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 work top surfaces, adjustable plate shelf, stainless steel tray bed, oven interior, sides, front and pilot/oven tubing.
The oven base and range top are modular. Therein, if there is a menu change the range top can be reconfigured to accommodate the menu without having to replace the oven base. 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 offer 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 work top 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.
Air turbulence inside the oven cavity increases cooking efficiency and performance.
Patented baffle/louver design distributes heat evenly inside the oven cavity
Eliminating hot and cool spots
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 times versus standard convection
With a consistent temperature air circulating inside the oven, the entire cooking cavity heats quicker, cutting cook 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.
American – We earnestly feel we have perfected the professional home range. Our residential professional line of gas ranges, French-door wall ovens, and cook-tops 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.