Stop compromising throughput for control. This 36-inch liquid propane restaurant range delivers concentrated heat across four open burners and an integrated griddle while maintaining precise manual control for consistent production and predictable results. Facility managers benefit from robust performance and serviceable components in a stainless steel package designed for institutional use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut main valve. Remove grates and wipe burners with a damp cloth and mild detergent. Scrape griddle with a flat spatula, degrease with warm soapy water, rinse and dry. Clean oven interior with oven-safe cleaner; remove racks and soak if needed. Vacuum condenser coils and wipe stainless steel with non-abrasive cleaner, following grain. Inspect seals and pilot orifices; clear blockages. Schedule weekly deep cleans to prevent contamination, fires, and equipment failure.#@@#Additional Info#@#Royal Range RR-4G12 36" gas range runs on propane, offering 175,000 BTU from four 30,000 BTU burners, a 12" griddle, and a standard oven; features stainless steel, manual controls, safety valve, and weighs 620 pounds.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 36-inch liquid propane restaurant range delivers concentrated heat across four open burners and an integrated griddle while maintaining precise manual control for consistent production and predictable results. Facility managers benefit from robust performance and serviceable components in a stainless steel package designed for institutional use.
#@@# Top Burner Power#@#
Four lift-off burners deliver 30,000 BTU each, concentrating 120,000 BTU across the cooktop for rapid searing and reduced cook times. Operators control each zone independently with manual valves to match production demands without sacrificing output.
#@@# Integrated Griddle Plate#@#
A 12-inch griddle with a 0.75-inch steel plate provides even heat distribution and durable contact for high-utilization tasks. Chefs execute grilled items and breakfast station routines on a flat plate that resists warping under continuous cycles.
#@@# Heavy Duty Oven#@#
A standard oven beneath the cooktop adds additional cooking capacity for roasting and holding large batches. Staff access a full oven cavity that complements the top cooking zones and maximizes total throughput in compact footprints.
#@@# Sanitation Certified Finish#@#
The stainless steel front, sides, and valve cover simplify cleaning and meet institutional hygiene expectations with CSA-Sanitation recognition. Kitchen crews reduce downtime for wash cycles while maintaining surface integrity against frequent sanitation procedures.
#@@# Safety and Serviceability#@#
A safety valve and lift-off burner heads enable rapid maintenance and safer operation during daily checks and repairs. Technicians access components quickly to minimize disruption and maintain consistent thermal performance.
#@@# Built for Institutional Use#@#
Constructed with an 11-inch deep high shelf, stainless steel kickplate, and adjustable legs, this unit integrates into high-traffic kitchens and supports backline storage needs.
#@@#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#@#For consistent performance, inspect burners and griddle daily and remove carbon deposits with a brass brush and mild detergent. Verify gas connections and test the safety valve monthly; replace any worn fittings immediately. Calibrate manual controls quarterly and level the unit to ensure even cooking. Clean stainless steel surfaces after each shift using nonabrasive cleaners and soft cloths. Schedule professional CSA sanitation inspections annually to maintain compliance and operational safety.
