Stop compromising throughput for control. This 48-inch natural gas restaurant range integrates a charbroiler, convection oven, and storage cabinet into one welded stainless steel platform, designed to support continuous service in high-demand kitchens. Restaurant operators will appreciate the steady 150,000 BTU output and robust construction, engineered for daily commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the Natural Gas supply. Remove grates and grease trays; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless surfaces with a mild detergent, rinse, and dry to prevent corrosion. Clean oven interior after cool-down with approved oven cleaner and inspect door seal. Degrease vent riser and hi-shelf regularly to reduce fire risk. Check condenser coils where applicable and schedule routine sanitation to meet CSA and NSF rules.#@@#Additional Info#@#Royal Range RDR-48RB-126C-NG is a 48" stainless steel gas range with a charbroiler, convection oven, and cabinet base. It offers 150,000 BTU output, manual controls, cast iron grates, and NSF and CSA certifications for commercial kitchens.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 48-inch natural gas restaurant range integrates a charbroiler, convection oven, and storage cabinet into one welded stainless steel platform, designed to support continuous service in high-demand kitchens. Restaurant operators will appreciate the steady 150,000 BTU output and robust construction, engineered for daily commercial use.
#@@# Charbroiler Top.#@#
Radiant charbroiler grates deliver direct heat across the full 48-inch top, allowing for simultaneous grilling and searing of multiple proteins. Operators achieve consistent grill marks and repeatable results while cast iron grates retain heat for stable surface temperatures.
#@@# Convection Oven.#@#
The single convection oven ensures even heat distribution for roasting and baking under heavy loads, minimizing cycle variation during busy service windows. Chefs can control oven performance with manual valves and benefit from a safety valve and 1,200° mineral wool insulation that sustain thermal efficiency.
#@@# Stainless Construction.#@#
Stainless steel front and sides resist corrosion and simplify sanitation procedures, complying with NSF and CSA-Sanitation requirements. Maintenance crews can clean smooth surfaces quickly, reducing downtime between shifts.
#@@# Heavy-Duty Frame.#@#
The fully welded frame and reinforced components support continuous commercial operation and stabilize the unit under heavy cookware loads. Technicians can access components from a durable base cabinet that offers protected storage and structural support.
#@@# Service-Grade Controls.#@#
Manual control knobs provide direct, tactile regulation of flame and oven settings for immediate response during peak service. Staff members can perform adjustments without electronic delay, increasing responsiveness during menu shifts.
#@@# Certified Safety Features.#@#
This range carries cCSAus and NSF certifications and includes an oven safety valve and backriser with hi-shelf for effective vent management.
#@@#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 burner flames weekly and adjust air shutters to maintain steady blue flames. Remove charbroiler grates and clean with a brass brush after each service; soak removable parts in warm, soapy water and rinse thoroughly. Vacuum oven cavity and wipe interior surfaces with a nonabrasive detergent monthly. Check door seals and hinges for wear and tighten fasteners quarterly. Schedule a qualified technician for annual gas leak and pressure testing and CSA/NSF compliance verification.
