Stop sacrificing throughput for control. This countertop kabob broiler delivers targeted radiant heat in a compact design, allowing operators to sear and char proteins consistently while maintaining sanitary conditions. Designed for commercial kitchens, catering lines, and institutional foodservice, it supports high-volume skewering and grilling without complex installation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off LP supply. Allow broiler to cool. Remove stainless steel water pan and wash with warm, soapy water; rinse and dry. Lift out radiant removable burners and brush debris from ports; inspect pilots and stainless steel tubing. Wipe interior fire box and exterior ledge with non-abrasive cleaner. Clean vents and oven cavity to prevent grease buildup. Reinstall parts, check seals, reconnect LP, light pilots, and verify proper operation.#@@#Additional Info#@#Royal Range RSKTB-24-LP countertop kabob broiler delivers 56,000 BTU via four 15,000 BTU radiant removable burners with manual controls, stainless steel construction, large water pan, 4" adjustable legs, CSA-Sanitation certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This countertop kabob broiler delivers targeted radiant heat in a compact design, allowing operators to sear and char proteins consistently while maintaining sanitary conditions. Designed for commercial kitchens, catering lines, and institutional foodservice, it supports high-volume skewering and grilling without complex installation.
#@@# Radiant Removable Burners#@#
Four 15,000 BTU radiant burners provide 56,000 BTU combined, enabling rapid searing and even heat distribution. Each burner is removable for inspection or replacement, reducing downtime and simplifying maintenance.
#@@# Manual Individual Controls#@#
Manual controls and standing pilots allow chefs to adjust flame output for separate zones, enabling simultaneous cooking of different proteins with precise heat management. Operators respond quickly to demands without electronic delays.
#@@# Stainless Construction#@#
Stainless steel front, sides, and ledge resist corrosion and simplify cleaning, supporting hygiene protocols for hospitals, universities, and schools. The durable surfaces withstand frequent cleaning and maintain their appearance in visible areas.
#@@# Integrated Water Pan#@#
A large stainless steel water pan captures drippings, moderates heat, and lowers flare-ups. Crews can quickly remove and empty the pan between service runs, ensuring safe operation and consistent results.
#@@# Insulated Firebox#@#
The firebox features 1,200° mineral wool insulation in a fully welded, removable assembly to retain heat and protect cabinetry. Maintenance teams access the interior without disturbing external panels, reducing repair time and preserving efficiency.
#@@# Commercial Footprint#@#
The 84" W countertop design, with adjustable 4" legs, occupies a 25.5" width and 22.75" depth, balancing capacity with counter-level placement for faster service. Built to cCSAus and CSA-Sanitation standards in the USA, it meets commercial installation requirements.
#@@#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 daily for debris and clean the grease from the water pan after service to prevent flare-ups. Drain and scrub the pan weekly with nonabrasive detergent. Check pilot flames monthly; replace tubing if corroded. Verify leg alignment quarterly for even cooking. Tighten knobs and inspect fire box welds semiannually. Calibrate ventilation and confirm CSA compliance during maintenance.
