® convection fans ensures consistent heat distribution even when challenged with cooking the largest turkey, ham or roast.

INNOVECTION® CONVECTION OVEN IS GREEN TECHNOLOGY

• The highly efficient design of the Innovection® Convection Oven uses 19% less gas versus a standard convection oven.

COMMERCIAL GRADE INCONEL® BROILER BURNER

• Constructed from Inconel® stainless steel, a superior alloy developed to withstand high heat and abuse, the 16,000 BTU infrared burner delivers broiling temperatures up to 1,800°F perfect for searing steak, fish or any food of your choice. This respective burner is utilized in our commercial products.

RAPID HEAT OUTPUT

• Rapid heat output and superior heat distribution boils water, sautes and cooks your favorite dishes, while reducing cooking time.
• 3 sizes of burners serve your everyday needs.

HEAVY DUTY KNOBS

• Solid die cast heavy duty satin finish black knobs set in a chrome plated bezel with LED indicator lights for each knob, illuminate when burners are on.
• Knobs also available as an option in Red or Burgundy.

LARGEST CAPACITY OVENS IN THE MARKET

• Our 48" range ovens easily accommodate commercial full size sheet pans.

MIRROR CHROME GRIDDLES (UPGRADE OPTION)

• Our new mirror chrome griddle finish is a shining example of our commitment to cooking innovation. Four models to choose from – flat, half-flat-half-grooved with flavor separator, and all-grooved, to help the discerning chef prepare dishes with restaurant-style look and flavor in the comfort of your own kitchen.

CUSTOMIZE YOUR RANGE

• Now you can customize your American Range to match your kitchen settings. Pick from numerous colors and finishes to give your range a unique one-of-a-kind look.

DOWNLOAD SPECIFICATIONS (PDF)