Stop sacrificing throughput for control. This liquid propane restaurant range delivers concentrated power across eight lift-off burners and a heavy-duty griddle, enabling continuous high-output production while maintaining precise manual control over heat. Operators will notice consistent results across simultaneous tasks thanks to robust construction and commercial certifications that meet kitchen sanitation and safety standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and close supply before cleaning. Scrape griddle with a stainless scraper while warm, then wash with a mild degreaser and rinse. Remove cast iron grates and soak in hot, soapy water; scrub, dry, and reseason. Vacuum condenser coils and wipe stainless surfaces with non-abrasive cleaner. Inspect seals and burners weekly; replace worn parts. Clean vents and backriser to reduce grease buildup and fire risk. Ensure unit is dry before restoring gas.#@@#Additional Info#@#Royal Range RDR-8G24-C-LP is a 72" liquid propane restaurant range with eight 30,000 BTU burners, a 24" griddle, one convection oven, one standard oven, stainless steel front and sides, and a 345,000 BTU rating, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This liquid propane restaurant range delivers concentrated power across eight lift-off burners and a heavy-duty griddle, enabling continuous high-output production while maintaining precise manual control over heat. Operators will notice consistent results across simultaneous tasks thanks to robust construction and commercial certifications that meet kitchen sanitation and safety standards.
#@@# Burner Capacity#@#
Eight lift-off burners deliver 30,000 BTU each, producing a combined 240,000 BTU on the top cooking surface for rapid boil, sear, and simmer cycles. Chefs can stage multiple pans and maintain consistent temperatures during peak service without sacrificing individual burner control.
#@@# Total Output#@#
The unit provides 345,000 BTU total, supplying the oven cavities and top burners with ample thermal energy for high-volume operations. Kitchens achieve faster recovery times and maintain target setpoints during continuous use, reducing queue times and menu delays.
#@@# Griddle Surface#@#
A 24-inch griddle includes a 3/4-inch thick grill plate that stores and distributes heat evenly across the cooking plane. Staff will experience uniform doneness and reduced cold spots for high-volume griddle applications such as breakfast lines and short-order stations.
#@@# Oven Configuration#@#
The base houses one standard oven and one convection oven, enabling parallel baking, roasting, and holding tasks with distinct heat delivery methods. Culinary teams can run separate programs simultaneously, improving throughput and menu flexibility during peak periods.
#@@# Construction Integrity#@#
All stainless steel front, sides, valve cover, kickplate, and a fully welded frame with 1,200° mineral wool insulation ensure structural resilience and thermal containment. Maintenance crews will find surfaces that resist corrosion and heat transfer, while the insulated frame reduces exterior temperatures and energy loss.
#@@#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 ports daily and remove debris to maintain consistent flame distribution. Clean the 3/4" griddle plate with a scraper while warm, then apply a light food-grade oil to prevent corrosion. Degrease stainless steel front and sides with a mild alkaline cleaner and soft cloth; rinse thoroughly to avoid residue. Verify oven safety valve operation monthly and tighten gas fittings per CSA guidelines. Level the unit and confirm ventilation clearance to preserve performance.
