For high-volume kitchens where throughput and reliability are key, this 72" liquid propane range offers powerful thermal performance and durability. It delivers 425,000 BTU across twelve 30,000 BTU burners, enabling high-temperature searing, rapid boiling, and large-batch simmering. Service teams, institutional kitchens, and hospitality operations benefit from its convection and standard ovens, stainless-steel construction, and safety features designed for daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and allow cool down. Remove grates and wipe lift-off burners with mild detergent and warm water; rinse and dry. Clean oven interiors with manufacturer-approved degreaser; scrub racks and vacuum debris from burners. Wipe stainless steel front and sides with non-abrasive cleaner, following grain. Clean backriser, hi-shelf, and vent openings to remove grease. Inspect seals and valves. Reassemble dry parts and reconnect gas per local codes to resume operation.#@@#Additional Info#@#Royal Range RR-12-C-LP 72" delivers 425,000 BTU with 12 burners, convection and standard ovens, cast iron grates, stainless steel, cCSAus, CSA-Sanitation, backriser, adjustable legs, 1280 lbs, made in USA.#@@#General Info#@#Description #@#
For high-volume kitchens where throughput and reliability are key, this 72" liquid propane range offers powerful thermal performance and durability. It delivers 425,000 BTU across twelve 30,000 BTU burners, enabling high-temperature searing, rapid boiling, and large-batch simmering. Service teams, institutional kitchens, and hospitality operations benefit from its convection and standard ovens, stainless-steel construction, and safety features designed for daily use.
#@@# Twelve High Burners#@#
Twelve lift-off burners, each with 30,000 BTU, allow multiple high-heat processes simultaneously. This setup shortens cook times for sautéing, stock production, and rapid temperature recovery under continuous demand.
#@@# Dual Oven System#@#
The standard and convection ovens increase cooking capacity and support varied thermal processes. Restaurants can roast and finish in the convection oven while using the standard oven for sheet pans, reducing staging time and boosting output.
#@@# Robust Stainless Construction#@#
Stainless steel front, sides, and valve cover resist corrosion and simplify sanitation in commercial kitchens. Smooth surfaces speed cleaning and maintain a professional look over time.
#@@# Commercial Safety Controls#@#
A safety valve and cCSAus and CSA-Sanitation certifications ensure safe gas management and compliance for institutional kitchens. These controls simplify approval for schools, hospitals, and universities.
#@@# High-Capacity Thermal Output#@#
With 425,000 BTU total power, this range supports large-pot boiling, griddle work, and multiple sauté stations without heat loss. It ensures consistent thermal delivery during peak production.
#@@# Serviceable Component Design#@#
Lift-off cast iron grates and removable burner parts enable quick maintenance and cleaning. Technicians benefit from easy access for inspections, reducing downtime and maintaining throughput.
#@@#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 lift-off tops weekly; remove debris and soak grates in warm, soapy water, then dry completely before reassembly. Clean stainless steel front and sides with a neutral detergent and soft cloth to prevent corrosion. Vacuum condenser and ventilation openings monthly to maintain airflow. Calibrate thermostat quarterly and verify safety valve operation. Lubricate hinge points and adjust door seals as needed to preserve oven efficiency and service life.
