Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range combines a 3/4-inch griddle plate and two standard ovens to deliver consistent heat distribution and dependable output for busy kitchens, schools, hospitals, and bars. The unit mounts on adjustable legs and uses manual controls, allowing staff to maintain direct, tactile command over each cooking zone while the stainless steel exterior supports rigorous cleaning protocols.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off the RR-G60-LP gas supply. Scrape griddle residue with a stainless scraper while warm, then clean with a mild alkaline detergent and rinse with clear water. Empty ovens and remove racks; wash racks in warm, soapy water and scrub interiors with non-abrasive cleaner. Clean backriser, vent, and condenser areas to remove grease. Dry all surfaces, check seals, and restore power. Regular cleaning prevents contamination, fires, higher bills, and equipment failure.#@@#Additional Info#@#Royal Range RR-G60-LP 60" stainless steel restaurant range features a 3/4" griddle plate, manual controls, two ovens, cast iron grates, safety valve, backriser with 11" shelf, 170,000 BTU output, CSA certification, and weighs 1,140 pounds.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range combines a 3/4-inch griddle plate and two standard ovens to deliver consistent heat distribution and dependable output for busy kitchens, schools, hospitals, and bars. The unit mounts on adjustable legs and uses manual controls, allowing staff to maintain direct, tactile command over each cooking zone while the stainless steel exterior supports rigorous cleaning protocols.
#@@# Griddle Plate#@#
Engineers fitted a 0.75" thick griddle plate to provide mass that stabilizes surface temperature during peak production. Chefs achieve uniform searing and reduced temperature fluctuation when shifting from low to high loads, which shortens cook cycles and lowers scrap rates.
#@@# Cast Iron Grates#@#
The design includes heavy-duty cast iron grates across burners to resist warping under repeated thermal stress. Operators experience consistent flame transfer to pans, improving repeatability for portioned recipes and reducing time spent adjusting cookware.
#@@# Dual Standard Ovens#@#
Two standard ovens provide parallel baking and roasting capability, enabling simultaneous preparation of different menu items. Kitchen teams can run discrete temperature programs in each chamber to increase throughput and maintain menu diversity during service.
#@@# Manual Control Interface#@#
Manual knobs give direct, immediate control over heat settings for each burner and griddle section, eliminating lag from digital overrides. Technicians encounter fewer electronic failure points, simplifying maintenance and minimizing downtime.
#@@# Stainless Exterior#@#
The stainless steel front, sides, valve cover, kickplate, and 11" deep high shelf deliver durable surfaces that stand up to daily cleaning and heavy use. Facilities staff reduce corrosion concerns and sustain a sanitary presentation that meets CSA sanitation guidance.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to maintain consistent flame and heat output. Clean griddle plate after each shift with a scraper, then apply a food‑safe oil to prevent corrosion. Flush oven interiors monthly, removing carbon buildup with non‑caustic solvents and nylon brushes. Verify door seals and gaskets for compression; replace when tears appear. Calibrate thermostats quarterly and test safety valves during scheduled service to ensure reliable operation.
