Built for continuous service in commercial kitchens, this 36-inch natural gas range combines a high-output charbroiler with an open storage base to enhance cooking stations and provide hot searing capacity under heavy load. Operators benefit from 90,000 BTU of radiant heat across cast iron grates, ensuring consistent grill marks, while stainless steel surfaces and a riser back simplify cleaning and maintain sanitary lines of sight. Kitchen teams will value the durable construction and manual controls that deliver direct, repeatable results during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off natural gas supply. Remove grates and clean cast iron with a stiff brush and warm, soapy water; dry immediately to prevent rust. Wipe stainless steel front and sides using non-abrasive cleaner. Clean grease from backriser, vent and valve cover with degreaser. Inspect seals and replace if worn. Clean open storage base and convection oven interior; remove debris from burners. Schedule regular coil and vent cleaning to reduce fire risk and equipment failure.#@@#Additional Info#@#Royal Range RR-36RB-XB 36" stainless steel charbroiler with open storage base runs on natural gas, delivers 90,000 BTU, has manual controls, cast iron grates, backriser venting, CSA approval, weighs 440 pounds, and ships made in USA.#@@#General Info#@#Description #@#
Built for continuous service in commercial kitchens, this 36-inch natural gas range combines a high-output charbroiler with an open storage base to enhance cooking stations and provide hot searing capacity under heavy load. Operators benefit from 90,000 BTU of radiant heat across cast iron grates, ensuring consistent grill marks, while stainless steel surfaces and a riser back simplify cleaning and maintain sanitary lines of sight. Kitchen teams will value the durable construction and manual controls that deliver direct, repeatable results during peak periods.
#@@# Charbroiler Performance#@#
Radiant heat provides direct searing across cast iron grates designed for sustained use, ensuring consistent thermal transfer for proteins and vegetables. Chefs can control char intensity with manual valves that respond immediately to setpoint changes, reducing cycle time between orders.
#@@# Stainless Steel Exterior#@#
The stainless steel front and sides offer corrosion resistance and a smooth surface that cleaning crews can sanitize quickly, supporting CSA-Sanitation compliance. Operators maintain a professional appearance in high-traffic settings while minimizing long-term maintenance.
#@@# Open Storage Base#@#
The open storage beneath the cooking surface allows immediate access to pans and prepping tools, accelerating service workflows. Staff can stage sheet pans and utensils within arm's reach, reducing steps and improving throughput.
#@@# Compact Footprint#@#
At 36 inches wide with a 31.5-inch depth, the unit fits standard commercial lineups while delivering a total output of 90,000 BTU. Managers can optimize kitchen layout without sacrificing capacity, enabling multiple stations to operate in close proximity.
#@@# Manual Control Interface#@#
Manual valve controls provide direct tactile adjustment for flame and heat, yielding predictable performance under load.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner flames weekly and adjust air shutters for a steady blue flame. Clean cast iron grates after each service by scraping debris and soaking in warm, soapy water; dry and apply food-grade oil to prevent rust. Empty grease troughs daily and sanitize with a foodservice-approved degreaser; check drain paths for blockages. Verify manual valve operation monthly and tighten fittings to prevent leaks. Calibrate thermostat controls quarterly and document readings.
