Stop sacrificing throughput for control. This commercial gas range combines a high-capacity charbroiler, a convection oven, and integrated storage to deliver consistent searing, baking, and staging in busy kitchens. Operators gain 150,000 BTU of natural gas power in a 48-inch footprint engineered for continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and cool before cleaning. Scrape grease from grates and wipe charbroiler with a mild degreaser and a soft cloth. Empty oven, remove racks, wash with warm, soapy water and rinse. Clean vent backriser and filter trays to prevent fires. Vacuum condenser coils and wipe exterior stainless steel with non-abrasive cleaner to improve efficiency. Sanitize food contact surfaces with approved CSA sanitizer and dry thoroughly to stop contamination and avoid breakdowns.#@@#Additional Info#@#Royal Range RR-48RB-126C-NG offers 48" stainless steel cooking with a 150,000 BTU natural gas system, a charbroiler, convection oven, and storage cabinet; includes manual controls, backriser vent, and CSA approvals for professional kitchens.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This commercial gas range combines a high-capacity charbroiler, a convection oven, and integrated storage to deliver consistent searing, baking, and staging in busy kitchens. Operators gain 150,000 BTU of natural gas power in a 48-inch footprint engineered for continuous service.
#@@# Charbroiler Surface#@#
The heavy-duty charbroiler provides radiant heat and cast iron grates that generate sustained searing temperatures. Chefs achieve rapid surface caramelization and consistent grill marks across full-size pans without frequent repositioning.
#@@# Convection Oven#@#
The integrated convection oven circulates hot air to reduce cook times and improve product uniformity for baking and roasting. Cooks can schedule back-to-back production runs with predictable heat distribution and reduced finish variability.
#@@# Stainless Steel Exterior#@#
The stainless steel front and sides resist corrosion and simplify daily cleaning through smooth surfaces and welded seams. Kitchen staff maintain sanitary conditions while preserving a professional appearance under continuous use.
#@@# Manual Controls#@#
Manual control knobs offer direct, tactile regulation of heat settings for immediate response during service peaks. Technicians find straightforward adjustments faster to train on and easier to troubleshoot than complex electronic systems.
#@@# Open Storage Cabinet#@#
The cabinet base supplies accessible storage for sheet pans, tools, and dry supplies, reducing movement between prep and cook lines. Teams maintain efficient workflows and minimize service delays by staging equipment at the cookline.
#@@# Safety Certification#@#
This unit carries CSA and CSA-Sanitation listings and incorporates a safety valve to meet institutional compliance and reduce operational risk. Facility managers document approved equipment for inspections and safety programs.
#@@#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 monthly for leaks and secure fittings; replace worn hoses. Clean charbroiler grates after each shift with a stiff brush and high-temperature degreaser. Wipe stainless steel surfaces daily with mild detergent and a soft cloth, then polish with a stainless product. Remove oven racks weekly and wash in warm, soapy water; vacuum oven floor to remove debris. Calibrate thermostat quarterly and document readings for CSA compliance.
