Stop trading output for control. This 60-inch liquid propane restaurant range delivers focused power, repeatable heat control, and integrated cooking versatility to support high-volume operations without downtime. Operators gain eight lift-off open burners, a heavy griddle, a convection oven, and a standard oven in a stainless steel package engineered for continuous service and straightforward maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off LP supply. Remove grates and wash with warm, soapy water; scrub cast iron grates and dry to prevent rust. Degrease griddle with a non-abrasive cleanser, rinse, and season per manufacturer. Vacuum debris from burner box and wipe stainless steel surfaces with mild detergent; rinse and polish. Clean oven interiors and check oven safety valve for deposits. Inspect and clean backriser vent and hi-shelf. Maintain condenser coils and record routine cleanings to prevent failures.#@@#Additional Info#@#Royal Range RDR-8G12-C-LP features a 60" stainless steel 8-burner cookline, a 12" griddle, one convection and one standard oven, manual controls, 325,000 BTU liquid propane, a welded frame with insulation, and CSA/NSF certifications, made in USA.#@@#General Info#@#Description #@#
Stop trading output for control. This 60-inch liquid propane restaurant range delivers focused power, repeatable heat control, and integrated cooking versatility to support high-volume operations without downtime. Operators gain eight lift-off open burners, a heavy griddle, a convection oven, and a standard oven in a stainless steel package engineered for continuous service and straightforward maintenance.
#@@# Frontline Burners#@#
Eight open burners each deliver 30,000 BTU, providing 240,000 BTU on the top cooking surface for simultaneous high-heat tasks. Technicians will appreciate lift-off burner heads for rapid cleaning and consistent flame distribution that sustains uniform heat across large stockpots and braising pans.
#@@# Heavy Griddle Plate#@#
A 12-inch griddle features a .750-inch thick plate that stores heat and resists thermal distortion, ensuring even contact and searing across the flat surface. Chefs will maintain consistent cook quality when batching eggs, sandwiches, and grilled proteins under continuous demand.
#@@# Dual Oven Capacity#@#
The unit combines one convection oven and one standard oven to separate fast roasting from conventional baking tasks, enabling parallel workflows and improved throughput. Kitchen managers can stage products across ovens to meet varied menu staging and temperature profiles.
#@@# Robust Construction#@#
Manufacturers built the range with stainless steel front and sides and a fully welded frame insulated with 1,200-degree mineral wool, yielding structural rigidity and thermal containment. Maintenance teams will find durable components that reduce corrosion, preserve alignment, and minimize service intervals.
#@@# Safety and Certification#@#
Design includes an oven safety valve and certifications from CSA and NSF, confirming compliance with sanitation and safety standards for commercial kitchens. Procurement leads can verify regulatory alignment and reduce inspection friction when installing in institutional environments.
#@@#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; remove debris and soak cast iron grates in warm, soapy water, then dry to prevent corrosion. Clean the 12" griddle daily with a stainless-safe scraper and neutral pH cleaner, then season with food-grade oil to maintain the .750" plate integrity. Vacuum condenser and ventilation openings monthly and check backriser clearance for proper airflow.
