Stop sacrificing control for capacity. This natural gas restaurant range combines two high-output open burners with a 24-inch griddle and a convection oven, supporting continuous, high-volume service while delivering consistent heat and reliable operation. Operators gain precise manual control and a robust stainless steel exterior designed for daily professional use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and cool range before cleaning. Scrape griddle with a spatula, wipe with warm, soapy water, rinse and dry. Remove burners and lift-off grates; wash with non-abrasive detergent, rinse, dry, and inspect for wear. Clean oven interior with manufacturer-approved cleaner; scrub racks, rinse, dry, and relight pilot per manual. Degrease backriser, vent and hi-shelf to reduce fire risk. Check seals and condenser areas regularly to improve efficiency and pass CSA inspections.#@@#Additional Info#@#Royal Range RR-2G24-C 36" gas range delivers 130,000 BTU with two 30,000 BTU burners, a 24" griddle, and a convection oven; features manual controls, cast iron grates, safety valve, CSA certifications, backriser, and Made in USA construction.#@@#General Info#@#Description #@#
Stop sacrificing control for capacity. This natural gas restaurant range combines two high-output open burners with a 24-inch griddle and a convection oven, supporting continuous, high-volume service while delivering consistent heat and reliable operation. Operators gain precise manual control and a robust stainless steel exterior designed for daily professional use.
#@@# Burners Performance#@#
Two 30,000 BTU lift-off top burners provide concentrated heat for rapid boiling and searing, enabling the simultaneous cooking of multiple pans. Chefs can quickly adjust the flame with manual controls for repeatable results during peak service.
#@@# Griddle Cooking#@#
A 24-inch griddle with a 0.75-inch thick plate ensures even heat distribution across the cooking surface, reducing hot spots and enhancing product consistency. Staff can maintain flat top temperatures for extended periods, optimizing throughput for eggs, sandwiches, and sautés.
#@@# Oven Versatility#@#
The integrated convection oven offers reliable roasting and baking capacity beneath the cooking surface, increasing kitchen flexibility without requiring additional footprint. The oven is ideal for high-volume hotel, school, and hospital cooking programs that demand consistent internal temperatures.
#@@# Construction Durability#@#
The stainless steel front, sides, valve cover, kickplate, and an 11-inch deep high shelf protect components and simplify sanitation routines. The unit meets CSA and CSA-Sanitation standards and resists corrosion in demanding commercial environments.
#@@# Serviceability Design#@#
Lift-off burner heads and manual control valves simplify routine maintenance and reduce downtime for cleaning cycles. Technicians can access components with minimal disassembly, shortening service intervals and preserving uptime.
#@@# Installation And Capacity#@#
The natural gas configuration with a total output of 130,000 BTU supports heavy kitchen loads while maintaining efficient fuel use for continuous operation.
#@@#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#@#Service personnel should inspect burners, griddle plate, oven seals, and gas connections monthly to prevent leaks and ensure consistent heat output. Clean stainless steel surfaces with mild detergent and a soft cloth; rinse and dry to avoid spotting. Scrape griddle daily, season with thin oil layer after cooling, and remove debris from grates and oven cavities weekly. Verify calibration of thermostats quarterly and replace worn gaskets immediately.
