Stop compromising output for capacity. This commercial stock pot range delivers focused heat and consistent performance for high-volume kitchens, supporting intensive boiling, braising, and stock production with reliable natural gas power. Designed for continuous service, the unit combines robust construction and straightforward controls to keep production moving while minimizing maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas valve and let range cool. Scrape heavy grease from cast iron top, then scrub with a non-abrasive degreaser. Wipe stainless surfaces with mild soap and warm water, rinse, and dry to prevent corrosion. Clean burner rings and ports with a soft wire to maintain 100,000 BTU output. Vacuum condenser and vents weekly. Check seals and legs; tighten adjustable feet. Regular cleaning prevents contamination, fires, higher bills, and equipment failure.#@@#Additional Info#@#Royal Range SSPR-110-NG is an 18" wide natural gas stock pot range with a three-ring burner offering 100,000 BTU, cast iron top, manual controls, adjustable 6" legs, and a 125-pound stainless cabinet for commercial kitchens.#@@#General Info#@#Description #@#
Stop compromising output for capacity. This commercial stock pot range delivers focused heat and consistent performance for high-volume kitchens, supporting intensive boiling, braising, and stock production with reliable natural gas power. Designed for continuous service, the unit combines robust construction and straightforward controls to keep production moving while minimizing maintenance.
#@@# Heat Concentration#@#
The three-ring burner concentrates 100,000 BTU into a single cooking zone for rapid boil times and uniform heat across large pots. Operators can adjust the two center rings and the outer ring independently to match pot size and cooking demand, reducing fuel waste and improving process control.
#@@# Precise Manual Controls#@#
Manual valves provide direct tactile adjustment for immediate response to chef input and consistent simmering under load. Staff can achieve repeatable results without complex electronics, simplifying training and reducing points of failure.
#@@# Cast Iron Top#@#
A cast iron top withstands heavy pots and high thermal cycling while providing stable support for stock pots and kettles. Teams benefit from even flame distribution and a durable cooking surface that resists warping under regular use.
#@@# Stainless Steel Cabinet#@#
The stainless steel cabinet resists corrosion and cleans easily after service, maintaining sanitary surfaces in line with CSA Sanitation recommendations. Facility teams can reduce long-term refurbishment costs and present a professional kitchen appearance.
#@@# Adjustable Support Legs#@#
Six-inch legs with adjustable feet allow precise leveling on uneven floors to stabilize large pots and preserve burner alignment. Maintenance staff can perform quick adjustments to meet installation tolerances and comply with safety requirements.
#@@# Certification Compliance#@#
cCSAus and CSA-Sanitation listings confirm the unit meets accepted safety and sanitation standards 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 the Royal Range SSPR-110-NG weekly for gas leaks, loose fittings, and burner alignment to maintain 100,000 BTU output. Clean cast iron top and stainless steel surfaces with nonabrasive detergent after service; remove carbon with a brass brush and solvent. Calibrate manual controls quarterly and verify valve seals; replace worn gaskets immediately. Level the unit using adjustable 6" legs and document maintenance in CSA-compliant logs.
