Stop sacrificing productivity for control. This 72-inch liquid propane restaurant range delivers concentrated heat and a versatile cooking surface to power continuous service while maintaining precise temperature management across multiple stations. Designed for heavy use in kitchens that demand throughput, the unit combines six high-output burners, a substantial griddle, and dual ovens in a single footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let components cool before cleaning. Remove grates, lift-off burners, and griddle plate; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless surfaces with mild detergent, rinse, and dry to prevent corrosion. Clean oven interiors with manufacturer-approved degreaser and remove debris from backriser vents. Inspect and clean condenser coils and valves monthly to maintain efficiency and reduce fire risk. Reassemble only after all parts are dry.#@@#Additional Info#@#The Royal Range RR-6G36-C-LP is a 72" gas range with 305,000 BTU, six 30,000 BTU burners, a 36" griddle, manual controls, one convection and one standard oven, stainless steel front, high shelf, safety valve, CSA listing, and made in USA.#@@#General Info#@#Description #@#
Stop sacrificing productivity for control. This 72-inch liquid propane restaurant range delivers concentrated heat and a versatile cooking surface to power continuous service while maintaining precise temperature management across multiple stations. Designed for heavy use in kitchens that demand throughput, the unit combines six high-output burners, a substantial griddle, and dual ovens in a single footprint.
#@@# Six Burners#@#
Six lift-off top burners produce 30,000 BTU each, providing immediate high heat for searing, boiling, and rapid pan work. Operators gain consistent flame response and easy access for cleaning, which reduces downtime and simplifies daily maintenance.
#@@# Thick Griddle Plate#@#
A 36-inch griddle features a 3/4-inch thick plate that stores heat and evens surface temperature across its width. Chefs achieve uniform browning and reduced cold spots, improving yield consistency for high-volume items such as pancakes, sandwiches, and flat-top proteins.
#@@# Dual Oven Configuration#@#
The base includes one convection oven and one standard oven to support diverse cooking methods simultaneously. Kitchen staff can roast and bake in the convection cavity while using the standard oven for proofs or holding, increasing schedule flexibility and menu breadth.
#@@# Manual Controls#@#
Mechanical knobs provide direct control over burners and griddle heat, enabling immediate adjustments without reliance on electronic interfaces. Technicians will find diagnostics and repairs straightforward, and staff adapt quickly due to familiar, tactile operation.
#@@# Stainless Exterior#@#
Stainless steel on the front, sides, valve cover, kickplate, and high shelf resists corrosion and cleans with standard kitchen detergents. Maintenance teams preserve a sanitary visual environment while protecting structural surfaces under continuous use.
#@@#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#@#Maintain the Royal Range RR-6G36-C-LP by cleaning burners and grates after each service to prevent clogging and ensure consistent flame. Scrape the 3/4" griddle plate daily and season mildly to prevent corrosion. Inspect door seals and hinges weekly; tighten fasteners and replace worn gaskets immediately. Flush oven cavities monthly and verify convection fan operation. Clean condenser and ventilation paths quarterly. Document maintenance and retain CSA sanitation records.
