Built for high-heat wok operations, this natural gas wok range offers focused power and durable construction for demanding kitchens. Featuring a single 18-tip non-clog burner rated at 125,000 BTU, it ensures rapid heat transfer and precise manual control for stir-fry, searing, and large-batch cooking. Stainless steel front and sides with a 21" deep base support heavy use in restaurants, institutional kitchens, and hospitality facilities.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow unit to cool. Remove grates and wipe stainless steel surfaces with mild detergent and a soft cloth. Clean 18-tip burner ports with a non-metallic brush to remove food and grease; clear clogs manually. Degrease base and vent areas; inspect valve control handle and knobs for residue. Rinse parts, dry thoroughly, and reassemble. Perform weekly coil/vent checks to prevent fires and maintain 125,000 BTU efficiency.#@@#Additional Info#@#Royal Range RMJ-13 gas wok range: 30" high, 13" ring, 21" base, 125,000 BTU, 18-tip burner, manual controls, stainless steel front/sides, CSA certified, 130 lbs, made in USA.#@@#General Info#@#Description #@#
Built for high-heat wok operations, this natural gas wok range offers focused power and durable construction for demanding kitchens. Featuring a single 18-tip non-clog burner rated at 125,000 BTU, it ensures rapid heat transfer and precise manual control for stir-fry, searing, and large-batch cooking. Stainless steel front and sides with a 21" deep base support heavy use in restaurants, institutional kitchens, and hospitality facilities.
#@@# High-Intensity Burner#@#
The 18-tip burner delivers 125,000 BTU for quick temperature ramp-up and consistent flame distribution across a 13" ring. Reliable searing and wok responsiveness are achieved while the non-clog design minimizes maintenance downtime.
#@@# Manual Control#@#
Manual knobs provide direct valve manipulation for immediate flame adjustment, enabling chefs to modify heat output with tactile feedback. This suits fast-paced stations where precise changes impact product quality.
#@@# Robust Stainless Construction#@#
Stainless steel front and sides resist corrosion and withstand frequent cleaning cycles. The durable material supports sanitation protocols and extends equipment lifespan.
#@@# Deep Base Design#@#
A 21" deep base offers clearance for large woks and vigorous stir operations without crowding the cookline. The deeper footprint enhances safe handling and reduces splashes on adjacent surfaces.
#@@# Regulatory Compliance#@#
Certified to cCSAus and CSA-Sanitation standards, the unit meets safety and sanitation requirements for commercial foodservice equipment. Compliance simplifies inspections for operators and buyers.
#@@# Made In USA#@#
Manufactured in the United States, the range supports domestic production policies and localized parts availability. Predictable supply chains ensure replacement components are accessible.
#@@#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 daily for carbon buildup and clear obstructions with a brass brush to preserve flow. Drain and clean the 21" deep base weekly; remove debris and wash with mild detergent. Verify manual knobs and valve control handles operate smoothly; lubricate stems quarterly with food-grade lubricant. Wipe stainless steel front and sides after each shift using a nonabrasive cleaner. Test gas connections and pressure monthly; replace worn seals immediately.
