Built for continuous service in high-volume kitchens, this 72-inch professional gas range combines concentrated heat output with robust construction to keep production moving without sacrificing control. Operators gain twelve lift-off top burners rated at 30,000 BTU each, delivering intense searing and rapid boil capability across a broad cookline. Engineers integrated two convection ovens and a fully welded stainless burner box to ensure consistent results and simplified maintenance under heavy use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and lock out valves before cleaning. Remove grates and soak in warm, soapy water; scrub with a non-abrasive brush and rinse. Wipe stainless steel exterior with mild detergent and soft cloth; dry to prevent streaks. Clean burner boxes and lift-off tops to remove grease; inspect ports and clear clogs with a soft tool. Vacuum condenser coils and vents weekly. Sanitize ovens after cool down to prevent bacteria and fire risks.#@@#Additional Info#@#Royal Range RDR-12-CC-LP is a 72" liquid propane restaurant range with twelve 30,000 BTU burners, two convection ovens, cast iron grates, stainless steel frame, and CSA/NSF certifications, made in the USA.#@@#General Info#@#Description #@#
Built for continuous service in high-volume kitchens, this 72-inch professional gas range combines concentrated heat output with robust construction to keep production moving without sacrificing control. Operators gain twelve lift-off top burners rated at 30,000 BTU each, delivering intense searing and rapid boil capability across a broad cookline. Engineers integrated two convection ovens and a fully welded stainless burner box to ensure consistent results and simplified maintenance under heavy use.
#@@# Top Burners#@#
Twelve lift-off burners supply a combined 360,000 BTU at the top, enabling simultaneous high-heat tasks across multiple pans. Technicians designed lift-off heads for rapid removal and cleaning, reducing downtime for service and sanitation.
#@@# Convection Ovens#@#
Two convection ovens provide consistent thermal circulation for even baking, roasting, and holding applications. Operators achieve uniform results across full sheet pans while the oven safety valve enhances operational security.
#@@# Durable Construction#@#
Stainless steel front and sides protect the unit from corrosion and daily wear in commercial kitchens. Fabricators welded the frame and incorporated 1,200-degree mineral wool insulation to stabilize internal temperatures and reduce heat transfer to the cabinet exterior.
#@@# Heavy Duty Grates#@#
Cast iron 12-inch by 12-inch grates create stable cooking surfaces for large pots and stockpots used in institutional settings. Chefs appreciate the weight and heat retention of cast iron for even pan contact and reliable sear marks.
#@@# High Capacity Output#@#
The system delivers 420,000 BTU total, supporting back-to-back service periods and peak volume without loss of performance. Managers can schedule continuous production for cafeterias, hospitals, and banquet kitchens with predictable thermal power.
#@@#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 flame stability; adjust orifices and air shutters if flames show yellow tips. Clean lift-off tops and 12" x 12" cast iron grates after service with a non-abrasive brush and degreaser to prevent carbon buildup. Descale convection oven interiors monthly and test oven safety valve during shutdowns. Vacuum condenser and wipe stainless steel surfaces weekly to remove grease; apply stainless-safe polish quarterly.
