Built for high-volume kitchens, this 72" natural gas restaurant range delivers 305,000 BTU total heat with six lift-off burners and a 36" griddle plate. It enables simultaneous stovetop and flat-top cooking without throughput loss. The unit features robust stainless steel construction, field-serviceable components, and compliance certifications for institutional and commercial foodservice.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and turn off valves. Remove grates and lift-off burners; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe griddle with a scraper while warm, then clean with a mild degreaser and rinse. Vacuum condenser coils and clear vent backriser. Empty ovens; clean interiors with oven-safe cleaner and rinse thoroughly. Inspect door seals and knobs; replace worn parts. Dry all surfaces before reconnecting gas and power to prevent corrosion and ensure safety.#@@#Additional Info#@#The Royal Range RDR-6G36-C-NG is a 72" six-burner natural gas range with 305,000 BTU, 36" griddle, convection and standard ovens, cast iron grates, stainless steel build, NSF/cCSAus certified, and made in the USA.#@@#General Info#@#Description #@#
Built for high-volume kitchens, this 72" natural gas restaurant range delivers 305,000 BTU total heat with six lift-off burners and a 36" griddle plate. It enables simultaneous stovetop and flat-top cooking without throughput loss. The unit features robust stainless steel construction, field-serviceable components, and compliance certifications for institutional and commercial foodservice.
#@@# Six High Burners#@#
Six open burners provide concentrated flame across 12" x 12" cast iron grates, handling multiple pans and stockpots. Each burner lifts off for easy maintenance, reducing downtime and simplifying cleaning.
#@@# Griddle Plate#@#
The 36" griddle has a 3/4" thick plate for even heat conduction and retention. This minimizes thermal drop when placing cold items, improving sear consistency and reducing recovery time.
#@@# Dual Oven Configuration#@#
The range includes one convection oven and one standard oven, allowing chefs to roast, bake, or finish items while using the stovetop and griddle. Separate oven modes enhance process control and increase throughput.
#@@# Stainless Construction#@#
The burner box, front, sides, valve cover, kickplate, and 11" deep high shelf are stainless steel, resisting corrosion in busy kitchens. The welded frame with 1,200° mineral wool insulation maintains oven temperatures and improves energy efficiency.
#@@# Control And Safety#@#
Manual controls allow precise flame and griddle heat adjustments for quick interventions during busy shifts. An oven safety valve ensures compliance with commercial safety standards.
#@@# Certifications And Serviceability#@#
The unit is cCSAus, CSA-Sanitation, and NSF certified, meeting institutional standards for schools, hospitals, and hospitality. Lift-off burner heads and accessible components simplify maintenance and extend service life.
Depth is 40.5", with height configured for standard ventilation. The backriser with high shelf supports organized mise en place.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily for debris accumulation and remove grates and lift-off tops for weekly deep cleaning with a non-abrasive detergent to maintain 30,000 BTU output per burner. Degrease the 3/4" griddle plate after each service; scrape then apply food-safe oil while warm. Vacuum condenser and inspect gas connections monthly for leaks using approved soap solution. Verify oven safety valve operation and calibration quarterly. Record maintenance actions in a log.
