Handle peak service without compromise. This 48-inch liquid propane range features a 3/4-inch griddle plate and two space-saver ovens, delivering continuous cooking capacity and consistent heat control during high-volume shifts. Operators achieve stable output and a simplified workflow from a single, stainless steel workline component.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool unit. Scrape griddle with a flat spatula, wipe with warm soapy water, rinse and dry. Vacuum oven crumbs, remove racks, wash in warm soapy water and dry. Clean stainless surfaces with non-abrasive cleaner; polish after drying. Degrease backriser and hi-shelf regularly to prevent fires. Inspect seals and burners; tighten or replace parts as needed to avoid breakdowns and ensure CSA and NSF compliance.#@@#Additional Info#@#Royal Range RDR-G48-LP is a 48" stainless steel restaurant range with a 3/4" griddle, manual controls, two ovens, cast iron grates, welded frame, 1,200° insulation, safety valve, 134,000 BTU, CSA and NSF certified, made in USA.#@@#General Info#@#Description #@#
Handle peak service without compromise. This 48-inch liquid propane range features a 3/4-inch griddle plate and two space-saver ovens, delivering continuous cooking capacity and consistent heat control during high-volume shifts. Operators achieve stable output and a simplified workflow from a single, stainless steel workline component.
#@@# Griddle Surface#@#
A .750-inch thick griddle plate ensures uniform heat distribution for high-output applications, enabling consistent searing and contact cooking across the entire 48-inch top. Crew members enjoy predictable cooking results and fewer hot spots, which lowers scrap rates during peak service.
#@@# Oven Capacity#@#
Two space-saver ovens support simultaneous baking and holding tasks while conserving floor space for compact kitchens. Staff can cook multiple product types in parallel, improving throughput without expanding kitchen real estate.
#@@# Heat Output#@#
The range delivers a total of 134,000 BTU, providing rapid recovery and sustained heat for continuous service periods. Managers benefit from reliable thermal performance that keeps production steady during extended meal cycles.
#@@# Construction Quality#@#
Stainless steel fronts, sides, valve cover, kickplate, and a fully welded frame ensure structural resilience for daily commercial use. Maintenance teams can easily inspect surfaces, while sanitation teams maintain hygienic conditions with fewer seams and durable finishes.
#@@# Insulation and Safety#@#
The unit incorporates 1,200-degree mineral wool insulation and an oven safety valve to control heat retention and reduce heat transfer to adjacent cabinetry. Engineers and safety officers appreciate reduced external panel temperatures and an added layer of operational protection.
#@@# Compliance and Certification#@#
Certified to CSA, CSA-Sanitation, and NSF standards, and manufactured in the USA, the unit meets regulatory expectations for institutional and commercial foodservice 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 weekly and clean deposits with a brass brush for stable flame patterns and efficient heat transfer. Drain and degrease the griddle plate after each service day with a food-safe solvent, then season the .750" plate with neutral oil while warm. Verify oven safety valve operation monthly and tighten gas fittings with a torque wrench to prevent leaks. Clean stainless steel surfaces and backriser with a nonabrasive cloth and mild detergent; rinse and dry immediately.
