Stop trading power for precision. This professional wok range delivers concentrated heat and continuous control, enabling chefs to execute rapid stir frying, searing, and large-quantity cooking without compromise. Designed for high-throughput kitchens, the unit provides targeted output, rugged construction, and serviceable components to minimize downtime and sustain production.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let unit cool. Remove grates; wipe stainless steel sides, front, and valve cover with mild detergent and soft cloth. Scrub burner heads and ports to clear debris; check 18-tip non-clog pattern for blockages. Clean 21" deep base and drain crumbs. Inspect seals and knobs; tighten or replace if worn. Rinse, dry thoroughly, reconnect gas, and test flame for stable operation. Regular cleaning prevents contamination, fires, higher bills, breakdowns, and inspection failures.#@@#Additional Info#@#Royal Range RMJ-15 natural gas wok range delivers 125,000 BTU from an 18-tip, non-clog burner in an 18" ring with a 21" deep base, manual controls, stainless steel front, cCSAus and CSA-Sanitation listings, 30" height, 135 pounds, made in USA.#@@#General Info#@#Description #@#
Stop trading power for precision. This professional wok range delivers concentrated heat and continuous control, enabling chefs to execute rapid stir frying, searing, and large-quantity cooking without compromise. Designed for high-throughput kitchens, the unit provides targeted output, rugged construction, and serviceable components to minimize downtime and sustain production.
#@@# High Heat Output#@#
A single 18 tip non-clog burner produces 125,000 BTU, supplying intense, focused flame for fast water boil-off and rapid protein searing. Operators gain consistent thermal energy across the ring, reducing cook cycles and preserving throughput during peak service.
#@@# Deep Base Capacity#@#
A 21-inch deep base accepts oversized woks and large stockpots while maintaining flame contact and stability. Chefs handle higher batch sizes for reduced staging and fewer refill cycles during continuous service.
#@@# Stainless Protection#@#
Stainless steel front and sides resist corrosion and enable frequent washdowns without degrading finish. Maintenance crews complete sanitation tasks quickly, helping the line meet CSA-Sanitation requirements and avoid service interruptions.
#@@# Manual Control Knobs#@#
Manual knobs provide direct, mechanical valve response for instant adjustment of flame intensity and repeatable set points. Kitchen staff calibrate heat output instantly during shifting menu demands, improving consistency across operators.
#@@# Compact Footprint#@#
The unit measures 30 inches high with an 18-inch ring and 18-inch width, delivering a concentrated work zone while conserving line space. Managers install multiple units in series to scale capacity without significantly expanding kitchen footprint.
#@@# Made In USA Quality#@#
Manufactured domestically with cCSAus certification, the assembly emphasizes component access and field serviceability to reduce mean time to repair.
#@@#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 for grease and remove obstructions for stable ignition and full flame. Drain and clean the 21" deep base daily; scrape solids and sanitize with a CSA-approved food-safe sanitizer. Wipe stainless steel sides and front with a soft cloth and mild detergent; rinse and dry to prevent streaking. Verify manual knobs and valve handle operate smoothly; lubricate linkage with food-grade lubricant monthly.
