Stop sacrificing output for control. This electric 48-inch commercial range combines four 2.0 kW solid round 9-inch hotplates, a 24-inch griddle with a 3/4-inch plate and thermostatic regulation, plus a convection oven and storage cabinet to deliver continuous, consistent cooking across multiple stations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and let surfaces cool. Scrape griddle daily, mop with a 1:100 sanitizer solution, and rinse. Remove hotplate debris; wipe stainless surfaces with mild detergent and a soft cloth. Clean oven interior using manufacturer-approved oven cleaner; remove racks and wash in warm, soapy water, dry before replacing. Vacuum condenser area and backriser monthly. Inspect seals and replace if cracked. Maintain records to support CSA sanitation and pass inspections.#@@#Additional Info#@#The Royal Range RRE-4GT24-126C is a 48" electric range with four 2.0 kW hotplates, a 24" griddle, a convection oven, stainless steel front, 208 volts, 22.8 kW, 112 amps, cCSAus and CSA-Sanitation certified, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This electric 48-inch commercial range combines four 2.0 kW solid round 9-inch hotplates, a 24-inch griddle with a 3/4-inch plate and thermostatic regulation, plus a convection oven and storage cabinet to deliver continuous, consistent cooking across multiple stations.
#@@# Hotplate Control#@#
Four solid round 9-inch hotplates deliver 2.0 kW each with infinite controls, enabling precise heat adjustments for simultaneous tasks. Operators gain immediate response and repeatable settings that reduce downtime and improve production consistency.
#@@# Griddle Performance#@#
A 24-inch griddle features a .750" thick plate and thermostatic control to maintain uniform surface temperature across the full width. Chefs achieve consistent searing and reduced cold spots, which improves throughput for high-volume orders.
#@@# Convection Oven#@#
The built-in convection oven includes a 5-surface porcelain interior and two 5-position chrome rack guides, providing even heat distribution and flexible loading. Kitchen staff can roast, bake, or reheat multiple trays with predictable results and minimal monitoring.
#@@# Stainless Construction#@#
Stainless steel front, sides, landing ledge, backguard, valve cover, kickplate, and high shelf provide durable corrosion resistance in heavy-use environments. Maintenance demands decrease while the unit maintains a professional appearance under continuous service.
#@@# Power and Electrical#@#
The range operates at 208 volts, 60 hertz, single-phase, drawing 112 amps with a total input of 22.8 kW or 22,800 watts. Facilities planners receive clear electrical specifications to match service capacity and avoid surprises during installation.
#@@# Sanitation and Compliance#@#
This unit carries cCSAus and CSA-Sanitation listings and includes an open storage base and adjustable 6-inch legs for easy cleaning access. Food service managers gain assurance that the appliance meets established safety and hygiene requirements.
#@@#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 and tighten electrical connections monthly to prevent arcing and maintain consistent 208 volts supply. Clean hotplates and griddle after each shift with nonabrasive pads; remove carbon with a plastic scraper and apply a thin coat of food-grade oil to prevent oxidation. Empty oven crumb trays weekly and wash porcelain interior with mild detergent. Verify thermostat calibration quarterly and adjust per manufacturer specs. Replace worn gaskets and seals promptly to conserve energy.
