Stop compromising throughput for control. This 60-inch natural gas restaurant range combines four 30,000 BTU open burners, a heavy-duty griddle, and two convection ovens into a single footprint to support continuous service while ensuring consistent cooking results. Restaurant kitchens benefit from repeatable heat, robust construction, and simplified maintenance in one integrated unit.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut gas and power. Remove grates and lift-off burners; soak in warm, soapy water. Scrape 0.75" griddle plate with a flat spatula, then wipe with a damp cloth. Vacuum condenser coils and clean vents on backriser and hi-shelf to improve efficiency. Wipe stainless front and sides with non-abrasive cleaner; dry to prevent corrosion. Clean ovens after cool down; remove racks and wash. Regular cleaning reduces bacteria, fire risk, energy use, breakdowns, and inspection failures.#@@#Additional Info#@#Royal Range RR-4G36-CC-NG 60" stainless steel natural gas range offers 240,000 BTU with four 30,000 BTU burners, a 36" griddle, two convection ovens, manual controls, cast iron grates, safety valve, CSA approval, and a hi-shelf backriser.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 60-inch natural gas restaurant range combines four 30,000 BTU open burners, a heavy-duty griddle, and two convection ovens into a single footprint to support continuous service while ensuring consistent cooking results. Restaurant kitchens benefit from repeatable heat, robust construction, and simplified maintenance in one integrated unit.
#@@# Burners#@#
Four lift-off open burners deliver 30,000 BTU each to support simultaneous high-heat tasks and staggered cooking demands. Chefs enjoy fast recovery and straightforward burner removal for routine cleaning and service.
#@@# Griddle Plate#@#
The 36-inch griddle features a 3/4-inch thick plate that provides uniform contact and stable temperature across its surface. Operators achieve even searing and reduced hot spots for consistent product quality during extended runs.
#@@# Oven Capacity#@#
Two convection ovens enhance throughput by circulating hot air to shorten bake and roast cycles compared to static ovens. Kitchen staff can load multiple pans and maintain consistent results across racks during peak periods.
#@@# Construction Durability#@#
The stainless steel front, sides, valve cover, kickplate, and 11-inch deep high shelf resist corrosion and withstand daily commercial use. The welded exterior combined with cast iron grates supports rigorous cleaning procedures and ensures a long service life.
#@@# Safety Controls#@#
A safety valve and manual control configuration provide reliable gas shutoff and familiar operation for trained culinary teams. Technicians can perform diagnostic checks and shut down individual components without affecting the entire range.
#@@# Compliance and Origin#@#
This unit carries CSA and CSA-Sanitation recognition and ships configured for natural gas, supporting regulatory requirements for commercial kitchens. Built in the United States, the design emphasizes parts availability and local service channels.
#@@#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 weekly and remove debris to maintain 30,000 BTU lift-off performance. Degrease the 36" griddle after each service using a neutral cleaner; strip carbon deposits monthly with a scraper and re-season with food-grade oil. Check cast iron grates for cracks and torque fasteners quarterly. Verify safety valve operation and gas connections to the natural gas supply before shifts. Clean condenser and vent riser to prevent heat buildup and ensure CSA sanitation compliance.
