Stop sacrificing capacity for control. This liquid propane restaurant range delivers sustained high output while preserving precise cooktop and oven management, enabling uninterrupted service during peak hours. Designed for professional kitchens, this unit balances performance, durability, and serviceability to support heavy daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off LP supply before cleaning. Scrape griddle grease with a spatula while warm, then degrease with a non-corrosive cleaner and rinse. Remove burners and soak cast iron grates in warm, soapy water; brush, dry, and reassemble. Vacuum condenser and backriser; wipe stainless steel surfaces with mild detergent, rinse, and polish. Inspect seals and valves for wear. Clean vents and oven interiors regularly to reduce fire risk, prevent bacteria, and extend equipment life.#@@#Additional Info#@#Royal Range RDR-6G24-C-LP offers 60" commercial performance with six 30,000 BTU burners, a 24" griddle, one convection oven, one standard oven, stainless steel build, manual controls, 285,000 BTU total, CSA and NSF certified, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing capacity for control. This liquid propane restaurant range delivers sustained high output while preserving precise cooktop and oven management, enabling uninterrupted service during peak hours. Designed for professional kitchens, this unit balances performance, durability, and serviceability to support heavy daily use.
#@@# Top Burners#@#
Equipped with six lift-off open burners, each rated at 30,000 BTU, this top delivers concentrated heat for rapid boil and sear applications. Operators gain consistent flame distribution and fast recovery when managing multiple pans simultaneously.
#@@# Griddle Surface#@#
A 24-inch griddle features a .750-inch thick plate that yields even heat retention and flat surface contact for uniform griddle results. Chefs maintain steady temperatures across the plate for high-volume breakfast, lunch, and short-order production.
#@@# Oven Configuration#@#
The unit includes one standard oven and one convection oven to support roasting, baking, and holding workflows concurrently. Teams increase throughput by assigning different tasks to each cavity while preserving precise temperature control.
#@@# Construction Quality#@#
Stainless steel front, sides, valve cover, kickplate, and an 11-inch deep high shelf provide corrosion resistance and service durability in busy kitchens. A fully welded frame with 1,200-degree mineral wool insulation enhances thermal stability and structural rigidity.
#@@# Safety and Compliance#@#
Built with an oven safety valve and cCSAus, CSA Sanitation, and NSF certifications, this range meets regulatory expectations for commercial foodservice environments. Facility managers reduce risk exposure through certified components and listed safety features.
#@@# Serviceability and Installation#@#
Lift-off burner heads and manual controls simplify routine cleaning and on-site maintenance, while adjustable legs accommodate uneven floors for stable installation.
#@@#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 clear debris from lift-off tops for consistent flame and heat. Clean the 3/4" griddle plate after each service with a scraper and warm water; apply a thin layer of food-grade oil while warm to prevent rust. Degrease stainless steel with a mild cleaner and soft cloth; rinse to preserve finish. Check oven safety valve monthly and test thermostat quarterly. Tighten gas connections and check for leaks with soap solution; replace worn seals immediately.
