Stop sacrificing throughput for control. This commercial gas range delivers concentrated cooking power and durable construction to support continuous service in high-volume kitchens, cafeterias, and institutional facilities. Designed for liquid propane operation and built in the USA, the unit combines four open burners, a heavy-duty griddle, and dual ovens to handle simultaneous tasks without performance loss.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off LP supply. Scrape griddle while warm using a stainless scraper, then wash with warm water and mild degreaser, rinse, and dry. Remove burner grates and clean with warm, soapy water; inspect valves and seals. Clean oven interiors with approved oven cleaner, rinse thoroughly, and dry. Vacuum condenser and backriser vents weekly to prevent grease buildup and fire risk. Document cleaning and train staff to maintain food safety and equipment life.#@@#Additional Info#@#The Royal Range RDR-4G36-LP offers 60" of cooking power with four 30,000 BTU burners, a 36" griddle, and two ovens totaling 250,000 BTU. It features stainless steel, manual controls, and CSA/NSF certifications for heavy-duty foodservice.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This commercial gas range delivers concentrated cooking power and durable construction to support continuous service in high-volume kitchens, cafeterias, and institutional facilities. Designed for liquid propane operation and built in the USA, the unit combines four open burners, a heavy-duty griddle, and dual ovens to handle simultaneous tasks without performance loss.
#@@# Four Open Burners#@#
Four lift-off top burners each supply 30,000 BTU, enabling rapid heat recovery and precise pan control for batch cooking. Operators benefit from easy maintenance through removable burner heads and cast iron grates that maintain contact and heat transfer under heavy use.
#@@# Griddle Plate#@#
The 36-inch griddle uses a 3/4-inch thick plate to provide consistent surface temperature and even browning across the whole plate. Chefs gain predictable searing and short recovery times, reducing cycle variability during peak service.
#@@# Dual Ovens#@#
Two standard ovens expand cooking capacity and allow independent temperature zones for roasting and held items. Kitchen staff increases scheduling flexibility and minimizes cross-contamination by running separate programs concurrently.
#@@# Stainless Steel Construction#@#
The front, sides, valve cover, kickplate, and high shelf are stainless steel, offering corrosion resistance and streamlined cleaning. Managers see lower lifecycle maintenance costs and consistent appearance in both front-of-house and back-of-house settings.
#@@# Insulation and Safety#@#
A fully welded frame incorporates 1,200° mineral wool insulation and an oven safety valve for thermal containment and operator protection. Facilities lower energy waste and maintain oven integrity during extended operation periods.
#@@# Certification and Compliance#@#
The range carries cCSAus, CSA-Sanitation, and NSF certifications and meets commercial sanitation standards for institutional food service.
#@@#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 weekly and clear debris from lift-off tops to maintain consistent flame distribution. Wipe stainless steel surfaces with a nonabrasive detergent and rinse to prevent corrosion. Scrape griddle plates after cooling, then apply a thin oil coat to preserve seasoning and prevent rust. Check oven door gaskets monthly and replace worn seals to maintain temperature stability. Schedule annual CSA and NSF compliance inspections.
