Built for continuous commercial use, this liquid propane restaurant range delivers robust output and reliability for high-volume kitchens. Four 30,000 BTU lift-off burners and a 24" griddle with a 3/4" plate provide 214,000 BTU of cooking power, enabling simultaneous searing, boiling, and griddle work. Stainless steel panels and a fully welded frame with 1,200° mineral wool insulation ensure thermal efficiency and simplify cleaning in institutional and hospitality settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug range, turn off LP supply. Remove grates, burners; clean with soapy water, non-abrasive pad. Scrape, clean griddle plate; season per manufacturer. Vacuum condenser, wipe stainless steel surfaces with mild detergent; rinse, dry. Inspect oven seals, burners; replace if damaged. Regular cleaning reduces bacteria, fire risk, energy use, wear, and inspection failures.#@@#Additional Info#@#Royal Range RDR-4G24-LP is a 48" stainless steel restaurant range with four 30,000 BTU open burners, a 24" 3/4" griddle, two space-saver ovens, manual controls, 214,000 BTU total, NSF and CSA certified.#@@#General Info#@#Description #@#
Built for continuous commercial use, this liquid propane restaurant range delivers robust output and reliability for high-volume kitchens. Four 30,000 BTU lift-off burners and a 24" griddle with a 3/4" plate provide 214,000 BTU of cooking power, enabling simultaneous searing, boiling, and griddle work. Stainless steel panels and a fully welded frame with 1,200° mineral wool insulation ensure thermal efficiency and simplify cleaning in institutional and hospitality settings.
#@@# Open Burners#@#
Four 30,000 BTU lift-off burners concentrate heat for rapid boiling and searing, reducing cook times. Cast iron 12" x 12" grates distribute weight and resist warping under heavy use, improving control and throughput.
#@@# Griddle Plate#@#
The 24" griddle with a 3/4" thick plate maintains stable temperatures, minimizing cold spots during peak service. Manual controls allow staff to adjust heat zones for eggs, pancakes, and proteins, increasing menu flexibility.
#@@# Oven Configuration#@#
Two space saver ovens provide separate thermal zones for baking and holding tasks, improving kitchen flow. Each oven includes a safety valve and 1,200° mineral wool insulation to maintain temperatures and reduce energy transfer.
#@@# Construction Materials#@#
Stainless steel front, sides, valve cover, kickplate, and 11" high shelf create a corrosion-resistant exterior suited for institutional cleaning. A fully welded frame enhances rigidity and complies with NSF and CSA-Sanitation standards.
#@@# Control System#@#
Manual controls offer intuitive operation, reducing training time and maintenance complexity. Lift-off burner heads enable quick cleaning and servicing, minimizing downtime.
#@@# Compliance And Serviceability#@#
The unit meets cCSAus, CSA-Sanitation, and NSF certifications and ships with USA-made components, supporting regulatory approval in schools, hospitals, and restaurants. Adjustable legs and a backriser with a high shelf integrate into existing layouts for efficient installation.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly for carbon buildup; remove grates and lift-off tops, brush ports with a soft wire brush, and verify flame color remains blue. Degrease the 3/4" griddle plate after each service with a nonabrasive cleaner; reseason with a thin layer of cooking oil while warm. Vacuum condenser areas and clean stainless surfaces with pH-neutral detergent. Check oven safety valves and manual controls monthly for proper response and tighten gas fittings as needed.
