Stop sacrificing throughput for consistency. This countertop kabob broiler delivers radiant heat across a 60" cooking surface, supporting continuous skewered protein production with precise manual control. Designed for institutional kitchens and high-volume restaurants, it combines 140,000 BTU output with serviceable components to minimize downtime and maintain steady yield.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow unit to cool. Remove grates, burners, and water pan. Scrub stainless surfaces with mild detergent and a soft cloth; avoid abrasive pads. Soak removable burners in warm, soapy water and brush passages clear. Clean interior fire box and vents; remove grease buildup from oven floor and ledge. Rinse parts, dry thoroughly, reassemble, check pilots and seals. Perform coil and vent cleaning monthly to prevent fires and maintain efficiency.#@@#Additional Info#@#The Royal Range RSKTB-60-LP kabob broiler delivers 140,000 BTU via ten 15,000 BTU burners, with manual controls, stainless steel build, water pan, firebox, insulation, adjustable legs, CSA certifications, countertop setup, 60" width, and 410 lbs.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This countertop kabob broiler delivers radiant heat across a 60" cooking surface, supporting continuous skewered protein production with precise manual control. Designed for institutional kitchens and high-volume restaurants, it combines 140,000 BTU output with serviceable components to minimize downtime and maintain steady yield.
#@@# Radiant Heat Array#@#
Ten removable radiant burners, rated at 15,000 BTU each, ensure consistent surface temperature across 60". Operators achieve uniform char and sear for multiple skewers simultaneously, reducing cook time variance and improving plate consistency.
#@@# Manual Individual Control#@#
Each burner has a manual control and standing pilot, allowing targeted heat adjustments. Chefs can modulate heat per section for thin or thick cuts without affecting adjacent product, improving yield and reducing waste.
#@@# Serviceable Interior#@#
The broiler includes a welded, removable firebox and a large stainless steel water pan for easier cleaning and maintenance. Technicians access components without disassembling nearby equipment, minimizing service time and interruptions.
#@@# Thermal Insulation#@#
With 1,200° mineral wool insulation, the cabinet retains heat while keeping external surfaces cooler. This reduces energy transfer to workspaces and improves operator safety during extended use.
#@@# Stainless Construction#@#
Stainless steel sides, front, ledge, and tubing resist corrosion in high-use environments. Food service managers benefit from extended service life and simplified sanitation that meets CSA Sanitation standards.
#@@# Installation Flexibility#@#
As a countertop unit with four-inch adjustable legs, the broiler installs on prep tables or stations and levels on uneven floors. Kitchens expand capacity without major infrastructure changes while maintaining ergonomic access for line cooks.
#@@#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 food debris; remove and soak removable burners in warm, soapy water weekly, rinse thoroughly and air dry before reassembly. Clean the large stainless steel water pan and wipe stainless surfaces with a soft cloth and mild detergent after each service. Check standing pilots and stainless steel tubing for soot or blockage monthly; clear with compressed air. Verify door seals, tighten connections, and confirm 140,000 BTU manifold integrity quarterly.
