Stop sacrificing throughput for control. This electric restaurant range combines twelve 9-inch round hotplates with dual ovens to deliver sustained cooking capacity while maintaining precise temperature management for consistent results throughout service periods. Operators achieve continuous production with a compact 72-inch footprint built from commercial-grade stainless steel, ensuring corrosion resistance and simplified sanitation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and let surfaces cool before cleaning. Remove racks and wipe interior with mild detergent and warm water; scrub porcelain gently and rinse. Clean hotplates with non-abrasive pads and neutral cleaner; dry thoroughly. Vacuum condenser and coils weekly to improve efficiency. Degrease backriser, hi-shelf, and landing ledge to prevent fires. Inspect door seals and chrome guides; replace if damaged. Sanitize food contact surfaces after cleaning.#@@#Additional Info#@#Royal Range RRE-12-C is a 72" electric restaurant range with twelve 9" solid 2.0 kW hotplates, one convection oven, one standard oven, 34.0 kW at 208 volts, infinite controls, stainless steel, CSA certified, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This electric restaurant range combines twelve 9-inch round hotplates with dual ovens to deliver sustained cooking capacity while maintaining precise temperature management for consistent results throughout service periods. Operators achieve continuous production with a compact 72-inch footprint built from commercial-grade stainless steel, ensuring corrosion resistance and simplified sanitation.
#@@# Stainless Construction#@#
The stainless steel front, sides, backriser, landing ledge, valve cover, kickplate, and high shelf provide a durable exterior that resists corrosion and withstands heavy daily use. Maintenance crews spend less time repairing finishes, and the smooth surfaces simplify sanitizing to meet CSA-Sanitation requirements.
#@@# High-Capacity Top#@#
Twelve 2.0 kW solid round 9-inch hotplates supply distributed heating across the entire cooking surface to support multiple simultaneous preparations. Chefs can allocate zones for boiling, simmering, and pan work without bottlenecks, enhancing line speed during peak periods.
#@@# Dual Oven Configuration#@#
One convection oven paired with one standard oven delivers flexible cooking modes for baking, roasting, and holding tasks. Teams can run high-speed convection cycles for consistent browning while reserving the standard oven for items that require traditional thermal profiles.
#@@# Precision Controls#@#
Infinite control dials enable continuous adjustment of each hotplate output, allowing staff to match heat to specific menu items and cookware types. Kitchen personnel reduce overcooking and rework by dialing in exact power levels for repeatable results.
#@@# Robust Power and Compliance#@#
The unit operates at 208 volts, draws 164 amps, and delivers 34,000 watts of rated power, providing the electrical capacity needed for sustained commercial operation. Facility planners receive clear electrical specifications for load planning and integration into 1-Ph, 60 Hz service.
#@@#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 weekly; tighten terminals and verify 208v supply and 164 amp draw to prevent overheating. Clean hotplates and drip areas after each service cycle using nonabrasive detergent and a soft pad; avoid harsh acids. Degrease convection and standard oven interiors weekly; remove chrome racks and clean with warm, soapy water, then dry thoroughly. Check door seals and adjust hinges quarterly. Calibrate infinite controls annually for consistent output.
