Stop sacrificing throughput for control. This 36-inch liquid propane restaurant range pairs six 30,000 BTU lift-off open burners with a convection oven to deliver continuous high-heat performance while maintaining precise manual control. Operators gain robust output, quick recovery times, and straightforward serviceability in a stainless steel package engineered for commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow unit to cool. Remove grates and lift-off burners; soak in warm, soapy water and brush deposits. Wipe stainless surfaces with mild detergent and a soft cloth; avoid abrasive pads. Clean oven interior with a manufacturer-approved degreaser and rinse thoroughly. Vacuum condenser coils and clear backriser vents to reduce energy use and fire risk. Verify seals, tighten fittings, and dry all parts before reconnecting gas and powering on.#@@#Additional Info#@#Royal Range RR-6-C 36" stainless steel gas range delivers 210,000 BTU through six 30,000 BTU burners and a convection oven, powered by liquid propane with manual controls, cast iron grates, safety valve, and CSA-sanitation listing.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 36-inch liquid propane restaurant range pairs six 30,000 BTU lift-off open burners with a convection oven to deliver continuous high-heat performance while maintaining precise manual control. Operators gain robust output, quick recovery times, and straightforward serviceability in a stainless steel package engineered for commercial kitchens.
#@@# Front Surface#@#
The stainless steel front, sides, valve cover, kickplate, and 11-inch deep high shelf provide a continuous sanitary surface that tolerates daily cleaning and contact with heat. Chefs maintain consistent sanitation standards and reduce corrosion risk while preserving a professional kitchen appearance.
#@@# Burner Assembly#@#
Six open burners each deliver 30,000 BTU and use lift-off heads for rapid cleaning and inspection. Kitchen staff achieve fast boil times and simultaneous multi-zone cooking while minimizing downtime for routine maintenance.
#@@# Oven Performance#@#
A single convection oven supplies even heat distribution and accelerates cook cycles through forced air circulation. Culinary teams expand menu versatility with reliable roasting, baking, and holding functions that shorten service intervals.
#@@# Control System#@#
Manual controls and a safety valve afford direct tactile adjustment and built-in protection against gas irregularities. Line cooks adjust flame intensity instantly, and managers retain predictable operation without complex electronics.
#@@# Footprint And Support#@#
A 36-inch width with a 40.5-inch depth and 56.5-inch height fits standard commercial line layouts and installs on adjustable legs for leveling. Kitchen planners optimize space allocation and ensure stable placement on uneven floors.
#@@# Compliance And Origin#@#
This unit meets CSA sanitation standards and carries a cCSAus listing, confirming tested construction and materials for commercial use in North American facilities.
#@@#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 grates to clean debris; use a non-abrasive brush and mild detergent to prevent corrosion. Verify flame pattern and adjust or service valves when flames show yellowing or irregularity. Clean oven interior after each shift with manufacturer-approved cleaners and descale convection fan areas monthly. Lubricate control stems quarterly and tighten gas fittings per CSA guidelines. Confirm vent clearance and level the unit to maintain consistent heat.
