Stop compromising throughput for control. This electric restaurant range delivers concentrated thermal power across multiple cooking surfaces while maintaining precise temperature management for consistent results. Designed for professional kitchens, it matches capacity and control to keep service steady during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and disconnect power before servicing. Remove grates and wipe hotplates with a damp cloth and mild detergent; scrub griddle with a nonabrasive pad and neutral cleaner, then season per manufacturer instructions. Clean oven interiors with oven-approved cleaner and remove racks for separate washing. Vacuum condenser and backriser to remove grease; degrease high shelf and landing ledge. Rinse surfaces, dry completely, inspect seals and thermostats, and reconnect power only when dry.#@@#Additional Info#@#Royal Range RRE-2GT48-C 60" electric range delivers 27.6 kW with two 2.0 kW hotplates, a 48" griddle, one convection oven, and one standard oven; stainless steel, CSA-Sanitation certified, made in USA.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This electric restaurant range delivers concentrated thermal power across multiple cooking surfaces while maintaining precise temperature management for consistent results. Designed for professional kitchens, it matches capacity and control to keep service steady during peak periods.
#@@# Hotplates Performance#@#
Two solid round hotplates each deliver 2.0 kW and measure 9 inches, allowing operators to boil, simmer, and maintain sauces on dedicated zones. Controls provide infinite adjustment so chefs can set exact heat intensity for repeatable results.
#@@# Griddle Durability#@#
A 48-inch griddle uses a 3/4-inch thick plate to sustain even heat and resist warping under continuous use. Thermostatic control maintains setpoint temperature and produces uniform browning and searing across the full surface.
#@@# Oven Versatility#@#
The unit includes one standard oven and one convection oven to support baking, roasting, and rapid recovery between loads. The convection system accelerates cook cycles and improves uniformity for high-volume production.
#@@# Interior Serviceability#@#
Five-surface porcelain interior simplifies cleaning and resists staining, while two five-position chrome rack guides and two chrome racks enable quick reconfiguration for different pan sizes. Surfaces withstand repeated wash cycles without performance loss.
#@@# Construction Reliability#@#
Stainless steel front, sides, landing ledge, backguard, valve cover, kickplate, and high shelf create a corrosion-resistant envelope suited to commercial kitchens. Six-inch legs with adjustable feet provide stable installation and straightforward leveling on uneven floors.
#@@# Electrical Capacity#@#
The range operates at 208 volts, draws 60/73 amps on single phase with 27.6 kW nameplate watts, and aligns with 60 hertz service requirements common in food service facilities.
#@@#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 terminal lugs to prevent arcing. Drain and wipe griddle daily with a soft scraper and warm water; apply a light film of approved cooking oil after cooling to inhibit corrosion. Remove oven racks weekly and clean with nonabrasive detergent; verify door seals and replace if cracked. Vacuum condenser area quarterly and confirm 208v supply and 60 Hz frequency stability. Keep unit level and verify adjustable feet before operation.
