Built to sustain continuous high-volume cooking, this countertop turbo griddle delivers consistent heat distribution and rapid recovery for peak service periods. Operators will control output precisely while maintaining a uniform cook surface across a full 72-inch width, enabling simultaneous preparation of multiple menu lines without sacrificing finish or timing. The unit installs on countertops and integrates into busy stations to increase throughput and stabilize service cadence.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the griddle before cleaning. Scrape grease into the 3" trough. Use a mild degreaser and warm water with a non-abrasive pad to clean the 1" polished steel plate. Rinse with clean water and dry to prevent corrosion. Clean burners and infrared elements with a soft brush; inspect controls and ignition for residue. Empty and degrease belly bar and drip areas. Schedule weekly coil and vent checks to reduce fire risk and maintain efficiency.#@@#Additional Info#@#Royal Range RD100-72-LP offers a 72" turbo griddle with a 1" steel plate, 3" grease trough, infrared burners, six thermostatic controls, electric ignition, stainless steel cabinet, 4" legs, 120,000 BTU output, and is CSA certified, made in USA.#@@#General Info#@#Description #@#
Built to sustain continuous high-volume cooking, this countertop turbo griddle delivers consistent heat distribution and rapid recovery for peak service periods. Operators will control output precisely while maintaining a uniform cook surface across a full 72-inch width, enabling simultaneous preparation of multiple menu lines without sacrificing finish or timing. The unit installs on countertops and integrates into busy stations to increase throughput and stabilize service cadence.
#@@# Infrared Burners#@#
Infrared burners deliver intense, even heat across the 72-inch plate, reducing hot spots and accelerating cook times. Chefs experience faster searing and predictable doneness across full racks of protein or pancakes.
#@@# Thick Steel Plate#@#
A 1-inch polished steel plate provides mass and thermal stability, preserving temperature when loading heavy product volumes. Kitchens benefit from smoother griddle operation and extended contact heat that improves browning and reduces rework.
#@@# Grease Management#@#
A 3-inch grease trough channels runoff away from the cook surface to a collection point, minimizing flare risk and simplifying cleaning cycles. Staff will spend less time on maintenance and more time on production.
#@@# Thermostatic Controls#@#
Six solid-state thermostatic controls allow zoned temperature settings across the plate, enabling simultaneous cooking of foods that require different heat levels. Line cooks gain flexibility to run multiple items concurrently while maintaining consistent results.
#@@# Durable Construction#@#
All welded stainless steel front, sides, back, and belly bar resist corrosion and stand up to intensive daily use in commercial kitchens. Facility managers receive long service life and straightforward sanitation compliance with stainless surfaces.
#@@# Safety and Certification#@#
The unit features safeties and electric ignition alongside cCSAus and CSA sanitation listings, supporting regulatory requirements and operational safety.
#@@#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 grease troughs daily and remove solids to prevent buildup. Scrape the 1" polished steel griddle plate after each service and wipe with warm water to avoid abrasion. Calibrate thermostatic controls monthly by measuring surface temperatures at multiple points and adjust settings for consistent cooking across the 72" width. Drain and sanitize drip collection areas weekly with a food-safe cleaner meeting CSA-Sanitation guidelines.
