American Range Teppanyaki Griddles - ARTY-60

American Range Teppanyaki Griddles - ARTY-60

Bring authentic Japanese-style teppan cooking to your kitchen with the American Range ARTY-60. Engineered for volume service yet refined for tableside theatrics, this 60-inch countertop griddle delivers a perfectly balanced hot zone and the rugged construction chefs expect from American-made equipment.

Features

• 60" x 24" cooking surface milled from 3/4" polished steel – fast recovery and even heat.
• 30,000 BTU (9 kW) round burner focuses heat in the center for classic teppan searing.
• Manual gas valve gives chefs instant, responsive flame control.
• All-stainless exterior with one-piece rolled front wipes clean in seconds.
• Full-length stainless grease trough and large-capacity removable grease can keep stations tidy.
• Field-convertible: order for Natural Gas or LP (specify at checkout).
• cETLus & ETL-Sanitation listed for commercial use.
  

Specifications

What our Experts Think

• Authentic Teppanyaki Performance – The American Range ARTY‑60 Teppanyaki Griddle delivers a 60″ polished steel cooking surface designed specifically for Japanese‑style teppanyaki grilling — perfect for steaks, seafood, vegetables, fried rice, and tableside theater cooking.

• Heavy‑Duty Commercial Build – Constructed with a 3/4″ thick smooth polished steel plate and rugged stainless steel exterior, this griddle retains heat exceptionally well and withstands tough daily use in professional kitchens.

• Precision Manual Control – Simple manual gas control lets chefs adjust temperature responsively, giving precise heat management ideal for delicate teppanyaki techniques and high‑output service.

• Optimized Grease Management – Features a removable stainless steel grease can and integrated grease trough for efficient cleanup, helping reduce downtime between service periods.

• Large Cooking Capacity – The expansive 60″ wide surface supports multiple orders at once, making it suitable for restaurants, hotels, and busy foodservice operations looking to elevate their menu with teppanyaki.

Q&A

Q1: What is the American Range ARTY‑60?
A: The American Range ARTY‑60 is a 60″ commercial gas Teppan‑Yaki griddle designed for Japanese‑style cooking, ideal for teppanyaki dishes like steak, seafood, yakisoba, and more.

Q2: What size and cooking surface does it offer?
A: It has a 60″ wide × 24″ deep polished steel cooking surface with a 3/4″ thick plate to retain and distribute heat evenly across the griddle.

Q3: How powerful is the griddle?
A: The ARTY‑60 uses a single 30,000 BTU (≈9.0 kW) gas burner that creates a central hot zone for consistent searing and cooking.

Q4: What construction and durability features does it have?
A: It features a stainless steel exterior, removable grease can, grease trough, and one‑piece rolled front for rugged durability and easy sanitation in busy kitchens.

Q5: How is temperature controlled?
A: Manual gas controls with adjustable valves let chefs fine‑tune cooking heat for precise teppanyaki performance.

Q6: Is this unit certified for commercial use?
A: Yes — the ARTY‑60 carries cETLus and ETL‑Sanitation certifications and is made in the USA, meeting safety and hygiene standards for professional kitchens.

Q7: What dimensions and installation type should you expect?
A: The griddle measures approximately 60″ W × 28″ D × 10.5″ H and is designed as a countertop unit, often integrated into culinary stations or used with optional stands.

Q8: What kitchens is the ARTY‑60 ideal for?
A: Ideal for Japanese steakhouses, teppanyaki stations, high‑volume restaurants, and catering operations that need a large, reliable flat‑top grill for show‑style cooking.

Maintenance Tips

• Daily Burner Cleaning: Remove and scrub the cast‑iron burner heads and grates to clear food debris; this prevents clogged ports and ensures even, powerful flames.

• Griddle Care: Scrape and wash the 12″ griddle plate after service; lightly season with cooking oil before next use to protect the surface.

• Empty Grease & Drip Pans: Clean the removable grease/drip pans daily to reduce buildup, odors, and fire risks.

• Wipe Stainless Steel Surfaces: Use a soft cloth with mild detergent on exterior panels and landing ledge; avoid abrasive cleaners that damage finish.

• Oven Interior Maintenance: Wipe the oven’s porcelain‑enameled interior and clean racks regularly to prevent carbon buildup and promote consistent heating.

• Inspect Gas Components: Periodically check gas valves, connections, and pilots for secure operation; schedule professional service for any leaks or uneven heating.