This countertop natural gas hotplate combines focused power and dependable construction to serve high-volume kitchens without sacrificing control or service pace. Designed for commercial workflows, this unit delivers consistent heat across two burners and installs easily on prep lines or service counters.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas supply before cleaning. Remove grates and wash with warm, soapy water; scrub cast iron with a stiff brush and dry completely to prevent rust. Wipe stainless steel surfaces with a mild detergent, rinse, and buff dry to avoid streaks. Clean burner ports with a soft wire to remove debris and verify ignition. Clear crumbs from drip areas and vacuum condenser coils if present. Reassemble parts, restore gas, and test burners for proper flame and operation.#@@#Additional Info#@#The Royal Range RHP-12-2-NG countertop gas hotplate delivers 60,000 BTU from two 30,000 BTU burners with 12" x 12" grates, stainless steel sides, manual controls, 4" legs, NSF and CSA certifications, Made in USA.#@@#General Info#@#Description #@#
This countertop natural gas hotplate combines focused power and dependable construction to serve high-volume kitchens without sacrificing control or service pace. Designed for commercial workflows, this unit delivers consistent heat across two burners and installs easily on prep lines or service counters.
Two burners provide a combined 60,000 BTU of direct flame, enabling rapid boil and sustained high-heat cooking for pans and griddles. Users control each burner independently with manual knobs for precise heat management.
Equipped with cast iron top grates, the unit supports heavy pots and pans while distributing heat evenly under cookware. Chefs benefit from stable contact and reduced hot spots during continuous service.
The stainless steel front, sides, and plate ledge resist corrosion and simplify daily cleaning in busy kitchens. Staff maintain sanitary surfaces quickly, meeting operational cleanliness standards.
The design allows for tight placement on counters or service lines while preserving two full-size cooking stations. Operators save valuable space without losing throughput.
Certification verifies the unit meets health and safety standards for professional kitchens. Facilities relying on inspections can document compliant equipment installation.
Four-inch legs provide clearance for cleaning and ventilation, and the manual control layout reduces repair complexity. Technicians access components easily, minimizing downtime during maintenance.
At approximately 95 pounds and made in the USA, the unit balances portability with robust build quality for commercial use. Purchasing teams can reference domestic manufacture and documented weight for logistics and planning.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to maintain 60,000 BTU output and even heat. Clean cast iron grates after cool down using warm, soapy water and a nonabrasive brush; dry thoroughly to prevent rust. Wipe stainless steel surfaces with a soft cloth and mild detergent; rinse and buff to avoid streaks. Verify gas fittings and manifolds for leaks using approved detector solution. Adjust legs for level placement. Schedule annual CSA and NSF inspection for safety and compliance.
