RESTAURANT RANGES

Extras to enhance and improve efficiency.

Range Options and Accessories

BURNER HEADS:
Sauté and Wok

WOK RING:
Stainless Steel 10″ Diameter

SWIVEL CASTERS:
Set of 4 (2 locking) or Set of 6 (3 locking)

ADDITIONAL OVEN RACKS:
20″ Oven or 26″ Oven

STORAGE CABINET IN LIEU OF OVEN(S):
12″ or 18″ door
2 doors (36″ unit)
Stainless Steel Shelf (each 12″ section)

REMOVABLE STAINLESS STEEL SPLASH GUARD:
To separate open burners and griddle or broiler sections

THERMOSTATIC GRIDDLE CONTROL (3/4” thick plate):
12” Griddle (1 Thermostat 1 Burner)
24” Griddle (1 Thermostat 2 Burners)
36” Griddle (2 Thermostats 3 Burners)
48” Griddle (2 Thermostats 4 Burners)
60” Griddle (3 Thermostats 5 Burners)
72” Griddle (3 Thermostats 6 Burners)
Additional thermostats (other than specified above) for each burner is an option.

1″ Thick Griddle Plate in lieu of ¾” thick plate:

12″ Griddle
24″ Griddle
36″ Griddle

48″ Griddle
60″ Griddle
72″ Griddle

Griddle is standard on the left. Specify if the griddle needs to be on the right.
Grooved Griddle – Partial or fully grooved plate
Griddle in middle of range

SHUT-OFF VALVE in manifold.
PIEZO IGNITOR FOR TOP BURNERS (OB AND GRIDDLE)
QUICK DISCONNECT (Flex hose with restraining device), ¾” x 48” long.
6” STUB BACK for Raised Griddle Range
CONVECTION OVEN BASE (26” Oven).
RANGE MOUNT KIT (to mount RSB/RCM on Range).
S/S Work Surface in lieu of 2 open burners.
8” Deep S/S PLATE SHELF
CUT OUT FOR SAUCE PAN IN PLATE SHELF

RESTAURANT RANGES

Range Options and Accessories

ROYAL RANGE OF CALIFORNIA, INC.

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