Handle intense service periods without compromising control or consistency. This 72-inch natural gas restaurant range combines concentrated heat output and robust construction to support continuous use in high-volume kitchens. Operators receive precise manual control across four lift-off top burners, a substantial griddle surface, and dual convection ovens to streamline production and maintain steady throughput.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let the range cool. Remove grates and burners; soak in hot soapy water and scrub with a non-abrasive pad. Scrape griddle while warm with a metal spatula, then use hot water and degreaser; rinse and dry. Wipe stainless steel with mild detergent and a soft cloth, then polish with approved cleaner. Clean oven interiors and check the safety valve for debris. Clean vents and backriser to prevent grease buildup.#@@#Additional Info#@#Royal Range RDR-4G48-CC-NG is a 72" gas range with four 30,000 BTU burners, a 48" griddle, dual convection ovens, stainless steel sides, and a 255,000 BTU output. It features NSF and CSA listings and is made in the USA.#@@#General Info#@#Description #@#
Handle intense service periods without compromising control or consistency. This 72-inch natural gas restaurant range combines concentrated heat output and robust construction to support continuous use in high-volume kitchens. Operators receive precise manual control across four lift-off top burners, a substantial griddle surface, and dual convection ovens to streamline production and maintain steady throughput.
#@@# Top Burners#@#
Four lift-off top burners deliver 30,000 BTU each, enabling simultaneous high-heat searing and rapid boiling across multiple pots. Chefs obtain immediate response and straightforward maintenance thanks to removable burner heads that expose internal components for cleaning.
#@@# Griddle Plate#@#
A 48-inch griddle with a 3/4-inch thick plate provides a heavy thermal mass for uniform heat distribution and reduced cold spots. Kitchen staff achieve consistent contact cooking for sandwiches, eggs, and proteins while the thick plate resists warping under continuous operation.
#@@# Oven Capacity#@#
Two convection ovens expand cooking capacity and accelerate cook cycles through forced air circulation, keeping product quality uniform across racks. Culinary teams can stage large batches, roast at stable temperatures, and maintain consistent results during peak service.
#@@# Construction Durability#@#
Full stainless steel front and sides, a welded frame, and 1,200-degree mineral wool insulation create a durable envelope that withstands commercial use and maintains thermal integrity. Maintenance crews benefit from corrosion resistance and an exterior that simplifies daily sanitation.
#@@# Safety Controls#@#
An oven safety valve and manual controls provide direct operator authority over temperature and flame management, enhancing kitchen safety and regulatory compliance. Facilities relying on CSA and NSF certifications retain documented conformity for health inspections.
#@@#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 daily and remove food debris to prevent flame obstruction. Clean the 48" griddle surface after each service using a scraper and hot water; apply food‑grade oil once cooled to prevent corrosion. Empty and wash crumb trays weekly. Verify door seals and oven safety valve monthly; tighten fasteners and adjust manual controls as needed. Test gas connections for leaks with a soap solution before each shift. Follow CSA and NSF maintenance intervals.
