Stop sacrificing station throughput for control. This 36-inch commercial gas range delivers consistent thermal power and operational durability to handle continuous service in kitchens that demand speed and precision. Chefs gain four open burners, a heavy griddle, and a convection oven integrated into a stainless steel workline built for daily high-volume use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the liquid propane supply. Remove grates and lift-off burners; soak in warm, soapy water and scrub with non-abrasive pads. Wipe stainless surfaces with mild detergent, rinse, and dry to prevent corrosion. Scrape griddle plate after use; clean with griddle brick and apply light oil. Vacuum condenser and backriser vent monthly. Inspect seals and safety valve; replace worn parts. Regular cleaning prevents contamination, fires, inefficiency, and equipment failure.#@@#Additional Info#@#Royal Range RR-4RG12-C 36" stainless steel range delivers 170,000 BTU with four 30,000 BTU burners, a 12" griddle, manual controls, cast iron grates, safety valve, convection oven, backriser, CSA listings, made in USA, 730 pounds.#@@#General Info#@#Description #@#
Stop sacrificing station throughput for control. This 36-inch commercial gas range delivers consistent thermal power and operational durability to handle continuous service in kitchens that demand speed and precision. Chefs gain four open burners, a heavy griddle, and a convection oven integrated into a stainless steel workline built for daily high-volume use.
#@@# Open Burner Array#@#
Four lift-off top burners generate 30,000 BTU each, enabling simultaneous high-heat tasks without capacity loss. Operators achieve rapid boil times and controlled searing while removable heads permit fast cleaning and service.
#@@# Heavy Griddle Plate#@#
A 12-inch raised griddle with a 3/4-inch thick plate provides even heat distribution and thermal mass for sustained contact cooking. Line cooks maintain consistent griddle temperatures during peak periods, reducing product variance and rework.
#@@# Convection Oven#@#
A built-in convection oven offers uniform thermal circulation for reliable roasting and baking across full pans. Kitchen staff execute repeatable cook cycles with improved browning and shorter bake times compared to conventional ovens.
#@@# Safety Control System#@#
The unit includes a safety valve and manual controls designed for straightforward operation and compliance. Managers minimize risk during continuous shifts while technicians access familiar components for preventive maintenance.
#@@# Stainless Construction#@#
Stainless steel front, sides, valve cover, kickplate, and an 11-inch deep high shelf resist corrosion and support aggressive cleaning protocols. Facilities extend service life and maintain sanitary presentation under CSA-Sanitation standards.
#@@# Robust Venting and Support#@#
A backriser with a hi-shelf integrates venting clearance and storage, while adjustable legs provide stable installation on uneven floors. Foodservice teams optimize footprint and ergonomics, ensuring consistent workflow at peak volumes.
#@@#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#@#Consult manufacturer guidelines before service. Inspect burners, griddle plate, and oven daily for debris; scrape griddle while warm and scrub with a nonabrasive pad and degreaser. Clean stainless steel with a neutral pH cleaner and soft cloth, wiping with the grain. Verify valve integrity and safety valve operation monthly; replace worn seals. Check door gaskets and hinge alignment; adjust legs to level the appliance. Schedule a trained technician for annual gas flow and combustion analysis.
