Stop sacrificing output for speed. This 72-inch natural gas restaurant range combines four heavy-duty burners to deliver consistent throughput and repeatable results for busy kitchens while maintaining precise manual control over every element.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow unit to cool before cleaning. Remove grates and lift-off burners; soak in warm, soapy water and scrub with a non-abrasive pad. Scrape griddle debris with a metal spatula, apply degreaser, rinse with clean water, and dry with lint-free cloth. Vacuum condenser coils and wipe stainless steel surfaces with mild detergent; buff with a soft cloth. Check door seals and safety valve for wear. Perform weekly deep cleans to prevent grease buildup, fires, and equipment failure.#@@#Additional Info#@#The Royal Range RR-4G48-NG 72" natural gas range delivers 270,000 BTU with four 30,000 BTU burners, a 48" griddle, two ovens, manual controls, stainless steel front, cCSAus and CSA-Sanitation certification, and Made in USA construction.#@@#General Info#@#Description #@#
Stop sacrificing output for speed. This 72-inch natural gas restaurant range combines four heavy-duty burners to deliver consistent throughput and repeatable results for busy kitchens while maintaining precise manual control over every element.
Four lift-off burners supply 30,000 BTU each, enabling simultaneous high-heat tasks across multiple pots and pans. Chefs achieve rapid boil times and controlled searing while service demands peak.
The 48-inch griddle uses a 3/4" thick plate to store thermal energy and maintain even heat distribution across the full cooking surface. Operators experience steady contact heat for pancakes, sandwiches, and grill items with fewer cold spots.
Two standard ovens provide separate cooking chambers to stage roasting and baking independently. Staff reduce cross-contamination of flavors and maintain different set points for multi-course prep.
Stainless steel front and sides resist corrosion and simplify sanitation routines in commercial environments. Maintenance teams clear soils quickly while preserving the unit's structural integrity.
A safety valve protects fuel delivery and limits exposure during irregular operation, supporting kitchen safety protocols. Technicians perform diagnostics and repairs with familiar manual control architecture.
An integrated backriser with an 11-inch deep high shelf organizes utensils and small prep items near the cookline. Line cooks access tools efficiently, reducing movement and shortening service cycles.
This range operates on natural gas and registers a total of 270,000 BTU to support continuous high-volume production. Designers fabricated the unit in the USA to commercial specifications and obtained CSA sanitation recognition to meet institutional kitchen requirements.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Please follow weekly cleaning of burner ports and grates to prevent clogging and ensure flame distribution. Inspect and tighten gas connections monthly; test safety valves for proper function and replace defective ones immediately. Degrease the 48" griddle surface after each shift with a noncorrosive cleaner and strip carbon weekly with a stainless steel scraper, then season with a thin oil coat. Verify oven door seals and calibrate the thermostat quarterly.
