This commercial liquid propane range delivers concentrated power across eight lift off burners and integrates a convection oven plus storage to support continuous kitchen throughput. Restaurant operators will appreciate the mechanical simplicity that shortens downtime and simplifies maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut off propane. Remove grates and burners; soak in soapy water and scrub. Wipe stainless surfaces with mild detergent, rinse, and dry. Clean oven after cooling: remove racks, use oven cleaner per label, rinse. Vacuum condenser coils and clear vent to improve efficiency. Inspect seals and safety valve monthly; replace worn parts to prevent failures.#@@#Additional Info#@#The Royal Range RR-8-126C-LP 48" gas range offers 270,000 BTU with eight 30,000 BTU burners, a convection oven, and storage cabinet; includes manual controls, cast iron grates, safety valve, and certifications, all in a Made in USA design.#@@#General Info#@#Description #@#
This commercial liquid propane range delivers concentrated power across eight lift off burners and integrates a convection oven plus storage to support continuous kitchen throughput. Restaurant operators will appreciate the mechanical simplicity that shortens downtime and simplifies maintenance.
Eight open burners each produce 30,000 BTU, providing a combined output that meets intensive cookline demands and accelerates boil and sear tasks. Operators gain consistent high heat for rapid turnaround on multiple pans while cast iron 12 x 12 grates deliver stable cookware support.
A single convection oven facilitates uniform heat distribution for baking, roasting, and holding applications during peak periods. Chefs gain predictable results from convection airflow, enabling batch cooking and schedule consolidation.
Stainless steel front and sides resist corrosion and simplify sanitation checks in busy environments. Maintenance crews benefit from a design that withstands daily cleaning and preserves finish integrity.
Lift off burner heads and manual controls allow technicians to perform routine cleaning and adjustments quickly, reducing service intervals. The safety valve and accessible valve cover support fast diagnostics and safer component replacement.
An 11 inch deep high shelf and backriser organize supplies and keep pans within reach to streamline station workflow. Open storage base with a cabinet beneath the oven centralizes staging of sheet pans and utensils for faster mise en place.
This unit meets CSA and CSA-Sanitation standards and ships as a product made in the USA, aligning with regulatory expectations for institutional kitchens. Facility managers receive documentation that supports inspections and procurement standards.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to maintain 30,000 BTU lift-off tops and ensure consistent flame. Clean cast iron grates after each shift; apply light oil to prevent rust. Flush oven cavity monthly and verify convection fan operation. Test safety valve and manual controls quarterly and calibrate regulator to maintain 270,000 BTU output. Examine door seals and gaskets for wear; replace as needed. Keep condenser-free ventilation behind backriser and hi-shelf.
