American Range Gas Ranges - AR-12G-8B-126L-SBR
8 Open Burners • 12" Manual Griddle • Standard Oven & Storage Base
Built in the USA for demanding commercial kitchens, this 60-inch American Range gas restaurant range combines powerful open-top cooking, a precision 12" griddle, a full-size standard oven and a convenient storage base—all wrapped in durable stainless steel.
Features
- (8) 32,000 BTU open burners with 12" x 12" heavy-duty cast-iron grates
- (1) 12" wide griddle on the left
- 1" thick polished steel plate for even heat retention
- 20,000 BTU burner, manual controls & 3" grease trough
- (1) 26-1/2" standard oven on the left
- 35,000 BTU steel burner, 250 °F – 500 °F thermostat
- Porcelain-enamel interior for easy cleaning
- Spring-assisted, counter-weighted door
- (2) chrome racks with 3 positions
- (1) 26-1/2" stainless storage base on the right—ideal for sheet pans, pots & smallwares
- Removable full-width drip pan under the burner section
- Stainless steel front, sides and landing ledge
- Choice of backguard: 6" stub back, 20" riser, or high shelf with riser (select at checkout)
- 6" adjustable chrome-plated legs for a level, stable cook line
- Total input: 311,000 BTU /hr (91.0 kW)
- cETLus & ETL-Sanitation listed for gas safety and NSF sanitation
- Designed & built in the USA
Specifications
| Overall width |
60" (1524 mm) |
| Overall depth |
32 1/2" (826 mm) |
| Cook surface height |
36" (914 mm) with legs adjusted to midpoint |
| Open burners |
8 × 32,000 BTU lift-off heads, removable pan |
| Griddle section |
12" W, 1" thick plate, 20,000 BTU |
| Oven interior (W×D×H) |
26 1/2" × 22 1/2" × 13 1/2" |
| Oven burner |
35,000 BTU steel tube |
| Temperature range |
250 °F – 500 °F (121 °C – 260 °C) |
| Total input |
311,000 BTU /hr (91.0 kW) |
| Gas connection |
3/4" NPT rear manifold, 5.0" W.C. NG / 10.0" W.C. LP |
What our Experts Think
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Commercial‑Strength Specialty Oven – The American Range ARLM‑1 is a professional specialty deck oven built for restaurants, bakeries, pizzerias, and catering kitchens that demand consistent heat and reliable performance.
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Even Bake & Heat Retention – Designed with a specialty baking chamber that provides uniform heat distribution, helping deliver consistent results across breads, pizzas, pastries, and other baked goods.
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Easy‑to‑Use Controls – Intuitive manual controls give chefs precise temperature adjustment for a range of menu items, supporting everything from delicate pastries to artisan loaves.
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Durable Construction – Heavy‑duty materials and professional‑grade engineering ensure this oven withstands daily commercial use, simplifies cleaning, and holds up under long service hours.
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Space‑Efficient Design – Compact footprint makes it suitable for kitchens where space is limited but production volume remains high.
Q&A
Q: What is the American Range ARLM‑1?
A: A single‑deck commercial gas specialty oven with a large capacity cooking cavity, purpose‑built for roasting lamb and other large meat cuts in professional kitchens.
Q: How big is the cooking chamber?
A: It has a 42″ W × 33½″ D × 17″ H internal oven cavity, offering spacious capacity for high‑volume roasting and baking.
Q: What heat output and temperature range does it offer?
A: Powered by a 40,000 BTU (≈ 12 kW) gas burner per deck, with a thermostat range of 150°F to 500°F for versatile roasting and cooking control.
Q: What materials and construction features does it have?
A: Rugged all‑stainless‑steel interior and exterior, heavy‑gauge welded frame, and 6″ legs for durability, sanitation, and stable installation in commercial kitchens.
Q: What ignition and safety features are included?
A: Manual controls with automatic safety gas shut‑off ensure reliable operation and safe temperature management.
Q: Is this oven certified for professional use?
A: Yes — it’s ETL‑listed and Made in the USA, meeting commercial cooking safety and sanitation standards.
Q: What cooking tasks is the ARLM‑1 best for?
A: Ideal for roasting whole lamb, pork, beef, and other large cuts, plus high‑volume baking and batch cooking where heat uniformity and capacity matter.
Q: Who is this oven ideal for?
A: Restaurants, catering operations, hotels, and institutional kitchens that need large capacity and even heat distribution for roasting and commercial cooking.
Maintenance Tips
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Clean interior after each use: Wipe down oven walls and floor when cool to remove food debris and prevent buildup.
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Clean racks and inserts: Remove and wash oven racks, trays, and accessories regularly to ensure even cooking and airflow.
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Check door seals and hinges: Inspect the door gasket and hinges for wear or gaps; clean seals to maintain proper heat retention.
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Inspect heating elements: Gently brush or wipe heating elements when cool to remove residue and ensure consistent heat.
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Empty crumb trays and vents: Clear crumb trays and check vents to maintain proper airflow and prevent flare‑ups.
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Polish exterior surfaces: Use a non‑abrasive cleaner on stainless steel or painted surfaces to prevent corrosion and maintain appearance.
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Schedule professional servicing: Annual inspection helps maintain performance, safety, and long equipment life.
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