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American Range Gas Ranges - ARGF-36G

American Range Gas Ranges - ARGF-36G

$7,564.99 USD
$10,086.63 USD $7,564.99 USD
Sale Sold out

Description

American Range  Gas Ranges - ARGF-36G

American Range ARGF-36G 36" Green Flame gas range with 1" griddle, 93,000 BTU, stainless steel, 26.5" oven, cETLus, Made in USA.

What our Experts Think

  • Versatile 36″ Green Flame Commercial Range – The American Range ARGF‑36G is part of the Green Flame series, designed for light to mid‑volume commercial cooking with a 36″ footprint that balances performance and space efficiency.

  • Efficient Heat & Ignition System – Features 22,000 BTU open burners with electronic pilotless ignition, reducing idle gas waste and kitchen heat while providing more reliable starts.

  • Griddle & Oven Capability – Includes a heavy‑duty stainless steel 36″ griddle plate for even flat‑top cooking with manual‑control valves, plus a 35,000 BTU standard oven with adjustable racks and a thermostat spanning roughly 250 °F–500 °F for baking and roasting.

  • Durable, Easy‑Clean Build – Stainless steel front and sides, cast‑iron grates, removable drip trays, and chrome‑plated legs help withstand daily commercial use and simplify sanitation.

  • Flexible Configuration Options – Base options include standard or convection oven, storage cabinet, or optional riser/backsplash styles (stub back, high back, or hi‑shelf) to tailor to space and workflow needs.

  • Designed for Commercial Kitchens – Ideal for restaurants, cafés, diners, community kitchens, and institutional settings that need a compact yet capable range with both griddle and oven functions in one unit.

  • Expert Verdict: A space‑efficient, professional‑grade Green Flame range that offers balanced burner performance, solid griddle heat, and strong oven flexibility — perfect for kitchens with diverse menu demands but limited footprint.


Q&A

Q: What is the American Range ARGF‑36G?
A: The American Range ARGF‑36G is a 36‑inch commercial Green Flame gas range designed for professional foodservice kitchens, offering versatile cooking with burners, griddle, and oven options.

Q: What cooking surfaces are included?
A: It features (optional) open burners with 22,000 BTU electronic ignition and a 36″ griddle with a 1″ thick plate, providing even heat for multiple cooking tasks.

Q: What oven options are available?
A: Base configurations include a standard oven (35,000 BTU) with two racks or can be configured with a convection oven for more even baking and roasting performance.

Q: How much power and performance does it offer?
A: The burners and griddle are designed for efficient, high‑output commercial use with pilotless electronic ignition and heavy‑duty cooking surfaces.

Q: What build quality and features can I expect?
A: It has a stainless steel front and sides, removable full‑length drip pan, adjustable chrome‑plated legs, and optional backsplash riser or high shelf for durability and easy cleaning.

Q: Is the ARGF‑36G certified for commercial use?
A: Yes — it is cETLus and ETL‑Sanitation listed and Made in the USA, meeting safety and sanitation standards for restaurant equipment.

Q: What kitchens is this range best for?
A: Ideal for restaurants, cafés, hotels, catering operations, and institutional kitchens requiring a compact yet powerful commercial range solution.

Q: What are the typical dimensions and setup features?
A: Width is approximately 36″, with options for oven base and riser selections; electronic ignition requires a 115 V outlet (plug included).


Maintenance Tips

  • Clean burners and grates regularly: Remove burner heads and brush debris to maintain strong, consistent flames and optimal 32,000 BTU output.

  • Maintain the 36" griddle or cooking surfaces: Scrape food residue after each use, wipe with warm water, and lightly oil to prevent rust and ensure even heat distribution.

  • Empty grease trays and drip pans: Clean frequently to reduce buildup, smoke, and fire hazards.

  • Wipe stainless steel surfaces: Use a soft cloth with mild detergent to keep the exterior sanitary and corrosion-resistant.

  • Clean oven interior weekly: Remove racks and wipe the porcelain-lined cavity to maintain even heat and prevent grease accumulation.

  • Inspect gas connections and controls: Check valves, fittings, and ignition components periodically for safe and reliable operation.

  • Ensure proper ventilation and leveling: Maintain adequate clearance around the range for safe high-BTU commercial use.

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