Handle high-volume kitchen demands without compromise. This 48-inch natural gas restaurant range delivers focused power across two open burners, a 36-inch griddle, and a convection oven to sustain continuous service and consistent results. Operators will appreciate the stainless steel construction and heavy-duty components that stand up to daily use in commercial settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the range before cleaning. Scrape griddle debris, remove lift-off burners and wash with warm, soapy water. Clean oven interior with a commercial oven cleaner, then rinse and dry. Wipe stainless steel surfaces with non-abrasive cleaner and a soft cloth to protect finish. Vacuum condenser coils and check vents to prevent grease buildup. Inspect door seals and replace if worn to maintain efficiency and safety.#@@#Additional Info#@#Royal Range RDR-2G36-126C-NG features 48" stainless steel, two 30,000 BTU burners, a 36" griddle, a convection oven, cabinet base, manual controls, 150,000 BTU total input, NSF and CSA certifications, and is made in the USA.#@@#General Info#@#Description #@#
Handle high-volume kitchen demands without compromise. This 48-inch natural gas restaurant range delivers focused power across two open burners, a 36-inch griddle, and a convection oven to sustain continuous service and consistent results. Operators will appreciate the stainless steel construction and heavy-duty components that stand up to daily use in commercial settings.
#@@# Top Burners#@#
Two lift-off open burners provide 30,000 BTU each, enabling rapid boil times and strong wok sear capability for busy lines. Chefs achieve predictable heat response and simple maintenance with removable burner heads and 12 x 12 cast iron grates.
#@@# Griddle Plate#@#
A 36-inch griddle features a .750-inch thick plate on the left side, offering even heat distribution and high thermal mass for sustained contact cooking. Line cooks will maintain flat-top consistency across pancake, egg, and sandwich lines while reducing cold spots during peak periods.
#@@# Convection Oven#@#
The built-in convection oven supports uniform baking and roasting through forced air circulation, improving product consistency for batch cooking. Kitchen staff will expand menu versatility while reducing cook time variability between racks.
#@@# Structural Durability#@#
A fully welded frame and stainless steel front, sides, and valve cover create a robust cabinet that resists warping and corrosive kitchen environments. Facilities benefit from reduced repair cycles and predictable equipment life under continuous operation.
#@@# Insulation and Safety#@#
The unit uses high-temperature mineral wool insulation and an oven safety valve to limit heat migration and enhance operator protection. Maintenance teams gain confidence from CSA and NSF sanitation approvals and certified safety components.
#@@# Serviceability and Access#@#
Manual controls and an accessible valve cover simplify routine adjustments and troubleshooting without specialized tools.
#@@#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 and griddle daily for food debris and carbon buildup; scrape while surfaces remain warm and finish with a stainless steel cleaner to prevent corrosion. Calibrate oven thermostat monthly and verify oven safety valve operation. Tighten gas connections and inspect flexible lines quarterly; replace damaged hoses immediately. Degrease interior cabinet and clean condenser or vents to maintain airflow. Schedule annual CSA and NSF compliance checks with certified technicians.
