Built for continuous service in high-volume kitchens, this 72-inch natural gas range delivers sustained thermal output and broad cooktop capacity to meet rigorous production schedules. Operators achieve rapid heat-up and consistent searing across twelve lift-off burners rated at 30,000 BTU each, enabling simultaneous preparation of multiple entrees without compromise. The unit mounts on adjustable legs and includes a backriser with an 11-inch high shelf for organized staging and access during peak service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let the range cool. Remove grates and lift-off burners; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless steel surfaces with a mild detergent, rinse, and dry to prevent streaks. Clean oven interiors with manufacturer-approved cleaners and remove debris from the backriser and hi-shelf. Inspect and clean valves and gas ports; replace worn seals. Clean vents and condenser areas to reduce fire risk and maintain efficiency.#@@#Additional Info#@#Royal Range RR-12-NG is a 72" natural gas restaurant range with 430,000 BTU from twelve 30,000 BTU lift-off burners, two ovens, stainless steel front, safety valve, backriser with 11" shelf, cCSAus and CSA certifications, made in USA.#@@#General Info#@#Description #@#
Built for continuous service in high-volume kitchens, this 72-inch natural gas range delivers sustained thermal output and broad cooktop capacity to meet rigorous production schedules. Operators achieve rapid heat-up and consistent searing across twelve lift-off burners rated at 30,000 BTU each, enabling simultaneous preparation of multiple entrees without compromise. The unit mounts on adjustable legs and includes a backriser with an 11-inch high shelf for organized staging and access during peak service.
#@@# Top Burners#@#
Twelve 30,000 BTU lift-off top burners provide targeted, high-intensity heat across a 72-inch cook surface, supporting parallel cooking of large batches and multi-station prep. Technicians can easily remove lift-off heads for straightforward cleaning and service access, reducing downtime and labor on routine maintenance.
#@@# Oven Capacity#@#
Two standard ovens deliver enclosed baking and roasting capacity beneath the cooktop, expanding menu flexibility while preserving footprint efficiency. Oven interiors accept full-size pans, allowing chefs to coordinate stovetop and oven workflows for continuous throughput.
#@@# Construction Durability#@#
Stainless steel front and sides resist corrosion and support daily sanitation practices in institutional kitchens, maintaining a professional appearance. The valve cover and kickplate integrate into the exterior assembly to protect internal components from grease and impact.
#@@# Safety Controls#@#
A safety valve system protects gas flow and ensures rapid shutdown in fault conditions, aligning with cCSAus certification and CSA-Sanitation compliance for commercial use. Service personnel gain confidence from standardized control layouts that simplify troubleshooting and replacement.
#@@# Venting and Storage#@#
The backriser with an integrated high shelf provides elevated storage for active pans and staging, improving line ergonomics and reducing reach time.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and ports weekly; remove debris with a soft brush and vacuum ports after shutting gas. Verify burner lift-off tops align before lighting. Clean stainless steel surfaces with nonabrasive detergent and a microfiber cloth; rinse and dry to avoid spotting. Degrease oven interiors with commercial cleaner, then wipe residues. Check door seals and hinges monthly; replace worn gaskets. Service safety valves and regulator annually by a certified technician to ensure proper operation.
