The liquid propane restaurant range delivers concentrated heat and rugged construction, allowing kitchens to sustain heavy use without interrupting service. Designed for continuous operation, the unit features two standard ovens to handle high-volume production with consistent temperature control.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow range to cool before cleaning. Scrape griddle while warm to remove food, then degrease with a food-safe solvent and rinse with hot water. Remove oven racks; soak in warm, soapy water and scrub with a non-abrasive pad. Vacuum condenser coils and wipe stainless surfaces with mild detergent; buff dry to prevent corrosion. Check and clean vent backriser and high shelf to reduce fire risk. Inspect seals and burners; replace worn parts promptly.#@@#Additional Info#@#Royal Range RDR-G60-LP is a 60" liquid propane restaurant range with a .750" griddle, manual controls, two ovens, cast iron grates, stainless steel burner box, 170,000 BTU output, 1,200° insulation, CSA and NSF certifications, and Made in USA.#@@#General Info#@#Description #@#
The liquid propane restaurant range delivers concentrated heat and rugged construction, allowing kitchens to sustain heavy use without interrupting service. Designed for continuous operation, the unit features two standard ovens to handle high-volume production with consistent temperature control.
A thick plate concentrates heat for even searing and sustained contact cooking. Operators gain consistent surface temperatures that reduce hot spots and improve throughput during peak service.
170,000 BTU total provides rapid recovery and high heat capacity for simultaneous tasks. Chefs can sear, simmer, and maintain oven loads without performance loss under continuous demand.
Two standard ovens expand multitasking capability by allowing independent temperature zones. Kitchen staff can bake, roast, or hold different items concurrently, increasing menu flexibility and reducing cycle time.
The stainless steel front, sides, valve cover, kickplate, and 11" deep high shelf resist corrosion and simplify sanitation protocols. Facilities achieve durable surfaces that withstand daily cleaning and maintain a professional appearance.
A fully welded frame with 1,200° mineral wool insulation and oven safety valve controls heat containment and improves operator safety. Engineers designed the assembly to reduce heat transfer to the cabinet and preserve internal temperatures for efficient operation.
The unit carries cCSAus, CSA-Sanitation, and NSF certifications and ships made in USA, supporting compliance for commercial kitchens and institutional procurement. Purchasing teams receive a code-listed product that fits regulatory and sanitation requirements.
#@@#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 ports weekly and clear carbon deposits with a brass brush to maintain consistent flame and heat output. Drain and clean grease troughs daily; use a food‑grade degreaser and flush with hot water to prevent fouling. Level the unit and check gas connections monthly; tighten fittings and test for leaks with a soap solution. Season the 3/4" griddle plate after cleaning to protect the surface. Replace worn door seals and verify oven safety valve operation quarterly.
