Stop trading durability for performance. This commercial range packs heavy-duty cooking power into a compact 48-inch footprint, enabling kitchens to run sustained service with consistent heat and simplified controls. Food service teams gain high output and dependable operation in a stainless steel package designed for daily professional use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas line and shut off propane before cleaning. Scrape griddle while warm; degrease with 1–2 gallons warm water and mild detergent, rinse, and season plate. Remove burner grates and wash in hot, soapy water; clear burner ports with a soft brush. Vacuum condenser and vents; wipe stainless steel with non-abrasive cleaner and microfiber. Inspect seals and valves for wear. Clean daily high-grease areas to prevent fires, foodborne illness, and equipment failure.#@@#Additional Info#@#Royal Range RDR-6G12-LP features a 48" stainless steel cooking platform with two 30,000 BTU burners, a 12" griddle, and two ovens totaling 174,000 BTU; manual controls and CSA/NSF certifications support high-volume foodservice.#@@#General Info#@#Description #@#
Stop trading durability for performance. This commercial range packs heavy-duty cooking power into a compact 48-inch footprint, enabling kitchens to run sustained service with consistent heat and simplified controls. Food service teams gain high output and dependable operation in a stainless steel package designed for daily professional use.
#@@# Top Burners#@#
Two lift-off open top burners deliver 30,000 BTU each for rapid boil and sear performance, supplying direct high heat for multiple stock pots and sautés. Chefs benefit from removable burner heads that speed cleaning and maintain consistent flame patterns across heavy use.
#@@# Griddle Plate#@#
A 12-inch griddle with a .750-inch thick plate concentrates heat for even searing and flat top applications, maintaining surface temperature under heavy load. Operators receive predictable cooking surfaces that reduce hotspots and support continuous production.
#@@# Oven Capacity#@#
Dual space saver ovens provide simultaneous baking and holding functions within a compact base, allowing different preparations to run in parallel during peak periods. Kitchen managers can stage multiple menu items without allocating additional floor space.
#@@# Construction Quality#@#
Fully welded stainless steel frame with stainless front and sides resists warping and stands up to frequent cleaning cycles in high traffic kitchens. Maintenance teams observe fewer service events because the structure minimizes stress points and protects internal components.
#@@# Insulation Safety#@#
1,200° mineral wool insulation and an oven safety valve create a thermal barrier that reduces external heat transfer while improving oven recovery times. Facility staff gain energy containment and a reduced risk profile around cooking surfaces.
#@@# Compliance Certification#@#
Unit meets cCSAus, CSA-Sanitation, and NSF standards and ships Made in USA, ensuring alignment with institutional procurement and health code 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 daily and remove debris for consistent flame patterns. Clean the 3/4" griddle plate after each shift with a scraper, then apply a light coat of food-grade oil when cool to prevent corrosion. Wipe the stainless steel exterior with a soft cloth and mild detergent; avoid abrasive pads. Vacuum condenser and ventilation areas weekly to prevent heat buildup. Verify oven door seals and safety valve function monthly; tighten fasteners and adjust hinges as needed.
