Stop sacrificing throughput for control. This countertop turbo broiler and smoker delivers 174,000 BTU of radiant heat while maintaining precise manual control, enabling continuous high-volume charbroil and smoking operations without performance drift. Operators will increase output and preserve product integrity with stainless steel construction and field-serviceable components.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the broiler before cleaning. Remove grates, wood chip pan and water pan; soak in warm, soapy water and scrub with a non-abrasive pad. Vacuum or brush condenser and radiant areas to remove debris. Wipe stainless surfaces with mild detergent and a soft cloth; rinse and dry. Inspect seals, valves and burners; clear obstructions with a soft brush. Reassemble when all parts are dry. Follow CSA sanitation guidelines to prevent contamination, fires, and equipment failure.#@@#Additional Info#@#Royal Range TB-872-SM-LP features a 71" stainless steel countertop turbo broiler and smoker with 174,000 BTU from liquid propane. Its all-welded frame, 1,200° insulation, cast iron grates, and manual controls support heavy-duty foodservice.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This countertop turbo broiler and smoker delivers 174,000 BTU of radiant heat while maintaining precise manual control, enabling continuous high-volume charbroil and smoking operations without performance drift. Operators will increase output and preserve product integrity with stainless steel construction and field-serviceable components.
#@@# Radiant Heat#@#
This unit produces 174,000 BTU of radiant heat to sear and smoke large product loads quickly and consistently. Operators achieve repeatable results across full-width cooking surfaces, reducing cycle variability and throughput bottlenecks.
#@@# Stainless Steel Construction#@#
Fabricated with stainless steel radiants, front, ends, and side splash, the frame supports long service life in commercial kitchen conditions. Staff perform routine cleaning without abrasive care concerns, preserving surface integrity and sanitation compliance.
#@@# Insulation and Frame#@#
Engineers welded the frame and insulated the cabinet with 1,200° mineral wool to stabilize internal temperatures and reduce heat transfer to surrounding counters. Chefs gain a safer workspace and reduced ambient load on HVAC during prolonged runs.
#@@# Wood Chip and Water Pans#@#
The unit includes a stainless steel wood chip pan and a water pan to enable smoking applications and moisture control within the cooking chamber. Kitchen teams control smoke intensity and humidity to tailor product texture without external smokers.
#@@# Cast Iron Grates#@#
Cast iron grates sit elevated with cast-in foot to optimize heat contact and airflow beneath the product, promoting even browning and extended grate life. Maintenance teams benefit from durable components that resist warping under high thermal cycles.
#@@# Countertop Design#@#
Designed for countertop installation with manual controls, the broiler fits spaces where floor models prove impractical while delivering commercial heat output.
#@@#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 burners, valves and radiants weekly and remove grease with a NSF-approved degreaser to prevent flare-ups. Flush the water pan and empty the wood chip pan after each shift; dry parts thoroughly before reassembly. Tighten frame welds and check cast iron grates for cracks monthly. Calibrate flame height and verify manual controls operate smoothly. Record maintenance actions and retain service logs for CSA and sanitation audits.
