Stop sacrificing throughput for control. This 48-inch natural gas restaurant range combines high heat output and versatile cooking surfaces to drive consistent kitchen performance. Operators will gain a robust, stainless steel platform that handles continuous service and simplifies cleaning while delivering 190,000 BTU of controlled heat.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let the range cool. Scrape the griddle plate with a flat scraper, apply a mild degreaser, and wipe with a soft cloth. Remove burners and grates; soak in warm, soapy water and scrub with a non-abrasive pad. Vacuum condenser coils and clean vents. Clean the oven interior with oven cleaner, rinse thoroughly, and check the door seal. Dry all surfaces before restoring gas and power. Regular cleaning prevents contamination, fires, and equipment failure.#@@#Additional Info#@#Royal Range RDR-4G24-126C-NG features a 48" stainless steel cooking platform with four 30,000 BTU burners, a 24" griddle, a convection oven, and an open cabinet base, rated 190,000 BTU, with manual controls and certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48-inch natural gas restaurant range combines high heat output and versatile cooking surfaces to drive consistent kitchen performance. Operators will gain a robust, stainless steel platform that handles continuous service and simplifies cleaning while delivering 190,000 BTU of controlled heat.
#@@# Four Burners#@#
Four open burners deliver concentrated heat across multiple cooking stations, each rated at 30,000 BTU for rapid boiling and searing. Chefs can maintain simultaneous high-volume sautéing and pan work without temperature drops, improving line speed and menu throughput.
#@@# Heavy Griddle#@#
The 24-inch griddle features a .750-inch thick plate that stores thermal energy and produces an even surface temperature for flat-top cooking. Staff achieve uniform browning and shorter recovery times when moving between protein and breakfast prep, reducing food variance.
#@@# Convection Oven#@#
A built-in convection oven provides forced-air heat for consistent baking and roasting results across racks. Kitchen teams can expand menu options and maintain product quality during peak periods with predictable internal temperatures and faster cook cycles.
#@@# Durable Construction#@#
The unit uses stainless steel on the front and sides, with a fully welded frame and 1,200-degree mineral wool insulation for structural integrity and thermal containment. Maintenance intervals decrease, and heat loss is reduced, lowering energy waste and protecting surrounding equipment.
#@@# High Shelf Vent#@#
An 11-inch deep hi-shelf with backriser offers elevated storage and passive heat dispersal above the cooking surface. Line cooks keep pans and tools within reach while the shelf channels exhaust upward, minimizing heat at counter level and improving workstation ergonomics.
#@@# Oven Safety Controls#@#
The range includes manual controls and an oven safety valve that supports reliable operation under continuous use.
#@@#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 ports and grates weekly and remove carbon buildup with a brass brush to maintain flame integrity. Drain and clean grease troughs after each service shift to prevent ignition hazards. Calibrate thermostats quarterly using a certified thermometer and adjust pilot flames for efficient combustion. Lubricate hinge pins and oven door gaskets monthly with heat-resistant lubricant. Verify ventilation clearances and CSA or NSF labels during scheduled safety audits.
