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.