Stop sacrificing throughput for control. This deck oven combines a standard chamber and a convection chamber to deliver consistent heat profiles and high production in a compact 36-inch footprint. Food service operations gain reliable thermal performance and simplified workflow for baking, roasting, and finishing applications.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow oven to cool fully. Remove racks and wash with warm, soapy water; scrub grease with a non-abrasive pad. Vacuum vents and clean condenser coils to maintain efficiency. Wipe stainless exterior with mild detergent and a soft cloth; avoid steel wool. Clean drip trays and door seals; inspect seals for wear and replace if needed. Degrease interior surfaces regularly to reduce fire risk and bacterial growth, and document each cleaning to support CSA inspections.#@@#Additional Info#@#Royal Range RR-36-DS-C-NG is a 36" double-deck liquid propane oven with one standard and one convection deck, 65,000 BTU, 150°F–500°F range, chrome rack, piezo ignition, welded frame, stainless steel, CSA certified, 390 pounds, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This deck oven combines a standard chamber and a convection chamber to deliver consistent heat profiles and high production in a compact 36-inch footprint. Food service operations gain reliable thermal performance and simplified workflow for baking, roasting, and finishing applications.
#@@# Double Deck Design#@#
The unit pairs a conventional deck with a convection deck, allowing operators to run high-volume baking and precise convection cooking simultaneously. Facility managers achieve scheduling flexibility and maximize oven throughput without adding floor space.
#@@# Temperature Range#@#
Operators access a broad 150°F to 500°F range to handle low-temperature proofing through high-temperature baking in one machine. Chefs can reproduce delicate recipes and aggressive bakes using the same control envelope.
#@@# Heating Capacity#@#
The assembly provides 65,000 BTU of total input for rapid heat recovery and steady surface temperatures under sustained load. Kitchens maintain setpoints during continuous cycles, reducing product variation and rework.
#@@# Construction Quality#@#
Fabricators weld a metal frame and enclose the unit with stainless steel front and sides for corrosion resistance and frequent cleanings. Maintenance crews perform routine sanitation tasks efficiently thanks to accessible panels and durable finishes.
#@@# Controls and Ignition#@#
A piezo ignition system simplifies startup while reliable controls manage both decks independently for process consistency. Staff reduce downtime and avoid complex electronic failures with this straightforward gas ignition approach.
#@@# Rack and Capacity#@#
The oven ships with one heavy-duty chrome-plated adjustable rack per deck to support variable load configurations. Production teams can quickly reconfigure load patterns to match pan sizes and throughput demands.
#@@#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 burner ports weekly and clear carbon deposits with a soft brush for a consistent flame and 65,000 BTU output. Calibrate the thermostat monthly across the 150°F–500°F range using a certified probe; adjust controls as needed. Lubricate door hinges quarterly with food-grade lubricant and check gaskets for compression; replace if cracked. Clean stainless steel surfaces with mild detergent and a nonabrasive pad; rinse and dry to avoid corrosion. Schedule annual CSA and safety inspections.
