Built to handle nonstop service, this commercial range delivers concentrated power and proven reliability for high-volume kitchens. Operators will gain ten lift-off top burners rated at 30,000 BTU each, providing a combined output of 385,000 BTU that supports simultaneous large-scale cooking without temperature drop. Engineers designed the unit with durable stainless steel surfaces and easy-service components to reduce downtime and simplify maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and cool the unit. Remove grates; wash with warm, soapy water. Scrub griddle plate with a non-abrasive pad and mild detergent, then rinse and dry. Clean oven interiors with approved degreaser; wipe door seals and check for wear. Vacuum condenser and backriser vent to remove grease. Inspect burners and test ignition; replace faulty parts. Use water in gallons or liters for rinsing. Clean weekly to prevent fires, illness, high bills, and equipment failure.#@@#Additional Info#@#Royal Range RR-10G12-C-LP 72" gas range delivers 385,000 BTU with ten 30,000 BTU burners, a 12" griddle, manual controls, convection and standard ovens, stainless steel front and sides, CSA-Sanitation certified, made in USA.#@@#General Info#@#Description #@#
Built to handle nonstop service, this commercial range delivers concentrated power and proven reliability for high-volume kitchens. Operators will gain ten lift-off top burners rated at 30,000 BTU each, providing a combined output of 385,000 BTU that supports simultaneous large-scale cooking without temperature drop. Engineers designed the unit with durable stainless steel surfaces and easy-service components to reduce downtime and simplify maintenance.
#@@# Top Burners#@#
Ten high-output lift-off burners supply 30,000 BTU each, enabling multiple high-heat operations at once. Chefs maintain consistent sear and boil performance during busy periods while technicians can access lift-off heads for rapid cleaning and inspection.
#@@# Solid Griddle#@#
A 12-inch griddle features a 3/4-inch thick grill plate on the left side that transfers heat evenly and resists warping. Line cooks achieve uniform browning and reduced hotspot formation, lowering rework and product inconsistency during peak shifts.
#@@# Oven Configuration#@#
The base includes one standard oven and one convection oven to support diverse cooking programs and holding requirements. Staff can roast, bake, and finish items concurrently, improving throughput and menu flexibility without needing separate equipment.
#@@# Construction Durability#@#
The range uses stainless steel for the front, sides, valve cover, kickplate, and an 11-inch deep hi-shelf for corrosion resistance and simplified sanitation. Maintenance teams will find surfaces resist staining and allow quicker wipe-downs to meet CSA-Sanitation requirements.
#@@# Manual Controls#@#
The manual valve and control design prioritizes straightforward operation and rapid response during service. Line personnel benefit from tactile feedback and predictable adjustments, reducing training time for new staff.
#@@#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 and griddle daily for food debris; remove and soak grates in warm, soapy water and scrub with a nonabrasive brush. Drain and clean grease troughs weekly to prevent buildup and fire risk. Verify safety valve operation and flame pattern monthly; adjust air shutter per manufacturer specs. Tighten gas fittings and check for leaks with soapy solution after any service. Lubricate hinges and clean stainless surfaces with a mild detergent and soft cloth.
