Stop sacrificing output for control. This commercial gas range features eight 30,000 BTU lift-off burners and a 24-inch griddle, providing sustained, high-capacity cooking while ensuring precise manual control. Food service teams benefit from a durable, serviceable platform designed for continuous operation in restaurants, catering, schools, and hospitals.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let surfaces cool. Remove grates and burners; soak in warm, soapy water and scrub. Wipe griddle with a scraper, then clean with a mild degreaser and soft cloth. Vacuum condenser coils and clean grease from backriser and hood. Clean oven interiors with approved cleaner, rinse, and dry. Inspect seals and valves for wear. Regular cleaning prevents contamination, fire risk, high bills, equipment failure, and failed inspections.#@@#Additional Info#@#Royal Range RR-8G24-CC-NG offers a 72" natural gas cookline with eight 30,000 BTU burners, a 24" griddle, two convection ovens, stainless steel front and sides, safety valve, backriser with 11" hi-shelf, and 340,000 BTU total.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This commercial gas range features eight 30,000 BTU lift-off burners and a 24-inch griddle, providing sustained, high-capacity cooking while ensuring precise manual control. Food service teams benefit from a durable, serviceable platform designed for continuous operation in restaurants, catering, schools, and hospitals.
#@@# Burners Performance#@#
Eight lift-off top burners deliver a combined 240,000 BTU at the cooktop, allowing for simultaneous high-heat searing and rapid boiling across multiple pans. Technicians can easily remove burner heads for straightforward cleaning and maintenance, which reduces downtime and maintains consistent flame characteristics.
#@@# Griddle Cooking#@#
The 24-inch griddle, featuring a 3/4" thick plate, ensures even heat distribution and retains temperature under heavy load, supporting continuous production of pancakes, sandwiches, and sautéed dishes. Operators can monitor and adjust manual controls to maintain setpoints for repeatable results during peak service times.
#@@# Oven Capacity#@#
Two convection ovens enhance production by enabling baking, roasting, and holding in parallel with stovetop work, thus expanding menu throughput without the need for additional equipment. The convection airflow shortens cook times and improves batch consistency for high-volume recipes.
#@@# Construction Durability#@#
The stainless steel front, sides, valve cover, kickplate, and 11-inch deep high shelf resist corrosion and simplify surface sanitation, aligning with CSA-Sanitation requirements. The robust exterior and lift-off components support frequent cleaning cycles typical in institutional kitchens.
#@@# Safety Controls#@#
A safety valve and manual control scheme provide line staff with direct intervention capabilities while ensuring compliance with cCSAus standards for gas appliance installations. Service teams can isolate the fuel supply and perform diagnostics without needing to remove the entire unit.
#@@#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 griddle daily; remove any debris and use a brass brush on cast iron grates to prevent fouling and ensure optimal performance. Drain and clean grease traps weekly; record the gallons collected and dispose of waste per local code regulations. Calibrate thermostats monthly and verify oven temperatures with a probe thermometer to maintain cooking accuracy. Tighten gas fittings quarterly and test safety valve operation for safety assurance.
