Built to deliver consistent high-volume cooking without compromising control, this 60-inch natural gas restaurant range combines a heavy griddle surface with dual convection ovens to support sustained service in demanding kitchens. Designed with a full stainless steel exterior and manual controls, the unit provides robust thermal output and reliable operation for continuous production. Engineers focused on practical serviceability and proven components to minimize downtime and simplify maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning the RR-G60-CC-NG. Scrape griddle debris when warm, then clean with a mild degreaser and a soft pad; rinse and dry. Remove oven racks; wash with warm, soapy water and inspect seals. Vacuum condenser and backriser vent to remove grease. Wipe stainless steel surfaces with non-abrasive cleaner following grain. Check and tighten fittings; document service. Regular cleaning reduces bacteria, fire risk, energy use, breakdowns, and helps pass CSA inspections.#@@#Additional Info#@#Royal Range RR-G60-CC-NG delivers a 60" stainless steel gas range with a 3/4" griddle plate, two convection ovens, manual controls, cast iron grates, safety valve, 11" deep hi-shelf, 170,000 BTU rating, CSA and CSA-Sanitation certified, made in USA.#@@#General Info#@#Description #@#
Built to deliver consistent high-volume cooking without compromising control, this 60-inch natural gas restaurant range combines a heavy griddle surface with dual convection ovens to support sustained service in demanding kitchens. Designed with a full stainless steel exterior and manual controls, the unit provides robust thermal output and reliable operation for continuous production. Engineers focused on practical serviceability and proven components to minimize downtime and simplify maintenance.
#@@# Griddle Surface#@#
A 3/4-inch thick plate transfers and retains heat evenly across the entire cooking area, enabling consistent searing and uniform temperature control for large batch production. Chefs benefit from rapid recovery after heavy use, reducing turnaround time for peak service periods.
#@@# Convection Oven Pair#@#
Two convection ovens circulate hot air to shorten cook times and improve product consistency across multiple racks, ideal for baking, roasting, and reheating. Operators can stage different items simultaneously while maintaining predictable results, increasing throughput without sacrificing quality.
#@@# Power Output#@#
A combined 170,000 BTU rating supplies ample heat for high-volume tasks and rapid temperature recovery under continuous load. Kitchen managers gain the capacity to run several high-demand stations without risking performance loss during service.
#@@# Construction Durability#@#
Stainless steel front and sides resist corrosion and simplify cleaning in commercial environments, meeting sanitation expectations for institutional and hospitality operations. Fabrication includes a valve cover and kickplate that protect internal components while offering straightforward access for routine service.
#@@# Worktop Organization#@#
A backriser with an 11-inch deep high shelf provides elevated staging for plated items and small equipment, keeping the cookline organized and reducing clutter on the main surface.
#@@#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#@#Perform weekly surface cleaning of the stainless steel exterior and griddle plate with nonabrasive detergent and warm water; rinse and dry to prevent residue. Inspect and tighten gas fittings monthly and check the safety valve; replace worn seals per CSA guidelines. Scrape the 3/4" griddle while warm and season lightly with oil. Clean convection oven interiors after heavy use, remove crumbs, and descale drains quarterly. Level the unit and check leg fasteners before service.
