Stop compromising throughput for reliability. This 60-inch liquid propane range delivers robust heat distribution and continuous operation for busy kitchens, combining open burners, a heavy griddle, and two ovens into a single footprint. Operators benefit from dependable manual controls, durable stainless steel construction, and serviceable components designed for high use in institutional and commercial settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off propane supply before cleaning. Scrape griddle with a soft-edged scraper after each shift; apply 1–2 gallons warm water and a mild degreaser for heavy buildup, then towel dry. Remove burner grates and wash in warm, soapy water; inspect and clear ports with a brush. Vacuum condenser and vent backs weekly. Wipe stainless steel with non-abrasive cleaner along the grain. Check seals and valves; replace if worn to prevent leaks and fires.#@@#Additional Info#@#The Royal Range RR-2G48-LP offers 210,000 BTU of propane power in a 60" stainless steel unit, with two 30,000 BTU burners, a 48" griddle, manual controls, two ovens, cast iron grates, safety valve, and is CSA certified.#@@#General Info#@#Description #@#
Stop compromising throughput for reliability. This 60-inch liquid propane range delivers robust heat distribution and continuous operation for busy kitchens, combining open burners, a heavy griddle, and two ovens into a single footprint. Operators benefit from dependable manual controls, durable stainless steel construction, and serviceable components designed for high use in institutional and commercial settings.
#@@# Front Burner Power#@#
Two open burners each produce 30,000 BTU and sit on lift-off heads to simplify cleaning. Chefs gain rapid boil and sear capabilities that support simultaneous high-volume cooking without sacrificing control.
#@@# Thick Griddle Plate#@#
A 48-inch griddle features a .750-inch thick grill plate to deliver consistent heat transfer and long thermal mass retention. Staff maintain even cooking across the surface for pancakes, sandwiches, and high-throughput items while reducing hot spots.
#@@# Oven Capacity#@#
Two standard ovens provide parallel baking and roasting zones with individual manual controls for independent temperature management. Kitchen teams avoid bottlenecks by staging multiple menu items and using each oven for separate preparations.
#@@# Stainless Construction#@#
The stainless steel front, sides, valve cover, kickplate, and 11-inch deep hi-shelf create a corrosion-resistant exterior and easy wipe-down surfaces. Maintenance crews experience reduced cleaning time, and facilities meet sanitation requirements efficiently.
#@@# Safety and Certification#@#
The unit includes a safety valve and meets cCSAus and CSA Sanitation certifications to align with regulatory expectations. Facilities reduce compliance risk, and inspectors find clear evidence of approved safety features.
#@@# Serviceability and Origin#@#
The made-in-USA design uses lift-off components and straightforward manual controls to accelerate routine service and parts replacement.
#@@#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 teams should perform weekly surface wipes with a non-abrasive detergent to remove grease and food particles from the stainless steel front and sides. Inspect and clean the 3/4" griddle plate daily: scrape while warm, apply food-safe oil, and hot-water deglaze after each shift to prevent carbon buildup. Verify burner ports and 12" x 12" cast iron grates weekly; remove debris and check ignition and flame profiles. Adjust door seals and hinges monthly for oven alignment.
