Description
American Range Gas Ranges – AR-4RB-CL-SBR
150,000 BTU • cETLus & ETL-Sanitation • Made in USA
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.
Top Reasons You’ll Love It
- 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.
- Backed by a 2-year parts & labor warranty for worry-free ownership.
What Our Experts Think
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The AR-4RB-CL-SBR is a commercial gas range featuring 4 powerful radiant broiler sections for high-heat, flame-broiled cooking.
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Equipped with a chef’s line (CL) refrigerated base (SBR), it provides cold ingredient storage directly beneath the cooking station for maximum kitchen efficiency.
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The radiant broilers deliver intense, even heat, perfect for searing steaks, poultry, seafood, and vegetables while locking in flavor.
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The chef’s line refrigerated base is specifically designed to keep frequently used ingredients within reach, reducing prep time and streamlining workflow.
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Built from stainless steel for durability, long service life, and easy maintenance, making it ideal for demanding commercial kitchens.
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Perfect for steakhouses, grill-focused restaurants, and high-volume foodservice operations that need both cooking power and storage efficiency.
Q&A
Q: What makes the “chef’s line” base different?
A: It’s designed for quick access to refrigerated ingredients during busy service, improving speed and consistency in the kitchen.
Q: What kind of cooking is this unit best suited for?
A: It’s optimized for broiling and grilling, giving food a classic char-grilled flavor and professional presentation.
Q: Is this durable enough for high-volume use?
A: Yes, American Range equipment is engineered for heavy-duty, continuous commercial operation.
Maintenance Tips
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Clean grease trays and broiler grates after each service to maintain performance.
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Wipe down stainless steel surfaces daily with a non-abrasive cleaner.
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Regularly sanitize the chef’s line refrigerated base for food safety.
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Inspect burners for buildup and ensure proper flame performance.
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Schedule annual servicing of the refrigeration system for optimal reliability.
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