Stop settling for underpowered cooklines and inconsistent output. This commercial range combines heavy-duty cooking capacity with precise temperature control to support continuous service in high-demand kitchens. Operators will benefit from a robust griddle, a convection oven, and a storage cabinet, all integrated into a stainless steel frame engineered for daily professional use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Scrape griddle residue, then wash the 3/4" plate with warm, soapy water and a non-abrasive pad. Remove cast iron grates, clean with degreaser, rinse, and dry. Vacuum condenser and vents to remove grease. Wipe stainless steel front and sides with mild detergent, rinse, and polish dry. Clean the oven cavity; check the oven safety valve for leaks. Inspect seals and tighten fittings.#@@#Additional Info#@#Royal Range RDR-G48-126C-LP offers a 48" stainless steel restaurant range with a 3/4" griddle, manual controls, one convection oven, cabinet base, 110,000 BTU liquid propane, NSF and CSA certifications, welded frame, and 11" hi-shelf.#@@#General Info#@#Description #@#
Stop settling for underpowered cooklines and inconsistent output. This commercial range combines heavy-duty cooking capacity with precise temperature control to support continuous service in high-demand kitchens. Operators will benefit from a robust griddle, a convection oven, and a storage cabinet, all integrated into a stainless steel frame engineered for daily professional use.
#@@# Griddle Performance#@#
A 3/4 inch thick griddle plate delivers even heat distribution and sustained surface temperature for high-volume griddling. Chefs can roast, sear, and flat-top cook with consistent results under manual controls that enable rapid response to production needs.
#@@# Convection Oven Capacity#@#
A single convection oven provides forced air cooking to reduce cook times and improve product uniformity across racks. Kitchens can expand menu options while maintaining throughput for batch baking, roasting, and finishing.
#@@# Stainless Construction#@#
Stainless steel front and sides resist corrosion and simplify daily sanitation routines in commercial environments. Managers will preserve appearance and reduce long-term maintenance due to rugged exterior materials.
#@@# Thermal Insulation#@#
A fully welded frame insulated with 1,200-degree mineral wool minimizes heat loss and protects adjacent fixtures from excess heat. Staff will experience improved energy retention and a safer working environment during continuous operation.
#@@# High Output Burners#@#
The unit produces 110,000 BTU total to support rapid boiling, searing, and griddle performance across multiple stations. Kitchens can scale production without reconfiguring existing gas supply when sized appropriately for liquid propane.
#@@# Open Storage Cabinet#@#
An integrated cabinet beneath the oven offers immediate access to pans, trays, and sheet pans for streamlined workflow. Line cooks will reduce trip time and maintain staging efficiency during peak service.
#@@#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 pilot assemblies weekly and remove debris to ensure consistent ignition and flame pattern. Clean the 3/4" griddle plate after each service with a scraper, then apply a light oil layer while warm to prevent corrosion. Degrease oven interiors and racks using a manufacturer-approved cleaner; rinse thoroughly to avoid residue. Verify door gaskets and hinges monthly and replace worn seals. Calibrate thermostat seasonally for accurate temperature control.
