Stop sacrificing throughput for consistent sear quality. This 36" commercial range combines a radiant charbroiler and standard oven to handle high-volume cooking with precise heat and durable construction. Ideal for restaurants, bars, hospitals, and cafeterias, it supports grill-focused menus and oven tasks efficiently.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the Royal Range RDR-36RB-126. Wash grates with soapy water; dry and oil to prevent rust. Vacuum debris from oven and charbroiler. Clean stainless steel with non-abrasive cleaner and cloth. Degrease backriser, vents, and oven chamber; rinse. Inspect seals and burners; replace worn parts. Reassemble when dry and reconnect power. Regular cleaning prevents contamination, fires, and failure.#@@#Additional Info#@#The Royal Range RDR-36RB-126 Delux Series 36" liquid propane restaurant range features a 1 charbroiler, 1 standard oven, 125,000 BTU output, stainless steel front and sides, manual controls, NSF and CSA certifications, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistent sear quality. This 36" commercial range combines a radiant charbroiler and standard oven to handle high-volume cooking with precise heat and durable construction. Ideal for restaurants, bars, hospitals, and cafeterias, it supports grill-focused menus and oven tasks efficiently.
#@@# Radiant Charbroiler#@#
The charbroiler uses radiant heat across cast iron grates for defined sear marks and rapid moisture evaporation, ensuring consistent yields. Operators manually control heat to match cook cycles for steaks, sandwiches, and proteins, reducing hold times and congestion.
#@@# Standard Oven#@#
The full-size oven delivers uniform heat for baking, roasting, and proofing, enabling parallel workflows. It includes a safety valve and 1,200° mineral wool insulation to maintain temperatures and minimize heat transfer.
#@@# High BTU Output#@#
With 125,000 BTU total, the unit provides intense heat for fast recovery under continuous demand. Peak periods benefit from reduced cook times and improved throughput across stations.
#@@# Stainless Construction#@#
Stainless steel front and sides resist corrosion and simplify sanitation required by commercial operations. A welded frame and valve cover enhance durability for long-term use in busy environments.
#@@# Regulatory Certifications#@#
Certified by cCSAus, CSA-Sanitation, and NSF, the range meets safety and sanitation standards. Facilities under regulatory audits will find documentation and performance compliant with inspection criteria.
#@@# Serviceable Design#@#
Manual controls and lift-access components simplify maintenance and servicing without specialized electronics. Adjustable legs and a backriser vent ensure stable installation and integration into kitchen layouts.
Specifications include a 36" width, liquid propane operation, charbroiler top, one standard oven base, and a compact 31.5" depth.
#@@#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 pilot assembly weekly; remove debris and carbon with a brass brush to maintain ignition reliability. Verify charbroiler grates for warping and clean with a grill stone after cool-down to preserve heat transfer. Check oven door gasket monthly and replace at first sign of breach to prevent heat loss. Flush condensate and grease trays biweekly and record volumes in gallons or liters for disposal tracking. Schedule annual valve and gas-line inspection by certified technician.
