Engineered for continuous service, this 48" commercial gas range combines two open burners, a 36" griddle with a 3/4" plate, a convection oven, and cabinet storage in a stainless steel platform. Food service operations benefit from 150,000 BTU output and durable construction for high-volume cooking without performance loss. Operators enjoy consistent heat, easy maintenance, and integrated storage to streamline workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the LP supply. Remove grates and wipe the 3/4" griddle with a scraper while warm, then clean with warm, soapy water and a non-abrasive pad. Clean burner ports with a soft brush; clear debris from the oven and vacuum insulation gaps. Degrease the backriser, hi-shelf and stainless surfaces with a food-safe cleaner; rinse and dry. Inspect door seals and valves. Clean condenser and vents to prevent fires and maintain efficiency.#@@#Additional Info#@#The Royal Range RDR-2G36-126C-LP 48" liquid propane range offers 150,000 BTU, 2 burners, 36" griddle, convection oven, cabinet base, stainless steel build, cast iron grates, manual controls, and NSF/CSA certifications. Made in the USA.#@@#General Info#@#Description #@#
Engineered for continuous service, this 48" commercial gas range combines two open burners, a 36" griddle with a 3/4" plate, a convection oven, and cabinet storage in a stainless steel platform. Food service operations benefit from 150,000 BTU output and durable construction for high-volume cooking without performance loss. Operators enjoy consistent heat, easy maintenance, and integrated storage to streamline workflows.
#@@# Open Burners#@#
Two lift-off burners deliver 30,000 BTU each for rapid searing and boiling, with individual controls for varied tasks. Cast iron 12" x 12" grates resist warping and remove easily for cleaning and burner service.
#@@# Griddle Plate#@#
The 36" griddle has a .750" thick plate for even heat and reduced temperature fluctuation during peak use. Manual controls ensure precise surface management for flat-top cooking and continuous schedules.
#@@# Convection Oven#@#
The convection oven boosts throughput by circulating hot air to cut cook times and ensure uniform results. An oven safety valve and 1,200° mineral wool insulation maintain consistent temperatures and enhance safety.
#@@# Stainless Construction#@#
Stainless steel front, sides, valve cover, kickplate, and 11" deep high shelf resist corrosion and simplify cleaning in regulated environments. Fully welded frame construction adds rigidity and supports daily cleaning in institutional kitchens.
#@@# Integrated Storage#@#
An open base and cabinet under the oven centralize cookware and supplies, reducing transit time between prep and service. This compact design suits restaurants, hospitals, universities, and catering operations.
#@@# Regulatory Compliance#@#
Certifications include cCSAus, CSA-Sanitation, and NSF. Ships with liquid propane configuration and manual controls for commercial use. USA-made components ensure parts availability and field serviceability for long life.
Dimensions: 48" width, 40.5" depth, 56.5" height, and shipping weight of 925 pounds.
#@@#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.
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• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily and remove debris to maintain efficient ignition and heat output. Clean the 3/4" griddle plate after each shift with a scraper and hot water, then season with a thin layer of oil. Vacuum condenser and remove accumulated grease from the oven cavity weekly. Verify gas connections and test the oven safety valve monthly for proper operation. Lubricate control knobs semiannually and tighten fasteners on the welded frame as needed to prevent vibration.
