Stop trading throughput for control. This electric restaurant range delivers heavy-duty output and precise surface temperature management for high-volume kitchens that require repeatable results and durable construction. Designed for continuous service, this unit combines dual hotplates, an extended griddle, and twin convection ovens to streamline production and reduce cook line complexity.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and allow surfaces to cool fully. Remove grates and racks; soak in warm water with mild detergent. Scrub the 48" griddle with a non-abrasive pad and a 0.5–1% vinegar solution to remove grease, then season per manufacturer. Wipe stainless surfaces with mild cleaner and soft cloth. Vacuum condenser area and clean oven interiors with approved CSA-Sanitation cleaner. Inspect seals and vents; replace damaged parts. Dry all components before reconnecting power.#@@#Additional Info#@#Royal Range RRE-2GT48-CC 60" electric range features two 2.0 kW hotplates, a 48" griddle, and dual convection ovens with porcelain interiors. It has a stainless steel exterior, 208 volts, 27.6 kW, and is CSA certified, made in the USA.#@@#General Info#@#Description #@#
Stop trading throughput for control. This electric restaurant range delivers heavy-duty output and precise surface temperature management for high-volume kitchens that require repeatable results and durable construction. Designed for continuous service, this unit combines dual hotplates, an extended griddle, and twin convection ovens to streamline production and reduce cook line complexity.
#@@# Hotplate Power#@#
Two 2.0 kW solid round 9-inch hotplates provide reliable, consistent heat for fast boil and simmer tasks. Operators gain infinite control over temperature, enabling steady performance during peak service without frequent adjustments.
#@@# Griddle Surface#@#
A 48-inch griddle features a 3/4-inch thick plate and thermostatic control for uniform heat across the entire surface. Chefs achieve consistent sear and even cook across multiple pans or product portions, reducing scrap and rework.
#@@# Convection Ovens#@#
Dual convection ovens include five surface porcelain interiors and five position chrome rack guides for flexible load configurations. Staff increases throughput by staging racks for different items while maintaining even airflow and predictable bake profiles.
#@@# Stainless Exterior#@#
Stainless steel front, sides, landing ledge, backguard, valve cover, kickplate, and high shelf resist corrosion and simplify daily sanitation routines. Kitchen teams maintain professional presentation and reduce time spent on deep cleaning with smooth, nonporous surfaces.
#@@# Serviceability Design#@#
Adjustable 6-inch legs and accessible component locations facilitate leveling and routine maintenance without removing major panels. Maintenance crews perform inspections and repairs faster, minimizing downtime and keeping the range in service.
#@@# Electrical Performance#@#
Rated 208 volts, single phase, 60 hertz with 27.6 kW nameplate watts and 60/73 amps, the range fits high-capacity electrical configurations common in institutional kitchens.
#@@#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 electrical connections while wearing insulated gloves and following lockout procedures. Clean the 48" griddle daily with a stainless scraper, apply food-grade oil after cooling, and remove carbon from hotplates monthly with a nonabrasive pad. Vacuum condenser and backriser quarterly and check gasket integrity on oven doors; replace damaged seals. Calibrate thermostats semiannually and log all service actions for compliance.
