Deliver consistent, controllable heat in high-volume kitchens with this countertop salamander broiler designed for culinary professionals. Operating on natural gas, the unit produces 17,500 BTU through a single adjustable infrared burner that concentrates searing power where chefs need it. Crafted with stainless steel front and sides and built in the USA, this broiler supports rigorous daily use in restaurants, hotels, hospitals, and institutional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the broiler and shut the gas supply before cleaning. Remove and wash the roll-out grid with warm, soapy water; scrub grease with a non-abrasive pad. Vac or brush interior crumbs, then wipe stainless steel surfaces with mild detergent and a soft cloth. Clean infrared burner face gently to avoid damage. Check vents and clear grease buildup to reduce fire risk. Rinse, dry thoroughly, reconnect gas, and test ignition. Regular cleaning prevents contamination, fires, and costly repairs.#@@#Additional Info#@#Royal Range RSB-24 is a 24" stainless steel salamander broiler with one adjustable infrared burner (17,500 BTU), manual pilot controls, roll-out grid rack, cCSAus and CSA-Sanitation listings, 160 pounds, natural gas, made in USA.#@@#General Info#@#Description #@#
Deliver consistent, controllable heat in high-volume kitchens with this countertop salamander broiler designed for culinary professionals. Operating on natural gas, the unit produces 17,500 BTU through a single adjustable infrared burner that concentrates searing power where chefs need it. Crafted with stainless steel front and sides and built in the USA, this broiler supports rigorous daily use in restaurants, hotels, hospitals, and institutional kitchens.
#@@# Adjustable Infrared#@#
Operators can adjust infrared intensity to match tasks from finishing to rapid searing, enabling precise crust formation without prolonged cook times. Manual controls with pilot allow immediate changes on demand and reduce workflow interruptions.
#@@# Countertop Configuration#@#
Facilities can place this unit on existing counters to conserve floor space while maintaining easy access to the cooking zone. Shallow 17.75-inch depth and 24-inch width provide a compact footprint for tight culinary stations.
#@@# Targeted Heat Output#@#
The 17,500 BTU burner supplies focused thermal energy that accelerates browning and reduces carryover cooking, improving throughput during peak service. Chefs benefit from the infrared element that delivers high surface temperatures with minimal heat loss to the surrounding area.
#@@# Roll Out Rack#@#
Staff can load and remove pans from the roll-out grid rack assembly to streamline plating and reduce handling time. The rack slides smoothly for safe access to product and simplifies repetitive finishing tasks.
#@@# Sanitation Compliance#@#
Designed to meet cCSAus and CSA-Sanitation listings, the unit supports regulatory expectations for commercial kitchens and aids in routine inspections. Smooth stainless surfaces facilitate cleaning and lower the risk of contamination.
#@@# Commercial Construction#@#
Manufacturers assemble the broiler from durable stainless steel to resist corrosion under heavy use and cleaning cycles.
#@@#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 the infrared burner assembly weekly and tighten mounting hardware to prevent misalignment. Remove and clean the roll-out grid rack assembly after each service period using a non-abrasive degreaser; rinse and dry thoroughly. Verify pilot flame stability monthly and adjust gas pressure per Royal Range of California specifications. Clean stainless steel surfaces with a mild detergent and soft cloth. Calibrate controls annually and document maintenance visits for CSA compliance.
