For kitchens that require sustained output without compromising control, this 36-inch, six-burner range with a convection oven provides consistent heat and robust construction. Operators achieve high throughput with a total rating of 210,000 BTU while maintaining precise manual control over each of the six open burners. Facility managers appreciate the welded stainless-steel frame and plating that resist corrosion and simplify sanitation workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and cool surfaces. Soak grates in hot water with degreaser for 15–30 minutes, then scrub with a non-abrasive pad. Wipe burner boxes, valve covers, front, and sides with a mild detergent; rinse and dry. Clean the oven interior with a commercial cleaner; ventilate. Vacuum condenser coils and wipe hi-shelf and backriser. Inspect seals and burners; replace worn parts. Regular cleaning prevents contamination, fire risk, and equipment failure.#@@#Additional Info#@#The Royal Range RDR-6SU-C 36" stainless steel range offers 210,000 BTU from six propane burners and a convection oven, featuring cast iron grates, welded frame, insulation, manual controls, safety valve, and certifications for commercial kitchens.#@@#General Info#@#Description #@#
For kitchens that require sustained output without compromising control, this 36-inch, six-burner range with a convection oven provides consistent heat and robust construction. Operators achieve high throughput with a total rating of 210,000 BTU while maintaining precise manual control over each of the six open burners. Facility managers appreciate the welded stainless-steel frame and plating that resist corrosion and simplify sanitation workflows.
#@@# Burner Capacity#@#
Each of the six open burners delivers 30,000 BTU to the cooktop, enabling teams to run multiple high-heat processes simultaneously and reduce cycle times. Chefs benefit from predictable heat distribution across 12-inch by 12-inch cast iron grates that support heavy stock pots and continuous use.
#@@# Convection Oven#@#
The integrated convection oven ensures even heat circulation for uniform cooking and faster recovery between loads. Staff can utilize the oven for baking, roasting, or warming without interrupting stovetop operations.
#@@# Construction Integrity#@#
The range is assembled with a fully welded frame and 1,200-degree mineral wool insulation to maintain structural stability and thermal containment under heavy use. Maintenance crews will appreciate the stainless-steel front, sides, valve cover, kickplate, and high shelf, which facilitate cleaning and resist wear.
#@@# Safety Controls#@#
Designers incorporated an oven safety valve and manual valve controls to ensure reliable shutoff and direct adjustment during service. Operators benefit from straightforward, tactile control with components that technicians can service without complex diagnostics.
#@@# Venting and Shelf#@#
A backriser with an 11-inch deep high shelf provides organized staging for pans and utensils, while the raised venting prevents heat accumulation at the rear. Line cooks can keep frequently used tools within reach, minimizing unnecessary movement during peak periods.
#@@#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 daily for debris and remove carbon buildup with a brass brush to maintain consistent flame patterns. Grease-trap cleanings must occur each service day; flush with hot water and degreaser, then dry. Calibrate manual valves quarterly and verify gasket integrity around oven door; replace if cracked. Clean stainless steel surfaces with pH-neutral detergent and a soft cloth, rinse thoroughly. Schedule professional CSA and NSF compliance checks annually.
