Stop trading throughput for control. This 36-inch liquid propane restaurant range delivers precise manual control across six open burners and a full-size oven, engineered to sustain continuous service in high-demand kitchens. Operators will deploy consistent heat profiles and durable construction to reduce downtime while maintaining menu throughput.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off the gas before cleaning the range. Remove grates, soak in warm, soapy water, scrub with a non-abrasive pad, and rinse. Wipe burner boxes and control knobs with mild detergent; use a brush for burner ports. Clean the oven interior with an oven-safe cleaner, rinse, and dry. Degrease the backriser, hi-shelf, and exterior stainless steel with a cleaner, then polish. Inspect door seals for wear. Regular cleaning prevents contamination, fires, and costly failures.#@@#Additional Info#@#The Royal Range RDR-6SU Delux Series 36" stainless steel range offers 215,000 BTU from six burners (3 front, 3 rear) and one oven. It features manual controls, cast iron grates, a welded frame, safety valve, backriser, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Stop trading throughput for control. This 36-inch liquid propane restaurant range delivers precise manual control across six open burners and a full-size oven, engineered to sustain continuous service in high-demand kitchens. Operators will deploy consistent heat profiles and durable construction to reduce downtime while maintaining menu throughput.
#@@# Front Burner Power#@#
Three front burners produce 30,000 BTU each to support rapid searing and high-volume pan work. Chefs will achieve repeatable results when handling concurrent tasks across multiple stations, ensuring efficiency during busy periods.
#@@# Rear Burner Capacity#@#
Three rear burners mirror front power at 30,000 BTU each, enabling simultaneous long-simmer operations without sacrificing surface performance. Kitchens will balance fast sautéing with gentle reductions on the same deck, enhancing culinary versatility.
#@@# Oven Versatility#@#
A standard oven provides full baking and roasting capability sized to integrate seamlessly with the cooktop workload. Staff will hold, finish, or bake items while maintaining burner output for stovetop tasks, optimizing workflow in the kitchen.
#@@# Robust Construction#@#
Stainless steel front, sides, valve cover, kickplate, and a welded frame with 1,200° mineral wool insulation create a heat-resistant shell for continuous service. Facility teams will rely on corrosion-resistant surfaces and structural rigidity for long service intervals, ensuring durability.
#@@# Precise Manual Controls#@#
Manual valve controls deliver tactile adjustment and immediate response for flame management across all burners. Line cooks will fine-tune heat quickly during peak service without electronic latency, allowing for precise cooking.
#@@# Certified Sanitation and Safety#@#
The unit meets NSF and CSA sanitation standards and includes an oven safety valve plus backriser with hi-shelf to support hygienic workflows and safe operation.
#@@#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#@#Service teams should inspect burners weekly, remove and soak cast iron grates in warm, soapy water, and brush burner ports to prevent clogging. Clean stainless steel surfaces with a mild detergent and soft cloth; rinse and dry to avoid streaks. Verify oven safety valve operation monthly and tighten gas fittings per manufacturer torque specs. Calibrate thermostat quarterly and check door seals for compression; replace seals when heat loss exceeds acceptable limits. Record all maintenance.
