Stop sacrificing output for durability. This natural gas restaurant range combines high thermal throughput and robust construction to support continuous service in institutional and commercial kitchens. Designed for operators who require reliable heat distribution and straightforward controls, the unit integrates multiple cooking modes to maintain consistent production under heavy demand.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and shut off gas before cleaning. Scrape griddle with a spatula while warm, then apply a 1:10 mild detergent solution, scrub with a non-abrasive pad, rinse, and dry. Remove oven racks; wash in warm, soapy water and inspect seals. Vacuum condenser coils and wipe stainless steel with a soft cloth and approved cleaner. Clean vents and backriser to remove grease. Perform daily wipe-downs and schedule weekly deep cleaning to prevent fire, sickness, and costly breakdowns.#@@#Additional Info#@#The Royal Range RR-2G48-CC-NG features a 60" stainless steel gas range equipped with two 30,000 BTU open burners, a 48" griddle with a 0.75" plate, manual controls, and two convection ovens, offering a total of 200,000 BTU.#@@#General Info#@#Description #@#
Stop sacrificing output for durability. This natural gas restaurant range combines high thermal throughput and robust construction to support continuous service in institutional and commercial kitchens. Designed for operators who require reliable heat distribution and straightforward controls, the unit integrates multiple cooking modes to maintain consistent production under heavy demand.
#@@# Top Heat#@#
Two open burners deliver 30,000 BTU each, producing focused high-heat zones for rapid searing and boil-down tasks. Operators receive reliable flame intensity with lift-off burner heads that simplify cleaning and maintenance.
#@@# Expanded Flat Cooking#@#
A 48-inch griddle with a 0.75-inch thick plate provides even thermal mass and sustained contact heat for high-volume griddle applications. Chefs benefit from consistent surface temperature across the entire plate, reducing hot spots during continuous runs.
#@@# Dual Convection Ovens#@#
Two convection ovens increase throughput by allowing simultaneous roasting and baking cycles with circulating hot air. Kitchen staff can stage multiple product types and maintain uniform results across racks.
#@@# Stainless Durability#@#
Stainless steel front, sides, valve cover, and kickplate resist corrosion and stand up to daily wiping and heavy use. Maintenance teams gain easier sanitation workflows because smooth metal surfaces reduce grime adhesion.
#@@# Safety and Compliance#@#
The unit includes a safety valve and meets CSA and CSA-Sanitation standards to align with regulatory requirements for commercial installations. Facility managers receive confidence in approved operation and predictable service life.
#@@# Serviceable Design#@#
Lift-off grates, manual controls, and a removable hi-shelf simplify access for cleaning and routine service checks. Technicians benefit from components that allow fast replacement and minimal downtime during scheduled maintenance.
#@@#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 for carbon buildup; remove debris and wipe surfaces with nonabrasive detergent and warm water to prevent heat loss. Verify burner flames; adjust air shutters if flames show yellow tipping. Drain and cool grease troughs after each service; scrape solids and sanitize with approved degreaser. Calibrate oven thermostats monthly with an independent thermometer. Tighten gas fittings quarterly and test safety valves for leaks with a soap solution.
