American Range Gas Charbroilers - AR48-36G2OB

American Range  Gas Charbroilers - AR48-36G2OB

154,000 BTU • 45.0 kW • ETL-Sanitation • Made in USA

Streamline breakfast rushes, lunch lines, and late-night service with one heavy-duty station. The American Range AR48-36G2OB combines a high-performance 36" griddle and two 32,000 BTU open burners in a compact 48" footprint—delivering a total of 154,000 BTU of cooking power for nonstop productivity.

Features

• 1" thick polished steel plate retains heat and recovers fast for consistent sears and even browning.
• Three U-shaped 30,000 BTU burners (one every 12") blanket the entire 36" griddle surface for uniform heating.
• Two no-clog 32,000 BTU open burners handle sauté pans, stock pots, or a quick re-heat without interrupting griddle production.
• 3" wide stainless grease trough & large drip pan keep the cooking surface clear and make clean-up fast.
• All-stainless front & sides stand up to daily commercial abuse and wipe down easily.
• 4" adjustable stainless legs level the unit on any countertop and provide airflow underneath.
• Manual, individual gas valves give cooks instant flame control without complicated electronics.
• Field-convertible for Natural or LP gas (3/4" NPT connection).

Specifications

What our Experts Think    

• Hybrid high-output commercial workstation — The American Range AR48-36G2OB combines a 36" griddle with 2 heavy-duty open burners, delivering a total of 154,000 BTU for serious multitasking in high-volume kitchens.
• Designed for maximum kitchen efficiency — A 48" footprint integrates flat-top cooking and burner flexibility in one unit, allowing chefs to run griddle service while simultaneously handling sauté pans, stock pots, or sauces without workflow interruption.
• Heavy-duty griddle performance — The 1" thick polished steel plate ensures strong heat retention, even temperature distribution, and fast recovery during continuous breakfast or lunch rushes.
• Powerful open burners for flexibility — Two 32,000 BTU lift-off burners deliver fast, responsive heat for boiling, frying, and rapid reductions alongside griddle operations.
• Built for nonstop commercial use — Stainless steel front and sides, reinforced construction, and manual controls are engineered for durability in demanding restaurant environments with minimal failure points.
• Workflow-focused design — A wide grease trough and removable pan simplify cleanup, while independent controls help chefs manage multiple heat zones efficiently during peak service.
• Professional-grade versatility — This model is especially effective for diners, breakfast-heavy menus, and busy line cooking setups where space is limited but output demands are high.

               
Q&A