Built for continuous kitchen cycles and high throughput, this 60-inch natural gas range combines robust heat output with precise manual control to support busy commercial operations. Operators benefit from a compact footprint that delivers a total power of 250,000 BTU, featuring four lift-off open burners and a 36-inch griddle with a 3/4-inch thick plate for consistent searing and sustained heat retention. Chefs can run multiple cooking stations simultaneously while maintaining predictable temperatures and expedited recovery times.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas supply. Remove grates and burners; soak in warm, soapy water and scrub with a non-abrasive brush. Scrape griddle debris while warm, then clean with a mild degreaser and rinse. Wipe stainless steel surfaces with a soft cloth and approved cleaner to prevent corrosion. Vacuum vents weekly to prevent grease buildup. Inspect seals and valves; replace damaged parts to avoid leaks.#@@#Additional Info#@#Royal Range RDR-4G36-NG is a 60" stainless steel gas range with four 30,000 BTU burners, a 36" griddle, two ovens, manual controls, and a fully welded frame. It has 250,000 BTU total output and is CSA and NSF certified. Made in USA.#@@#General Info#@#Description #@#
Built for continuous kitchen cycles and high throughput, this 60-inch natural gas range combines robust heat output with precise manual control to support busy commercial operations. Operators benefit from a compact footprint that delivers a total power of 250,000 BTU, featuring four lift-off open burners and a 36-inch griddle with a 3/4-inch thick plate for consistent searing and sustained heat retention. Chefs can run multiple cooking stations simultaneously while maintaining predictable temperatures and expedited recovery times.
#@@# Top Heat Output#@#
Engineered to deliver 250,000 BTU across the top burners and griddle, the unit provides immediate high heat for rapid searing and boiling. Restaurant teams achieve faster cook times and reduced queue delays through concentrated power distribution.
#@@# Heavy Griddle Plate#@#
The 36-inch griddle features a 0.750-inch thick plate that sustains an even surface temperature under continuous load. Kitchen staff experience stable cooking zones and reduced hot spots, improving product consistency during peak service.
#@@# Four Lift-Off Burners#@#
Four 30,000 BTU lift-off open burners allow for simultaneous high-heat tasks with straightforward removal for cleaning. Maintenance crews reduce downtime with easy access, while line cooks switch between pots and pans without sacrificing output.
#@@# Dual Standard Ovens#@#
Two standard ovens expand capacity for baking, roasting, and holding without requiring additional equipment. Culinary teams utilize separate temperature zones to prepare multiple items in parallel, increasing throughput and menu flexibility.
#@@# Durable Stainless Construction#@#
Stainless steel front and sides, a fully welded frame, and 1,200-degree mineral wool insulation deliver structural integrity and thermal containment. Facility managers benefit from corrosion resistance, simplified sanitation, and reliable thermal performance.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily; tighten loose fittings and clear debris to maintain consistent flame and heat transfer. Drain and clean grease trays after each shift; use approved degreaser and a nonabrasive pad to protect the .750" plate. Calibrate oven thermostats monthly and verify oven safety valve operation per CSA and NSF guidelines. Lubricate control valves quarterly and replace worn gaskets to preserve seal integrity. Monitor ventilation and clean condensate paths regularly.
