Built for continuous service, this 48" stainless steel teppanyaki griddle delivers consistent high-heat cooking on a 3/4" thick plate while reducing maintenance interruptions. Designed for foodservice environments, it provides 33,000 BTU from a central manual burner and routes waste into a removable grease can and trough for efficient cleanup. Compliance with sanitation standards and domestic manufacturing supports regulatory and procurement needs for hospitals, universities, and food halls.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and let griddle cool. Scrape debris into grease can. Wipe with mild detergent and warm water using a soft cloth; avoid abrasives. Clean grease trough, front ledge, pilot, and controls. Clean stainless steel sides and ledge with non-abrasive cleaner, rinse, and dry. Dispose of grease safely. Regular cleaning prevents contamination, fires, high utility use, equipment wear, and inspection failures.#@@#Additional Info#@#Royal Range RTY-48-NG delivers a 48" stainless steel teppanyaki griddle with a 3/4" plate, manual center burner, standing pilot, large removable grease can, grease trough, 33,000 BTU, CSA sanitation, made in USA.#@@#General Info#@#Description #@#
Built for continuous service, this 48" stainless steel teppanyaki griddle delivers consistent high-heat cooking on a 3/4" thick plate while reducing maintenance interruptions. Designed for foodservice environments, it provides 33,000 BTU from a central manual burner and routes waste into a removable grease can and trough for efficient cleanup. Compliance with sanitation standards and domestic manufacturing supports regulatory and procurement needs for hospitals, universities, and food halls.
#@@# Thick Steel Plate#@#
The 3/4" thick griddle plate ensures stable heat transfer and reduces hot spots across the 48" surface. Chefs sear proteins and maintain even temperatures for long service runs without frequent plate replacement.
#@@# Central Manual Burner#@#
The center burner delivers 33,000 BTU with manual control for direct heat adjustments. Simple controls reduce repair complexity and speed troubleshooting.
#@@# Grease Management#@#
A removable grease can and integrated trough channel drippings away for safer operations. Staff complete maintenance quickly, reducing slip and fire hazards in busy kitchens.
#@@# Stainless Construction#@#
Stainless steel front, sides, and ledge resist corrosion and simplify sanitation workflows for institutional kitchens. Crews achieve cleanliness with standard detergents and routine procedures.
#@@# Compact Installation Depth#@#
The 28.75-inch depth balances countertop footprint with ample cooking area, allowing flexible placement in limited spaces. Planners integrate the unit into islands, carts, or hot lines without major reconfiguration.
#@@# Regulatory And Origin Certainty#@#
Sanitation certification and domestic production fulfill procurement standards for schools, hospitals, and corporate foodservice. Teams simplify testing processes and compliance documentation during setup.
#@@#Delivery Details#@#
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• Check if the product you have received has all the essential parts and accessories.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Royal Range RTY-48-NG teppanyaki griddle by scraping the 3/4" plate daily to remove residue and prevent buildup. After cooling, clean with a neutral pH cleaner and rinse. Empty and sanitize the grease can and trough after service. Check the pilot and controls for soot or leaks; tighten or replace parts. Schedule quarterly gas line and CSA inspections for safe operation.
