Stop sacrificing throughput for control. This heavy-duty electric restaurant range merges high output with precise temperature regulation, ensuring continuous service without sacrificing consistency. Operators benefit from robust construction, modular cooking zones, and oven capacity tailored for high-volume kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and let surfaces cool fully. Remove racks and scrape griddle with a scraper, then clean with a mild detergent and warm water; rinse and dry. Wipe hotplates and stainless surfaces with non-abrasive cleaner; clean vents and backriser to remove grease. Vacuum condenser area and inspect coils; clean with brush if dirty. Check door seals and replace if cracked. Dry all components completely before reconnecting power to prevent electrical hazards.#@@#Additional Info#@#Royal Range RRE-2GT60-C 72" electric range delivers 31.0 kW at 208 volts with two 2.0 kW hotplates, a 60" griddle, one convection oven, one standard oven, stainless steel exterior, CSA-Sanitation certification, and adjustable 6" legs.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This heavy-duty electric restaurant range merges high output with precise temperature regulation, ensuring continuous service without sacrificing consistency. Operators benefit from robust construction, modular cooking zones, and oven capacity tailored for high-volume kitchens.
#@@# Hotplate Array#@#
Two 2.0 kW solid round 9-inch hotplates provide focused direct heat for rapid boiling and controlled simmering tasks. Engineers have incorporated thermostatic control to maintain consistent set points under heavy load, minimizing product loss during peak service.
#@@# Large Griddle Surface#@#
A 60-inch griddle plate with a 3/4-inch thickness offers an expansive work area for continuous flat-top cooking. Technicians designed the griddle with individual thermostatic zones to evenly distribute heat across the entire plate, reducing cold spots.
#@@# Dual Oven Configuration#@#
One convection oven and one standard oven create separate thermal environments for baking and finishing operations. Operators can roast or bake in the convection cavity while utilizing the standard oven for holding or alternate menu items, enhancing throughput and menu flexibility.
#@@# Robust Stainless Construction#@#
The stainless steel front, sides, landing ledge, backguard, valve cover, kickplate, and high shelf resist corrosion and simplify sanitation routines. Maintenance teams will appreciate the welded seams and accessible panels that reduce service intervals and maintain finish integrity.
#@@# Power and Electrical Specification#@#
The range operates at 208 volts, 1 phase, 60 hertz, drawing 149 amps and delivering 31,000 watts total, supporting sustained high output across all cooking zones. Facilities managers can plan electrical infrastructure and circuit protection around the specified load to prevent derating during continuous operation.
#@@#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 wiring connections to prevent arcing and uneven heat distribution. Clean the 60" griddle with a scraper while warm, then apply a thin coat of food-grade oil after cooling to prevent rust. Remove oven racks and wash in warm, soapy water; wipe the 5-surface porcelain interior with a nonabrasive cleaner. Verify door gaskets for wear and replace when compression fails. Calibrate thermostats quarterly and document adjustments for safety and performance.
