American Range ARCM-36 36" Cheese Melter Broiler

A 35,000 BTU atmospheric infrared burner drives the American Range ARCM-36 36" Cheese Melter Broiler, putting even, intense radiant heat across the full 36-inch chrome rack. Individual left and right gas controls let line cooks fire half the unit during slower service to save fuel without giving up the option to ramp up both sides at peak.

Mount over the existing range using the included wall or range mounting brackets, ensuring the unit sits within reach of the cook line for fast finishing work. Adjustable 4-inch counter legs are available as an option for free-standing setups. Always have gas connections done by a licensed technician, with proper venting under a Type I hood.

Open-face sandwiches, French onion soup, gratins, nacho platters, casseroles, and au gratin sides all benefit from the high-output finishing heat. The 36-inch width handles multiple plates side-by-side, which is the practical advantage during rush plating when several tables hit the pass at once.

Yes, American Range covers the unit with a limited 1-year parts and labor warranty against manufacturing defects when installed and operated per the spec sheet. Register with the manufacturer on install. Browse other formats and sizes in our commercial cheese melter broilers range.

The full-width drip pan slides out for easy daily emptying and washing, and the chrome rack lifts free for soaking when cheese drippings carbonize on the wires. Wipe the stainless steel front, top, and sides with a degreaser working in the direction of the grain, dry to prevent water spots, and inspect the burner screen monthly for grease buildup.

Yes, these are non-negotiable for safe operation: * Install only by a licensed gas technician with proper venting under a Type I hood. * Never operate without the drip pan in place; grease drips create fire risk. * Do not bypass the standing pilot or modify the gas controls. * Maintain manufacturer-spec clearances to combustibles. * Inspect the gas connection for leaks at every install with soapy water test.

Cheese melters operate at lower temperatures designed for melting cheese, browning tops, and finishing dishes, while salamanders run hotter for broiling proteins and gratineing. For protein-broiling work, look at the dedicated salamander format. The broader commercial cooking equipment range covers both formats so you can match the right tool to the menu.