Stop sacrificing throughput for control. This liquid propane hotplate delivers high-heat output across six burners with precise manual control for consistent results in busy kitchens. Designed for commercial use, it offers 180,000 BTU capacity and durable stainless-steel construction for restaurants, hospitals, universities, and catering operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow unit to cool. Remove grates and wipe cast iron with a stiff brush; scrub with warm, soapy water and dry to prevent rust. Clean stainless surfaces with non-abrasive cleaner and soft cloth. Clear burner ports with a soft wire if clogged; avoid bending. Vacuum vent and underside to remove grease. Inspect seals and legs. Reattach components after complete drying and reconnect supply following local codes.#@@#Additional Info#@#Royal Range RDHP-36-6-LP hotplate delivers 180,000 BTU from six 30,000 BTU burners with 12" x 12" grates, stainless steel front, manual controls, welded frame, 4" legs, NSF/CSA certified, 215 lbs, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This liquid propane hotplate delivers high-heat output across six burners with precise manual control for consistent results in busy kitchens. Designed for commercial use, it offers 180,000 BTU capacity and durable stainless-steel construction for restaurants, hospitals, universities, and catering operations.
#@@# Open Burner Layout#@#
Six burners provide a combined 180,000 BTU, enabling simultaneous use of multiple pots and pans. Each 30,000 BTU section is independently controlled, reducing cycle times for boiling, searing, and stock reduction.
#@@# Cast Iron Grates#@#
Each burner features a 12" x 12" cast iron grate that evenly disperses heat and resists deformation under heavy cookware. Grates are removable for cleaning, ensuring efficient thermal transfer.
#@@# Stainless Construction#@#
Stainless steel front, sides, and plate ledge resist corrosion and abrasion in demanding environments. Welded construction enhances durability and simplifies cleaning required by regulations.
#@@# Manual Control Interface#@#
Mechanical knobs provide immediate flame adjustment for chefs needing direct feedback during cooking. This eliminates latency from electronic controls, ensuring consistent results across shifts.
#@@# Countertop Footprint#@#
A 36" width and 30.5" depth fit tight layouts while delivering full commercial power. Four-inch legs elevate the unit for undercounter cleaning and proper ventilation.
#@@# Certifications And Origin#@#
NSF and CSA certifications confirm safety and commercial compliance. Made in the USA, the design meets institutional procurement standards and maintenance expectations.
Operators benefit from high BTU density, rugged materials, and serviceable components designed for continuous use in cafeterias, bars, and production centers. The unit supports heavy daily duty, easy servicing, and reliable thermal performance.
#@@#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 daily for carbon buildup and remove grates for deep cleaning with warm, soapy water. Drain and wipe the stainless steel surfaces with a mild detergent, then polish with a nonabrasive cloth to prevent corrosion. Verify manual controls operate smoothly and adjust linkage if stiff. Test gas connections and fittings for leaks using a soap solution; tighten fittings or replace seals when bubbles appear. Level the unit and confirm leg fasteners remain secure.
