Built for continuous service in high-demand kitchens, this commercial gas range combines concentrated heat output with robust construction to maintain consistent performance under heavy use. Operators will gain reliable power from 260,000 BTU total output while preserving operational uptime through rugged components and accessible maintenance points. Designed for culinary professionals, the unit balances throughput, control, and serviceability for institutional and hospitality environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove grates and lift-off burners; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe griddle surface hot with a scraper, then clean with a damp cloth and mild degreaser. Vacuum condenser coils and wipe stainless steel surfaces with a soft cloth and approved cleaner. Inspect door seals and valves; replace worn parts. Regular cleaning stops foodborne bacteria, reduces fire risk, lowers energy use, and extends equipment life.#@@#Additional Info#@#Royal Range RDR-4G48-C-NG is a 72" gas range with four 30,000 BTU burners, a 48" griddle, one convection and one standard oven, stainless steel exterior, 260,000 BTU total, manual controls, CSA and NSF certified, made in USA.#@@#General Info#@#Description #@#
Built for continuous service in high-demand kitchens, this commercial gas range combines concentrated heat output with robust construction to maintain consistent performance under heavy use. Operators will gain reliable power from 260,000 BTU total output while preserving operational uptime through rugged components and accessible maintenance points. Designed for culinary professionals, the unit balances throughput, control, and serviceability for institutional and hospitality environments.
#@@# High Heat Output#@#
260,000 BTU delivers rapid recovery and large-volume cooking capacity for batch and peak service periods. Chefs can sear, boil, and maintain high temperatures across multiple stations without compromise.
#@@# Heavy Duty Burners#@#
Four 30,000 BTU lift-off top burners provide modular power distribution and straightforward cleaning access. Staff achieve precise flame control and simplified maintenance through removable burner heads.
#@@# Thick Griddle Plate#@#
A 48-inch griddle with a 3/4-inch thick plate yields even heat transfer and extended thermal stability during continuous use. Operators will notice reduced hot spots and improved product consistency across the cooking surface.
#@@# Dual Oven Configuration#@#
One convection oven and one standard oven enable simultaneous baking and roasting workflows with independent control. Kitchen teams can stage different cooking processes without cross-interference, increasing throughput.
#@@# Stainless Construction#@#
Stainless steel front, sides, valve cover, kickplate, and 11-inch deep hi-shelf resist corrosion and simplify sanitation procedures. Teams will reduce downtime for cleaning while maintaining a professional presentation.
#@@# Insulated, Welded Frame#@#
Fully welded frame with 1,200-degree mineral wool insulation and an oven safety valve enhances thermal containment and operational safety. Facilities benefit from improved energy retention and reduced exterior heat exposure to adjacent equipment.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily and remove debris from grates for consistent flame and heat. Clean the 48" griddle plate after each shift with a scraper, then apply food-grade oil to prevent corrosion. Vacuum condenser and ventilation openings weekly to maintain airflow. Verify gas connections and test the oven safety valve monthly. Calibrate the thermostat quarterly and log temperature checks for menu consistency. Tighten loose fasteners and check gaskets; replace seals showing wear.
