Stop sacrificing durability for versatility. This 48-inch natural gas restaurant range combines high-output burners, a thick griddle plate, and a convection oven into a single stainless steel platform to streamline high-volume kitchen workflows and maintain consistent cooking results under continuous use. Operators gain predictable thermal performance and straightforward manual controls that reduce training time and simplify daily operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let range cool. Scrape griddle plate with a scraper, then clean with warm, soapy water and a non-abrasive pad. Remove burners and wash grates in degreaser; rinse and dry. Vacuum condenser and vents; wipe stainless steel with mild detergent and a soft cloth. Inspect door seals and gas fittings for leaks. Clean oven with manufacturer-approved cleaner, then ventilate. Schedule weekly deep cleans to reduce fire risk, extend equipment life, and meet CSA rules.#@@#Additional Info#@#Royal Range RR-2G36-126C-NG is a 48" natural gas range with 150,000 BTU, two 30,000 BTU burners, a 36" griddle, convection oven, storage cabinet, stainless steel, manual controls, cast iron grates, safety valve, and CSA listed.#@@#General Info#@#Description #@#
Stop sacrificing durability for versatility. This 48-inch natural gas restaurant range combines high-output burners, a thick griddle plate, and a convection oven into a single stainless steel platform to streamline high-volume kitchen workflows and maintain consistent cooking results under continuous use. Operators gain predictable thermal performance and straightforward manual controls that reduce training time and simplify daily operations.
#@@# Two Open Burners#@#
Two lift-off top burners deliver 30,000 BTU each, providing immediate, concentrated heat for rapid searing or high-heat reduction. Stainless steel burner housings and 12 by 12 inch cast iron grates sustain repeated service and enable quick cleaning between shifts.
#@@# Heavy Griddle Plate#@#
A 36-inch griddle with a 0.750-inch thick plate yields even heat distribution across the cooking surface and resists warping during prolonged high-heat cycles. Staff achieve uniform contact and consistent product color and texture when grilling proteins or preparing large breakfast lines.
#@@# Convection Oven#@#
The integrated convection oven adds baking and roasting capability while maintaining a compact footprint, allowing simultaneous use of top burners and griddle. Circulated hot air shortens cook times and promotes consistent internal temperatures for repeatable batch production.
#@@# Open Storage Cabinet#@#
An open storage base and cabinet beneath the oven combine equipment accessibility with sheltered storage for pans, trays, and small kettles. Teams reduce cross-kitchen traffic and keep essential items within arm’s reach to speed service.
#@@# Stainless Exterior#@#
The stainless steel front, sides, valve cover, kickplate, and 11-inch deep high shelf provide a corrosion-resistant exterior that withstands regular cleaning and wet-wiping protocols required in commercial kitchens. Maintenance crews benefit from surfaces that accept sanitizing agents and resist staining.
#@@#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 weekly and clear debris from cast iron grates to preserve heat transfer. Drain and clean grease trays daily; sanitize with approved detergent and water. Scrub the 3/4" griddle plate after each shift while warm using a nonabrasive pad and neutral cleaner. Verify safety valve operation monthly and test manual controls for consistent response. Level the unit and tighten leg fasteners quarterly. Record maintenance actions for warranty and CSA compliance.
