Post on 15-Dec-2015
Operations: Primary ObjectivesOperations: Primary Objectives
The primary objectives behind the American Range
Lean Production System are:
To provide innovation, high quality products andservices that satisfy our customer’s expectations.
To have a Customer Service level of greater than 98% with 2-3 weeks lead times.
To be the lowest cost producer (at the point of distribution.)
Heavy Duty never looked so good!• Welded frame with heavy gauge Stainless
Steel construction• Stainless Steel tray bed, pilot tubing, front &
sides- standard• Black high-temperature enamel or SS oven
interior• Adjustable plate shelf with ‘stay cool’ belly bar• Continuous work surface allows for easy
maneuvering of pots and pans over Hot Tops, French Tops and Open-Top Burners
• 11”, 23” and 34” L/R dimensions allows the Medallion series the flexibility to replace all competing ranges lines.
• Strong shelves have a clean, contemporary look, and are engineered to support heavy loads
30K Btu Sauté Burneror
37K Btu Sear/Boil Burner
If the menu requires sauté, searing or boiling the Medallion series offers two unique burner styles that meet the needs of the most demanding chefs.
• The proprietary burner port design ensures optimal flame coverage under sauté pans or boiling pots. • The grate bowl design enhances heat deflection to the cooking surface. • In addition, the two piece head design allows for easy cleaning and flexibility.
• ‘Chef Angry’ door design will with-stand the most abusive kitchen environment.
• Sleek door and kick plate design
• The oven cavity is engineered with integrated baffles which evenly and efficiently distribute heat.
• Robust convection motor design
• Easy to remove rack guides
Oven Door and Cavity
Hot and French Tops• The plates are a hefty 7/8” thick
which heat up quickly under a 40K Btu, high efficiency burner, delivering even heat across the entire surface.
• Thick sturdy plate is engineered with a baffle underneath- a specialized design that allows the Hot Top to absorb, retain and diffuse heat evenly cross the cooking surface.
• The French Top is equipped with radial fins which distribute heat to the back of the cooking surface.
• The two piece rings can be easily removed for more direct/intense heat
Ceramic Radiant Broiler
• 30K Btu H-style burner
•Ceramic Radiants are encased in a stainless steel tray
• Equipped with reversible round or cast iron grates.
• Welded fire box utilizing 12 gauge steel
• Optional broiling rack underneath
Steakhouse Broiler
• 90K Btu broiler deck• Stainless Steel bearing
cassette for deck carriage
• Full width finishing oven• Four position carriage• Stainless Steel front and
sides• Oven/store base or
modular option
Addition Valve-added Features
Creative Design Grease Can
• Integrate slide-in cover
1.25” Thick Griddle Plate
Flush and Level-tops
4 burner heavy duty range American
RangeJade Range Montague Vulcan South Bend Garland U.S. Range Imperial
Standard Features HD34-4-1 JTRH-4-36 136-5A GH45 1364 M44R 836-7 IHR-4
Width (Left to Right) 34" 36" 36" 34" 32" 34" 36" 36"
BTU rating of Open Burners 37,000 35,000 30,000 30,000 20,000 35,000 30,000 30,000
BTU rating of Oven Base 40,000 35,000 35,000 50,000 32,000 40,000 40,000 40,000
Top Grates Cast Iron Cold Roll Steel Cast Iron Cast Iron Cast Iron Cast Iron Cast Iron Cast Iron
Flush grate cooking surface Yes No Yes Yes Yes Yes Yes Yes
Plate shelf extension 7 5/8“ adjustable 5 1/4" adjust 6" 8 3/4" 6" 7 1/2" 6" 7"
All Welded Body Frame Construction
Yes Yes No No No No No No
Number of gas connections 3 3 2 2 2 2 2 2
Sizes of gas connections 3/4", 1", 1 1/4" 3/4", 1", 1 1/4" 1 1/4" 1 1/4" 1 1/4" 1 1/4" 1 1/4" 1 1/4"
Rear Gas Connection Standard Standard Optional Optional Optional Optional Optional Optional
Oven Interior Finish PorcelainStainless
SteelPorcelain Porcelain Porcelain Porcelain Porcelain Porcelain
Number of oven racks 2 2 1 1 1 1 1 1
Oven opening 28" 28" 26" 26" 26" 26 1/4" 26" 26 1/2"
Oven Control Location Top of ovenLeft side of
ovenRight side of
ovenRight side of
ovenRight side of
ovenTop of oven
Left side of oven
Left side of oven
6" Stainless steel legs Yes Yes Yes Yes Yes Yes Yes Yes
Zero Clearance Convection Motor
Yes No No No No No No No
Stainless Steel Tray Bed Yes Yes No No No No No No
Modular Oven Cavity/ Burner Top
Yes No No No No No No No
Industry Comparisons: 4-burner range
The response to our HD line has been very positive.
• Trending to sell over $1M in HD sales in California and New York this year.
Recent projects:
Fraîche, Los AngelesWD-50, New YorkCafé Gray, New YorkMalabar, Folsom, CAThree Forks Chop House, Los AngelesRegent Hotel, StocktonSheepherder’s, Rancho Cordova, CAScott’s Seafood, Sacramento, CAGrayz (Chef Gary Kunz), New YorkChef Batali personal home kitchen, CTBloomingdales, New YorkLe Bernadine (Chef Eric Ripert), New YorkColors, New York
New Products:
•Steakhouse Broiler w/ Searing Plate (pictured)
•Plancha Griddle
•Single Door Convection Oven
New Sales/Operations Team
• Vice President and General Manager- Chris Thompson– Formerly GM of Jade Range– Directed Jade Range’s turn-around over the past 3-
years
• Manufacturing Lead, Medallion – Hugo Sanchez– Formerly Engineering Lead at Jade Range
• Assembly staff is a combination of former Jade and Wolf operators who collectively have over 80 year of experience in manufacturing heavy duty equipment.