For high-volume kitchens where throughput and control ensure service consistency, this natural gas stock pot range offers power and durability. It delivers 200,000 BTU across two burners, supporting continuous boiling, braising, and large-batch reductions without thermal lag. Restaurant operators, foodservice managers, and hospital kitchens benefit from a stainless-steel unit meeting CSA and CSA-Sanitation standards for safety and hygiene.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Remove grates and drip trays. Scrub cast iron top with a stiff brush and mild degreaser; rinse and wipe dry. Clean burner ports with a soft wire to remove carbon. Wipe stainless cabinet and valve cover using non-abrasive cleaner; polish with a soft cloth. Vacuum condenser and vents to remove grease. Inspect seals and controls; tighten or replace parts as needed. Restore gas and test burners for proper ignition.#@@#Additional Info#@#Royal Range SSPR-220-NG is a 36" stainless steel gas stock pot range with 200,000 BTU, two three-ring burners, cast iron top, manual controls, cabinet base, adjustable legs, cCSAus and CSA certified, weight 255 lbs.#@@#General Info#@#Description #@#
For high-volume kitchens where throughput and control ensure service consistency, this natural gas stock pot range offers power and durability. It delivers 200,000 BTU across two burners, supporting continuous boiling, braising, and large-batch reductions without thermal lag. Restaurant operators, foodservice managers, and hospital kitchens benefit from a stainless-steel unit meeting CSA and CSA-Sanitation standards for safety and hygiene.
#@@# Three-Ring Burners#@#
Each burner section features three rings with independent controls, allowing scalable output for various pot sizes. Operators can adjust center and outer rings to focus heat or expand the flame, optimizing energy use for full pots or small inserts.
#@@# High Thermal Output#@#
The unit’s 200,000 BTU capacity ensures rapid liquid turnover and sustained high-heat performance. Kitchens maintain consistent boil rates during peak hours, reducing batch times and menu delays.
#@@# Cast Iron Top#@#
The cast iron top provides stable support for large stock pots and resists warping under heat stress. Chefs enjoy reliable heat transfer and surface durability during daily use.
#@@# Stainless Steel Cabinet#@#
The stainless steel cabinet and valve cover resist corrosion and simplify cleaning. Foodservice teams clean faster while maintaining a professional countertop appearance.
#@@# Manual Control Valves#@#
Manual controls offer responsive flame adjustment for precise temperature control. Staff can quickly adapt heat levels during blanching, stock finishing, or sauce reduction.
#@@# Adjustable Legs#@#
The six-inch legs are adjustable, allowing the unit to remain level on uneven surfaces. This ensures proper support for heavy cookware while maintaining enough clearance for cleaning and inspections.
#@@#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 weekly for debris and clear ports with a soft wire tool to maintain consistent flames. Clean cast iron top after cool-down; apply light oil to prevent corrosion and season grates. Wipe stainless steel surfaces with a nonabrasive detergent and microfiber cloth. Verify manual controls operate smoothly and tighten fasteners on valve cover and cabinet base. Confirm adjustable feet level the unit to distribute loads evenly and reduce wear.
