This 36-inch commercial natural gas range is designed for continuous service in high-volume kitchens, ensuring consistent heat and reliable controls. Operators benefit from a cooking platform built for long shifts and diverse menu requirements.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning. Scrape griddle debris while warm, then wash with a mild detergent and a non-abrasive pad; rinse and dry. Empty oven, remove racks, soak in warm soapy water and scrub with a nylon brush; wipe interior with approved cleaner and dry. Clean condenser coils and backriser vents to improve efficiency. Inspect gaskets and burners for wear and replace as needed. Regular cleaning reduces contamination, fire risk, energy use, and equipment failures.#@@#Additional Info#@#Royal Range RDR-G36-C is a 36" stainless steel gas range with a 3/4" griddle, single convection oven, 90,000 BTU, manual controls, cast iron grates, welded frame, 1,200° insulation, oven safety valve, CSA and NSF certified, made in USA.#@@#General Info#@#Description #@#
This 36-inch commercial natural gas range is designed for continuous service in high-volume kitchens, ensuring consistent heat and reliable controls. Operators benefit from a cooking platform built for long shifts and diverse menu requirements.
A 3/4-inch thick griddle plate provides even heat distribution across the surface, allowing for uniform searing and consistent cook times. Chefs can minimize rework and maintain portion quality during busy service periods.
Removable cast iron grates ensure direct flame contact and retain heat for quick recovery between batches. Line cooks can achieve rapid temperature recovery and reliable performance during extended use.
A built-in convection oven offers steady forced-air circulation for uniform baking and roasting across multiple racks. Kitchen teams can broaden menu options and enhance cook times while maintaining product consistency.
Stainless steel construction with a fully welded frame resists corrosion and simplifies daily cleaning. Facilities managers can reduce maintenance needs and extend equipment lifespan with durable materials.
A total rating of 90,000 BTU allows for rapid boil times and high throughput across both top and oven functions. Operators can manage simultaneous tasks and high ticket volumes while maintaining necessary heat levels.
Oven safety features, including a safety valve and mineral wool insulation rated to 1,200 degrees, enhance operational safety and thermal containment. Food service administrators receive equipment that complies with CSA, CSA-Sanitation, and NSF certifications for regulated environments.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and remove carbon deposits with a brass brush to maintain consistent flame. Adjust griddle plate temperature with calibrated probes and verify every shift. Clean oven interior after service using nonabrasive cleaners and rinse thoroughly. Wipe stainless steel surfaces with a soft cloth and mild detergent, then dry to prevent spotting. Check door seals and hinges monthly; tighten fasteners and replace seals when gaps exceed 1/8 inch.
