Built for continuous service in commercial kitchens, this liquid propane restaurant range combines high heat output with rugged construction to support sustained cooking demands. Operators will access four lift-off top burners and a 36-inch griddle that together deliver concentrated power across multiple workstations. Engineers designed the unit to minimize downtime with straightforward manual controls and serviceable components.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the RR-4G36-LP before cleaning. Remove grates and wipe burners with a damp cloth and mild detergent; clear burner ports with a soft brush. Scrape griddle residue while warm, then clean with griddle cleaner and a non-abrasive pad. Clean oven interiors with approved degreaser and rinse thoroughly. Wipe stainless exterior with mild soap, rinse and dry to prevent corrosion. Clean vents and condenser areas regularly to reduce fire risk and energy use.#@@#Additional Info#@#Royal Range RR-4G36-LP features a 60" stainless steel cooking platform with four 30,000 BTU burners, a 36" griddle, two ovens, manual controls, safety valve, and backriser with an 11" shelf, rated 250,000 BTU, CSA certified, made in USA.#@@#General Info#@#Description #@#
Built for continuous service in commercial kitchens, this liquid propane restaurant range combines high heat output with rugged construction to support sustained cooking demands. Operators will access four lift-off top burners and a 36-inch griddle that together deliver concentrated power across multiple workstations. Engineers designed the unit to minimize downtime with straightforward manual controls and serviceable components.
#@@# Top Burners#@#
Four open burners each deliver 30,000 BTU, enabling simultaneous high-volume cooking and rapid recovery between tasks. Lift-off heads and 12-inch by 12-inch cast iron grates facilitate quick cleaning and robust heat transfer for consistent searing and boiling.
#@@# Griddle Plate#@#
The 36-inch griddle uses a 3/4-inch thick plate to provide even heat distribution and stable cooking surface temperature under heavy loads. Chefs achieve uniform results for pancakes, sandwiches, and fried items while the thick plate resists warping during continuous use.
#@@# Oven Capacity#@#
Two standard ovens supply separate baking and holding zones, expanding menu capability without requiring additional floor space. Manual controls let staff set and adjust each oven independently for baking, roasting, and warming tasks.
#@@# Safety and Compliance#@#
The range includes a safety valve and meets cCSAus and CSA-Sanitation requirements, supporting regulatory inspections and safe operation. Certified components reduce liability and provide assurance for institutional buyers such as schools and hospitals.
#@@# Stainless Construction#@#
Stainless steel front, sides, valve cover, kickplate, and 11-inch deep high shelf provide corrosion resistance and simplified sanitation workflows. Smooth surfaces and durable finishes lower maintenance time and preserve a professional appearance under frequent cleaning.
#@@#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 for consistent flame and heat. Clean the 36" griddle with a scraper after each use, then wipe with a warm, soapy cloth and season the 0.75" plate to prevent corrosion. Degrease oven interiors monthly with a noncaustic cleaner, rinse thoroughly, and check door gaskets for proper seal. Check gas connections and safety valve quarterly for leaks; tighten fittings and replace worn parts immediately.
