Inspired by our passion for perfection, renowned for our product innovation and quality, American Range® is a recognized leader in the commercial food service industry. Our commercial workhorse pedigree has been proven in the world’s most demanding kitchens for over 30 years. In that time, innovative technology and robust engineering have advanced every aspect of our cooking equipment. Our commercial equipment is constructed to withstand the challenges of the most demanding chefs and kitchens.
COMMERCIAL PRODUCT BRANDS
Medallion® – Our heavy-duty hotel series comes equipped with standard features not found with competing brands; 37,000 BTU two-piece open burners, 12-gauge welded frame construction, flush worktop surfaces, adjustable plate shelf, stainless steel tray bed, oven interior, sides, front and pilot/oven tubing.
The oven base and rangetop are modular. Therein, if there is a menu change, the rangetop can be reconfigured to accommodate the menu without having to replace the oven base. For Example: a 6-burner range can be converted in the field to a griddle, broiler, French-top, hot-top, Plancha, etc. leaving the oven base intact. The design offers limitless flexibility and value.
Our Medallion® equipment is utilized by some of the world’s most renowned restaurants; Wynn Las Vegas, Ruth’s Chris Steakhouse and Café Gray NYC.
AMERICAN RANGE® RESTAURANT SERIES
Our restaurant series has a shallower depth compared to our Medallion® series with comparable standard features; 32,000 BTU two-piece open burners, 14-gauge welded frame construction, flush worktop surfaces, stainless steel sides, front and high shelf with porcelain oven interior.
INNOVECTION™ CONVECTION TECHNOLOGY
Innovection™ Convection Oven Technology combines draft-dependent cooking (standard oven) and turbulent air flow convection cooking. The Innovection™ technology utilizes heavy-duty convection motors to draw hot air from the oven burner, through our patented baffling system. Once the hot air reaches the oven cavity, the convection motor circulates the turbulent hot air, generating even heat throughout the oven cavity.
Increased air turbulence inside the oven cavity increases cooking efficiency and performance. Our American Range Patented baffle/louver design distributes heat evenly inside the oven cavity, which eliminates hot and cool spots, and reduces gas consumption by 20 percent, compared to a standard oven, given the oven cavity is not relying on radiant heat to bake. Additionally, with a consistent air temperature circulating inside the oven, the entire cooking cavity pre-heats quicker; cutting cooking times by as much as 25 percent.
Arguably the broadest equipment offering in the commercial cooking category, the American Range Restaurant Series includes ranges, fryers, baking convection ovens, a complete line of multi-purpose broilers and griddles, chicken rotisseries, stock pots, Chinese wok ranges and custom specialty equipment.
We earnestly feel we have perfected the professional home range. Our residential professional line of gas ranges, French-door wall ovens, slide-in rangetops and cooktops are commercial grade. Our professional cooking products have the soul and capability of our commercial ranges bended with luxurious style. To summarize, we have ‘civilized’ our commercial ranges.
At American Range we are passionate about cooking and we build the tools and equipment that help you create the perfect meal, time and time again.