Stop compromising throughput for consistent searing. This commercial countertop turbo griddle delivers even heat across a 48" cooking surface while maintaining precise temperature control for high-volume kitchens. Operators achieve predictable cook profiles and streamlined cleanup with a durable stainless steel chassis and a 1" polished steel plate designed for heavy use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and allow griddle to cool. Scrape plate with a stainless scraper to remove food debris, then apply hot water and a mild detergent; avoid abrasive pads. Rinse with clean water and squeegee grease into the 3" grease trough; empty drip collection safely. Wipe stainless exterior with a soft cloth and non-abrasive cleaner. Inspect seals and controls. Clean vents and coils regularly to prevent fires, reduce energy use, and maintain safe food-contact surfaces.#@@#Additional Info#@#Royal Range RD100-48-NG offers a 48" stainless turbo griddle with 1" steel plate, 3" grease trough, infrared burners, thermostatic controls, 80,000 BTU, welded frame, cCSAus/CSA listings, 539 lbs, Made in USA.#@@#General Info#@#Description #@#
Stop compromising throughput for consistent searing. This commercial countertop turbo griddle delivers even heat across a 48" cooking surface while maintaining precise temperature control for high-volume kitchens. Operators achieve predictable cook profiles and streamlined cleanup with a durable stainless steel chassis and a 1" polished steel plate designed for heavy use.
#@@# Thick Steel Plate#@#
The 1" polished steel plate ensures uniform heat transfer and consistent Maillard reaction across the 48" width. Chefs achieve repeatable sear and browning on proteins and vegetables, while the 3" grease trough channels waste away for cleaner operation.
#@@# Infrared Burner Array#@#
Infrared burners provide rapid ramp-up and recovery under heavy loads. Line cooks maintain setpoint temperatures during continuous service, reducing cycle time and product variability.
#@@# Precision Thermostatic Control#@#
Solid-state thermostatic controls integrate electric ignition and safety interlocks for consistent surface temperatures. Kitchen managers benefit from repeatable setpoints that reduce overcooking and improve throughput during peak periods.
#@@# Stainless Steel Construction#@#
A welded stainless steel front, sides, backriser, and belly bar resist corrosion in high-humidity environments and simplify cleaning. Facilities staff clean efficiently, while the exterior finish maintains a professional appearance.
#@@# Countertop Installation#@#
Countertop configuration optimizes floor space and integrates into existing setups, including cold line adjacency or holding stations. Installers connect to natural gas lines and position the unit on 4" stainless legs to align with standard work heights.
#@@# Regulatory Compliance#@#
The unit carries cCSAus and CSA-Sanitation listings, meeting standards for institutional and commercial foodservice operations. Purchasing agents for hospitals, universities, and cafeterias secure equipment that satisfies health codes and safety protocols.
#@@#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 and degrease the 1" steel griddle plate daily using a commercial-grade griddle cleaner and a stainless scraper to prevent buildup and ensure uniform heat transfer. Flush the 3" grease trough and remove debris to avoid clogging and fire risk. Clean infrared burner openings weekly with a soft brush and verify electric ignition sparks reliably. Wipe stainless surfaces with a mild detergent and dry to prevent corrosion. Calibrate thermostat quarterly and tighten leg fasteners as needed.
