Stop sacrificing throughput for control. This 72-inch commercial gas range combines sustained high output and precise manual operation to handle continuous service while maintaining consistent cooking conditions. Operators gain ten lift-off top burners and a heavy grill surface that support concurrent high-volume cooking tasks with reliable temperature response.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove grates and burners; soak in warm, soapy water and scrub with a non-abrasive brush. Wipe stainless steel front and sides with mild detergent, rinse, and dry to prevent corrosion. Degrease griddle and scrape excess oil while warm, then apply neutral oil to season the 3/4" plate. Clean oven interiors with approved cleaners and check CSA-Sanitation compliance. Inspect seals, vents, and condenser coils; clean regularly to reduce fire risk and energy use.#@@#Additional Info#@#Royal Range RR-10G12-CC-LP 72" gas range offers 380,000 BTU with ten 30,000 BTU burners, a 12" griddle, two convection ovens, stainless steel front, safety valve, CSA compliance, 11" D high shelf, 40.5" depth, 1,155 pounds, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 72-inch commercial gas range combines sustained high output and precise manual operation to handle continuous service while maintaining consistent cooking conditions. Operators gain ten lift-off top burners and a heavy grill surface that support concurrent high-volume cooking tasks with reliable temperature response.
#@@# Top Burners#@#
Ten lift-off top burners deliver 30,000 BTU each, producing focused heat for rapid searing and large-batch boiling. Chefs achieve simultaneous multi-pot and pan work without power lag, and removable burner heads speed cleaning and maintenance.
#@@# Griddle Plate#@#
A 12-inch griddle with a 3/4-inch thick grill plate offers substantial thermal mass for steady surface temperatures and even heat transfer. Kitchen staff sustain continuous griddle service with reduced cold spots and less temperature recovery time during peak periods.
#@@# Oven Capacity#@#
Two standard convection ovens provide separate cooking zones for roasting, baking, and holding at set temperatures. Teams manage multiple menu items concurrently and prevent flavor crossover by allocating tasks between ovens.
#@@# Construction Finish#@#
Stainless steel front, sides, valve cover, kickplate, and an 11-inch deep high shelf resist corrosion and simplify sanitation procedures. Facilities meet CSA-Sanitation expectations while maintenance crews clean surfaces quickly, enhancing uptime.
#@@# Safety Systems#@#
The range includes safety valves and CSA certification to align with commercial code and risk-mitigation practices. Managers reduce liability and ensure consistent shutdown response during abnormal conditions.
#@@# Serviceability Features#@#
Removable cast iron grates and lift-off burner components speed routine service and component replacement. Technicians access parts quickly, shortening downtime and maintaining production schedules.
#@@#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 to remove food debris and prevent ignition issues. Clean cast iron grates and 3/4" plate with a stiff brush and hot water; dry thoroughly to avoid rust. Verify safety valve and manual controls operate before each shift; replace worn seals immediately. Degrease stainless steel front and sides with a pH-neutral cleaner and soft cloth. Calibrate ovens monthly and check vent backriser clearances. Schedule professional service semiannually.
