Stop sacrificing throughput for control. This 48" natural gas restaurant range delivers concentrated heat and convection capability to support high-volume production with consistent results. Operators gain precise manual control across eight burners and a convection oven, enabling parallel workflows without compromise.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut main valve. Remove grates and racks; soak in warm, soapy water and scrub with a non-abrasive brush. Wipe stainless surfaces and control knobs with mild detergent; rinse and dry. Clean oven interior with manufacturer-approved cleaner; remove debris from burner ports with a soft wire. Vacuum condenser and backriser vents weekly to prevent grease buildup. Inspect seals and valves monthly. Restore power only after all parts are dry.#@@#Additional Info#@#Royal Range RR-8SU-126C-NG offers a 48" stainless steel station with 8 burners, convection oven, cabinet base, cast iron grates, safety valve, backriser, 270,000 BTU output, cCSAus/CSA certified, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48" natural gas restaurant range delivers concentrated heat and convection capability to support high-volume production with consistent results. Operators gain precise manual control across eight burners and a convection oven, enabling parallel workflows without compromise.
#@@# Open Burner Array#@#
Four open burners provide direct flame for searing and boiling, while four step-up burners offer staged heat for larger pots. Each burner supplies 30,000 BTU, supporting simultaneous operations and reducing cycle time during busy periods.
#@@# Step-Up Configuration#@#
The step-up design pairs standard and elevated burners for mixed vessel sizes and techniques. Chefs switch between sauté pans and stockpots without rearranging equipment, maintaining productivity during peak volume.
#@@# High Total Output#@#
The system produces 270,000 BTU total, enabling rapid temperature recovery under continuous load. Kitchens sustain multiple high-heat tasks, minimizing downtime and bottlenecks.
#@@# Convection Oven Integration#@#
A built-in convection oven provides forced-air circulation for even baking and roasting across full-size sheet pans. It complements stovetop output by offloading finishing or bulk roasting tasks, improving throughput and consistency.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, valve cover, kickplate, and 11" deep high shelf resist corrosion and simplify cleaning. Surfaces support sanitation compliance for hospitals, schools, universities, and hospitality environments.
#@@# Safety And Standards#@#
The range includes a safety valve and meets cCSAus and CSA-Sanitation certifications, meeting institutional safety and health requirements. Made in the USA, it integrates a backriser with hi-shelf for venting and accessory placement, aligning with commercial layouts.
Dimensions focus on operational needs.
#@@#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 grates weekly; remove debris and soak cast iron grates in warm, soapy water, dry thoroughly, and reassemble. Clean stainless steel surfaces with a neutral detergent and soft cloth; avoid abrasives. Vacuum condenser area and purge vent riser monthly to maintain airflow. Verify gas connections and safety valve operation quarterly and adjust flame heights per manufacturer specs. Lubricate control stems lightly and calibrate thermostat annually to preserve performance.
