Stop trading throughput for control. This electric restaurant range delivers concentrated power and precise heat management across a versatile cooktop and convection oven, enabling consistent output in busy production kitchens. Operators will experience predictable performance at 208 volts, engineered for continuous service in institutional and commercial environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and allow unit to cool. Remove grates and wipe hotplates, griddle, and exterior with a mild detergent and soft cloth. Scrape griddle residue with a non-metallic spatula, then apply warm water and neutral cleaner; rinse and dry. Vacuum condenser coils and clean oven interior with approved oven cleaner; scrub porcelain surfaces gently. Inspect door gaskets and electrical connections. Log each cleaning to meet CSA-Sanitation and safety inspection requirements.#@@#Additional Info#@#Royal Range RRE-4GT12-C 36" electric range operates at 208 volts, delivering 16.4 kW through four 2.0 kW hotplates and a 12" griddle. It has a porcelain oven interior, chrome rack, stainless steel exterior, adjustable legs, and weighs 695 pounds.#@@#General Info#@#Description #@#
Stop trading throughput for control. This electric restaurant range delivers concentrated power and precise heat management across a versatile cooktop and convection oven, enabling consistent output in busy production kitchens. Operators will experience predictable performance at 208 volts, engineered for continuous service in institutional and commercial environments.
#@@# Top Heat Delivery#@#
Four solid round 9-inch hotplates provide a combined top power that supports simultaneous high-heat tasks and sustained simmering. Operators can control each plate via infinite controls for incremental temperature adjustments tailored to specific pots and pans.
#@@# Integrated Griddle Plate#@#
A 12-inch griddle with a 3/4-inch thick plate offers mass and thermal inertia for even contact cooking of proteins and breakfast items. Chefs rely on thermostatic control to maintain setpoints and reduce temperature cycling during peak service.
#@@# Convection Oven Performance#@#
A single convection oven provides forced-air circulation and a porcelain five-surface interior that withstands heavy use and simplifies cleaning. The oven includes a five-position chrome rack guide and one chrome rack to support varied pan sizes and staggered cook cycles.
#@@# Robust Stainless Construction#@#
The stainless steel front, sides, landing ledge, backguard, valve cover, kickplate, and hi-shelf create a corrosion-resistant exterior that tolerates frequent cleaning and abrasive chemicals. Facilities receive a durable envelope that maintains appearance and resists deformation under daily thermal stress.
#@@# Serviceable Design#@#
Six-inch legs with adjustable feet and removable components allow for level installation and expedited maintenance access. Technicians can access internal assemblies with minimal disassembly, reducing downtime and service labor hours.
#@@#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. Clean hotplates, griddle plate, and oven interior after each shift with nonabrasive cleaners for stainless steel; remove carbon with a 400–600 grit pad only when cool. Calibrate thermostats quarterly with a traceable thermometer and adjust controls to maintain target temperatures. Replace gaskets and worn rack guides when seals show gaps. Document maintenance and keep CSA sanitation records for audits.
