Four inch legs with adjustable feet provide stable countertop mounting and easy leveling on uneven surfaces. Facility teams align the unit quickly to integrate with existing line heights and workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the RD80-36-NG before cleaning. Scrape debris, then apply mild degreaser with a non-abrasive pad; rinse with warm water and squeegee toward the 3" grease trough. Dispose of grease in an approved container. Wipe the stainless exterior with a soft cloth and neutral cleaner; polish seams and belly bar to prevent corrosion. Inspect thermostat controls and seals; replace worn gaskets. Clean vents and coils monthly to reduce fire risk and improve efficiency, ensuring CSA compliance.#@@#Additional Info#@#Royal Range RD80-36-NG features a 36" stainless steel griddle with a 1" steel plate, three thermostats, 96,000 BTU natural gas heat, welded frame, 4" adjustable legs, 3" grease trough, and CSA certifications, made in USA.#@@#General Info#@#Description #@#
Four inch legs with adjustable feet provide stable countertop mounting and easy leveling on uneven surfaces. Facility teams align the unit quickly to integrate with existing line heights and workflows.#@@#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 trough and remove accumulated debris weekly to prevent flare-ups and maintain heat transfer efficiency. Clean the 1" steel griddle plate after each service with a scraper and warm water; apply a thin layer of food‑grade oil while the surface cools to prevent corrosion. Verify thermostat calibration monthly and tighten gas fittings per CSA guidelines. Flush supply lines and check adjustable feet for level alignment quarterly to ensure uniform cooking and safe operation.
