Tackle high-volume cooking without sacrificing control or consistency. This 72-inch natural gas restaurant range combines six lift-off burners and a thick 36-inch griddle plate to deliver simultaneous high-output cooking and precise heat management across multiple stations. Food service teams will appreciate the commercial construction and serviceable components that keep kitchens productive during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and lift-off burners; soak in warm, soapy water. Scrape griddle residue with a stainless scraper, then wipe with a mild detergent and rinse. Vacuum condenser coils and wipe stainless surfaces with a non-abrasive cleaner. Check and clean vent backriser and hi-shelf to remove grease. Dry parts thoroughly, inspect seals, then reconnect gas and power. Regular cleaning reduces bacteria, fire risk, energy use, and equipment wear.#@@#Additional Info#@#Royal Range RR-6G36-CC-NG offers a 72" natural gas cooking platform with six 30,000 BTU burners, a 36" griddle, two convection ovens, stainless steel front and sides, safety valve, backriser with 11" shelf, and 300,000 BTU total.#@@#General Info#@#Description #@#
Tackle high-volume cooking without sacrificing control or consistency. This 72-inch natural gas restaurant range combines six lift-off burners and a thick 36-inch griddle plate to deliver simultaneous high-output cooking and precise heat management across multiple stations. Food service teams will appreciate the commercial construction and serviceable components that keep kitchens productive during peak periods.
#@@# High Output Burners#@#
Six open burners deliver 30,000 BTU each, producing a combined total of 300,000 BTU to handle large pots, rapid searing, and sustained high-heat tasks. Technicians will value the lift-off heads for fast cleaning and the manual controls for immediate adjustment.
#@@# Thick Griddle Plate#@#
The 3/4-inch griddle plate provides even heat distribution and mass that stabilizes temperature when loading heavy product volumes. Operators achieve uniform surface contact for consistent browning and reduced hot spots during prolonged service.
#@@# Dual Convection Ovens#@#
Two convection ovens offer expanded baking and roasting capacity while maintaining consistent internal airflow for repeatable results. Chefs can run simultaneous recipes with predictable timing and reduced finish variation.
#@@# Stainless Steel Exterior#@#
A stainless steel front and sides resist corrosion and simplify sanitation workflows in commercial kitchens. Maintenance teams will find durable surfaces easier to sanitize to CSA-Sanitation standards.
#@@# Integrated Backriser#@#
The included backriser with an 11-inch high shelf creates organized staging and clearance for ventilation equipment. Line cooks gain accessible storage for pans and tools without impeding the cooking surface.
#@@# Safety And Compliance#@#
The unit includes a safety valve and meets cCSAus certification to align with commercial code requirements. Facility managers receive documentation that supports inspection and installation processes.
#@@#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 manifold weekly; remove debris and ensure burner ports are clear for consistent flame and 300,000 BTU output. Clean griddle daily with an approved scraper, then season with light oil while hot to prevent corrosion on the 3/4" plate. Vacuum condenser and wipe stainless steel surfaces with nonabrasive cleaner monthly. Check door gaskets and oven thermostats for wear and calibration; adjust or replace parts per CSA guidelines. Schedule an annual professional inspection.
