Built for continuous service in busy kitchens, this 60-inch electric range combines high output and reliable controls to support sustained production without compromise. Designed for professional operators, it delivers consistent heat across ten 9-inch solid round hotplates while offering two full standard ovens for parallel cooking tasks. Operators gain predictable performance and simplified maintenance in a robust stainless steel package assembled in the USA.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and allow it to cool fully before cleaning. Remove grates and wipe hotplates with a damp cloth and mild detergent; scrub stubborn grease with a non-abrasive pad. Clean oven interiors with approved commercial oven cleaner, rinse, and dry. Vacuum condenser coils and wipe stainless surfaces with a neutral cleaner to prevent corrosion. Inspect door seals and hinges; tighten or replace parts as needed. Record cleaning dates to meet CSA sanitation and safety inspections.#@@#Additional Info#@#Royal Range RRE-10 60" electric restaurant range features ten 2.0 kW 9" hotplates, two 26-1/2" ovens with 30.0 kW output, stainless steel exterior, porcelain oven interiors, CSA sanitation listing, 208v, 1-Ph, adjustable 6" legs, made in USA.#@@#General Info#@#Description #@#
Built for continuous service in busy kitchens, this 60-inch electric range combines high output and reliable controls to support sustained production without compromise. Designed for professional operators, it delivers consistent heat across ten 9-inch solid round hotplates while offering two full standard ovens for parallel cooking tasks. Operators gain predictable performance and simplified maintenance in a robust stainless steel package assembled in the USA.
#@@# Ten Hotplates#@#
Ten 2.0 kW solid round hotplates supply concentrated heat for rapid pan changes and simultaneous cooking of multiple items. Chefs control each zone with infinite controls to match precise heat requirements for sautéing, boiling, and holding.
#@@# Dual Oven Capacity#@#
Two 26-1/2 inch standard ovens provide independent oven cavities with five-surface porcelain interiors to resist staining and simplify cleaning. Staff can run different programs concurrently to increase throughput and reduce bottlenecks during peak service.
#@@# High Electrical Output#@#
The unit operates at 208 volts and produces 30.0 kW total power to sustain heavy load cycles in commercial kitchens. Engineers specified one-phase operation with adequate amperage ratings of 83/63 to match typical electrical service setups.
#@@# Stainless Construction#@#
Stainless steel front, sides, landing ledge, backguard, valve cover, kickplate, and high shelf create a durable exterior that resists corrosion and simplifies sanitation. Facilities achieve consistent appearance and easy surface maintenance with wipe-down cleaning procedures.
#@@# Serviceable Design#@#
Adjustable 6-inch legs and lift-access cooktop geometry enable access for routine cleaning and component servicing without extensive disassembly. Maintenance teams shorten downtime and extend equipment life through straightforward access to wear items.
#@@#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 heating elements weekly and remove debris to maintain consistent surface temperatures. Clean stainless steel exteriors with a neutral detergent and soft cloth; rinse and dry to prevent spotting. Degrease oven interiors using a commercial alkaline cleaner, then wipe surfaces and rinse thoroughly. Verify door seals and chrome rack guides for wear; replace parts showing deformation. Level the range and check electrical connections per CSA guidance every six months.
