Engineered for heavy-duty sauce and stock production, this natural gas stock pot range delivers concentrated heat for high-volume kitchens. The 90,000 BTU three-ring burner ensures rapid boil-up and sustained rolling boils. Stainless steel front and sides with an open cabinet base support continuous use in institutional and commercial environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and allow the range to cool. Remove grates and burner caps; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless steel surfaces and valve cover with a mild detergent, rinse, and dry. Clean oven cavity and open cabinet base of food debris. Inspect pilot assemblies and vents; clear obstructions gently. Check seals and legs for stability. Perform coil and burner checks monthly to prevent grease buildup and fires.#@@#Additional Info#@#The Royal Range RSP-18-NG is an 18" stainless steel natural gas stock pot range with a single three-ring burner delivering 90,000 BTU, manual controls with continuous pilots, open cabinet base, CSA sanitation, Made in USA.#@@#General Info#@#Description #@#
Engineered for heavy-duty sauce and stock production, this natural gas stock pot range delivers concentrated heat for high-volume kitchens. The 90,000 BTU three-ring burner ensures rapid boil-up and sustained rolling boils. Stainless steel front and sides with an open cabinet base support continuous use in institutional and commercial environments.
#@@# Three-Ring Burner#@#
The three-ring burner provides 90,000 BTU for fast temperature ramp-up and precise simmer control. It ensures efficient heat distribution for stocks, broths, and soups, reducing cook time and increasing throughput.
#@@# Continuous Pilot Controls#@#
Manual controls with continuous pilots enable reliable ignition and steady operation during frequent cycles. Chefs maintain consistent flames for back-to-back shifts, minimizing production interruptions.
#@@# Stainless Steel Construction#@#
Stainless steel front and sides resist corrosion and simplify sanitation for hospitals, schools, and restaurants. Maintenance teams clean easily with commercial detergents, preserving surface integrity.
#@@# Open Cabinet Base#@#
The open cabinet base offers quick access to components and storage for pans or tools without blocking ventilation. Staff streamline cookware staging and retrieval, optimizing workflow during peak times.
#@@# Commercial Dimensions#@#
With an 18" width, 24" height, and 21" depth, the compact design fits tight spaces while accommodating large stock pots. Facility planners integrate the range into layouts with minimal floor-space impact.
#@@# Regulatory Compliance#@#
Certified to cCSAus and CSA-Sanitation standards, the unit meets institutional requirements. Procurement teams verify compliance for installations in schools, hospitals, universities, and hospitality venues.
#@@#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 burner ports weekly and clear debris with a soft brush to preserve flame pattern and heat output. Verify gas connections monthly for leaks using approved leak-detection solution; tighten fittings as required. Degrease stainless steel exterior with a mild detergent and soft cloth to prevent corrosion. Remove grates and soak in warm, soapy water, then dry thoroughly before reassembly. Calibrate thermostat annually and schedule professional service for pilots and valves.
