Stop sacrificing throughput for control. This 36-inch natural gas restaurant range delivers concentrated heat across four open burners, a thick 12-inch griddle plate, and a convection oven, enabling continuous high-volume production without compromising consistent cooking results. Operators gain predictable thermal response and robust construction engineered for sustained service in commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the unit. Remove grates; wipe burner box with mild detergent. Scrub grates and 0.75" griddle plate with a non-abrasive pad. Clean convection oven interior with oven-approved cleaner; rinse thoroughly. Inspect and clean condenser and vent backriser to remove grease. Dry all surfaces and reassemble. Perform daily wipe-downs and weekly deep cleans to prevent bacteria, fires, higher utility use, equipment failures, and inspection failures.#@@#Additional Info#@#Royal Range RDR-4RG12 36" gas range delivers 170,000 BTU with four 30,000 BTU burners, a 12" griddle, manual controls, and a convection oven; NSF and CSA certified, fully welded frame, 1,200° insulation, 730 pounds, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 36-inch natural gas restaurant range delivers concentrated heat across four open burners, a thick 12-inch griddle plate, and a convection oven, enabling continuous high-volume production without compromising consistent cooking results. Operators gain predictable thermal response and robust construction engineered for sustained service in commercial kitchens.
#@@# Burners Performance#@#
Four lift-off open burners provide 30,000 BTU each, supplying focused, repeatable heat for simultaneous high-capacity cooking. Technicians can access lift-off components for rapid cleaning and maintenance, significantly reducing downtime during peak service hours.
#@@# Griddle Durability#@#
A 12-inch raised griddle utilizes a 3/4-inch thick plate to retain heat and minimize temperature fluctuations under load. Chefs achieve even searing and efficient recovery between batches, which sustains throughput for continuous short-order production.
#@@# Oven Convection#@#
The integrated convection oven supports even heat distribution for baking, roasting, and holding tasks under load. Operators benefit from consistent internal temperatures and reduced cook time variance when running multiple sheet pans simultaneously.
#@@# Structural Integrity#@#
All stainless steel construction includes a fully welded frame with 1,200° mineral wool insulation, providing structural rigidity and thermal containment. Maintenance crews find that exterior panels resist corrosion and clean quickly, preserving both appearance and hygiene standards.
#@@# Safety and Compliance#@#
The unit incorporates an oven safety valve and meets cCSAus, CSA-Sanitation, and NSF certifications, ensuring compliance with commercial kitchen regulations. Managers obtain documented safety features and sanitation approvals for institutional procurement requirements.
#@@#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 remove debris to maintain consistent flame patterns and thermal efficiency. Clean the 12" griddle plate after each service using a scraper and wipe with a damp cloth; season with light oil when cool. Vacuum condenser and oven cavity monthly to prevent insulation and valve contamination. Check door seals and calibrate thermostat quarterly; replace worn gaskets. Verify gas connections and pressure annually by a certified technician to ensure safe operation.
