Engineered for continuous service, this 72" commercial gas range delivers sustained heat output and modular cooking capacity for high-volume kitchens. Two 30,000 BTU lift-off burners and a 60" griddle plate provide responsiveness and broad cookline coverage for restaurants, hospitals, universities, and institutional kitchens. Stainless steel exterior components and made-in-USA construction ensure durability under intensive use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let the Royal Range cool fully. Remove grates and lift-off burners; soak in warm, soapy water and scrub with a non-abrasive pad. Scrape the 3/4" griddle plate while warm, then degrease with approved solvent and rinse. Wipe stainless front, sides, valve cover and hi-shelf with mild detergent; dry to prevent spots. Clean convection oven interiors and check door seals. Vacuum condenser and vents. Reconnect gas after all parts are dry.#@@#Additional Info#@#The Royal Range RR-2G60-CC-NG 72" delivers 220,000 BTU with two 30,000 BTU burners, a 60" griddle, two convection ovens, stainless steel build, cast iron grates, safety valve, backriser, certifications, and USA-made quality.#@@#General Info#@#Description #@#
Engineered for continuous service, this 72" commercial gas range delivers sustained heat output and modular cooking capacity for high-volume kitchens. Two 30,000 BTU lift-off burners and a 60" griddle plate provide responsiveness and broad cookline coverage for restaurants, hospitals, universities, and institutional kitchens. Stainless steel exterior components and made-in-USA construction ensure durability under intensive use.
#@@# Two High Burners#@#
Two 30,000 BTU lift-off burners supply concentrated heat for pans and stockpots, enabling rapid searing and boiling without affecting griddle performance. Lift-off heads simplify maintenance, reducing downtime.
#@@# Thick Griddle Plate#@#
A 3/4" thick griddle plate spans 60", ensuring uniform heat distribution and thermal mass to maintain surface temperature during peak cycles. Operators achieve consistent sear and grill performance while minimizing cold spots.
#@@# Dual Convection Ovens#@#
Two convection ovens integrate with the cooktop to expand baking, roasting, and holding capacity. Forced-air circulation reduces cook time variance and supports multi-product scheduling in back-of-house operations.
#@@# Robust Stainless Exterior#@#
Stainless steel front, sides, valve cover, kickplate, and 11" deep high shelf resist corrosion and simplify sanitation workflows. Cleaning crews perform surface sanitation efficiently, supporting CSA-Sanitation certification.
#@@# Safety And Control#@#
Manual controls pair with a safety valve system for direct user feedback and reliable shutoff protection. Culinary staff adjust output with tactile controls while facility managers retain operational safety.
#@@# Commercial Fit And Serviceability#@#
A backriser with hi-shelf and 12" x 12" cast iron grates integrate into standard kitchen layouts and support heavy cookware. Adjustable legs and modular components facilitate leveling, service access, and replacement logistics.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily; remove debris and scrub plates with a nonabrasive pad and mild degreaser to prevent carbon buildup. Drain and clean grease trays after each service. Verify pilot flames and safety valve operation weekly; adjust or replace defective parts immediately. Vacuum condenser and vents monthly to maintain airflow. Lubricate hinges and check gaskets for wear quarterly. Document all service actions and schedule professional inspection annually.
