American Range Gas Ranges - ARGF-24G-2B-C

American Range  Gas Ranges - ARGF-24G-2B-C

Built in the USA for the busiest commercial kitchens, the American Range Green Flame series delivers pilotless ignition, rugged construction and chef-preferred performance—all in a compact 36" footprint.

Features

• 36" wide gas range with space-saving left-side 24" manual griddle
• Two 25,000 BTU open burners with electronic ignition – no standing pilots
• Full-size 26-1/2" convection oven; includes 2 chrome racks
• Total input: 120,000 BTU (35 kW)
• Stainless steel front, sides & 6" deep landing ledge
• 6" adjustable chrome-plated legs (casters optional)
• Choice of 20" high riser, high shelf, or 6" stub back at no extra cost
  

Performance You Can Taste

• Green Flame electronic ignition lights griddle, burners & oven instantly—saving energy and reducing downtime.
• 1" thick steel griddle plate resists warping and maintains even heat under heavy loads.
• Heavy-duty 12" × 12" cast-iron top grates lift off for quick cleaning.
• Convection oven’s 30,000 BTU burner and high-velocity blower cut cook times and improve browning.
• Oven thermostat adjusts from 250 °F to 500 °F (121 °C – 260 °C) for maximum versatility.
• Spring-assist, counter-weighted door stays where you leave it and seals tight every time.

Engineered for the Line

• Full-width drip pan and removable crumb tray simplify end-of-shift cleanup.
• Porcelain-enameled oven interior and door panel wipe clean in seconds.
• 100 % gas shut-off valve enhances operator safety.
• Shipped for Natural Gas; field-convertible to LP (kit sold separately).

Specifications

Included

• Green Flame 36" range with factory-installed 24" griddle & convection oven
• 2 chrome oven racks
• 6" adjustable chrome legs
• Pressure regulator & 6' power cord
• Choice of riser (20" riser, high shelf, or 6" stub back)
  

What our Experts Think

• Purpose‑Built for Commercial Kitchens – The American Range ARGF‑24G‑2B‑C is a 36″ Green Flame™ gas restaurant range combining versatile cooking zones and professional‑grade performance designed for busy kitchens.

• Balanced Burners + Griddle Layout – Features (2) 22,000 BTU open burners for boil/sauté tasks alongside a 24″ manual griddle with a 1″‑thick plate, expanding menu versatility for flat‑top cooking.

• Convection Oven Efficiency – Includes a 26½″ convection oven with two racks, providing even heat distribution for baking, roasting, and finishing dishes — helping streamline service.

• Heavy‑Duty Construction – Stainless steel front, sides, and standard 20″ back riser with shelf ensure durability, ease of cleaning, and space for prep tools in commercial workflows.

• Chef‑Friendly Control & Installation – Manual controls and 6″ adjustable chrome‑plated legs help tailor installation and precise heat management.

Q&A

Q: What type of range is the American Range ARGF‑24G‑2B‑C?
A: A 36″ commercial Green Flame gas range with a 24″ griddle, 2 open burners, and a convection oven, ideal for professional restaurant kitchens and mid‑volume cooking.

Q: How is the cooktop configured?
A: It includes a 24″ manual griddle with a 1″ thick polished steel plate for even heat and two open burners (~22,000 BTU each) for versatile stovetop tasks.

Q: What oven does this model include?
A: One 26½″ convection oven with two chrome‑plated racks and a 30,000 BTU convection burner for faster, more even baking and roasting.

Q: What is the total cooking power?
A: The unit delivers around 120,000 BTU total output across burners, griddle, and oven for reliable commercial performance.

Q: What construction and features does it have?
A: Heavy‑duty stainless steel front, sides, and high backsplash, manual controls, 6″ adjustable chrome‑plated legs, and removable full‑width drip pans for easy cleaning and durability.

Q: Is this range certified for commercial kitchens?
A: Yes — it is cETLus and ETL‑Sanitation listed and Made in the USA, meeting professional safety and hygiene standards.

Q: What type of kitchens is it best for?
A: Restaurants, cafés, hotels, and institutional kitchens that need versatile burners, griddle performance, and convection oven capability in one compact commercial unit.

Maintenance Tips

• Clean burners and grates daily: Remove debris from the 24 open burners and cast-iron grates to maintain consistent 32,000 BTU heat output per burner.

• Scrape and season the griddle: After use, clean the full-width 24" griddle and lightly oil to prevent rust and maintain a non-stick surface.

• Empty grease troughs and drip pans: Regularly clean the grease collector and drip trays to prevent buildup and fire hazards.

• Maintain oven interiors and racks: Wipe porcelain-coated interiors and clean chrome racks for proper airflow and even cooking.

• Polish stainless steel surfaces: Use non-abrasive cleaners to keep the exterior corrosion-free and maintain a professional kitchen look.

• Inspect gas lines and ignition system: Periodically check burners, valves, and connections for safe and reliable operation.

• Schedule professional servicing: Annual maintenance preserves high-output performance and extends the range’s lifespan.