Stop sacrificing output for durability. This 36" liquid propane restaurant range combines multiple cooking modes into a single, service-ready platform that maintains consistent heat control while supporting continuous, high-volume use. Operators gain precise top heat from open burners, a heavy-duty griddle for direct-contact searing, and a convection oven capable of handling sheet pans and batch roasting without temperature drift.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off the LP supply before cleaning. Scrape warm griddle plates, then degrease with a food-safe solvent and rinse with hot water. Remove burners and wash cast iron grates with warm, soapy water; dry and oil lightly. Clean the oven interior with a non-abrasive cleaner and wipe the stainless exterior with mild detergent and a soft cloth. Vacuum condenser and backriser vents monthly to prevent grease buildup. Sanitize all food-contact surfaces and document each cleaning.#@@#Additional Info#@#Royal Range RDR-4G12-C is a 36" stainless steel restaurant range with 170,000 BTU, two 30,000 BTU burners, a 12" griddle, manual controls, and one convection oven.#@@#General Info#@#Description #@#
Stop sacrificing output for durability. This 36" liquid propane restaurant range combines multiple cooking modes into a single, service-ready platform that maintains consistent heat control while supporting continuous, high-volume use. Operators gain precise top heat from open burners, a heavy-duty griddle for direct-contact searing, and a convection oven capable of handling sheet pans and batch roasting without temperature drift.
#@@# Open Burners#@#
Two lift-off open burners deliver 30,000 BTU each, providing rapid boil times and strong searing performance for simultaneous pots and pans. Technicians perform routine cleaning faster with removable burner heads and cast iron grates that resist warping under commercial cycles.
#@@# Griddle Plate#@#
A 12-inch griddle with a 3/4-inch thick plate transfers heat evenly for consistent browning across the cooking surface. Operators obtain repeatable grill marks and reduced hot spots, decreasing product waste and accelerating cook cycles.
#@@# Convection Oven#@#
The integrated convection oven supports even airflow for uniform baking, roasting, and holding across full-size pans. Kitchen staff realize dependable results when scaling recipes, as forced-air circulation reduces cycle variation.
#@@# Stainless Exterior#@#
Full stainless steel construction on the front, sides, valve cover, kickplate, and 11-inch deep high shelf resists corrosion and simplifies sanitation workflows. Managers observe lower maintenance costs and sustained commercial appearance through frequent cleaning.
#@@# Structural Integrity#@#
A fully welded frame combined with 1,200-degree mineral wool insulation secures thermal containment and chassis rigidity during continuous operation. Maintenance teams find fewer alignment issues and longer component life under heavy-duty schedules.
#@@#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 for debris and carbon buildup; remove cast iron grates and clean with a stainless-safe degreaser, then reseason griddle plate with a thin oil coat after drying. Verify burner flame pattern and adjust air shutters to maintain blue, stable flames. Examine door seals and oven safety valve monthly; tighten fasteners and replace worn gasketing. Clean grease traps and ventilation backriser weekly to prevent fire hazards and ensure efficient operation.
