Stop compromising throughput for control. This liquid propane restaurant range delivers concentrated heat and consistent oven performance for busy kitchens, allowing chefs to maintain output without sacrificing process accuracy. Designed for sustained service, this unit supports high-volume cooking workflows and rigorous sanitation requirements.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range. Remove grates and burner caps; soak in warm, soapy water and scrub. Wipe the stainless steel exterior with mild detergent, rinse, and dry to prevent streaks. Clean oven interiors with a commercial oven cleaner; follow dwell time and ventilate. Remove grease from backriser, hi-shelf, and vents to reduce fire risk. Regularly check and clean condenser coils and pilot orifices. Sanitize food-contact surfaces with a CSA-approved sanitizer and let air dry.#@@#Additional Info#@#Royal Range RDR-10-CC-LP 60" stainless steel range delivers 360,000 BTU from ten 30,000 BTU burners and two convection ovens. It features cast iron grates, a welded frame with insulation, manual controls, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This liquid propane restaurant range delivers concentrated heat and consistent oven performance for busy kitchens, allowing chefs to maintain output without sacrificing process accuracy. Designed for sustained service, this unit supports high-volume cooking workflows and rigorous sanitation requirements.
#@@# Burner Power#@#
Conceive rapid searing and sustained simmering with ten open burners rated at 30,000 BTU each, producing a combined 360,000 BTU to handle simultaneous high-heat tasks. Expect rapid recovery times and uniform flame distribution across 12-inch by 12-inch cast iron grates to minimize downtime during peak periods.
#@@# Oven Capacity#@#
Operate two convection ovens that promote even heat transfer and predictable cook cycles for batch roasting, baking, and holding. Rely on oven safety valves and 1,200-degree mineral wool insulation to maintain thermal stability and protect internal components during continuous operation.
#@@# Construction Durability#@#
Specify a fully welded frame and stainless steel front and sides to withstand daily commercial use and aggressive cleaning regimes. Count on the 11-inch deep high shelf and stainless valve cover to provide structural support and accessible service points for technicians.
#@@# Serviceability and Controls#@#
Use manual controls and lift-off top burners for straightforward adjustments and rapid access during cleaning or maintenance, reducing service intervals and labor costs. Design choices simplify routine tasks and shrink mean time to repair when teams perform preventive maintenance.
#@@# Sanitation and Compliance#@#
Meet institutional standards with NSF certification and CSA Sanitation listings to support health inspections and institutional procurement requirements. Include cCSAus certification and Made in USA construction to align with facility sourcing policies and verification processes.
#@@#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#@#Perform weekly burner inspections and remove debris from 12" x 12" grates to maintain heat transfer. Drain and clean oven interiors monthly; use nonabrasive cleaners and check the safety valve after service. Inspect gas fittings and manifold for leaks before each shift; tighten connections and replace worn seals. Clean stainless steel front and sides with mild detergent, then dry to prevent corrosion. Calibrate the thermostat quarterly and record maintenance actions.
