Stop compromising capacity for char quality. This stainless steel countertop radiant charbroiler ensures consistent searing performance for high-volume operations while maintaining reliability for restaurants, hospitals, universities, and bar kitchens. Designed for liquid propane with a 66,000 BTU output, it balances rapid heat recovery and stable temperatures to meet continuous grilling demands.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let cool. Remove grates and cast iron radiants. Scrape loose debris, then wash grates with warm, soapy water and a non-abrasive brush; rinse and dry. Vacuum or wipe interior surfaces and ash. Clean stainless steel exterior with mild detergent, rinse, and dry to prevent corrosion. Inspect burners, valves, and vent paths; clear obstructions. Reassemble and test for proper ignition and even heat distribution before returning to service.#@@#Additional Info#@#The Royal Range DRB-36-LP charbroiler delivers 66,000 BTU propane heat on a 35.75" cooking surface with cast iron grates, manual controls, 4" legs, welded frame, CSA certification, and 253-pound build for commercial use.#@@#General Info#@#Description #@#
Stop compromising capacity for char quality. This stainless steel countertop radiant charbroiler ensures consistent searing performance for high-volume operations while maintaining reliability for restaurants, hospitals, universities, and bar kitchens. Designed for liquid propane with a 66,000 BTU output, it balances rapid heat recovery and stable temperatures to meet continuous grilling demands.
#@@# Radiant Heating#@#
Radiant heat system focuses 66,000 BTU across the surface for fast searing and even temperature distribution. Operators achieve quicker cook times and better char marks, boosting throughput during peak hours.
#@@# Cast Iron Grates#@#
Cast iron grates retain heat for consistent sear quality on proteins and vegetables. Rear elevation with a cast-in foot improves airflow and reduces flare-ups, enhancing cook control and repeatability.
#@@# Welded Frame Insulation#@#
All-welded frame construction uses 1,200° mineral wool insulation to contain heat and lower external surface temperature variance. Durable assembly minimizes heat loss to nearby equipment and supports continuous commercial use.
#@@# Stainless Steel Panels#@#
Stainless steel front, top, ends, and backsplash resist corrosion and simplify cleaning protocols for institutional kitchens. Smooth surfaces reduce cleaning time and meet CSA-Sanitation standards.
#@@# Countertop Configuration#@#
Countertop design saves floor space and integrates with compact kitchens and satellite stations. The 35.75" width and 23" depth offer a broad cooking platform while maintaining a manageable footprint for modular layouts.
#@@# Manual Controls#@#
Manual valve control allows direct adjustment of heat output for varied menu items and operator techniques. Liquid propane control ensures reliable flame response for consistent temperature management.
Made in USA construction and a 253-pound build provide durability for foodservice professionals and facility managers.
#@@#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 burners weekly to maintain flame and heat. Scrub grates after cooling with a stiff brush; apply food-grade oil to prevent rust. Vacuum the drip tray and interior to remove grease; deep clean components monthly with soapy water. Check valves and connections for leaks using soap solution before each shift. Calibrate cooking surface temperature periodically for uniform performance.
