Stop sacrificing throughput for control. This 48" natural gas restaurant range combines a high-output griddle surface with two open burners and a convection oven, designed to serve busy kitchens without compromising temperature stability or cleaning access. Restaurant managers and institutional buyers will appreciate the consistent power delivery, durable stainless-steel construction, and serviceable controls tailored for continuous service environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut main valve. Scrape griddle debris while warm, then wash with degreaser and rinse. Remove oven racks; clean with warm soapy water and dry. Vacuum condenser and backriser to remove dust and grease. Wipe stainless steel surfaces with non-abrasive cleaner, following grain. Check seals and pilotless ignition; tighten or replace parts as needed. Schedule weekly deep clean to reduce fire risk, prevent contamination, and extend equipment life.#@@#Additional Info#@#American Range ARGF-36G-2B-126-C-NG is a 48" natural gas Green Flame range with a 36" griddle, two 25,000 BTU burners, a 30,000 BTU convection oven, stainless steel front, pilotless ignition, and 140,000 BTU total output.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48" natural gas restaurant range combines a high-output griddle surface with two open burners and a convection oven, designed to serve busy kitchens without compromising temperature stability or cleaning access. Restaurant managers and institutional buyers will appreciate the consistent power delivery, durable stainless-steel construction, and serviceable controls tailored for continuous service environments.
#@@# Griddle Surface#@#
A 36" griddle provides sustained direct heat for large-volume searing and continuous flat-top cooking. Operators benefit from rapid recovery and even heat distribution across the plate, enabling consistent cook times for batches and minimizing product variance during peak periods.
#@@# Open Burners#@#
Two 25,000 BTU open burners deliver targeted, high-flame heat for sautéing and rapid boil applications. Chefs gain precise manual control and quick adjustments, facilitating complex ticket times and multi-method cooking on a single unit.
#@@# Convection Oven#@#
A left-side convection oven rated at 30,000 BTU with two racks accelerates baking and roasting cycles while promoting uniform heat transfer. Kitchen staff can reduce hold times and enhance consistency for plated services and batch production that require repeatable results.
#@@# Ignition Systems#@#
Pilotless burner, griddle, and oven ignition systems eliminate standing pilots and simplify starts across multiple components. Maintenance teams can lower gas waste and reduce nightly shutdown steps, improving operational efficiency and safety compliance.
#@@# Construction Durability#@#
The stainless steel front, sides, and high shelf provide corrosion resistance and cleanability in high-use environments. Facilities benefit from a sanitary exterior that withstands daily washdown and maintains a professional appearance throughout service shifts.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily; remove debris and carbon buildup with a brass brush and mild solvent to maintain flame quality. Calibrate thermostat monthly and verify oven temperature with a certified probe; adjust pilotless ignition timing per manufacturer guidelines. Clean stainless steel surfaces using a neutral pH cleaner and soft cloth; rinse and dry to prevent corrosion. Replace worn gaskets and check gas connections for leaks with a soap solution before each shift.
