Stop sacrificing throughput for control. This countertop kabob broiler delivers concentrated radiant heat and straightforward operation, enabling kitchens to maintain consistent cook cycles while serving high-volume skewer production. Service teams gain precise manual control over eight removable burners to optimize char and yield without relying on complex electronics.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off propane before cleaning. Remove burners; scrub with a soft brush and mild detergent, then rinse and dry. Wash the large stainless steel water pan with warm, soapy water. Clean interior fire box surfaces with non-abrasive cleaner; replace if damaged. Wipe exterior stainless steel with a soft cloth and approved cleaner. Vacuum condenser and vents if present. Inspect seals, pilots, and tubing; tighten or replace faulty parts.#@@#Additional Info#@#The Royal Range RSKTB-48-LP kabob broiler delivers 112,000 BTU with eight 15,000 BTU burners, manual controls, stainless steel, large water pan, 1,200° insulation, adjustable legs, CSA certifications, liquid propane, made in USA, 360 pounds.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This countertop kabob broiler delivers concentrated radiant heat and straightforward operation, enabling kitchens to maintain consistent cook cycles while serving high-volume skewer production. Service teams gain precise manual control over eight removable burners to optimize char and yield without relying on complex electronics.
#@@# Radiant Removable#@#
Eight radiant burners each provide 15,000 BTU, producing a combined output of 112,000 BTU to sustain repeatable char across long production runs. Operators can easily remove burners for cleaning or replacement, reducing downtime and preserving consistent thermal performance.
#@@# Individual Controls#@#
The unit features manual individual controls and standing pilots, allowing staff to adjust heat per zone for varied product profiles. Chefs can tailor sear intensity for different proteins while maintaining other zones for finishing, which improves throughput and reduces waste.
#@@# Heavy-Duty Construction#@#
Fabricated with stainless steel sides, front, and ledge, the broiler resists corrosion from daily use and cleans easily with standard detergents. The fully welded, removable interior firebox simplifies service access and extends service life in rigorous environments.
#@@# Thermal Insulation#@#
The design includes 1,200° mineral wool insulation around the firebox to isolate heat and protect surrounding cabinetry. Technicians observe lower external surface temperatures and stable internal radiant conditions that enhance energy distribution.
#@@# Water Pan Design#@#
A large stainless steel water pan under the grates captures drippings and controls flare-ups to protect product quality. Kitchen staff can refill and clean the pan quickly, reducing smoldering and preserving consistent cook profiles.
#@@# Commercial Compliance#@#
Built in the USA and certified to cCSAus and CSA-Sanitation standards, the unit meets regulatory requirements for commercial kitchens.
#@@#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#@#Service personnel should inspect pilots, burners, valves, and fittings monthly, tightening or replacing worn components. Clean stainless steel surfaces with a nonabrasive detergent and soft cloth; flush the water pan and drain lines weekly to remove grease. Calibrate manual controls quarterly and verify ignition and flame patterns before service hours. Level the countertop unit and confirm venting clearances. Perform annual CSA and safety checks per manufacturer recommendations.
