Stop sacrificing production for control. This 72-inch liquid propane restaurant range combines high-output burners and a heavy-duty griddle to deliver consistent heat distribution across large-scale cooking workflows. Food service teams gain precise manual control and robust construction engineered for continuous service in professional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut gas supply and let surfaces cool. Remove grates and wipe with hot, soapy water; scrub cast iron grates and 3/4" griddle plate with a nonabrasive pad. Vacuum coils and wipe stainless steel front, sides, valve cover, kickplate, and 11" hi-shelf with a mild detergent. Empty ovens, scrub interiors, check oven safety valve for deposits. Dry all parts completely before reconnecting gas. Clean vents and backriser to reduce grease and fire risk.#@@#Additional Info#@#The Royal Range RDR-2G60-LP Delux Series 72" restaurant range offers 230,000 BTU, two 30,000 BTU lift-off burners, a 60" griddle, two ovens, stainless steel exterior, manual controls, and CSA/NSF certifications.#@@#General Info#@#Description #@#
Stop sacrificing production for control. This 72-inch liquid propane restaurant range combines high-output burners and a heavy-duty griddle to deliver consistent heat distribution across large-scale cooking workflows. Food service teams gain precise manual control and robust construction engineered for continuous service in professional kitchens.
#@@# High Heat Output#@#
Delivering 230,000 BTU total, the unit supports simultaneous high-volume cooking tasks without power loss. Operators can sustain searing, boiling, and griddling at commercial workloads while maintaining consistent surface temperatures.
#@@# Dual Burner Design#@#
Two lift-off top burners each provide 30,000 BTU for concentrated heat and simplified maintenance. Chefs can stage large stockpots or rapid boil operations while removing burner heads for quick cleaning and inspection.
#@@# Full Griddle Surface#@#
A 60-inch griddle with a 3/4" thick plate provides an even cooking plane and high thermal mass for steady sear performance. Line cooks achieve uniform cook times across the plate, reducing product variability during peak service.
#@@# Integrated Ovens#@#
Two standard ovens sit beneath the cooking surface to expand menu versatility for baking, roasting, and holding. Kitchen staff can coordinate oven and griddle workflows without relocating product, improving throughput and timing.
#@@# Stainless Construction#@#
Stainless steel front, sides, valve cover, kickplate, and high shelf resist corrosion and simplify daily sanitation routines. Managers benefit from lower maintenance cycles and a professional appearance that meets institutional standards.
#@@# Built For Safety#@#
The range uses an oven safety valve and includes 1,200° mineral wool insulation within a fully welded frame to contain heat and limit heat transfer to adjacent surfaces. Facilities maintain safer kitchen environments and reduce stray heat in service lines.
#@@#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 loosened food with a nonabrasive scraper, then wipe with a damp cloth and mild detergent to prevent carbon buildup. Calibrate manual controls monthly and verify oven safety valve operation to maintain consistent heat. Clean stainless steel surfaces using a soft cloth and approved cleaner; rinse and dry to avoid streaks. Replace worn gaskets and confirm flue clearance per CSA and NSF guidelines to ensure safe, efficient operation.
