Engineered for high-volume kitchens, this 36" natural gas range combines six 30,000 BTU burners with a full-size oven, delivering 215,000 BTU total output and consistent heat across stations. Built for rapid throughput, its stainless steel construction and manual controls simplify maintenance while ensuring reliable performance in restaurants, hospitals, schools, and hospitality venues.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and cool range. Remove grates, brush cast iron, wash with soapy water, and dry. Vacuum burner box debris, clean ports with soft wire carefully. Wipe stainless steel with mild detergent, rinse, and dry. Clean oven with approved cleaner, inspect safety valve. Degrease backriser vent and hi-shelf regularly to prevent fires and inspection issues.#@@#Additional Info#@#The Royal Range RDR-6SU 36" stainless steel restaurant range features six 30,000 BTU burners, a 215,000 BTU oven, manual controls, cast iron grates, welded frame, safety valve, certifications, and is made in the USA for high-volume use.#@@#General Info#@#Description #@#
Engineered for high-volume kitchens, this 36" natural gas range combines six 30,000 BTU burners with a full-size oven, delivering 215,000 BTU total output and consistent heat across stations. Built for rapid throughput, its stainless steel construction and manual controls simplify maintenance while ensuring reliable performance in restaurants, hospitals, schools, and hospitality venues.
#@@# Six Open Burners#@#
Six 30,000 BTU burners provide concentrated heat for simultaneous cooking, allowing chefs to sear, boil, and reduce efficiently. Cast iron 12" x 12" grates evenly distribute weight and resist thermal shock for reliable pan support during peak service.
#@@# Standard Oven Capacity#@#
The standard oven accommodates full-size sheet pans for roasting, baking, and holding, enhancing menu options. An oven safety valve and 1,200° mineral wool insulation maintain internal temperatures and reduce heat transfer, improving energy efficiency.
#@@# Stainless Construction#@#
Stainless steel front, sides, valve cover, kickplate, and 11" high shelf create a durable, corrosion-resistant exterior. Welded frame geometry increases rigidity and simplifies cleaning under NSF and CSA-Sanitation standards.
#@@# Manual Control System#@#
Manual controls allow direct flame adjustment for quick response during menu changes. The simple layout reduces training complexity and minimizes electronic failures in busy kitchens.
#@@# Thermal Management#@#
Welded burner box and mineral wool insulation ensure consistent oven temperatures and limit heat loss. The backriser with hi-shelf channels ventilation and provides accessory storage while preserving workspace.
#@@# Regulatory Compliance#@#
The range meets cCSAus and NSF certifications, adhering to sanitation standards for hospitals, universities, and large-scale food service. Made in the USA with durable components, it supports institutional procurement and long-term service planning.
#@@#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 burner flames weekly and adjust air shutters for a steady blue flame to ensure complete combustion. Clean cast iron grates and burner ports with a brush and mild detergent; remove debris that restricts gas flow. Vacuum the condenser area and wipe stainless steel surfaces with a nonabrasive cleaner to prevent corrosion. Verify door seals and oven safety valve operation monthly and tighten connections per manufacturer torque specs.
