Stop trading durability for throughput; this liquid propane restaurant range delivers focused heat output and robust construction to keep busy kitchens moving. Designed for continuous service, the unit balances high BTU top burners, a full-size oven, and a commercial griddle to support simultaneous production across multiple stations. Operators will gain consistent performance and straightforward controls that reduce training time and speed service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut off LP supply. Scrape griddle with a stainless scraper while warm, then apply a mild degreaser and rinse with hot water; dry with a clean cloth. Remove burner grates and tops; soak in warm, soapy water and scrub with a non-abrasive brush. Vacuum condenser and clean vents to prevent heat buildup. Wipe exterior stainless with a soft cloth and approved cleaner. Inspect seals, valves, and CSA-Sanitation items; replace worn parts.#@@#Additional Info#@#Royal Range RR-4RG12 is a 36" stainless steel liquid propane range with four 30,000 BTU burners, a 12" griddle, manual controls, and a 175,000 BTU oven; CSA certified, made in USA, with a backriser hi-shelf and heavy-duty grates.#@@#General Info#@#Description #@#
Stop trading durability for throughput; this liquid propane restaurant range delivers focused heat output and robust construction to keep busy kitchens moving. Designed for continuous service, the unit balances high BTU top burners, a full-size oven, and a commercial griddle to support simultaneous production across multiple stations. Operators will gain consistent performance and straightforward controls that reduce training time and speed service.
#@@# Open Burners#@#
Four lift-off open burners supply 30,000 BTU each, enabling rapid boil and sear across large cookware. Chefs can run multiple high-heat tasks concurrently while maintenance stays simple thanks to removable burner heads.
#@@# Griddle Plate#@#
A 12-inch raised griddle with a 3/4-inch thick plate provides even heat distribution and thermal mass for stable cooking temperatures. Kitchens will achieve consistent griddle results for high-volume menu items with reduced hot spots and superior contact cooking.
#@@# Standard Oven#@#
The integrated standard oven offers volume capacity for roasting, baking, or holding menu items beneath the top burners. Staff can stage multiple pans efficiently without sacrificing oven performance during peak service.
#@@# Manual Controls#@#
Manual valve controls deliver direct tactile feedback for flame adjustment and quick response to chef input. Technicians will appreciate the straightforward design that simplifies troubleshooting and reduces downtime.
#@@# Stainless Construction#@#
Stainless steel front, sides, valve cover, kickplate, and 11-inch deep high shelf resist corrosion and clean easily to meet sanitation needs. Facilities will maintain a hygienic cooking line while preserving professional aesthetics in heavy-use environments.
#@@# Safety Certification#@#
This range carries CSA and CSA-Sanitation approvals and includes a safety valve to meet commercial code expectations.
#@@#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 and griddle daily for debris; remove and soak cast iron grates in warm, soapy water weekly. Clean stainless steel surfaces with a microfiber cloth and neutral detergent; rinse and dry to prevent spotting. Flush oven interior monthly and check pilot and safety valve operation; tighten connections per manufacturer torque specs. Verify gas fittings for leaks with approved solution before each shift. Calibrate thermostats quarterly and document maintenance logs.
