Stop trading throughput for control. This 60-inch natural gas restaurant range delivers focused power and consistent thermal performance across six open burners, a 24-inch griddle or broiler, and dual convection ovens, enabling kitchens to serve high volumes while maintaining precise cooking results. Operators gain robust construction and serviceable design that reduce downtime and simplify routine maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow the range to cool fully. Scrape griddle and remove burner grates; wash parts with warm water and mild detergent. Clean oven interiors with manufacturer-approved cleaner and wipe dry. Vacuum or brush condenser and backriser to remove grease buildup. Inspect seals and knobs; tighten or replace as needed. Use non-abrasive cloths on stainless steel. Perform daily wipe-downs and monthly deep cleans to prevent fires, contamination, and equipment failure.#@@#Additional Info#@#Royal Range RDR-6RG24-CC-NG offers a 60" stainless steel range with six 30,000 BTU burners, a 24" griddle/broiler, two convection ovens, manual controls, 280,000 BTU total, CSA and NSF certifications, and welded frame with 1,200° insulation.#@@#General Info#@#Description #@#
Stop trading throughput for control. This 60-inch natural gas restaurant range delivers focused power and consistent thermal performance across six open burners, a 24-inch griddle or broiler, and dual convection ovens, enabling kitchens to serve high volumes while maintaining precise cooking results. Operators gain robust construction and serviceable design that reduce downtime and simplify routine maintenance.
#@@# High Output Burners#@#
Six lift-off top burners each supply 30,000 BTU, producing concentrated heat for rapid searing and fast recovery during continuous service. Chefs maintain steady simmer and high-heat searing across multiple pans without waiting for temperature recovery.
#@@# Thick Griddle Plate#@#
A 24-inch griddle or broiler uses a 3/4-inch thick grill plate to provide uniform heat transfer and long thermal mass retention for even browning. Stations that require continuous flat-top cooking experience stable surface temperatures and reduced hot spots for consistent product quality.
#@@# Dual Convection Ovens#@#
Two convection ovens support simultaneous baking and roasting with controlled air movement to shorten cook times and provide even heat distribution. Kitchens increase throughput by staging different menu items in parallel while maintaining precise internal temperatures.
#@@# Stainless Construction#@#
Stainless steel front and sides resist corrosion and clean efficiently in commercial washdown routines, preserving appearance and reducing long-term maintenance. A welded frame and 1,200-degree mineral wool insulation reinforce structural integrity and thermal containment under heavy use.
#@@# Safety And Certification#@#
The unit includes an oven safety valve and meets cCSAus, CSA-Sanitation, and NSF certifications, ensuring compliance with institutional safety and sanitation requirements. Facilities relying on regulatory adherence receive documented assurance for inspections and audit processes.
#@@#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 to maintain consistent flame patterns and heat output. Clean the 3/4" griddle plate after each service using a scraper and warm water to avoid carbon buildup. Verify convection oven door seals and test oven thermostat accuracy monthly; recalibrate if readings deviate. Flush and clean grease traps and accessible drains weekly. Tighten gas fittings quarterly and check for leaks with approved solution. Document all maintenance actions.
