Stop compromising output for speed. This natural gas restaurant range delivers concentrated heat and continuous service capacity across a 60-inch footprint, allowing kitchens to maintain throughput without sacrificing control. Engineers designed the unit for high-volume operations, combining four lift-off open burners, a 36-inch griddle with a 0.75-inch plate, and two full standard ovens to handle simultaneous cooking and holding tasks.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and shut off the gas supply. Remove grates and scrape griddle with a stainless scraper while warm, not hot. Wash burners and grates in warm, soapy water; dry and inspect for wear. Vacuum oven interiors and wipe with mild detergent; rinse and dry. Clean condenser coils and backriser vents to improve efficiency and lower utility costs. Sanitize food-contact surfaces to remove bacteria and prevent foodborne illness. Reassemble and restore gas power after confirming dryness.#@@#Additional Info#@#Royal Range RR-4G36-NG 60" stainless steel range delivers 250,000 BTU with four 30,000 BTU burners, a 36" griddle, two ovens, manual controls, cast iron grates, safety valve, and CSA listings. Made in USA.#@@#General Info#@#Description #@#
Stop compromising output for speed. This natural gas restaurant range delivers concentrated heat and continuous service capacity across a 60-inch footprint, allowing kitchens to maintain throughput without sacrificing control. Engineers designed the unit for high-volume operations, combining four lift-off open burners, a 36-inch griddle with a 0.75-inch plate, and two full standard ovens to handle simultaneous cooking and holding tasks.
#@@# Top Burners#@#
Four lift-off open burners supply 30,000 BTU each, enabling rapid boiling and high-heat searing for multiple pots at once. Operators gain consistent flame control and simplified cleaning through removable burner heads that reduce downtime.
#@@# Griddle Plate#@#
A 36-inch griddle features a 0.75-inch thick grill plate that maintains uniform contact and thermal mass for even browning. Chefs achieve consistent results across large product runs while the heavy plate reduces temperature swings during peak demands.
#@@# Oven Capacity#@#
Two standard ovens provide separate temperature zones for baking, roasting, and holding, supporting multitasking without cross-temperature impact. Staff benefit from expanded load staging that increases throughput and minimizes queue time.
#@@# Stainless Construction#@#
Stainless steel front and sides resist corrosion and simplify sanitation procedures, complying with commercial cleaning regimens and CSA-Sanitation expectations. Kitchen teams experience durable surfaces that withstand daily scrubbing and frequent service.
#@@# Backriser Shelf#@#
An 11-inch deep shelf integrated with the backriser offers staging space for pans and smallware close to the cooking surface. Line cooks can place finished items within reach, improving plating speed and workflow ergonomics.
#@@# Safety Controls#@#
A safety valve and manual controls provide direct operator feedback and immediate intervention capability during service.
#@@#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 ensure ignition reliability. Clean the 36" griddle plate after each service by scraping residue, then apply food-grade oil when cool to prevent corrosion. Degrease stainless steel front and sides with a pH-neutral cleaner and soft cloth; buff along the grain to avoid streaks. Vacuum the backriser and ventilation path monthly to prevent heat buildup. Verify gas connections and safety valve operation quarterly; tighten fittings and replace worn gaskets.
