Stop sacrificing output for uptime. This 48" commercial range combines a radiant charbroiler, convection oven, and storage cabinet into one stainless-steel workstation built for continuous service. Designed for liquid propane, it delivers 150,000 BTU total heat and supports high-volume cooking in restaurants, institutional kitchens, bars, and hospital foodservice.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and cool range before cleaning. Scrape grates and charbroiler debris, soak in soapy water, and scrub with a non-abrasive pad. Vacuum and wipe coils and oven interior; clean fan baffles per manufacturer protocol. Wipe stainless steel with mild detergent, rinse, and dry. Inspect seals and burners; replace worn parts. Regular cleaning prevents contamination, fires, inefficiency, and failure.#@@#Additional Info#@#Royal Range RDR-48RB-126C-LP offers a 48" LP restaurant range with charbroiler, convection oven, cabinet base, stainless steel build, 150,000 BTU, manual controls, certifications, 1,200° insulation, and Made in USA quality.#@@#General Info#@#Description #@#
Stop sacrificing output for uptime. This 48" commercial range combines a radiant charbroiler, convection oven, and storage cabinet into one stainless-steel workstation built for continuous service. Designed for liquid propane, it delivers 150,000 BTU total heat and supports high-volume cooking in restaurants, institutional kitchens, bars, and hospital foodservice.
#@@# Radiant Charbroiler#@#
The radiant charbroiler uses cast iron grates to deliver direct searing heat across the 48" surface for consistent grill marks and rapid moisture sealing. Operators control char intensity manually, ensuring repeatable results for proteins and vegetables during busy shifts.
#@@# Convection Oven#@#
The convection oven circulates heated air to reduce cook times and ensure uniform baking and roasting. It features a safety valve and 1,200° mineral wool insulation in a welded frame, improving heat retention and reducing energy loss during extended use.
#@@# Stainless Exterior#@#
Stainless steel front and sides resist corrosion and simplify cleaning in compliance with NSF and CSA-Sanitation standards. Smooth surfaces and a plate ledge streamline sanitation, helping kitchens meet hygiene regulations with less effort.
#@@# Open Storage Cabinet#@#
The cabinet beneath the oven organizes sheet pans, cookware, and trays while keeping essentials within reach. The open design speeds access during peak times and reduces unnecessary staff movement.
#@@# Riser Back With Hi-Shelf#@#
The backriser and hi-shelf provide an elevated staging area for plates, warming trays, or ingredient bins, improving plate flow and line ergonomics. Staff can assemble orders at waist height, reducing handling time and boosting throughput.
#@@# Commercial Construction#@#
Made in the USA with a welded frame and manual controls, this range meets durability standards for heavy-duty kitchens. Certification by cCSAus and NSF ensures compliance with safety and sanitation requirements for institutional and hospitality environments.
#@@#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 assemblies weekly; remove debris and clean with a brass brush to ensure stable ignition. Degrease charbroiler grates after each service cycle; soak in warm water and alkaline detergent, then dry before reseating. Vacuum condenser and ventilation passages monthly to maintain airflow through the backriser and hi-shelf. Calibrate oven thermostat quarterly and verify oven safety valve operation. Lubricate control linkages annually.
