Built for high-volume kitchens where heat distribution and uptime drive throughput, this 36" commercial gas range combines a radiant charbroiler with a standard oven for versatile cooking and consistent results. Operators benefit from 125,000 BTU of output and a durable stainless-steel exterior for daily use. The unit ships ready for liquid propane and meets cCSAus and CSA-Sanitation standards for regulated foodservice environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool appliance. Remove grates and drip trays; soak in warm, soapy water. Scrub charbroiler surfaces with a non-abrasive brush, rinse, and dry. Wipe stainless exterior with mild detergent and soft cloth; polish to prevent corrosion. Clean oven interior with approved degreaser; check and clear vent at backriser. Inspect seals and burners; replace worn parts. Regular cleaning prevents contamination, fires, higher utility use, and costly failures.#@@#Additional Info#@#The Royal Range RR-36RB-126 features a 36" stainless steel charbroiler, radiant cast iron grates, standard oven, 125,000 BTU, manual controls, safety valve, adjustable legs, cCSAus, CSA Sanitation, and Made in USA for high-volume kitchens.#@@#General Info#@#Description #@#
Built for high-volume kitchens where heat distribution and uptime drive throughput, this 36" commercial gas range combines a radiant charbroiler with a standard oven for versatile cooking and consistent results. Operators benefit from 125,000 BTU of output and a durable stainless-steel exterior for daily use. The unit ships ready for liquid propane and meets cCSAus and CSA-Sanitation standards for regulated foodservice environments.
#@@# Radiant Charbroiler#@#
Radiant elements deliver even heat across the grill, ensuring consistent searing and color transfer for meats and vegetables. Cast iron grates retain heat to reduce recovery time, maintaining output during peak service.
#@@# Standard Oven#@#
The oven provides a versatile baking and roasting chamber, complementing the top surface to enable parallel workflows and faster ticket times. Manual controls allow precise temperature adjustments, simplifying training and ensuring consistent results.
#@@# Stainless Steel Exterior#@#
The front, sides, backriser, valve cover, plate ledge, and kick plate are stainless steel, resisting corrosion and simplifying cleaning. Smooth surfaces and welded seams meet sanitation protocols, supporting CSA-Sanitation compliance.
#@@# Safety Valve System#@#
A built-in safety valve interrupts gas flow during faults, enhancing safety for institutional and hospitality use. This feature meets regulatory standards and reduces risks during continuous operation.
#@@# Manual Control Interface#@#
Manual controls provide tactile feedback and precise adjustments, ensuring quick response for line cooks. The simple layout minimizes errors and shortens training during high-volume shifts.
#@@# Commercial Specifications#@#
The unit is 36" wide, 31.5" deep, and 56.5" tall, weighing 635 pounds for stability with heavy pans and high heat. Made in the USA with a 125,000 BTU rating, it ensures compatibility with institutional gas systems and reliable performance.
#@@#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 gas connections and valves weekly for leaks; apply a soap solution and observe for bubbles. Clean charbroiler grates and radiant plates after each service; soak cast iron grates in warm water and reseason with light oil. Vacuum condenser and under-oven cavities monthly to remove debris that impedes combustion air. Verify oven thermostat calibration quarterly and adjust per manufacturer guidelines. Replace worn door seals and gaskets immediately to maintain heat retention.
