Stop trading output for consistency. This liquid propane 36-inch commercial range delivers concentrated power across six open burners while maintaining controlled oven performance for continuous, predictable service in high-demand kitchens. Operators gain a total output of 180,000 BTU and integrated ignition systems that reduce cycle times and support steady throughput during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let the range cool. Scrape griddle and burner tops of food debris, then remove burner grates and wash with warm, soapy water; rinse and dry. Clean oven interior with a mild degreaser and soft cloth; remove racks and soak if needed. Vacuum condenser coils and wipe stainless steel exterior with non-abrasive cleaner. Inspect seals and vents. Regular cleaning prevents contamination, fires, inefficiency, breakdowns, and inspection failures.#@@#Additional Info#@#American Range ARGF-6-C-LP 36" green flame range features six 25,000 BTU burners and a 30,000 BTU convection oven, totaling 180,000 BTU on liquid propane; stainless steel, pilotless ignition, ETL-Sanitation, cETLus certified, made in USA.#@@#General Info#@#Description #@#
Stop trading output for consistency. This liquid propane 36-inch commercial range delivers concentrated power across six open burners while maintaining controlled oven performance for continuous, predictable service in high-demand kitchens. Operators gain a total output of 180,000 BTU and integrated ignition systems that reduce cycle times and support steady throughput during peak periods.
#@@# Burners Performance#@#
Six open burners provide 25,000 BTU each, enabling simultaneous high-heat tasks such as rapid boiling, searing, and wok work. Chefs maintain consistent flame control with manual valves that deliver immediate response for temperature adjustments.
#@@# Oven Capacity#@#
A convection oven rated at 30,000 BTU with a 26-1/2 inch usable depth accepts two racks to support batch cooking and staggered roasting. Staff minimize carryover by using the oven for both baking and holding without compromising top-of-range tasks.
#@@# Construction Durability#@#
Stainless steel front, sides, and high shelf resist daily wear and simplify sanitation routines for commercial kitchens. Technicians access internal components through lift-off panels to accelerate routine maintenance and minimize downtime.
#@@# Ignition Reliability#@#
Pilotless burner plus griddle and oven ignition systems decrease pilot-related maintenance and remove continuous pilot fuel consumption. Kitchen personnel rely on positive spark ignition to restart burners and ovens rapidly after intermittent shutdowns.
#@@# Stability and Installation#@#
Freestanding design with six-inch chrome-plated legs allows quick leveling on uneven floors and fast integration into existing lineups. Installers connect to the liquid propane supply using standard fittings while maintaining clearances to the backriser and hi-shelf venting.
#@@# Compliance and Origin#@#
ETL-Sanitation and cETLus certifications confirm compliance with sanitation and safety standards for institutional and commercial environments.
#@@#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 daily and remove debris to maintain consistent 25,000 BTU output per burner. Clean stainless steel surfaces with a neutral detergent and soft cloth to prevent corrosion. Empty oven crumbs and wipe the 30,000 BTU convection cavity after each service day. Verify pilotless ignition and griddle ignition function; tighten or replace connectors when sparking fails. Calibrate manual controls monthly and level the freestanding unit on its 6" legs to ensure even cooking.
