This commercial liquid propane range is designed for high-volume kitchens, ensuring sustained, consistent production while allowing for accurate manual control over heat and cook time. Operators benefit from rugged construction and serviceable components tailored for continuous operation in restaurant, institutional, and hospitality settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and cool surfaces. Scrape griddle debris, apply degreaser, scrub with a nonmetal pad, rinse, and dry. Empty ovens, remove racks, clean interiors with warm soapy water and a soft brush; check safety valve for residue. Vacuum condenser coils and clean with a coil brush. Wipe stainless steel fronts and sides with non-abrasive cleaner. Inspect seals and vents; schedule daily wipe-downs and weekly deep cleans to prevent contamination, fire, and breakdowns.#@@#Additional Info#@#Royal Range RDR-G60-CC-LP is a 60" stainless steel restaurant range with a 3/4" griddle, two convection ovens, manual controls, 160,000 BTU output, welded frame, 1,200° insulation, safety valve, NSF and CSA certified, made in USA.#@@#General Info#@#Description #@#
This commercial liquid propane range is designed for high-volume kitchens, ensuring sustained, consistent production while allowing for accurate manual control over heat and cook time. Operators benefit from rugged construction and serviceable components tailored for continuous operation in restaurant, institutional, and hospitality settings.
A 3/4" thick cooking surface delivers even heat transfer and a stable area for extended runs of eggs, pancakes, and seared proteins. Chefs achieve consistent results while minimizing temperature fluctuations during peak service.
Two ovens provide separate programmable environments for roasting and holding, enabling simultaneous batch workflows. Kitchens optimize throughput by staging different menu items in parallel without cross-flavor contamination.
The unit features corrosion-resistant materials and simple sanitation at scale. Maintenance crews can access a fully welded frame and removable components for efficient cleaning and inspection.
A total of 160,000 BTU supplies rapid recovery and high-capacity cooking. Operators maintain target temperatures under load to reduce cook times and prevent line slowdowns.
Thermal insulation within the frame improves heat retention and reduces exterior heat transfer to adjacent equipment. Staff experience lower surface temperatures at the control plane, enhancing kitchen safety.
The unit carries cCSAus, CSA-Sanitation, and NSF listings and ships made in the USA, meeting common institutional procurement standards. Technicians can perform manual control adjustments and valve servicing with readily accessible components to minimize downtime.
#@@#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 remove debris to maintain consistent heat output. Clean the 3/4" griddle plate after each shift using a scraper and warm solution; apply a thin protective oil film when cool to prevent corrosion. Degrease oven interiors monthly and verify oven safety valves for leaks using a calibrated leak detector. Replace worn gaskets and check door alignment quarterly to preserve temperature uniformity. Service the ventilation backriser annually and document all maintenance.
