American Range Gas Griddles - ARGB-36

American Range  Gas Griddles - ARGB-36

60,000 BTU • 3 Burners • Made in USA

Sear, sauté, and finish under the same hood with the ARGB-36. Built for high-volume commercial kitchens, this 36-inch raised griddle/broiler pairs a 3/4" polished steel plate with a pull-out broiler rack, giving chefs a fast, space-saving way to grill on top and broil below.

Features                    

• Three 20,000 BTU burners (one every 12") deliver 60,000 BTU / 18 kW total output.
• Thick 3/4" polished griddle plate holds heat for consistent searing and recovery.
• Manual gas valves with stainless, non-clog pilots for instant, reliable ignition.
• Integrated heat deflector on each burner channels heat down to the broiler for energy efficiency.
• Full-width, 3" grease trough plus removable broiler grease tray simplify cleanup.
• Pull-out broiler rack accepts steaks, melts, or finishes without leaving the station.
• 4" adjustable stainless steel legs stabilize the unit on any countertop.
• Durable stainless steel front & sides stand up to daily commercial abuse.
• ETL-Sanitation & cETLus listed for gas safety and sanitation compliance.
  

Specifications

What our Experts Think

• The American Range ARGB-36 is a 36-inch commercial raised griddle / broiler combo designed for operators who want both flat-top cooking and finishing power in a single station.
• It delivers approximately 60,000 BTU total output via three burners, giving solid, evenly distributed heat across the cooking surface for searing, sautéing, and griddle work.
• We like its 3/4-inch thick polished steel griddle plate, which retains heat effectively and supports consistent cooking performance even during peak service.
• The raised broiler function with pull-out rack adds versatility, allowing chefs to finish proteins, melt toppings, or add caramelization without moving items to another station.
• Built with a stainless steel front and sides plus heavy-gauge chassis, it is designed for durability, heat resistance, and long-term commercial reliability in demanding kitchens.
• We also like the integrated grease trough and removable tray system, which helps manage drippings efficiently and simplifies cleaning during busy shifts.
• Its 36-inch countertop footprint makes it a strong fit for compact commercial kitchens that still need multi-function cooking capability without adding separate broiler equipment.

Q&A

Q: What is the American Range ARGB-36 used for?
A: The ARGB-36 is a commercial 36-inch raised gas griddle-broiler combo designed for high-heat grilling, searing, and griddle cooking in professional restaurant kitchens.

Q: How powerful is the ARGB-36 gas griddle?
A: It delivers a total of approximately 60,000 BTU through multiple 20,000 BTU burners positioned for even heat distribution across the cooking surface.

Q: What is the cooking surface size of the ARGB-36?
A: It features a 36-inch wide cooking surface with about 21 inches of depth and a heavy-duty 3/4-inch polished steel griddle plate for strong heat retention.

Q: Does the ARGB-36 function as both a griddle and a broiler?
A: Yes. It combines a flat griddle plate with an overfire broiler system, allowing both traditional flat-top cooking and direct radiant broiling in one unit.

Q: What materials is the ARGB-36 made from?
A: It is built with stainless steel front and sides, a heavy-duty frame, and a thick polished steel griddle surface for durability and long-term commercial use.

Q: How is heat controlled on the ARGB-36?
A: It uses individual manual burner controls with standing pilots, allowing operators to adjust heat zones across the griddle surface.

Q: Is the ARGB-36 easy to clean?
A: Yes. It includes a pull-out broiler rack and a large removable grease tray to simplify cleaning and maintenance during busy service.

Maintenance Tips

• Clean griddle plate daily while warm using a scraper to remove grease and food residue and prevent carbon buildup.
• Season the 3/4" steel surface regularly with a thin layer of oil to maintain non-stick performance and prevent rust.
• Empty and clean grease trough and drip pan frequently to ensure safe, hygienic operation and reduce flare-ups.
• Avoid using ice or cold water on a hot griddle plate to prevent warping or permanent damage.
• Do not use harsh chemicals or acidic cleaners that can damage the steel surface or contaminate food.
• Inspect burners and gas ports regularly and clean blockages to maintain consistent heat output (approx. 60,000 BTU).
• Keep grease channels and surrounding areas free of buildup for proper drainage and fire safety.
• Wipe stainless steel exterior with a soft cloth and mild cleaner to preserve finish and durability.
• Schedule periodic professional servicing to ensure gas safety, burner efficiency, and long equipment life.