American Range

American Range Commercial Restaurant Equipment

American Range commercial restaurant equipment is designed for professional kitchens that need heavy-duty cooking capacity for daily restaurant production. The brand offers equipment across several core cookline categories, including commercial gas ranges, griddles, fryers, stock pot stoves, and specialty broilers.

At Nishi Enterprise, our American Range collection focuses on serious commercial cooking equipment for restaurants, hotels, caterers, banquet kitchens, commissaries, institutional foodservice operations, and other professional kitchens.

The current assortment includes American Range heavy-duty restaurant ranges, combination ranges with griddles, manual gas griddles, thermostatic griddles, commercial floor fryers, high-output stock pot stoves, and countertop kebab broilers.

For additional cookline options across other manufacturers, browse our Commercial Cooking Equipment collection.

What Is American Range?

American Range is a commercial cooking-equipment manufacturer focused on professional foodservice applications.

The equipment represented at Nishi Enterprise is built around major hot-line categories rather than refrigeration or tabletop products.

A restaurant can use American Range equipment for open-burner cooking, oven baking and roasting, flat-top griddling, deep frying, large-pot cooking, and specialty kebab or skewer production.

American Range Equipment for Professional Kitchens

Commercial kitchens often require equipment that can operate repeatedly through long prep periods and busy meal services.

American Range products in this collection are designed for those commercial environments, with stainless steel construction, heavy-duty cooking surfaces, high-output gas burners, and restaurant-oriented dimensions depending on the model.

The correct appliance should always be selected according to menu, production volume, hood space, gas supply, and available kitchen footprint.

American Range Commercial Gas Ranges

American Range gas ranges form one of the main categories in the collection.

Current models range from compact 24-inch equipment through large 60-inch heavy-duty ranges.

Configurations include all-open-burner cooktops as well as combination ranges that integrate open burners with a griddle section.

Browse our broader Commercial Gas Ranges collection to compare American Range with other restaurant range options.

American Range AR-4 24-Inch Gas Range

The American Range AR-4 24" Heavy Duty Gas Range provides a compact restaurant range format for kitchens that need commercial open burners without allocating the width of a larger 36, 48, or 60-inch unit.

A 24-inch range can work well in small restaurants, auxiliary cooklines, cafés, food halls, and other kitchens where every inch of hood space matters.

American Range AR-6 36-Inch Gas Range

The American Range AR-6 36" Heavy Duty Gas Range combines six open burners with a standard oven.

The current model uses 32,000 BTU/hr lift-off open burners, 12" x 12" cast iron top grates, a removable full-width drip pan, and a standard oven rated at 35,000 BTU/hr.

The oven thermostat ranges from approximately 250°F to 500°F, providing a versatile cooking platform for restaurants that need both stovetop and oven production in one footprint.

American Range AR-8 48-Inch Gas Range

The American Range AR-8 48" Heavy Duty Gas Range expands the cooktop to eight burners.

This format can make sense for restaurants with a large sauté, sauce, stock-pot, or pan-cooking workload that would overwhelm a standard six-burner range.

American Range AR-10 60-Inch Gas Range

The American Range AR-10 60" Restaurant Range moves into high-volume cookline territory.

The wide cooktop and dual-oven format are suited to busy restaurants that need substantial burner capacity and additional oven space beneath the line.

A 60-inch range should be selected only after verifying hood coverage, gas supply, aisle space, and delivery clearance.

How Many Burners Does an American Range Have?

American Range models in the current collection span several cooktop sizes, including four, six, eight, and ten-burner configurations.

The correct burner count depends on how many pans regularly need to cook at the same time during peak service.

A smaller restaurant may operate comfortably with four or six burners, while a busy full-service kitchen may require eight or ten burners to avoid cookline bottlenecks.

American Range Combination Ranges

Not every kitchen wants the entire range top devoted to open burners.

Combination ranges divide the cooktop between burners and a flat griddle, allowing two different cooking methods within one appliance footprint.

American Range AR-24G-6B Combination Range

The American Range AR-24G-6B 60" Heavy Duty Restaurant Range combines a 24-inch griddle with six open burners.

This configuration can be useful for kitchens that need substantial pan-cooking capacity but also require a dedicated flat-top section for burgers, breakfast foods, sandwiches, vegetables, or other griddle items.

Open Burner Range vs. Combination Range

An all-burner range maximizes space for sauce pans, stock pots, sauté pans, and other cookware.

A combination range gives up some burner positions in exchange for an integrated griddle.

The better choice depends entirely on the menu.

A restaurant with heavy sauté production may want every possible burner, while a diner or all-day restaurant may benefit from combining burners and flat-top cooking.

American Range Commercial Griddles

American Range offers both manual and thermostatic commercial gas griddles.

Current Nishi Enterprise models include 24, 36, and 48-inch equipment, giving operators several widths to match production volume and available cookline space.

Browse our Commercial Griddles collection to compare additional flat-top equipment.

American Range Manual Griddles

The ARSMG series provides manual-control commercial gas griddles.

Current models include 24 and 36-inch widths.

Manual controls provide direct burner adjustment and can be attractive to experienced cooks who prefer controlling the heat themselves throughout service.

American Range ARSMG-24 Manual Griddle

The American Range ARSMG-24 24" Manual Gas Griddle provides a compact heavy-duty flat-top cooking station.

The current model uses a highly polished 1-inch-thick steel cooking plate, stainless steel front and splash areas, and a grease-management system designed around commercial use.

American Range ARSMG-36 Manual Griddle

The American Range ARSMG-36 36" Manual Gas Griddle provides additional cooking width for restaurants that need more simultaneous flat-top production.

Thirty-six inches is a versatile size for burgers, breakfast items, grilled sandwiches, cheesesteaks, vegetables, and other common restaurant foods.

American Range Thermostatic Griddles

The ARSTG series uses thermostatic controls instead of relying entirely on manual burner adjustment.

Current models include 24, 36, and 48-inch widths.

American Range ARSTG-24 Thermostatic Griddle

The American Range ARSTG-24 24" Thermostatic Gas Griddle provides a compact controlled-temperature flat-top option.

Its heavy steel plate is designed to retain heat across commercial cooking cycles.

American Range ARSTG-36 Thermostatic Griddle

The American Range ARSTG-36 36" Thermostatic Griddle uses a highly polished 1-inch-thick steel plate and approximately 21 inches of cooking-surface depth.

The current model provides one modulating thermostat for each 12 inches of griddle width, with temperature adjustment from approximately 250°F to 500°F.

American Range ARSTG-48 Thermostatic Griddle

The 48-inch ARSTG model increases flat-top capacity for restaurants that need more working area during busy service.

This size can be useful for diners, breakfast restaurants, burger concepts, cafés, hotels, and large full-service kitchens.

Manual vs. Thermostatic American Range Griddles

Manual griddles give cooks direct control over burner intensity.

Thermostatic griddles are designed to maintain selected temperatures across designated control zones.

A thermostatic unit can help kitchens seeking more repeatable plate temperatures, while manual controls may appeal to operators who want more direct adjustment during service.

24 vs. 36 vs. 48-Inch Griddles

A 24-inch griddle provides a compact flat-top station.

A 36-inch griddle gives the kitchen additional production space without occupying the footprint of a very large appliance.

A 48-inch unit supports higher-volume cooking but requires more hood and cookline width.

Choose the smallest width that comfortably handles peak production rather than maximizing equipment size automatically.

American Range Commercial Fryers

American Range also manufactures heavy-duty floor fryers for restaurants producing fries, wings, appetizers, seafood, chicken, and other fried foods.

The current Nishi Enterprise assortment includes approximately 50 and 75 lb-class equipment.

Browse our Commercial Deep Fryers collection for additional fryer options.

American Range AF-35/50 Commercial Fryer

The American Range AF-35/50 Floor Model Gas Fryer is designed around approximately 50 lb frying capacity.

This class of commercial fryer can work well for restaurants with consistent fried-food demand without requiring the larger oil capacity of a 75 lb machine.

American Range AF75 Heavy-Duty Fryer

The American Range AF75 Heavy Duty Fryer provides approximately 75 lb capacity for higher-volume restaurant production.

The larger fryer is better suited to operations whose peak fried-food demand would create a bottleneck on a smaller unit.

50 lb vs. 75 lb Commercial Fryers

A 50 lb fryer can be an appropriate fit for many full-service restaurants.

A 75 lb fryer provides additional oil and product capacity for operations with heavy fried-food volume.

The decision should be based on actual menu demand, recovery needs, hood space, gas capacity, and the number of fryers operating on the line.

How Many American Range Fryers Does a Restaurant Need?

A restaurant with only a few fried appetizers may need one fryer.

A concept centered around wings, fried chicken, seafood, fries, or high-volume appetizers may need multiple vats or separate fryers.

Restaurants may also separate products for flavor, allergen, or operational reasons.

American Range Stock Pot Stoves

American Range stock pot stoves are designed for large pots that require concentrated heat and strong equipment support.

These low-profile commercial burners can be useful for stocks, soups, sauces, curries, boiling, and other high-volume liquid preparation.

Browse our Stock Pot Ranges collection for more options.

American Range ARSP-18 Stock Pot Stove

The American Range ARSP-18 Heavy Duty Stock Pot Stove uses a heavy cast iron top grate and a three-ring cast iron burner rated at approximately 90,000 BTU.

Dual controls allow independent adjustment of the inner and outer burner rings.

This high-output design is particularly relevant when restaurants need to heat large stock pots efficiently.

American Range ARSP-18-2 Stock Pot Stove

The ARSP-18-2 provides another heavy-duty stock-pot configuration for demanding commercial kitchens.

Stock pot ranges can be particularly useful in Indian, Asian, catering, banquet, and institutional kitchens that regularly use very large pots.

American Range SPSH-18-2 Economy Stock Pot Stove

The SPSH-18-2 provides a lower-profile economy-style option within the current American Range stock-pot assortment.

The correct stock-pot stove should be selected according to pot dimensions, loaded weight, burner requirement, production volume, and available gas service.

What Is a Stock Pot Range?

A stock pot range is a low cooking appliance designed to support large, heavy pots.

Its lower height can make it easier for cooks to stir and work inside tall stock pots than placing the same vessel on top of a conventional 36-inch-high restaurant range.

American Range Stock Pot Stove for Indian Restaurants

Indian restaurants often prepare dal, curry bases, gravies, rice, stocks, and other foods in large pots.

A high-output stock-pot stove can support those batch-cooking applications while keeping oversized cookware at a more practical working height.

American Range Stock Pot Stove for Catering

Catering and banquet kitchens preparing food for large events may rely on stock-pot burners for substantial sauce, stock, soup, and curry production.

When working with very large vessels, also verify that the pot and burner grate are compatible and stable.

American Range Kebab Broilers

American Range also offers specialty commercial kebab broilers designed for high-volume skewer cooking.

This equipment is particularly relevant to Indian, Pakistani, Afghan, Persian, Mediterranean, Greek, Turkish, and Middle Eastern restaurants.

American Range ARKB-60 Kebab Broiler

The American Range ARKB-60 60" Gas Kebab Broiler is designed around high-volume skewer production.

The current model uses ten individually controlled burners rated at approximately 30,000 BTU each, for roughly 300,000 BTU of total heat output.

Its countertop format and wide cooking area are intended for serious commercial kebab production.

American Range ARKB-72 Kebab Broiler

The American Range ARKB-72 Gas Countertop Broiler extends the available cooking width even further.

A 72-inch specialty broiler is most appropriate for high-volume operations that can make meaningful use of the additional skewer capacity.

Commercial Kebab Broiler vs. Standard Charbroiler

A conventional charbroiler is generally designed around food sitting directly on cooking grates.

A kebab broiler is designed specifically around skewers and the spacing needed to support them over the heat source.

Restaurants with substantial seekh kebab, shish kebab, souvlaki, or similar production may benefit from specialty broiler equipment rather than adapting a standard grill.

American Range Equipment for Indian Restaurants

American Range can be particularly relevant to Indian restaurant cooklines.

Open-burner ranges support sauce pans and smaller cookware, stock-pot stoves handle large pots of dal or gravy, griddles can support tawa-style or flat-top menu items where appropriate, fryers handle appetizers and breads, and ARKB broilers can support high-volume kebab production.

American Range Equipment for Mediterranean Restaurants

Mediterranean restaurants can combine ranges, griddles, fryers, and specialty skewer broilers according to their menu.

The ARKB series is particularly relevant for high-volume kebab and skewer-focused concepts.

American Range Equipment for Middle Eastern Restaurants

Middle Eastern kitchens can use American Range equipment for rice, sauces, frying, griddle work, and grilled skewers.

A large kebab broiler can support substantial shish, kofta, and other skewer production when the restaurant's volume justifies the equipment.

American Range Equipment for Diners

Diners and all-day restaurants often need both substantial burner capacity and large flat-top cooking surfaces.

American Range ranges and griddles can support eggs, pancakes, burgers, sandwiches, sauces, and other high-volume menu categories.

American Range Equipment for Breakfast Restaurants

Breakfast operations may prioritize thermostatic griddles for eggs, pancakes, French toast, breakfast meats, and sandwiches while using open burners for sauces and specialty items.

The cookline should be sized according to peak breakfast volume, not simply daily average sales.

American Range Equipment for Burger Restaurants

Flat-top griddles and fryers are core equipment for many burger concepts.

A restaurant may combine a thermostatic griddle with one or more commercial fryers for burgers, fries, chicken, and appetizers.

American Range Equipment for Hotels

Hotels may use heavy-duty ranges, griddles, fryers, and stock-pot burners in restaurant, room-service, banquet, and production kitchens.

Equipment should be selected according to the demands of each department rather than assuming one cookline configuration fits every outlet.

American Range Equipment for Catering Kitchens

Catering kitchens often deal with highly variable production volumes.

Large stock-pot burners, high-capacity fryers, wide ranges, and heavy-duty griddles can help support wedding and banquet production when correctly sized.

American Range Equipment for Commissaries

Commissary kitchens need equipment capable of supporting repeated batch production.

High-output stock pot stoves and wide restaurant ranges can be particularly useful where large pots and multiple simultaneous cooking processes are common.

American Range Equipment for Institutional Kitchens

Schools, hospitals, corporate cafeterias, universities, and other institutional operations may also require the heavy-duty output offered by commercial ranges, griddles, and fryers.

Equipment capacity should be matched to serving counts and production schedules.

Choosing an American Range Gas Range

Start by determining how many open burners the menu requires during the busiest service period.

Then decide whether part of the cooktop should be dedicated to a griddle.

Also compare oven capacity, overall width, total gas input, hood coverage, and aisle space before choosing a model.

Choosing an American Range Griddle

Consider cooking width first.

A small operation may be comfortable with 24 inches, while a busy breakfast or burger restaurant may require 36 or 48 inches.

Then choose between manual and thermostatic control according to the kitchen's workflow and cooking style.

Choosing an American Range Fryer

Fryer size should be based on peak product volume and desired recovery rather than average daily sales alone.

Also consider whether the restaurant needs separate fryers for different products.

Choosing an American Range Stock Pot Stove

Compare pot diameter, loaded weight, burner output, working height, gas supply, and available floor space.

A high-output burner is useful only when the cookware and kitchen setup are capable of taking advantage of it safely.

Choosing an American Range Kebab Broiler

Start with skewer volume.

A 60 or 72-inch broiler represents significant production capacity and requires considerable hood space and gas supply.

Restaurants should select this type of equipment when kebabs and skewered meats are a major menu category.

American Range Manual vs. Thermostatic Griddle Controls

Manual control lets the cook adjust burner intensity directly.

Thermostatic control is designed around maintaining selected plate temperatures.

Restaurants that repeatedly cook the same products may value the temperature consistency of thermostatic equipment, while experienced operators may prefer direct manual adjustment.

American Range Heavy-Duty Burners

American Range equipment represented in this collection includes substantial burner outputs across multiple categories.

The AR-6 range uses 32,000 BTU open burners, the ARSP-18 stock pot stove uses a 90,000 BTU three-ring burner, and the ARKB-60 kebab broiler is listed at roughly 300,000 BTU total.

These figures illustrate why gas-supply planning matters when building a commercial cookline.

Verify Gas Supply Before Ordering

High-output commercial cooking equipment can place significant demand on a restaurant's gas system.

Do not assume an existing line can support a new range, broiler, fryer, or stock-pot stove simply because a gas connection is nearby.

The complete gas load should be reviewed as part of installation planning.

Natural Gas vs. Propane Equipment

Commercial cooking equipment may be ordered or configured for different fuel types depending on the model.

Verify whether the equipment is specified for natural gas or LP before purchase and installation.

Do not assume conversion is possible unless it is specifically approved by the manufacturer.

American Range Equipment & Commercial Gas Connectors

Moveable caster-mounted gas equipment may require an appropriately sized commercial gas connector and restraint system as part of its installation.

Browse our Commercial Gas Connectors for related restaurant gas connection equipment.

Connector size and capacity must be matched to the exact appliance and installation.

Plan Hood Space Before Buying American Range Equipment

Commercial ranges, fryers, griddles, and broilers may require installation beneath an appropriate Type I hood and fire-suppression system depending on the equipment and local requirements.

Do not order a 48, 60, or 72-inch appliance before verifying that the existing hood provides appropriate coverage.

Measure the Cookline Before Ordering

Compare equipment width, depth, height, cooking height, and required clearances against the actual kitchen.

A 60-inch range or kebab broiler can substantially change the layout of a cookline.

Leave adequate working aisle space in front of the equipment.

Check the Delivery Path

Heavy-duty commercial cooking equipment may be difficult to move through narrow doors, hallways, stairways, or existing kitchens.

Measure the delivery path as well as the final installation location before ordering.

American Range Stainless Steel Construction

Many American Range products use stainless steel across exterior areas that face the demands of a commercial kitchen.

Stainless surfaces are common in restaurant cooklines because they coordinate with surrounding equipment and support routine commercial cleaning.

Heavy-Duty Restaurant Range Grates

American Range open-burner equipment uses heavy cast iron grates on models such as the AR-6.

Large commercial grates provide support for sauté pans, sauce pots, stock pots, and other restaurant cookware.

American Range Griddle Plates

The current ARSMG and ARSTG griddle models use thick steel cooking plates designed to hold heat during commercial production.

Plate thickness is an important consideration because the griddle repeatedly absorbs heat from the burners and food throughout service.

American Range Grease Management

Commercial griddles and broilers generate grease and cooking residue that need to be managed throughout service.

American Range equipment includes grease troughs, drawers, or removable collection components depending on the model.

These parts should be incorporated into the restaurant's regular cleaning routine.

Cleaning American Range Equipment

Cleaning procedures vary between ranges, fryers, griddles, stock-pot stoves, and broilers.

Follow the manufacturer's instructions for the exact appliance rather than applying one generic cleaning method to the entire cookline.

Allow equipment to cool appropriately before cleaning components that cannot safely be serviced while hot.

Cleaning American Range Griddles

Flat-top equipment should be cleaned according to the recommended procedure for the cooking plate and grease system.

Remove grease and food residue regularly so buildup does not interfere with day-to-day cooking.

Cleaning American Range Fryers

Fryers require their own oil-management and cleaning procedures.

Restaurants should establish routines for oil filtration or replacement, cleaning the frypot, wiping exterior surfaces, and inspecting operating components according to manufacturer guidance.

Cleaning American Range Kebab Broilers

Kebab broilers can accumulate rendered fat and food residue around the broiling area.

Removable grease trays and other serviceable components should be cleaned as part of normal closing procedures.

Inspect Commercial Cooking Equipment Regularly

Watch for abnormal flame appearance, ignition issues, damaged controls, unstable equipment, clogged grease systems, damaged grates, unusual heating patterns, or other signs that equipment may need attention.

Gas and mechanical service should be handled by appropriately qualified professionals.

American Range for New Restaurant Projects

American Range equipment can be considered across several parts of a new commercial cookline.

A restaurant might combine a heavy-duty gas range, thermostatic griddle, fryer, stock-pot stove, and specialty kebab broiler according to the menu.

Nishi Enterprise also supplies the surrounding refrigeration, stainless steel fabrication, prep equipment, smallwares, and specialty restaurant equipment needed for complete kitchen projects.

American Range for Existing Restaurant Upgrades

Restaurants can also add American Range equipment one appliance at a time.

Replacing an old fryer, adding griddle capacity, increasing burner count, or installing a dedicated stock-pot stove can improve a specific bottleneck without rebuilding the entire kitchen.

American Range vs. Other Commercial Equipment Brands

The best cooking-equipment brand depends on the specific appliance, desired features, available budget, and kitchen requirements.

Rather than choosing a manufacturer by name alone, compare burner output, equipment dimensions, control type, construction, warranty, utility requirements, and how the machine fits the menu.

Why Shop American Range at Nishi Enterprise?

Nishi Enterprise works with restaurants across complete commercial kitchen projects, including conventional American restaurant equipment and specialized Indian, Middle Eastern, Mediterranean, and Asian cooking equipment.

That allows American Range products to be evaluated alongside the rest of the cookline rather than as isolated appliances.

Our team can help operators compare sizes and equipment categories when planning a new restaurant, replacing existing cooking equipment, or expanding production capacity.

Build a Complete Cookline Around American Range

A complete restaurant cooking line may combine American Range equipment with refrigeration, prep tables, chef bases, work tables, shelving, sinks, and specialty cooking appliances.

The exact configuration should follow the menu and workflow rather than simply placing as much equipment as possible under the hood.

American Range & Commercial Ranges

For more burner configurations and brands, browse our Commercial Gas Ranges.

This makes it easier to compare American Range models with other restaurant-range options before selecting equipment.

American Range & Commercial Griddles

For additional manual, thermostatic, countertop, and floor-model flat tops, browse our Commercial Griddles.

American Range & Deep Fryers

Compare the American Range AF series with additional capacities and manufacturers in our Commercial Deep Fryers collection.

American Range & Stock Pot Ranges

For restaurants preparing large batches in heavy pots, browse our Stock Pot Ranges.

American Range & Charbroilers

Restaurants that need conventional grate-style grilling in addition to specialty kebab equipment can browse our Commercial Charbroilers.

Shop American Range Commercial Restaurant Equipment

Nishi Enterprise carries American Range commercial restaurant equipment, American Range gas ranges, American Range griddles, American Range fryers, American Range stock pot stoves, American Range kebab broilers, heavy-duty restaurant ranges, thermostatic griddles, manual griddles, and commercial gas cooking equipment.

The current assortment covers compact 24-inch restaurant ranges through large 60-inch range configurations, 24 to 48-inch commercial griddles, approximately 50 and 75 lb fryers, high-output stock-pot stoves, and wide specialty kebab broilers for high-volume skewer production.

Whether you need a six-burner range for a full-service restaurant, a thermostatic griddle for breakfast production, a heavy-duty fryer, a 90,000 BTU stock-pot burner, or a large gas kebab broiler for an Indian or Mediterranean cookline, explore the American Range collection above to compare equipment type, dimensions, burner configuration, heat output, and commercial kitchen requirements.