Tackle peak service with a 60-inch commercial gas range designed for continuous operation and precise control. This unit is engineered for kitchens that require simultaneous high heat and consistent output, combining four open burners, a heavy griddle, and dual ovens to manage complex menus without bottlenecks. Operators maintain manual control over every cooking surface, allowing them to adjust pace and technique in real time.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Scrape griddle with a flat spatula while warm, then clean with a mild degreaser and hot water; rinse and dry. Remove burner grates and wash in warm, soapy water; inspect ports and clear with a soft brush. Clean oven interiors with a non-abrasive oven cleaner; wipe seals and hinges. Vacuum condenser and backriser to remove grease. Sanitize food-contact surfaces to reduce bacteria, lower fire risk, and extend equipment life.#@@#Additional Info#@#Royal Range RR-4G36-C-NG features 60" stainless steel, four 30,000 BTU lift-off burners, a 36" griddle, one convection and one standard oven, manual controls, safety valve, 245,000 BTU total, CSA and CSA-Sanitation certified, made in USA.#@@#General Info#@#Description #@#
Tackle peak service with a 60-inch commercial gas range designed for continuous operation and precise control. This unit is engineered for kitchens that require simultaneous high heat and consistent output, combining four open burners, a heavy griddle, and dual ovens to manage complex menus without bottlenecks. Operators maintain manual control over every cooking surface, allowing them to adjust pace and technique in real time.
#@@# Four Open Burners#@#
Four lift-off top burners each deliver 30,000 BTU, supporting rapid searing, boiling, and high-heat sautéing. Chefs can operate multiple large stockpots and pans concurrently, reducing cook cycle time while ensuring stable flame performance.
#@@# Thick Griddle Plate#@#
A 36-inch griddle features a 0.75-inch thick grill plate that preserves surface heat and minimizes cold spots during continuous use. Operators experience consistent contact cooking across the plate, enabling even browning and predictable hold times.
#@@# Dual Oven Configuration#@#
The unit includes one convection oven and one standard oven, allowing for the separation of roasting and baking tasks for optimal throughput. Staff can roast with circulated heat while baking or holding in the standard oven, increasing operational flexibility.
#@@# Robust Stainless Construction#@#
The stainless steel front, sides, valve cover, kickplate, and 11-inch deep high shelf resist corrosion and simplify daily sanitation workflows. Maintenance crews spend less time on surface care while the exterior remains suitable for professional kitchen conditions.
#@@# High Output Capacity#@#
With a total input of 245,000 BTU, this range supports simultaneous heavy use of burners, griddle, and ovens without compromising performance. Kitchen managers can allocate multiple stations to a single range, maximizing footprint efficiency.
#@@# Safety and Compliance#@#
The unit incorporates safety valve controls and meets CSA and CSA-Sanitation standards for commercial food service equipment.
#@@#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 burners daily and remove debris for consistent flame and heat. Clean the 36" griddle plate after each service with a scraper while warm, then apply food-safe oil to prevent corrosion. Degrease stainless steel surfaces weekly with a neutral cleaner and soft cloth to preserve finish and reduce sanitation risks. Calibrate oven thermostats monthly and verify temperature with a certified probe. Replace worn gaskets and check safety valve operation quarterly.
