American Range Gas Ranges - ARGF-12G-4B-SB

American Range  Gas Ranges - ARGF-12G-4B-SB

American Range 36" Green Flame gas range: 4 burners, 12" griddle, 108,000 BTU, stainless steel, heavy-duty, cETLus, Made in USA.

What our Experts Think

• Balanced Commercial Cooking Power
  The American Range ARGF‑12G‑4B‑SB pairs four 32,000 BTU open burners with a 12″ griddle, delivering versatile heat for sautéing, boiling, and flat‑top cooking—ideal for multi‑station meal prep without over‑extending footprint.

• Energy‑Efficient Green Flame Design
  Part of the Green Flame (ARGF) series, this unit uses electronic ignition instead of a standing pilot, reducing gas use and heat waste—helping kitchens save on energy without compromising performance.

• Convenient Storage Base (SB)
  Instead of an oven, the storage base offers practical space for pans, trays, cookware, or sheet pans, helping streamline workflow and keep prep tools easily accessible during busy shifts.

• Heavy‑Duty Construction for Daily Use
  Built with stainless steel front and sides, cast‑iron grates, and a rugged welded frame, this range is engineered to withstand continuous commercial kitchen use while staying easy to clean.

• Efficient Cleanup & Maintenance
  Removable full‑width drip pan, lift‑off burners, and a polished steel griddle plate simplify maintenance—crucial for high‑volume environments focused on quick turnaround.

• Professional Certifications & Reliability
  ETL‑Sanitation and cETLus listings ensure industry safety and hygiene compliance, backed by a 2‑year limited parts & labor warranty for peace of mind.

Q&A

Q: What is the American Range ARGF‑12G‑4B‑SB?
A: The American Range ARGF‑12G‑4B‑SB is a 36‑inch commercial gas range from the Green Flame series featuring four open burners, a 12" griddle, and a storage base (no oven) — built for professional kitchens focused on versatility and efficiency.

Q: How many burners and how much heat does it deliver?
A: It has four 22,000 BTU open burners with electronic ignition that provide strong heat for sautéing, boiling, and daily cooking tasks.

Q: Does this model include a griddle?
A: Yes — the unit includes a 12″ griddle with a 1″ thick steel plate on the left side for flat‑top cooking like burgers, eggs, and pancakes.

Q: What kind of base does it have?
A: Instead of an oven, the ARGF‑12G‑4B‑SB comes with a storage base, giving convenient space for cookware, trays, and kitchen tools under the cooktop.

Q: What construction and features support durability?
A: The range has stainless steel front, sides, and 6″ deep landing ledge plus adjustable 6″ chrome‑plated legs and removable flame dip pans for easy cleaning in busy kitchens.

Q: What are the dimensions?
A: The unit measures roughly 36″ W × 32.25″ D × 56″ H, making it a standard fit for commercial kitchen lines.

Q: Is the ARGF‑12G‑4B‑SB certified?
A: Yes — it is cETLus and ETL‑Sanitation listed and Made in the USA, meeting professional safety and sanitation standards.

Q: What kitchens is this range ideal for?
A: Best for restaurants, cafés, catering operations, and commercial kitchens needing a heavy‑duty range with both open burners and griddle space plus under‑counter storage

Maintenance Tips

• Daily griddle care: Scrape the integrated 12″ griddle plate after every use and wipe off grease to prevent buildup and maintain even heat transfer. Season lightly with oil when cool to protect the steel surface.

• Clean open burners & grates: Lift off the 12″ × 12″ cast iron grates and clean burner tops/ports regularly to avoid clogging and ensure consistent blue flame performance.

• Empty removable drip pans: Remove and wash the flame dip pans or under‑burner drip areas daily to prevent grease accumulation and simplify sanitation.

• Wipe stainless steel surfaces: Use a soft cloth and mild, non‑abrasive cleaner on the stainless front, sides, and landing ledge to maintain the professional finish and resist corrosion.

• Inspect gas connections: Periodically check gas lines, valves, and fittings for tightness and signs of wear; address leaks promptly for safety and efficiency.

• Clean oven interior: Wipe the porcelain enamel oven cavity and chrome racks regularly to remove spills and crumbs, improving airflow and heating consistency.

• Verify controls & ignition: Ensure manual controls turn smoothly and electronic ignition (for standing pilots) sparks reliably; clean around ignitors if needed.

• Annual professional check: Schedule yearly servicing of gas components and thermostats to sustain performance and safety in commercial use.