Stop sacrificing throughput for control. This 72" commercial gas range combines high-output burners, a heavy-duty griddle plate, and dual ovens to handle continuous service while maintaining consistent cook performance across large production runs. Operators gain repeatable results, simplified maintenance, and compliance with sanitation standards in one integrated unit.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug range, shut gas off. Wash grates, griddle with warm, soapy water, non-abrasive pad. Clean burner box, grates; dry, reassemble. Wipe stainless steel surfaces with mild detergent; rinse, dry. Vacuum condenser coils, vents weekly. Inspect oven valve, seals; replace gaskets. Regular cleaning prevents contamination, fires, higher bills, equipment failure.#@@#Additional Info#@#Royal Range RDR-G72-C-LP 72" delivers 185,000 BTU, 3/4" griddle, cast iron grates, convection and standard ovens, manual controls, welded stainless frame, safety valve, NSF, cCSAus, CSA-Sanitation certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 72" commercial gas range combines high-output burners, a heavy-duty griddle plate, and dual ovens to handle continuous service while maintaining consistent cook performance across large production runs. Operators gain repeatable results, simplified maintenance, and compliance with sanitation standards in one integrated unit.
#@@# High Heat Output#@#
Delivering 185,000 BTU total, the range powers rapid boil, sear, and griddle operations for high-volume kitchens. Chefs achieve target cook times and hold temperature windows for batch production without compromising texture or color.
#@@# Thick Griddle Plate#@#
The 3/4" thick griddle plate ensures uniform heat distribution and thermal mass to reduce temperature swings during peak service. Staff experience fewer cold spots and extended hold for grilled items, improving consistency for continuous plating.
#@@# Dual Oven Configuration#@#
One convection oven paired with one standard oven enables simultaneous baking, roasting, and warming tasks with optimized airflow control. Kitchen managers allocate menu tasks across ovens to increase throughput and reduce scheduling conflicts during service.
#@@# Commercial-Grade Construction#@#
All stainless steel front and sides, a welded frame, and a fully insulated oven chamber with 1,200° mineral wool provide structural stability and thermal retention. Maintenance teams inspect fewer seams and clean faster, extending service intervals and reducing downtime.
#@@# Serviceable Components#@#
Cast iron grates, manual controls, and an accessible valve cover simplify servicing and parts replacement. Technicians complete burner and valve work with standard tools, lowering labor time for preventive maintenance and repairs.
#@@# Regulatory Compliance#@#
Certified to NSF, cCSAus, and CSA-Sanitation standards and manufactured in the USA, the unit meets institutional and commercial requirements for schools, hospitals, and hospitality operations.
#@@#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 remove carbon deposits with a brass brush to maintain consistent flame distribution. Tighten visible gas fittings and check for leaks using a soap solution; replace seals showing cracks. Clean the 3/4" griddle plate after each service cycle with a stainless-safe scraper and wipe with a damp cloth. Degrease oven interiors monthly and verify oven safety valve operation. Calibrate temperature controls quarterly and document maintenance actions.
