2. Operations: Primary Objectives The primary objectives behind the American Range Lean Production System are: To provide innovation, high quality products and services 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.)

3. 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

4. 30K Btu Sauté Burner or 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.

5. ‘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

6. 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

7. 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

8. 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

9. Addition Valve-added Features Creative Design Grease Can Integrate slide-in cover 1.25” Thick Griddle Plate Flush and Level- tops

10. 4 burner heavy duty range American Range Jade RangeMontagueVulcanSouth BendGarlandU.S. RangeImperial Standard FeaturesHD34-4-1JTRH-4-36136-5AGH451364M44R836-7IHR-4 Width (Left to Right)34"36" 34"32"34"36" BTU rating of Open Burners37,00035,00030,000 20,00035,00030,000 BTU rating of Oven Base40,00035,000 50,00032,00040,000 Top GratesCast Iron Cold Roll Steel Cast Iron Flush grate cooking surfaceYesNoYes Plate shelf extension7 5/8“ adjustable5 1/4" adjust6"8 3/4"6"7 1/2"6"7" All Welded Body Frame Construction Yes No Number of gas connections33222222 Sizes of gas connections3/4", 1", 1 1/4" 1 1/4" Rear Gas ConnectionStandard Optional Oven Interior FinishPorcelain Stainless Steel Porcelain Number of oven racks22111111 Oven opening28" 26" 26 1/4"26"26 1/2" Oven Control LocationTop of oven Left side of oven Right side of oven Top of oven Left side of oven 6" Stainless steel legsYes Zero Clearance Convection Motor YesNo Stainless Steel Tray BedYes No Modular Oven Cavity/ Burner Top YesNo Industry Comparisons: 4-burner range

11. 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 Angeles WD-50, New York Café Gray, New York Malabar, Folsom, CA Three Forks Chop House, Los Angeles Regent Hotel, Stockton Sheepherder’s, Rancho Cordova, CA Scott’s Seafood, Sacramento, CA Grayz (Chef Gary Kunz), New York Chef Batali personal home kitchen, CT Bloomingdales, New York Le Bernadine (Chef Eric Ripert), New York Colors, New York

12. New Products: Steakhouse Broiler w/ Searing Plate (pictured) Plancha Griddle Single Door Convection Oven

13. 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.