American Range Burner Features
Step-Up Range™ Most French and Italian cuisine restaurants utilize Sauté / Step-up ranges given the heavy use a sauté pans to support à la carte entrées. A Sauté / Step-up range with its elevated rear burners affords the chef easy access to sauté pans placed on the rear burners. Therein, pan handles can be directed in same direction allowing the respective chef to orchestrate multiple entrées, sauces, mirepoix and/or mise en place.
Extra-Large Front Grate Design We have designed the front burner grates to accommodate 16” diameter sauté pans or stock pots. Therein the home chef has flexibility to utilize multiple tools over the expansive cooking surface.
Sauté Sealed BurnersHigh heat is required when sautéing or
pan-frying. American Range has equipped the Sauté /Step-Up range™ with 17,000 BTU front sealed burners and a combination of 13,000 BTU to 9,000 BTU rear sealed burners (please review our burner diagram for exact burner configuration per range size). Therein, the home chef can focus their attention, when sautéing, on the front burners while still having unrestricted access to rear burners for finishing or simmering. All the sealed burners simmer at 140°F.
American Range Oven Features
Commercial Grade Broiler Burner Our Sauté / Step-up ranges include our commercial grade Banquet™ Broiler Burner. Constructed utilizing Inconel® (a super alloy developed to withstand high heat and abuse), the 15,500 BTU infrared broiler burner delivers broiling temperatures of 1,500°F; perfect for searing steak and fish. This respective burner is utilized in our commercial products.
Innovection™ Convection Oven TechnologyEven, turbulent heat distribution is essential when baking, roasting, and dehydrating food. The American Range patented
Innovection™ Convection Oven Technology utilizes dual convection motors and louvered side panels to enhance uniform heat distribution throughout the large oven cavity. The strategic placement of the dual
Innovection™convection motors, blended with the innovative louvered side panel design ensures consistent heat distribution; even when challenged with cooking the largest turkey, ham or roast. Additional value-added features include:
- Reduced gas consumption by 20 percent compared to a standard oven given the oven cavity is not relying on radiant heat to bake.
- Faster pre-heat time versus standard convection
With consistent air temperature circulating inside the oven, the entire cooking cavity heats quicker, cutting baking/searing/roasting time by as much as 25 percent. The results are remarkable!
Large Capacity Oven The industries largest oven (24” range @ 3.7 cu. ft., 30” range @ 4.9 cu. ft., 36” range @ 5.6 cu, ft.) allows you to cook on all six oven rack positions. With our 30” range (ARR-304), you can bake six batches of tarts, cookies, or hour’ devours on full size commercial size sheet pans (18” x 26”), without worrying about burning the top row, a doughy middle row and a singed bottom row. Imagine completing 6 batches within 1 baking cycle!
