Serve high volumes without sacrificing control or durability, designed for continuous kitchen use and heavy production demands. This 72-inch natural gas range delivers 190,000 BTU total output and integrates a thick griddle surface with multi-zone heat control to sustain consistent cooking results across long service periods. Kitchen teams will gain reliable manual controls, robust construction, and certified sanitation features that meet institutional requirements.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and shut gas supply before cleaning. Scrape griddle residue while hot with a stainless scraper, then cool and wipe with a damp cloth and mild degreaser. Clean ovens with non-corrosive oven cleaner; rinse and dry. Vacuum condenser coils and remove debris monthly to improve efficiency. Degrease vents and backriser to reduce fire risk. Inspect seals and burners; replace worn parts. Document tasks for CSA and NSF compliance.#@@#Additional Info#@#Royal Range RDR-G72-NG offers a 72" natural gas restaurant range with a 3/4" griddle, two ovens, cast iron grates, and a 190,000 BTU burner box.#@@#General Info#@#Description #@#
Serve high volumes without sacrificing control or durability, designed for continuous kitchen use and heavy production demands. This 72-inch natural gas range delivers 190,000 BTU total output and integrates a thick griddle surface with multi-zone heat control to sustain consistent cooking results across long service periods. Kitchen teams will gain reliable manual controls, robust construction, and certified sanitation features that meet institutional requirements.
#@@# Griddle Surface#@#
A 3/4-inch thick plate provides mass and thermal stability for even heat distribution and reduced cold spots during peak production. Chefs will maintain consistent searing and flat-top cooking across the full width for repeatable results.
#@@# Burner Capacity#@#
Delivering 190,000 BTU, the power profile supports simultaneous high-output tasks such as boiling, sautéing, and large pan searing. Staff can stage multiple processes without delays, keeping ticket times predictable.
#@@# Oven Pairing#@#
Two standard ovens supply additional holding and finishing space beneath the top, increasing throughput while centralizing hot line operations. Operators can roast and bake while the top griddle remains in continuous use, reducing station cross traffic.
#@@# Robust Construction#@#
Stainless steel front and sides combine with a fully welded frame and 1,200-degree mineral wool insulation to protect internal components and resist warping. Maintenance teams will encounter fewer structural repairs and simplified surface sanitation.
#@@# Certified Compliance#@#
cCSAus, CSA Sanitation, and NSF certifications confirm that the unit meets commercial safety and sanitary standards required by institutional clients. Procurement officers can expedite specification checks and kitchen permitting with clear documentation.
#@@# Operational Ergonomics#@#
A backriser with an 11-inch deep high shelf and adjustable legs improves storage and leveling for uneven floors while keeping frequently used items within reach.
#@@#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 for consistent flame and heat. Clean the 3/4" griddle plate after each shift with a scraper, hot water rinse, and light detergent; dry fully to prevent corrosion. Degrease stainless steel surfaces with a nonabrasive cleaner. Check cast iron grates and oven door seals monthly; tighten screws and replace worn seals. Flush oven interiors quarterly and verify safety valve operation. Calibrate controls biannually and check gas connections for leaks.
