Stop sacrificing throughput for control. This 72-inch commercial gas range delivers concentrated heat output and a flexible cooktop layout, ensuring kitchens maintain consistent service during peak periods. Operators will benefit from repeatable searing, reliable oven capacity, and durable construction designed for continuous use in institutional and commercial settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool appliance before cleaning. Remove grates, lift-off burners, and wipe surfaces with mild detergent and warm water. Scrub griddle with a non-abrasive pad and rinse; season griddle after drying. Clean oven interiors with an approved degreaser, rinse, and dry. Vacuum condenser or vent backriser to remove grease build-up. Inspect seals and burners; replace worn parts. Follow CSA-Sanitation guidelines and document each cleaning cycle.#@@#Additional Info#@#The Royal Range RR-10G12-LP is a 72" gas range with ten 30,000 BTU burners, a 12" griddle, dual ovens, stainless steel front, safety valve, and 390,000 BTU total output, perfect for high-volume foodservice.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 72-inch commercial gas range delivers concentrated heat output and a flexible cooktop layout, ensuring kitchens maintain consistent service during peak periods. Operators will benefit from repeatable searing, reliable oven capacity, and durable construction designed for continuous use in institutional and commercial settings.
#@@# Ten High Burners#@#
Ten open burners produce a combined 390,000 BTU, enabling simultaneous high-heat operations for multiple pots and pans. Chefs achieve consistent boil and sear performance across the full 72-inch top, reducing ticket times and maintaining portion quality.
#@@# Thick Griddle Plate#@#
A 12-inch griddle with a 3/4" thick grill plate concentrates thermal mass for even heat retention and flat-top cooking. Staff experience reduced hot spots and stable temperatures during continuous griddle runs, enhancing product consistency for high-volume items.
#@@# Dual Standard Ovens#@#
Two standard ovens provide separate baking and roasting zones, allowing teams to stage multiple preparations concurrently. Kitchen managers can partition workloads by oven to prevent flavor transfer and maintain target temperatures for different menu items.
#@@# Stainless Steel Exterior#@#
A stainless steel front, sides, valve cover, kickplate, and 11" D high shelf resist corrosion and simplify cleaning in busy back-of-house environments. Maintenance crews can quickly remove soils and sanitize surfaces, supporting CSA-Sanitation compliance and hygienic operations.
#@@# Manual Control Valves#@#
Manual controls and a safety valve provide direct, tactile adjustment of each burner and oven circuit for immediate operator feedback. Line cooks can calibrate heat settings on the fly without reliance on electronic systems, reducing troubleshooting time during service.
#@@#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 and clean burners weekly to maintain 30,000 BTU output per burner; remove lift-off tops and clear burner ports with a soft brush. Degrease stainless steel surfaces with pH-neutral cleaner and soft cloth; rinse and dry to prevent corrosion. Level the unit and verify secure gas connections; test safety valve operation monthly. Season and scrape the 3/4" griddle plate daily, then wipe with a light oil coating. Replace worn gaskets and check oven door seals regularly.
