Stop sacrificing throughput for consistent cooking quality. This 60-inch electric range offers high output and reliable results for busy kitchens, featuring four solid round hotplates, a full-width 36-inch griddle, a standard oven, and a convection oven, all in a single stainless steel unit. Operations that demand continuous production will benefit from an electrical design that consolidates various cooking methods while ensuring straightforward controls and easily serviceable components.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and allow the unit to cool. Scrape griddle residue, wipe with mild degreaser, rinse and dry. Remove racks and clean ovens with approved oven cleaner; scrub porcelain interiors gently and dry. Vacuum condenser coils and wipe stainless surfaces with non-abrasive cleaner. Inspect door seals and tighten adjustable legs. Clean vents and backriser to prevent grease buildup and reduce fire risk, protect food safety, lower energy use, and avoid equipment failure.#@@#Additional Info#@#Royal Range RRE-4GT36-C 60" electric range provides four 9" 2.0 kW hotplates, a 36" 3/4" thermostatic griddle, convection plus standard ovens, stainless steel exterior, 28.2 kW, 208v, CSA and CSA-Sanitation certified, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistent cooking quality. This 60-inch electric range offers high output and reliable results for busy kitchens, featuring four solid round hotplates, a full-width 36-inch griddle, a standard oven, and a convection oven, all in a single stainless steel unit. Operations that demand continuous production will benefit from an electrical design that consolidates various cooking methods while ensuring straightforward controls and easily serviceable components.
#@@# Hotplate Array#@#
Four 2.0 kW solid round 9-inch hotplates deliver concentrated, dependable heat for multiple pots and pans simultaneously. Operators will enjoy consistent boil and simmer zones with infinite controls that allow precise power modulation for high-volume tasks.
#@@# Griddle Surface#@#
A 36-inch griddle with a 3/4-inch thick plate provides a large flat cooking area optimized for searing and continuous griddle production. Crew members will experience uniform heat transfer supported by thermostatic control, which stabilizes surface temperature during extended service.
#@@# Oven Configuration#@#
The unit features one standard oven and one convection oven, enabling simultaneous baking, roasting, and holding workflows. Chefs can minimize scheduling conflicts by assigning heavy roasting loads to the convection cavity while using the standard oven for items that require traditional radiant cooking.
#@@# Interior Durability#@#
Both ovens include a 5-surface porcelain interior with two 5-position chrome rack guides and two chrome racks, designed for rigorous cleaning cycles and repeated tray handling. Maintenance staff will reduce downtime since interiors resist corrosion and facilitate sanitation procedures compliant with CSA-Sanitation standards.
#@@# Exterior Construction#@#
The stainless steel front, sides, landing ledge, backguard, valve cover, kickplate, and high shelf create a corrosion-resistant structure designed for busy 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 burners, griddle plate, and oven interiors weekly to remove debris and grease; scrape the griddle with a stainless scraper while warm, then use a damp cloth and approved degreaser. Clean hotplate surfaces with nonabrasive pads and mild detergent; avoid alkaline cleaners on knobs. Vacuum condenser and vent channels monthly to prevent airflow issues and ensure legs are level for consistent cooking. Calibrate thermostats quarterly with a traceable thermometer.
