Stop compromising throughput for control. This 72-inch commercial range delivers concentrated heat distribution and high-capacity cooking across ten lift-off top burners and integrated griddle sections, engineered to keep full-service kitchens flowing during peak periods. Operators gain precise manual control, heavy-duty construction, and certified sanitation credentials suited for institutional and hospitality environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and burners; soak in hot, soapy water and scrub with a non-abrasive pad. Wipe stainless surfaces with mild detergent and a soft cloth; rinse and dry to prevent streaks. Scrape griddle residue, then season per instructions. Vacuum vents weekly to remove grease. Inspect door seals and safety valves; replace if damaged. Regular cleaning prevents contamination, fires, higher bills, and equipment failure.#@@#Additional Info#@#Royal Range RDR-10G12-C-LP offers a 72" stainless steel range with ten 30,000 BTU burners, a 12" griddle, one convection and one standard oven, manual controls, and NSF/CSA certifications. Total output is 385,000 BTU.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 72-inch commercial range delivers concentrated heat distribution and high-capacity cooking across ten lift-off top burners and integrated griddle sections, engineered to keep full-service kitchens flowing during peak periods. Operators gain precise manual control, heavy-duty construction, and certified sanitation credentials suited for institutional and hospitality environments.
#@@# Top Burners#@#
Ten lift-off top burners deliver 30,000 BTU each, enabling simultaneous high-heat tasks across a broad cooktop footprint. Chefs attain rapid boil and sear performance while maintenance crews access removable burner heads for efficient cleaning and inspection.
#@@# Griddle Section#@#
A 12-inch griddle features a 3/4-inch thick grill plate on the left side, providing uniform contact heat and durable surface mass for continuous griddle service. Line cooks achieve consistent browning and reduced cold spots while the plate mass sustains temperature during back-to-back orders.
#@@# Oven Configuration#@#
One convection oven paired with one standard oven expands thermal workflow for baking, roasting, and holding applications without sacrificing stovetop capacity. Culinary teams can perform temperature-sensitive processes in the convection cavity while standard oven space accommodates traditional roasting or large-sheet pan loads.
#@@# Construction Integrity#@#
A fully welded frame and stainless steel front and sides create a rigid platform built for frequent commercial use and simple sanitation. Kitchen staff benefit from corrosion-resistant surfaces and a welded structure that minimizes contaminant traps and supports heavy daily use.
#@@# Insulation and Safety#@#
1,200-degree mineral wool insulation combined with an oven safety valve enhances thermal retention and reduces external panel temperatures for safer operation.
#@@#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 burner ports weekly and clear debris to maintain consistent flame patterns and heat output. Clean griddle and grill plates after each shift with appropriate scrapers and nonabrasive cleaners to prevent carbon buildup. Verify gas connections and test the oven safety valve monthly for leaks; replace worn fittings immediately. Lubricate control shafts quarterly and tighten fasteners. Calibrate thermostats biannually to ensure accurate temperature control.
