American Range Gas Ranges - ARGF-24G-4B-CL-SBR

American Range  Gas Ranges - ARGF-24G-4B-CL-SBR

Built in the USA for kitchens that refuse to compromise, the American Range Green Flame series delivers heavy-duty power, energy-saving pilotless ignition, and rock-solid stainless-steel construction—all in a compact 48" footprint.

Features

• Serious heat on demand – (4) 25,000 BTU open burners plus a 24" manual griddle with two 20,000 BTU burners.
• 1" thick griddle plate distributes heat evenly for picture-perfect sears and all-day consistency.
• Pilotless electronic ignition on burners, griddle, and oven reduces gas waste and eliminates constant pilot flames.
• 26-1/2" convection oven (left side) circulates hot air for faster, more even baking and roasting—thermostat adjustable 250-500 °F.
• Convenient 11" storage base (right side) keeps sheet pans, utensils, or smallwares at arm’s reach.
• Rugged construction – stainless-steel front, sides, landing ledge, and drip pans; heavy-duty cast-iron 12" × 12" top grates.
• Flexible back options – choose 6" stub back, 20" riser, or high shelf with riser (shipped as specified).
• Field-adjustable 6" chrome legs level the unit on any commercial floor; optional casters available.

Specifications

What our Experts Think

• Built for High-Volume Kitchens – The American Range ARGF-24G-4B-CL-SBR is designed for demanding commercial kitchens that require power, reliability, and consistent performance.

• Powerful Burner Output – Features (4) high-performance open burners that deliver strong BTU output for fast boiling, sautéing, and high-heat cooking.

• Integrated 24" Griddle for Versatility – The heavy-duty steel griddle plate is ideal for cooking breakfast foods, burgers, sandwiches, and other flat-top favorites.

• Professional Convection Oven – A spacious convection oven with multiple rack positions ensures even heat circulation for baking, roasting, and finishing dishes efficiently.

• Durable Commercial Construction – Built with stainless steel front and sides plus cast-iron grates, offering long-lasting durability and easy cleaning in busy kitchens.

• Efficient Kitchen Workflow – The combination of burners, griddle, and oven in one unit allows chefs to cook multiple menu items simultaneously.

• Trusted Restaurant-Grade Equipment – A solid choice for restaurants, cafés, diners, and catering kitchens looking for reliable performance and versatile cooking capability.

Q&A

Q: What type of range is the American Range ARGF-24G-4B-CL-SBR?
A: It is a 48-inch commercial gas restaurant range featuring a 24" griddle, four open burners, and a convection oven for versatile cooking.

Q: How powerful are the burners?
A: The range includes four open burners rated at 32,000 BTU each, providing strong heat for high-volume commercial cooking.

Q: Does this range include a griddle?
A: Yes. It features a 24-inch griddle with a heavy 1-inch thick steel plate designed for even heat distribution and efficient searing.

Q: What type of oven does it have?
A: The unit includes a 26-1/2" convection oven with two racks that circulates heat for consistent baking and roasting results.

Q: What is the total heat output of this gas range?
A: The range delivers up to 198,000 BTU of total cooking power for demanding commercial kitchens.

Q: Is the construction durable for restaurant use?
A: Yes. It features stainless steel front and sides for durability, corrosion resistance, and easy cleaning.

Q: Does the range include storage space?
A: Yes. It includes an 11-inch storage base for holding cookware, trays, or kitchen tools.

Maintenance Tips

• Clean burners daily: Remove debris from the four open burners and cast-iron grates to maintain strong, even heat output and prevent clogs.

• Scrape and season the griddle: Use a griddle scraper after each shift and lightly oil the 1" steel plate to prevent rust and maintain even cooking performance.

• Empty the grease collector: Regularly clean the grease trough and drip pan to prevent buildup and reduce fire risk.

• Maintain the convection oven: Wipe the porcelain interior and clean racks to ensure proper airflow and consistent baking results.

• Polish stainless steel surfaces: Use a mild, non-abrasive cleaner to keep the stainless steel exterior sanitary and corrosion-free.

• Inspect gas connections: Periodically check gas lines and valves for leaks or loose fittings to ensure safe operation.

• Keep drip pans and burner heads removable and clean: Regular cleaning improves efficiency and simplifies maintenance.

• Schedule professional servicing: Annual inspections help maintain the range’s high-output performance and extend equipment life