American Range Gas Ranges - ARGF-8B-CL-SBR
American Range • Model ARGF-8B-126-C-SB • Natural or LP Gas
Bring high-efficiency fire power and American-made durability to your cookline. This 48 inch Green Flame range delivers a combined 230,000 BTU, pairing eight pilot-free open burners with a spacious 26-1/2 inch convection oven and a handy 11 inch storage base.
Key advantages
- Eight 25,000 BTU open burners with electronic ignition—no standing pilots wasting gas
- 12" × 12" heavy-duty cast-iron grates lift off for quick cleaning
- Left-side convection oven (30,000 BTU) circulates heat for faster, even baking
- Oven shipped with two chrome-plated racks; five rack positions offer menu flexibility
- Right-side 11" storage base keeps pans, lids and utensils within reach
- Stainless steel front, sides, landing ledge & full-width drip pan stand up to daily abuse
- Choose your back: 6" stub, 20" riser or high shelf/riser combo to match any hood set-up
- 6" adjustable, chrome-plated legs level the unit on uneven floors
- Factory-installed ¾" rear regulator; 115 V cord (included) powers convection fan & ignition
What Our Experts Think
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60" commercial gas range with 8 burners, convection oven, and storage base
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Eight high-BTU burners deliver powerful, even heat for sautéing, boiling, frying, and simmering
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Convection oven ensures superior baking and roasting results with even air circulation
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Storage base provides extra space for cookware and kitchen essentials
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Heavy-duty stainless steel design built for durability and easy cleaning
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Perfect for restaurants, hotels, schools, and catering kitchens needing versatile performance
Q&A
Q: What sets the ARGF-8B-CL-SBR apart?
A: It features 8 burners, a convection oven, and a storage base, offering cooking power, baking precision, and storage in one unit.
Q: Is the convection oven good for high-volume baking?
A: Yes, it provides consistent, evenly baked results, making it excellent for breads, pastries, meats, and casseroles.
Q: Who is this model best suited for?
A: Ideal for high-volume commercial kitchens that need both flexibility and efficiency.
Maintenance Tips
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Clean burners, oven interiors, and drip trays after each use
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Wipe stainless steel surfaces daily with non-abrasive cleaners
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Empty grease trays regularly to prevent buildup
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Inspect oven fans, gaskets, and burner flames monthly
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Arrange professional servicing annually for peak performance
