For high-volume kitchens needing precise control and reliable throughput, this double-deck natural gas oven ensures performance and serviceability. Designed for commercial use, it combines a standard deck and a convection deck to support sequential baking and diverse products. The system operates between 150°F and 500°F with a 65,000 BTU input, enabling rapid heat recovery and consistent results.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and cool oven. Wash racks in soapy water; scrub gently and rinse. Wipe interior and seals with mild detergent; avoid water near igniters. Clean stainless steel with proper cleaner, following grain. Vacuum condenser and vents; degrease vents and oven floors. Check seals and replace if cracked. Run at 350°F empty for 20 minutes to dry and burn off residue.#@@#Additional Info#@#Royal Range RR-36-DS-C-NG features a 36" double-deck with standard and convection ovens, 65,000 BTU, 150°F-500°F, stainless steel build, piezo ignition, CSA certified, 28.75" depth, 390 lbs, made in USA.#@@#General Info#@#Description #@#
For high-volume kitchens needing precise control and reliable throughput, this double-deck natural gas oven ensures performance and serviceability. Designed for commercial use, it combines a standard deck and a convection deck to support sequential baking and diverse products. The system operates between 150°F and 500°F with a 65,000 BTU input, enabling rapid heat recovery and consistent results.
#@@# Dual Deck Configuration#@#
The stacked layout features a standard deck above a convection deck, allowing quick shifts between direct heat and forced-air circulation. Operators can bake high-moisture items on the standard deck and use the convection deck for even airflow.
#@@# Precise Temperature Control#@#
Temperatures range from 150°F to 500°F, supporting proofing, baking, roasting, or finishing with minimal deviation. Precision ensures repeatable cycles and reduces waste when staff follow standardized charts.
#@@# High BTU Output#@#
A 65,000 BTU input accelerates preheat and maintains setpoints during peak production. High thermal capacity minimizes variation when loading full racks or multiple pans.
#@@# Stainless Steel Construction#@#
The stainless steel front, sides, and kick plate resist corrosion and ensure sanitizable surfaces that meet cleaning protocols. Durable materials reduce maintenance and maintain professional aesthetics.
#@@# Serviceable Internal Components#@#
The chrome-plated adjustable rack and weld-framed core simplify maintenance and handle heavy loads. The design allows fast component replacement, minimizing downtime in busy kitchens.
#@@# Regulatory Compliance#@#
Certified by cCSAus and CSA-Sanitation, and Made in USA, the oven meets procurement standards and local codes. Certifications support audits and integration with existing gas setups.
Equipped with piezo ignition, adjustable stainless steel legs, and a 36" width, the oven fits commercial lineups and accommodates full-size pans.
#@@#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 remove carbon buildup with a soft-bristle brush to maintain even flame distribution. Drain and clean condensation trays after daily use to prevent corrosion. Calibrate thermostat monthly across the 150°F to 500°F range using a certified probe; document readings for compliance. Lubricate door hinges quarterly with food-grade lubricant and verify seals to prevent heat loss. Schedule annual inspection by a certified technician for gas fittings and ignition systems.
