Built for busy kitchens that demand steady heat and continuous output, this natural gas restaurant range combines robust power with service-ready durability. Designed for commercial operators, it delivers 270,000 BTU total output and balances high-throughput cooking with straightforward manual controls. Engineers configured the unit to support mixed-line cooking and long service shifts while minimizing downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and lift-off burners; soak in warm, soapy water. Scrape griddle debris with a scraper, then mop with a mild degreaser and rinse. Wipe stainless steel surfaces with a non-abrasive cloth and approved cleaner to protect finish. Clean oven interiors with a high-temp oven cleaner and check door seals. Vacuum condenser and vents; clear grease from backriser and hi-shelf to reduce fire risk and improve efficiency.#@@#Additional Info#@#Royal Range RDR-4G48-NG is a 72" gas range with four 30,000 BTU burners and a 48" griddle. It has 270,000 BTU total, stainless steel front, two ovens, manual controls, and is NSF, cCSAus, and CSA-Sanitation certified. Made in USA.#@@#General Info#@#Description #@#
Built for busy kitchens that demand steady heat and continuous output, this natural gas restaurant range combines robust power with service-ready durability. Designed for commercial operators, it delivers 270,000 BTU total output and balances high-throughput cooking with straightforward manual controls. Engineers configured the unit to support mixed-line cooking and long service shifts while minimizing downtime.
#@@# Top Burners#@#
Four lift-off top burners each produce 30,000 BTU, enabling simultaneous high-heat searing across multiple pans. Technicians designed the lift-off heads for fast removal and cleaning to maintain consistent flame patterns and ensure safe operation.
#@@# Griddle Surface#@#
A 48-inch griddle uses a 3/4-inch thick plate to provide even heat distribution and consistent contact with pans or grill tools. Chefs will experience minimal hot spots and faster recovery after heavy use, preserving cook times during peak service.
#@@# Oven Capacity#@#
Two standard ovens expand cooking flexibility for roasting, baking, and holding large sheet pans or full trays. Operators can stage multiple menu items at different temperatures to streamline production for high-volume shifts.
#@@# Stainless Exterior#@#
Stainless steel front and sides resist corrosion and simplify sanitation routines in compliance with institutional cleaning protocols. Staff will complete wipe-downs faster and maintain a professional appearance in both front-of-house and back-of-house environments.
#@@# Insulation and Safety#@#
A fully welded frame incorporates 1,200-degree mineral wool insulation plus an oven safety valve to control heat transfer and reduce energy loss. Kitchen managers will benefit from improved thermal retention and enhanced safety during continuous operation.
#@@# Service-Ready Design#@#
The unit ships with a backriser featuring an 11-inch deep high shelf and adjustable legs for secure installation on uneven floors.
#@@#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 clean with a nonabrasive pad while surfaces cool. Calibrate thermostat monthly and verify flame pattern for proper combustion. Degrease ovens and vent riser weekly using approved detergent to maintain CSA and NSF compliance. Lubricate valve stems quarterly and tighten gas fittings to prevent leaks. Replace worn gaskets and seals promptly. Document service dates and parts in maintenance logs.
