Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range combines a heavy-duty griddle, a convection oven, and a standard oven into a single, compact footprint to support sustained production under continuous service conditions. Operators gain consistent heat delivery across a 170,000 BTU platform engineered for commercial kitchens and built in the USA.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off LP supply. Remove grates and clean griddle with a scraper, then wipe with a mild detergent and warm water. Clean oven interiors with commercial oven cleaner; rinse and dry. Vacuum condenser and backriser; wipe stainless steel with non-abrasive cleaner. Inspect seals and valves; tighten or replace as needed. Empty grease trays daily and degrease vents weekly to prevent fires, reduce energy use, and meet CSA sanitation standards.#@@#Additional Info#@#The Royal Range RR-G60-C-LP offers 170,000 BTU of liquid propane in a 60" stainless steel design.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range combines a heavy-duty griddle, a convection oven, and a standard oven into a single, compact footprint to support sustained production under continuous service conditions. Operators gain consistent heat delivery across a 170,000 BTU platform engineered for commercial kitchens and built in the USA.
#@@# Griddle Plate#@#
The 3/4" thick griddle plate delivers rapid, uniform heat transfer across the cooking surface for steady searing and consistent product yield. Chefs maintain precise contact temperature with manual controls that respond quickly to setpoint changes, reducing tempering time between batches.
#@@# Convection Oven#@#
A convection oven provides forced-air circulation that shortens cook cycles and yields uniform browning across multiple racks. Kitchen staff increase throughput for sheet pans without sacrificing evenness, enabling reliable repeatability during peak service periods.
#@@# Standard Oven#@#
The standard oven offers a conventional thermal cavity for slow-roasting and hold-and-serve applications where radiant heat suits the recipe. Staff use the secondary oven to stage items while the convection cavity handles high-volume baking tasks.
#@@# Durable Construction#@#
Stainless steel front and sides, an 11" deep high shelf, and a stainless valve cover deliver robust corrosion resistance and easy surface sanitation. Maintenance teams perform routine cleaning and inspection without specialized tools, supporting continuous operation and compliance with CSA-Sanitation requirements.
#@@# Power and Safety#@#
A total output of 170,000 BTU on liquid propane supplies the high heat flux needed for multi-station cooking while a safety valve protects against unintended gas flow. Engineers and managers benefit from the predictable thermal capacity that aligns with menu demands and peak-hour loads.
#@@#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 pilot assemblies weekly; remove debris and verify flame stability to prevent cold spots. Clean the 3/4" griddle plate after each shift using a scraper and neutral pH cleaner, then season with a thin oil film while warm. Degrease oven interiors and remove racks for soaking monthly; verify gasket integrity and replace if frayed. Tighten gas fittings and test safety valve operation quarterly. Document maintenance actions for CSA compliance.
