Engineered for continuous service in commercial kitchens, this 60-inch liquid propane range combines high output and robust construction to keep peak production on schedule. Operators receive six lift-off open burners and a 24-inch raised griddle or broiler, backed by two convection ovens and a total capacity of 280,000 BTU, enabling simultaneous cooking across multiple stations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug appliance and shut gas at the valve. Remove grates and lift-off burners, soak in warm soapy water, scrub with a nylon brush, rinse and dry. Wipe griddle with a scraper while warm, then clean with mild degreaser and a non-abrasive pad. Clean oven interiors with a commercial oven cleaner per label, rinse thoroughly, and dry. Vacuum condenser coils and wipe stainless steel surfaces with a damp cloth and approved cleaner to prevent corrosion.#@@#Additional Info#@#The Royal Range RDR-6RG24-CC-LP 60" stainless steel range offers 280,000 BTU from six 30,000 BTU burners, a 24" griddle/broiler, and two convection ovens, with manual controls and NSF/CSA certifications.#@@#General Info#@#Description #@#
Engineered for continuous service in commercial kitchens, this 60-inch liquid propane range combines high output and robust construction to keep peak production on schedule. Operators receive six lift-off open burners and a 24-inch raised griddle or broiler, backed by two convection ovens and a total capacity of 280,000 BTU, enabling simultaneous cooking across multiple stations.
#@@# Burner Power#@#
Six open burners deliver 30,000 BTU each, enabling rapid boil-off and quick heat recovery for sustained high-volume cooking. Chefs maintain consistent results across pans while reducing total cook time during peak periods.
#@@# Griddle Performance#@#
The 24-inch raised griddle or broiler features a 3/4-inch thick grill plate that stores heat and promotes even searing across the surface. Kitchen staff achieve uniform contact temperature for proteins and breakfast items with reduced cold spots.
#@@# Oven Capacity#@#
Two convection ovens provide simultaneous baking and roasting with forced-air circulation that shortens bake times and improves consistency. Teams expand menu versatility by running different recipes in each oven without flavor transfer.
#@@# Stainless Construction#@#
Stainless steel front and sides, along with a fully welded frame, resist corrosion and simplify daily sanitation workflows. Facilities meet sanitation requirements while minimizing maintenance downtime and preserving appearance.
#@@# Safety and Insulation#@#
The oven safety valve and 1,200° mineral wool insulation in the frame maintain thermal integrity and protect adjacent components from heat migration. Technicians experience fewer heat-related service calls, ensuring kitchens maintain safer working temperatures.
#@@# Certifications and Origin#@#
This unit carries NSF and CSA-Sanitation listings and ships built in the USA, supporting regulatory compliance for institutional and hospitality environments. Purchasing managers gain confidence in certified performance and domestic manufacture.
#@@#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 and grates weekly; tighten hardware and replace warped cast iron grates immediately to maintain heat transfer. Clean griddle plate daily with stainless-safe scraper and warm detergent solution; season griddle with a thin layer of cooking oil after drying. Vacuum condenser areas and wipe stainless surfaces weekly to prevent corrosion. Verify gas connections and oven safety valve monthly; schedule CSA-certified technician service annually.
