This 72 inch electric range combines concentrated heat delivery and robust oven performance to handle continuous service in busy kitchens while maintaining consistent output and simplified operation. Operators gain precise thermostatic control across various cooking surfaces to standardize production and reduce rework.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and let it cool. Scrape griddle residue, clean with mild detergent and a non-abrasive pad, then rinse and dry. Remove hotplate debris and wipe thermostats with a damp cloth. Empty ovens, wash interiors with warm, soapy water, rinse and dry; clean rack guides and chrome racks. Vacuum condenser coils and clean vents. Inspect seals and adjustable feet; replace worn parts. Regular cleaning removes bacteria, cuts fire risk, lowers energy use, and prevents breakdowns.#@@#Additional Info#@#Royal Range RRE-10GT12-CC 72" electric range features ten 9" 2.0 kW hotplates, a 12" griddle with thermostatic control, and two convection ovens with porcelain interiors for high-volume cooking in professional kitchens.#@@#General Info#@#Description #@#
This 72 inch electric range combines concentrated heat delivery and robust oven performance to handle continuous service in busy kitchens while maintaining consistent output and simplified operation. Operators gain precise thermostatic control across various cooking surfaces to standardize production and reduce rework.
Ten solid round 9 inch hotplates deliver segmented heat zones with individual 2.0 kW ratings for repeatable stovetop performance. Chefs obtain rapid boil and reliable simmer settings while maintaining discrete control for multiple pots and pans.
A single 12 inch griddle features a thick plate with thermostatic control to sustain even contact heat and minimize cold spots. Staff experience predictable sear quality and reduced cook time for flat-top items.
Two convection ovens provide circulating heat and porcelain interiors to support uniform baking, roasting, and holding. Kitchen teams can load multiple pans on chrome racks and utilize guides for flexible pan spacing.
Stainless steel construction resists corrosion and simplifies sanitation procedures. Managers benefit from materials that withstand daily cleaning and heavy use while preserving a professional appearance.
The unit operates on 208 volts, draws 161 amps, and delivers total input to support high-volume continuous cooking. Facilities planners can allocate appropriate electrical supply and expect stable power distribution under peak demand.
The range meets cCSAus and CSA Sanitation standards and ships with adjustable legs for leveling on uneven floors. Service teams gain easier access for maintenance and operators receive equipment certified for commercial kitchen requirements.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Clean internal oven surfaces after each service day using a nonabrasive, high-temperature cleaner; remove racks and soak in warm, soapy water, then dry thoroughly before reinsertion. Degrease the 12" griddle with a stainless-steel scraper while warm, then apply a light coat of food-grade oil. Inspect thermostatic controls and calibrate every quarter. Vacuum condenser areas and wipe stainless surfaces with a mild detergent solution. Tighten electrical connections during scheduled maintenance.
