Stop compromising output for durability. This 60-inch natural gas restaurant range combines focused heat delivery and heavy-duty construction to support continuous, high-volume cooking without sacrificing control or safety. Operators obtain precise manual control over two open burners, a thick griddle, and dual convection ovens, enabling diverse cookline tasks from rapid searing to consistent oven roasting.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow the range to cool. Scrape griddle with a stainless scraper, then wipe with a damp cloth and mild detergent; rinse and dry. Remove burners and grates; wash with warm, soapy water and inspect for wear. Vacuum condenser and clean vents to maintain efficiency. Wipe stainless exterior with non-abrasive cleaner following grain. Check oven gaskets and clean spills to prevent ignition and maintain CSA and NSF compliance.#@@#Additional Info#@#Royal Range RDR-2G48-CC-NG offers a 60" stainless steel gas range with two 30,000 BTU burners, a 48" griddle, dual convection ovens, manual controls, 200,000 BTU output, CSA and NSF certifications, and a welded frame with insulation.#@@#General Info#@#Description #@#
Stop compromising output for durability. This 60-inch natural gas restaurant range combines focused heat delivery and heavy-duty construction to support continuous, high-volume cooking without sacrificing control or safety. Operators obtain precise manual control over two open burners, a thick griddle, and dual convection ovens, enabling diverse cookline tasks from rapid searing to consistent oven roasting.
#@@# Top Heat Capacity#@#
Two lift-off open burners deliver 30,000 BTU each to provide concentrated, adjustable flames for high-heat searing and rapid boil-down. Chefs gain responsive heat control that reduces cook time and improves browning consistency on high throughput lines.
#@@# Thick Griddle Plate#@#
The .750-inch griddle plate spreads heat evenly across a 48-inch surface to maintain stable contact for eggs, pancakes, and sandwich work during peak service. Kitchens experience fewer cold spots and reduced product waste thanks to the mass and rigidity of the griddle construction.
#@@# Dual Convection Ovens#@#
Two convection ovens provide independent, forced air cooking to shorten roast and bake cycles while ensuring even internal temperature distribution. Staff can run simultaneous production programs to increase throughput and standardize end products across shifts.
#@@# Durable Stainless Construction#@#
Stainless steel front and sides, plus a fully welded frame, resist corrosion and simplify daily cleaning routines in commercial environments. Facilities lower lifecycle maintenance requirements and preserve sanitary surfaces that meet industry sanitation expectations.
#@@# Integrated Safety Features#@#
An oven safety valve and compliant certifications, including CSA and NSF, verify mechanical safeguards and sanitary compliance for institutional kitchens. Managers reduce operational risk and streamline inspections with equipment that meets recognized safety standards.
#@@#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; remove debris and scrub the .750" plate with a nonabrasive pad and warm detergent to maintain heat transfer. Drain and clean grease traps weekly to prevent buildup and fire risk. Verify manual controls operate smoothly; adjust linkage and lubricate parts per manufacturer intervals. Calibrate oven thermostats monthly with a traceable thermometer. Check gaskets and replace worn seals to maintain efficiency. Ensure proper ventilation and CSA/NSF compliance.
