Stop sacrificing throughput for control. This countertop charbroiler and griddle combo delivers targeted heat and precise temperature control, enabling kitchens to maintain consistent output during peak service while ensuring staff can sustain production without compromising product quality. Engineers designed the unit for continuous use, featuring a welded frame, heavy insulation, and stainless steel front and sides that resist wear in demanding food service environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and shut off the gas. Scrape griddle grease while warm; soak charbroiler grates in hot soapy water. Use a neutral detergent and soft cloth for stainless steel; avoid abrasive pads. Clean burner ports and oven vents with a soft brush to prevent clogs. Vacuum condenser coils quarterly for efficiency. Dry all components, reconnect gas and power, and run a short heat cycle to verify operation and meet CSA sanitation standards.#@@#Additional Info#@#Royal Range BG-1512-NG features a 26.5" x 28" cooking surface with charbroiler and griddle, 53,000 BTU gas input, stainless steel, welded frame, 1,200°F insulation, adjustable legs, CSA approvals, 325 pounds, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This countertop charbroiler and griddle combo delivers targeted heat and precise temperature control, enabling kitchens to maintain consistent output during peak service while ensuring staff can sustain production without compromising product quality. Engineers designed the unit for continuous use, featuring a welded frame, heavy insulation, and stainless steel front and sides that resist wear in demanding food service environments.
#@@# Thermostatic Control#@#
Engineers equipped the griddle with a thermostat that stabilizes surface temperature for repeatable results across shifts. Operators can quickly adjust settings to transition between searing and low-heat finishing, reducing product waste from temperature drift.
#@@# Dual Cooking Surface#@#
The design combines charbroiler and griddle surfaces on a 26.5-inch by 28-inch cooking area, supporting mixed-menu operations. Chefs can sear proteins on the charbroiler while cooking eggs or sandwiches on the griddle simultaneously, increasing output per labor hour.
#@@# High Heat Output#@#
The system delivers 53,000 BTU, producing rapid searing and consistent contact cooking across the surface. Teams achieve Maillard reactions and even browning without extended cook times that slow throughput.
#@@# Robust Construction#@#
Fabricators built the cabinet with stainless steel front and sides and a fully welded frame to withstand commercial use. Maintenance teams benefit from fewer seams and simplified exterior cleaning procedures that preserve the finish over time.
#@@# Thermal Insulation#@#
Manufacturers packed 1,200 density mineral wool insulation into the chassis to minimize heat transfer to surrounding surfaces. Managers can reduce kitchen heat load and protect adjacent equipment while sustaining interior cooking temperatures.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports and pilot assemblies weekly; remove carbon deposits with a brass brush and vacuum debris for consistent ignition and heat. Calibrate thermostatic control monthly by checking surface temperature with a contact thermometer and adjust per specifications. Clean stainless steel front and sides after each shift with a pH-neutral cleaner and soft cloth to prevent corrosion. Drain and clean grease trays daily; dispose of waste in approved containers.
