Built for continuous use in commercial kitchens, this 36" natural gas range combines a heavy-duty griddle plate and standard oven to handle mixed cooking loads efficiently. It offers 95,000 BTU total heat capacity, a 3/4" thick griddle surface, and manual controls for simplified training and reduced downtime. The stainless steel exterior and Made in USA construction ensure durability for restaurants, schools, hospitals, and bars.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and allow the range to cool. Scrape griddle residue with a scraper, then wipe with a cloth and mild degreaser. Remove oven racks and wash in warm, soapy water; vacuum loose debris from the oven floor. Clean stainless steel front and sides with non-abrasive cleaner and a soft cloth. Inspect and clean backriser vents and high shelf to remove grease. Rinse, dry thoroughly, and reconnect gas only after all components are cool and dry.#@@#Additional Info#@#The Royal Range RR-G36 is a 36" stainless steel restaurant range with a 3/4" griddle, oven, cast iron grates, manual controls, safety valve, 95,000 BTU natural gas rating; cCSAus, CSA-Sanitation certified, Made in USA.#@@#General Info#@#Description #@#
Built for continuous use in commercial kitchens, this 36" natural gas range combines a heavy-duty griddle plate and standard oven to handle mixed cooking loads efficiently. It offers 95,000 BTU total heat capacity, a 3/4" thick griddle surface, and manual controls for simplified training and reduced downtime. The stainless steel exterior and Made in USA construction ensure durability for restaurants, schools, hospitals, and bars.
#@@# Thick Griddle Plate#@#
The 0.75" thick plate ensures even heat across the surface, reducing temperature drops when loading pans or pouring batter. Chefs achieve consistent searing and griddle-line throughput, minimizing rework and stabilizing ticket times.
#@@# Robust Heat Output#@#
With 95,000 BTU total, the unit supports boiling, searing, and griddling simultaneously. High-volume production during peak hours ensures predictable scheduling and menu consistency.
#@@# Standard Oven Capacity#@#
The full-size oven under the griddle adds menu flexibility for baking, roasting, and holding. Staff can stage multiple pans for prep and finishing without needing extra equipment.
#@@# Manual Control Scheme#@#
Manual controls simplify operation and reduce training time for rotating staff. Technicians access components quickly, shortening service intervals and restoring production faster.
#@@# Stainless Steel Exterior#@#
The stainless steel front, sides, and kickplate resist corrosion and support aggressive sanitation protocols required by hospitals, schools, and busy restaurants. The finish simplifies cleaning and maintains a professional look.
#@@# Integrated Backriser#@#
The backriser with an 11" deep shelf organizes pans, tools, and cookware, saving counter space and improving workflow. Frequently used items stay within reach, speeding up service and reducing motion waste.
This model is equipped with durable components such as cast iron grates, adjustable legs for stability, and a safety valve for secure operation.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner flames daily; adjust air shutters to obtain steady blue flames and record BTU output checks monthly. Clean the 3/4" griddle plate after each shift by scraping and applying food-grade oil while warm to prevent corrosion. Remove oven racks weekly and soak in warm, soapy water; vacuum crumbs from interior crevices. Wipe stainless steel surfaces with a soft cloth and mild detergent, then buff dry to prevent spotting. Test safety valve functionality quarterly.
