Built for continuous service and engineered for steady output, this 36-inch liquid propane range combines a heavy griddle and a convection oven to drive throughput without sacrificing thermal control. Operators benefit from consistent heat across a 0.75-inch plate and rapid oven recovery from a 90,000 BTU total system, enabling extended production runs in high-demand environments. Facility managers appreciate a durable stainless structure and compliance with sanitation standards that reduce downtime and simplify regulatory inspections.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas at the appliance before cleaning. Scrape griddle with a flat spatula while warm, then apply a mild degreaser and rinse with water; dry and season with a light oil. Clean oven interior with a commercial oven cleaner, scrub racks in hot, soapy water, and remove debris from burners and pilot assemblies. Vacuum condenser coils and clear vents to improve efficiency. Inspect seals and fasteners; replace damaged parts to prevent leaks, fires, and inspection failures.#@@#Additional Info#@#Royal Range RDR-G36-C features a 36" stainless steel cookline, 3/4" griddle, and convection oven, powered by liquid propane at 90,000 BTU.#@@#General Info#@#Description #@#
Built for continuous service and engineered for steady output, this 36-inch liquid propane range combines a heavy griddle and a convection oven to drive throughput without sacrificing thermal control. Operators benefit from consistent heat across a 0.75-inch plate and rapid oven recovery from a 90,000 BTU total system, enabling extended production runs in high-demand environments. Facility managers appreciate a durable stainless structure and compliance with sanitation standards that reduce downtime and simplify regulatory inspections.
#@@# Griddle Surface#@#
The thick 0.75-inch plate delivers uniform heat and resists warping under sustained high temperatures. Chefs achieve consistent searing and even cooking across the entire surface, reducing product rejects and ensuring repeatable results for high-volume service.
#@@# Heat Output#@#
A 90,000 BTU configuration provides high thermal capacity for simultaneous top and oven operations. Kitchens maintain rapid recovery between cycles, permitting continuous production during peak periods without compromising temperature stability.
#@@# Convection Oven#@#
The integrated convection oven uses forced air to shorten cook times and improve heat distribution in full pans. Culinary teams increase batch consistency and optimize hold windows for plated items and baked goods.
#@@# Durable Construction#@#
All stainless steel front and sides combine with a fully welded frame for structural rigidity and long service life. Technicians perform routine cleaning and inspection faster due to accessible exterior panels and a sturdy 11-inch deep high shelf for staging.
#@@# Safety and Certification#@#
Includes an oven safety valve and cCSAus plus CSA Sanitation and NSF certifications to meet institutional requirements. Procurement officers gain documented compliance that supports inspections in schools, hospitals, and franchise operations.
#@@#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 daily and adjust air shutters to maintain blue, steady combustion. Clean griddle plate after each shift using a scraper and hot water; apply thin oil film to prevent corrosion once cooled. Remove oven racks weekly and wash with mild detergent; vacuum insulation gaps monthly to preserve heat retention. Verify door gaskets for cracks and replace when compression declines. Schedule certified CSA technician service every 6 months to calibrate valves and safety devices.
