American Range Gas Griddles - ARGB-36
60,000 BTU • 3 Burners • Made in USA
Sear, sauté, and finish under the same hood with the ARGB-36. Built for high-volume commercial kitchens, this 36-inch raised griddle/broiler pairs a 3/4" polished steel plate with a pull-out broiler rack, giving chefs a fast, space-saving way to grill on top and broil below.
Features
- Three 20,000 BTU burners (one every 12") deliver 60,000 BTU / 18 kW total output.
- Thick 3/4" polished griddle plate holds heat for consistent searing and recovery.
- Manual gas valves with stainless, non-clog pilots for instant, reliable ignition.
- Integrated heat deflector on each burner channels heat down to the broiler for energy efficiency.
- Full-width, 3" grease trough plus removable broiler grease tray simplify cleanup.
- Pull-out broiler rack accepts steaks, melts, or finishes without leaving the station.
- 4" adjustable stainless steel legs stabilize the unit on any countertop.
- Durable stainless steel front & sides stand up to daily commercial abuse.
- ETL-Sanitation & cETLus listed for gas safety and sanitation compliance.
Specifications
| Manufacturer |
American Range |
| Model |
ARGB-36 |
| Configuration |
Countertop raised griddle with broiler |
| Gas Type |
Natural or Propane (specify at order) |
| Total Heat Output |
60,000 BTU / 18 kW |
| Burners |
3 × 20,000 BTU radiant burners |
| Griddle Plate |
3/4" thick polished steel |
| Cooking Surface Width |
36 in / 914 mm |
| Overall Dimensions (WxDxH) |
36" × 30" × 26-3/8"*
*includes 4" adjustable legs & splash |
| Gas Connection |
3/4" NPT rear manifold
5.0" W.C (Natural) • 10.0" W.C (LP) |
What our Experts Think
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Commercial‑Grade Raised Griddle Broiler – The American Range ARGB‑36 combines a 36″ polished griddle plate with an over‑fire broiler, giving kitchens both flat‑top cooking and finishing broiler capability in one rugged countertop unit.
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Even, Reliable Heat Across Surface – Equipped with three radiant 20,000 BTU burners spaced every 12″, it delivers consistent heat distribution for pancakes, burgers, eggs, and more — ideal for busy breakfast lines, diners, and cafés.
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Heavy‑Duty Construction for Daily Service – Stainless steel exterior and heavy gauge chassis ensure long‑lasting durability and easy cleanup after service.
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Broiler & Griddle Combo Flexibility – The pull‑out broiler rack and removable grease tray add versatility and simplify maintenance, helping chefs finish or brown foods without separate equipment.
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Smart Grease Management – A 3″ wide stainless steel grease channel and large tray make cleanup fast and help maintain a tidy cook line during rush hours.
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Adjustable & Service‑Ready – 4″ adjustable legs allow stable countertop installation and proper working height for professional kitchens.
Q&A
Q1: What is the American Range ARGB‑36?
A: The American Range ARGB‑36 is a 36″ commercial gas raised griddle broiler designed to deliver high‑heat performance and versatile cooking in professional kitchens, perfect for breakfast, burgers, and high‑volume lines.
Q2: What cookware surface and plate thickness does it have?
A: It features a polished 3/4″ thick steel griddle plate that retains heat and distributes it evenly for dependable searing and griddle cooking.
Q3: How many burners and what heat output does it deliver?
A: The unit includes three radiant 20,000 BTU burners spaced every 12″ across the surface, providing a total output of about 60,000 BTU/h for robust cooking power.
Q4: What construction and durability features does it offer?
A: Built with a stainless steel exterior and heavy‑duty frame, it is rugged for daily commercial use and easy to clean.
Q5: What grease management and cleanup features are included?
A: It incorporates a pull‑out broiler rack, large removable grease tray, and a 3″ wide stainless steel grease channel to streamline cleanup and reduce maintenance time.
Q6: What controls and installation configuration does the ARGB‑36 have?
A: Manual controls with non‑clog pilot ignition let chefs adjust heat precisely, and 4″ adjustable legs provide stable countertop placement.
Maintenance Tips
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Clean Burners Daily: Lift and brush cast‑iron open burner heads to remove food residue and prevent clogged ports for consistent flame performance.
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Griddle Surface Care: Scrape and wash the 24″ griddle plate after service; season with a light coating of cooking oil before next use to protect the steel.
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Empty Grease/Drip Pans: Remove and clean grease and drip trays daily to reduce buildup, odors, and fire risk.
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Stainless Steel Surfaces: Wipe all exterior stainless steel with a soft cloth and mild detergent; avoid harsh or abrasive cleaners to maintain the finish.
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Oven Interior Cleaning: If equipped with an oven, clean the porcelain‑enameled interior and racks regularly to prevent buildup and ensure even heat distribution.
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Inspect Gas Components: Periodically check gas valves, connections, pilots, and hoses for secure operation; schedule professional service for any leaks or irregular flame issues.
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