American Range Gas Fryers - AF-25/25

American Range  Gas Fryers - AF-25/25

Double your output—not your footprint. The American Range AF-25/25 packs two independent 25-lb tube-style fry pots into a slim 15-1/2" wide cabinet, giving you faster ticket times, flavor separation, and unbeatable durability for high-volume commercial kitchens.

Features

• 160,000 BTU (47 kW) total output – two 80,000 BTU burners heat oil fast and recover quicker during peak periods.
• Heavy-gauge, precision-welded stainless steel tanks resist warping and leaks; backed by a 5-year tank warranty.
• Millivolt pilot system with 100 % safety shut-off—no external power required.
• Thermostatic control from 200 °F to 400 °F (93 °C–204 °C) for consistent, crispy results.
• Tube-style heat exchangers deliver even heating, reducing oil absorption for better-tasting food.
• Two separate full-port 1-1/4" drain valves speed up filtering and help prevent flavor transfer.
• All-stainless front & sides with 6" chrome-plated adjustable legs (casters optional).
• 8-3/4" × 14" frying area per tank; includes two rugged wire fry baskets.

Why Choose a Twin-Tank Fryer?

• Run different oils or menu items side by side—perfect for separating allergens, proteins, or flavors.
• Stage product in one vat while finishing in the other to handle rushes with ease.
• Redundancy keeps you cooking even if one tank is down for cleaning or filtering.

Specifications

What our Experts Think

• Heavy‑Duty Commercial Griddle‑Broiler – The American Range ARGB‑48 is a 48″ raised gas griddle with integrated broiler, engineered for medium‑volume foodservice operations like diners, cafés, and restaurants. It combines a large flat cooking surface with broiling capability for versatile prep.

• Spacious 48″ Cooking Surface – A wide 3/4″‑thick polished steel griddle plate distributes heat evenly across its full width, helping ensure consistent results for pancakes, burgers, eggs, and sandwiches.

• Strong, Reliable Heat – With 4 manually controlled gas burners totaling ~80,000 BTU, you get dependable, high‑output heat for fast cooking and quick recovery between orders.

• Integrated Broiler Rack – Built‑in pull‑out broiler feature adds flexibility — searing or finishing foods right above the griddle surface without needing separate equipment.

• Built to Last & Easy to Clean – All‑stainless steel front and sides paired with a removable grease tray and wide grease channel make maintenance fast and sanitary in busy kitchens.

• Countertop Versatility – Designed for countertop installation with 4″ adjustable legs, this unit fits into diverse kitchen layouts while delivering pro‑level performance.

Q&A

Q1: What is the American Range ARGB‑48?
A: The American Range ARGB‑48 is a 48‑inch commercial gas raised griddle with overfire broiler, designed for heavy‑duty restaurant cooking on a countertop platform.

Q2: What are its main cooking features?
A: It has a 3/4″ thick polished steel griddle plate for excellent heat retention, four gas burners, and a built‑in broiler rack for versatile grilling and searing.

Q3: How powerful is the ARGB‑48?
A: Total input is approximately 80,000 BTU/h, providing strong, even heat across the cooking surface.

Q4: What are the key construction and durability features?
A: Built with a stainless steel exterior and heavy‑duty frame, it is rugged, corrosion‑resistant, and easy to clean for commercial use.

Q5: What size and layout does it have?
A: It offers a 48″ wide cooking surface with a 21″ depth, optimized for high‑volume grilling in professional kitchens.

Q6: What grease management and maintenance features are included?
A: Features include a 3″ grease trough with large removable tray and 4″ adjustable legs for easier cleaning and operation.

Q7: What certifications does the ARGB‑48 hold?
A: It is ETL listed and made in the USA, supporting commercial safety and sanitation standards.

Q8: Which kitchens is this model ideal for?
A: Perfect for restaurants, diners, cafés, and catering kitchens that need a reliable griddle with broiler option for burgers, breakfast, sandwiches, and high‑volume service

Maintenance Tips

• Daily Oil Care: Filter and skim oil after service to remove debris and extend oil life; replace oil entirely after several uses based on workload.

• Cool Before Draining: Always let oil cool before draining; rapid temperature changes can damage the tank and seams.

• Clean Fry Baskets & Tank: Remove baskets and scrub them and the frypot interiors with a gentle fryer‑safe solution; avoid sharp tools that can scratch metal.

• Tank Boil‑Out: Periodically perform a boil‑out with approved fryer cleaner to remove stubborn residues and maintain efficient heating.

• Wipe Stainless Surfaces: Clean exterior stainless steel daily with hot soapy water; avoid abrasive cleaners or steel wool to prevent damage.

• Inspect Gas & Safety: Check gas connections, thermostats, and the pilot safety shut‑off system regularly; have a professional service annually.