Stop compromising output for flavor. This countertop natural gas charbroiler and griddle combines a high BTU rating with precise griddle control to support continuous service in demanding kitchens, institutions, and hospitality operations. Operators can sustain heavy throughput while maintaining consistent cook profiles across the full 50.5-inch cooking surface.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut main valve. Scrape charbroiler grates and sweep loose debris into a tray. Apply mild degreaser, wait two minutes, then scrub grates and griddle with a non-abrasive pad. Rinse with clean water and wipe dry. Clean vent hood and filters weekly to remove grease and reduce fire risk. Vacuum condenser coils and wipe exterior stainless steel with a soft cloth and approved cleaner. Inspect seals and fasteners; tighten or replace as needed. Sulfur odors? Service immediately.#@@#Additional Info#@#Royal Range BG-1536-NG features a 50.5" cooking surface with charbroiler and griddle, producing 101,000 BTU for high-volume kitchens. It has stainless steel sides, a welded frame, and is CSA listed, weighing 470 pounds.#@@#General Info#@#Description #@#
Stop compromising output for flavor. This countertop natural gas charbroiler and griddle combines a high BTU rating with precise griddle control to support continuous service in demanding kitchens, institutions, and hospitality operations. Operators can sustain heavy throughput while maintaining consistent cook profiles across the full 50.5-inch cooking surface.
#@@# Thermostatic Griddle Control#@#
Engineers implemented a thermostat-controlled griddle to deliver repeatable surface temperatures and reduce product variance during peak periods. Technicians can calibrate setpoints quickly, and crews achieve uniform searing or slow roasting across the plate.
#@@# High Heat Output#@#
Designers rated the unit at 101,000 BTU to handle high-volume searing and sustained grilling tasks without thermal lag. Chefs gain rapid recovery when loading large product batches, enabling tight production schedules.
#@@# Stainless Steel Surfaces#@#
Manufacturers used stainless steel on the front and sides to resist corrosion and simplify sanitation routines in busy backlines. Staff complete daily cleaning with fewer passes, and facilities maintain a professional aesthetic under continuous use.
#@@# Insulated Welded Frame#@#
Engineers built an all-welded frame with 1,200 mineral wool insulation to stabilize internal temperatures and reduce heat transfer to surrounding counters. Kitchen managers experience improved energy retention and lower ambient heat near service lines.
#@@# Adjustable Legs#@#
Designers fitted 4-inch chrome adjustable legs to accommodate uneven floors and integrate with existing line layouts. Installers level the unit easily, and maintenance teams access underside components without major disassembly.
#@@# Countertop Configuration#@#
Manufacturers configured the unit for countertop installation to provide flexible placement on existing platforms or stainless stands. Operators can reconfigure line flow quickly to match service patterns and optimize station ergonomics.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and ignition components weekly; remove debris and carbon with a brass brush and vacuum to maintain consistent flame and prevent hotspots. Drain grease troughs daily and sanitize with a food-safe detergent; rinse thoroughly to avoid residue. Calibrate the thermostatic griddle control monthly using a surface probe thermometer. Tighten gas connections semiannually and inspect flexible lines for cracks. Replace worn gaskets immediately to preserve efficiency.
