Stop sacrificing throughput for control. This commercial gas range combines concentrated heat, robust construction, and versatile cooking surfaces to handle continuous service without compromising consistency. Foodservice teams achieve predictable results across four open burners, a substantial griddle, and dual ovens rated for sustained output.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and shut gas at the valve. Scrape griddle with a stainless scraper, then apply mild detergent and warm water; rinse and dry. Remove burner grates and wash in soapy water; inspect ports and clear clogs with a soft brush. Vacuum condenser coils and wipe stainless surfaces with non-abrasive cleaner. Clean oven interiors, remove debris, and check seals. Record cleaning dates to maintain safety, reduce fire risk, lower energy use, and pass CSA and health inspections.#@@#Additional Info#@#The Royal Range RDR-4G24-NG is a 48" natural gas range with 214,000 BTU, four 30,000 BTU burners, a 24" griddle, and two ovens. It features stainless steel, an 11" hi-shelf, manual controls, and is CSA and NSF certified, made in the USA.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This commercial gas range combines concentrated heat, robust construction, and versatile cooking surfaces to handle continuous service without compromising consistency. Foodservice teams achieve predictable results across four open burners, a substantial griddle, and dual ovens rated for sustained output.
#@@# Front Burn Power#@#
Four lift-off open burners deliver 30,000 BTU each, enabling rapid boiling and searing capacity for peak service periods. Operators gain precise manual control for simultaneous high-heat cooking across multiple pans, ensuring efficiency during busy times.
#@@# Thick Griddle Plate#@#
The 24-inch griddle features a .750-inch thick plate that stores and distributes heat evenly, reducing hot spots and maintaining surface temperature under heavy load. Chefs achieve consistent searing and griddle-top production for high-volume sandwich lines and breakfast service, enhancing overall productivity.
#@@# Oven Pairing Design#@#
Two space-saving ovens provide separate baking and roasting zones within a compact footprint, allowing different menu items to cook concurrently without flavor transfer. The ovens include safety valves and 1,200° mineral wool insulation to stabilize internal temperatures and improve energy retention, ensuring optimal cooking conditions.
#@@# Stainless Steel Construction#@#
The unit features stainless steel front, sides, valve cover, kickplate, and an 11-inch deep high shelf for corrosion resistance and sanitary surfaces. Facilities minimize maintenance downtime since welded frames and stainless exteriors resist wear in demanding commercial environments, promoting longevity.
#@@# Certified Sanitation Compliance#@#
This range carries NSF and CSA-Sanitation listings and meets cCSAus certification, supporting regulatory requirements for institutional kitchens. Managers benefit from documented compliance during inspections, ensuring safer operation for staff and peace of mind.
#@@#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; remove debris and lift off top burners to clean ports with a soft brush. Drain and clean grease troughs after each service shift. Calibrate oven thermostats monthly and verify oven safety valve operation. Wipe stainless steel surfaces with a nonabrasive cleaner and soft cloth; rinse and dry to prevent spotting. Tighten loose fasteners quarterly and schedule professional gas line and ventilation inspection annually.
