Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range combines high-output burners, a heavy-duty griddle, dual ovens, and a stainless-steel work surface to deliver consistent cooking performance for high-volume kitchens. Operators gain predictable heat, robust construction, and service-ready features designed for continuous use in restaurants, hospitals, campuses, and large-scale foodservice operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the LP supply. Scrape griddle residue while warm, then clean with a mild degreaser and a non-abrasive pad. Remove burner grates and wash with warm, soapy water; clear ports with a soft brush. Vacuum condenser and vents to remove dust and grease. Wipe stainless surfaces with pH-neutral cleaner and dry to prevent corrosion. Check door seals and controls; replace worn parts. Regular cleaning prevents contamination, fires, breakdowns, and inspection failures.#@@#Additional Info#@#Royal Range RR-2G48-C-LP delivers 205,000 BTU of liquid propane in a 60" stainless steel unit with two 30,000 BTU burners, a 48" griddle, cast iron grates, manual controls, one convection oven, one standard oven, and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range combines high-output burners, a heavy-duty griddle, dual ovens, and a stainless-steel work surface to deliver consistent cooking performance for high-volume kitchens. Operators gain predictable heat, robust construction, and service-ready features designed for continuous use in restaurants, hospitals, campuses, and large-scale foodservice operations.
#@@# Top Heat Output#@#
Two open burners produce 30,000 BTU each, delivering focused searing and rapid boil capacity for high-turn cooking tasks. Chefs maintain precise pan temperatures across busy shifts, reducing cook time and stabilizing plate-to-plate consistency.
#@@# Thick Griddle Plate#@#
A 48-inch griddle incorporates a .750-inch thick grill plate that stores thermal energy and resists warping under constant use. Line cooks achieve uniform contact heat and consistent browning, improving product yield and lowering scrap rates.
#@@# Dual Oven Configuration#@#
One standard oven and one convection oven provide simultaneous baking and roasting flexibility for mixed-menu service. Chefs stage production by using the convection oven for faster, more even cooking while the standard oven handles traditional roasting and holding tasks.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, valve cover, kickplate, and an 11-inch deep high shelf deliver corrosion resistance and simplify sanitation protocols. Maintenance teams perform routine cleaning quickly, and surfaces withstand frequent disinfecting without degrading.
#@@# Safety and Compliance#@#
An integrated safety valve and cCSAus and CSA-Sanitation listings validate regulatory compliance and operational safety for commercial kitchens. Kitchen managers reduce liability and streamline inspections by installing equipment that meets accepted standards.
#@@#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 griddle daily, ignite each burner to verify stable flame and immediate shutoff response. Drain and clean grease troughs after each service; remove flat-top residue with a scraper while warm, then apply a food‑safe cleaner and rinse. Calibrate temperature controls monthly using a surface probe thermometer. Tighten gas fittings quarterly and test for leaks with a soap solution. Replace worn gaskets and verify CSA sanitation labels remain legible.
