Stop sacrificing output for control. This liquid propane commercial range combines sustained heat capacity with precise manual controls to power busy kitchens without compromise. Designed for continuous service, it balances large-scale griddle throughput, open burner versatility, and dual convection ovens to maintain consistent production during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning. Scrape griddle and wipe with a mild degreaser, rinsing with warm water. Remove burner grates and soak in sudsy solution; brush and dry. Vacuum condenser coils and wipe exterior stainless steel with a non-abrasive cleaner. Clean oven interiors with approved oven cleaner and wash racks separately. Inspect seals and vents; replace damaged parts. Regular cleaning prevents contamination, fires, energy waste, and equipment failure.#@@#Additional Info#@#American Range ARGF-48G-4B-CC is a 72" stainless steel gas range with a 48" griddle, four 25,000 BTU burners, dual 30,000 BTU convection ovens, pilotless ignition, 240,000 BTU total output, ETL-Sanitation and cETLus certified, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This liquid propane commercial range combines sustained heat capacity with precise manual controls to power busy kitchens without compromise. Designed for continuous service, it balances large-scale griddle throughput, open burner versatility, and dual convection ovens to maintain consistent production during peak periods.
#@@# High Capacity Output#@#
This unit delivers 240,000 BTU total, converting to 70,000 watts of usable thermal power for intensive cookline demands. Operators receive sustained high heat to maintain rapid searing, continuous griddle cooking, and simultaneous oven roasting without thermal drop.
#@@# Griddle Surface#@#
A 48-inch griddle integrates into the 72-inch top layout to provide a broad flat cooking area for high-volume items. Teams gain uniform surface heat and rapid recovery to handle continuous ticket flow and reduce batch staging.
#@@# Open Burners#@#
Four 25,000 BTU open burners offer intense point heat for rapid boiling and sauté operations. Chefs obtain direct flame control for quick temperature adjustments and high-heat applications that require immediate response.
#@@# Dual Convection Ovens#@#
Two convection ovens, each rated at 30,000 BTU and equipped with two racks, support simultaneous baking and roasting schedules. Kitchen staff achieve consistent internal product temperatures and predictable cook times across large batches.
#@@# Ignition Systems#@#
Pilotless burner design with independent griddle and oven ignition systems eliminates standing pilots and reduces thermal losses. Maintenance teams benefit from simplified serviceability and reduced fuel waste during intermittent use.
#@@# Construction And Certification#@#
Stainless steel front, sides, and hi-shelf provide a durable exterior that withstands rigorous cleaning and continuous operation. Inspectors will note ETL-Sanitation and cETLus listings, and the unit meets standards expected by institutional and commercial foodservice facilities.
#@@#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 gas connections and regulator monthly for leaks using a soap solution; tighten fittings when needed and replace damaged hoses immediately. Clean griddle and burner tops after each shift with a scraper and nonabrasive pads, then apply a thin oil film to the griddle to prevent corrosion. Remove and wash oven racks weekly; vacuum debris from burners and pilot areas. Calibrate thermostat quarterly and document adjustments. Schedule CSA inspections annually to ensure compliance.
