Stop sacrificing capacity for control. This electric restaurant range combines precise top-plate power with dual-oven versatility to support continuous production in commercial kitchens. Foodservice teams gain predictable output, consistent temperatures, and durable construction that withstands heavy daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range before cleaning. Remove racks and wipe hotplates with a non-abrasive cloth and mild detergent. Scrape grease from the oven, then clean with approved oven cleaner; rinse and dry. Vacuum condenser coils and wipe the exterior stainless steel with a soft cloth and cleaner. Check door seals for damage and replace if needed. Clean vents and backriser to prevent grease buildup. Regular cleaning reduces bacteria, lowers energy use, and prevents equipment failure.#@@#Additional Info#@#Royal Range RRE-10-C 60" electric restaurant range has ten 9" 2.0 kW hotplates, one convection oven, one standard oven, 30.0 kW at 208 volts, stainless steel front and sides, CSA and CSA-Sanitation certified, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing capacity for control. This electric restaurant range combines precise top-plate power with dual-oven versatility to support continuous production in commercial kitchens. Foodservice teams gain predictable output, consistent temperatures, and durable construction that withstands heavy daily use.
#@@# Solid Top Power#@#
Ten solid round 9-inch hotplates deliver a combined 30.0kW of heating capacity, enabling simultaneous high-heat tasks across multiple stations. Operators control each plate with infinite knobs, allowing fine-tuning for boiling, simmering, and rapid reduction without temperature fluctuations.
#@@# Dual Oven Flexibility#@#
Engineers integrated one convection oven and one standard oven to handle batch baking and traditional roasting concurrently. Chefs can schedule convection cycles for even heat distribution while reserving the standard oven for sheet pan workflows and holding.
#@@# Heavy-Duty Construction#@#
Fabricators finished the front, sides, landing ledge, backguard, valve cover, kickplate, and high shelf in stainless steel to resist corrosion and simplify sanitation. Technicians can access internal components via lift points and adjustable 6-inch legs with feet for secure installation on uneven floors.
#@@# Sanitation Certification#@#
Designers achieved CSA and CSA Sanitation approvals, documenting compliance with commercial safety and hygiene standards for foodservice equipment. Managers maintain cleaning protocols on five-surface porcelain oven interiors and chrome racks to preserve certification integrity.
#@@# Electrical and Service Specs#@#
The range requires 208v, single-phase power and draws 83/63 amps depending on configuration, with a 30,000 Watt rating suitable for high-demand operations. Service teams appreciate the consolidated electrical footprint for one appliance compared with multiple standalone units.
#@@#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 electrical connections monthly and tighten loose terminals to prevent arcing and maintain 208v reliability. Clean hotplate surfaces after each service using nonabrasive pads and pH-neutral detergent to remove carbon and grease. Remove oven racks and wash in warm, soapy water; descale steam components quarterly with a manufacturer-approved solution. Check door seals for gaps and replace worn gaskets. Calibrate thermostat controls semiannually and document settings.
