Stop compromising throughput for control. This commercial liquid propane range combines concentrated heat output with robust construction to handle sustained service demands. Operators benefit from precise manual control across six open burners, a full 24-inch griddle plate, and two standard ovens, enabling continuous production without performance loss.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the range. Scrape griddle and lift burner tops; wash grates and griddle with warm, soapy water. Clean oven interiors with a commercial oven cleaner and rinse thoroughly. Vacuum condenser coils nearby and wipe stainless steel surfaces with mild detergent. Inspect vent and backriser; clear grease build-up to reduce fire risk and ensure CSA and NSF compliance. Dry all parts before restoring service.#@@#Additional Info#@#Royal Range RDR-6G24-LP features a 60" stainless steel cooking platform with six 30,000 BTU burners, a 24" griddle, two ovens, and 290,000 BTU total output. It has manual controls, safety valve, welded frame, insulation, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This commercial liquid propane range combines concentrated heat output with robust construction to handle sustained service demands. Operators benefit from precise manual control across six open burners, a full 24-inch griddle plate, and two standard ovens, enabling continuous production without performance loss.
#@@# Burners Performance#@#
Delivering six lift-off top burners rated at 30,000 BTU each concentrates heat where chefs need it most for rapid searing and consistent stock reduction. Engineers designed the open burner layout with 12-inch by 12-inch cast iron grates to support heavy pots and allow quick burner removal for maintenance.
#@@# Griddle Heat Distribution#@#
A 24-inch griddle features a .750-inch thick grill plate that retains thermal mass and evens heat across the cooking surface to reduce cold spots. Technicians specified robust griddle construction to sustain continuous service and minimize temperature recovery time between batches.
#@@# Oven Capacity#@#
Two standard ovens provide simultaneous baking and roasting capability, increasing throughput during peak service periods. Designers installed oven safety valves and 1,200-degree mineral wool insulation to maintain internal temperature stability and reduce heat transfer to the cabinet.
#@@# Stainless Construction#@#
Stainless steel front, sides, valve cover, kickplate, and an 11-inch deep high shelf resist corrosion and simplify cleaning procedures in demanding kitchen environments. Fabricators welded the frame fully and included a stainless steel burner box to preserve alignment and extend equipment life under heavy use.
#@@# Service Access#@#
Lift-off burner heads and manual controls permit rapid access for routine cleaning and adjustment, reducing downtime and labor associated with maintenance. Manufacturers provided a backriser with a high shelf to organize service tools and keep work surfaces clear during peak operations.
#@@#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 for consistent flame quality. Schedule monthly griddle seasoning by heating to 400°F, applying a thin layer of high-smoke-point oil, and cooling to protect the .750" plate. Verify manual controls operate smoothly and calibrate thermostats quarterly for accurate oven temperatures. Clean stainless steel surfaces with a nonabrasive cleaner and soft cloth after each shift. Replace gaskets and check the oven safety valve annually for CSA and NSF compliance.
