Stop trading throughput for control. This electric restaurant range delivers high capacity and precise heat management, allowing kitchens to sustain continuous service without sacrificing consistency. Designed for heavy use in institutional and commercial settings, this unit combines ten solid round hotplates, a thermostatic griddle, dual ovens, and a stainless steel work profile to support diverse production needs.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and let cool. Remove racks and wipe interior ovens with mild detergent and warm water; rinse and dry. Scrape griddle with a flat spatula after each service, season with a thin oil coat when cool. Lift hotplate caps and clean spills with a damp cloth; avoid abrasive pads. Vacuum condenser area and clean coils quarterly to keep refrigeration loads lower. Inspect door seals and replace worn gaskets. Clean vents and hood weekly to reduce grease buildup and fire risk.#@@#Additional Info#@#Royal Range RRE-10GT12-C 72" electric range offers 33.4 kW with ten 9" 2.0 kW hotplates, a 12" griddle, one convection oven, and one standard oven. It features stainless steel, CSA-Sanitation certification, 208 volts, 161 amps, made in USA.#@@#General Info#@#Description #@#
Stop trading throughput for control. This electric restaurant range delivers high capacity and precise heat management, allowing kitchens to sustain continuous service without sacrificing consistency. Designed for heavy use in institutional and commercial settings, this unit combines ten solid round hotplates, a thermostatic griddle, dual ovens, and a stainless steel work profile to support diverse production needs.
#@@# Ten Hotplates#@#
Ten solid round 9-inch hotplates deliver concentrated heat across multiple pans for simultaneous tasks. Operators can adjust each 2.0 kW element independently to maintain consistent output during peak service periods.
#@@# Thermostatic Griddle#@#
A 12-inch griddle with a 3/4-inch plate thickness and thermostatic control provides stable flat-top cooking for proteins and sandwiches. Chefs achieve even searing and predictable hold temperatures that help reduce rework and waste.
#@@# Dual Oven Configuration#@#
One convection oven paired with one standard oven expands production flexibility for roasting, baking, and holding. Convection airflow speeds cook times, while the standard oven provides traditional baking performance for delicate items.
#@@# Durable Stainless Worksurfaces#@#
Stainless steel front, sides, landing ledge, backguard, valve cover, kickplate, and high shelf withstand heavy cleaning and daily wear. Teams maintain sanitation standards and a uniform appearance with corrosion-resistant surfaces.
#@@# Commercial Power And Controls#@#
The 208-volt, single-phase electrical design produces 33.4 kW total input and 161 amps to support sustained load across top elements and ovens. Thermostatic controls simplify setpoint management and reduce variability across shifts.
#@@# Sanitation And Serviceability#@#
CSA and CSA-Sanitation certifications verify compliance with institutional hygiene and safety requirements, while removable chrome racks and 5-position rack guides streamline cleaning.
#@@#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 tighten connections for consistent 208v operation. Clean griddle and hotplates after each service with nonabrasive pads and approved degreasers to prevent buildup. Scrape residue from the warm griddle, then season with a thin oil coat. Vacuum condenser and ventilated backriser monthly to sustain airflow. Verify thermostatic controls quarterly against a calibrated thermometer and recalibrate if deviation exceeds 5°F.
