Stop sacrificing throughput for control. This 60-inch natural gas restaurant range combines six lift-off open burners, a 24-inch griddle with a 3/4-inch thick plate, and dual convection ovens to sustain continuous service while maintaining consistent cooking temperatures. Operators gain predictable performance and reduced downtime through robust construction and manual, easy-to-manage controls.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut main valve. Scrape griddle after cooling; wipe with warm, soapy water and a non-abrasive pad. Remove burner grates and wash in degreasing solution; inspect ports and clear with a soft brush. Clean oven interiors with manufacturer-approved cleaner; rinse and dry. Vacuum condenser coils and check seals on doors. Schedule daily wipedowns and weekly deep cleans to reduce contamination, fire risk, energy waste, and equipment failure.#@@#Additional Info#@#Royal Range RR-6RG24-CC-NG is a 60" stainless steel gas range with six 30,000 BTU burners, a 24" griddle, two convection ovens, manual controls, safety valve, 11" hi-shelf, and cCSAus and CSA-Sanitation certifications, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch natural gas restaurant range combines six lift-off open burners, a 24-inch griddle with a 3/4-inch thick plate, and dual convection ovens to sustain continuous service while maintaining consistent cooking temperatures. Operators gain predictable performance and reduced downtime through robust construction and manual, easy-to-manage controls.
#@@# Burners Performance#@#
Six open burners deliver 30,000 BTU each, providing concentrated heat for searing and rapid boil tasks. Chefs benefit from consistent output across the cooktop, enabling simultaneous high-volume sautéing, boiling, and pan work without power loss.
#@@# Griddle Capacity#@#
A 24-inch raised griddle with a 3/4-inch thick plate offers broad heat retention and even surface temperature for continuous griddling operations. Kitchens achieve uniform browning and reduced cold spots when producing pancakes, sandwiches, and proteins during peak periods.
#@@# Oven Versatility#@#
Two convection ovens expand cooking options with forced-air circulation to accelerate cook times and promote even results across racks. Foodservice teams increase throughput for baked and roasted items while preserving texture and internal doneness.
#@@# Durable Construction#@#
Stainless steel front, sides, valve cover, kickplate, and an 11-inch-deep high shelf resist corrosion and simplify sanitation workflows. Maintenance crews experience fewer surface failures and straightforward cleaning that supports CSA and sanitation compliance.
#@@# Safety Controls#@#
A safety valve and lift-off burner heads provide secure operation and accessible maintenance for gas systems. Technicians perform inspections and part replacements faster, lowering repair intervals and keeping the line operational.
#@@# Service-Ready Design#@#
Legs and an integrated backriser with a high shelf create a stable footprint and additional staging area for pans and tools.
#@@#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, griddle plate, oven interiors, seals, and gas connections weekly to ensure safe operation and consistent heat output. Remove grates and wipe surfaces with mild detergent; degrease the 0.75" griddle plate after service periods and season to prevent sticking. Vacuum condenser and underside debris monthly. Verify manual controls and safety valve function before each shift and replace worn gaskets. Record maintenance dates and BTU adjustments in your logbook.
