Stop sacrificing throughput for consistent results. This electric restaurant range combines multiple cooking modalities into a single 60-inch platform, supporting continuous service in high-demand kitchens while maintaining temperature control and service rhythm. Operators will appreciate the compact footprint that consolidates four round hotplates, a 36-inch griddle, and dual convection ovens for a streamlined workflow and predictable output.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and let it cool. Remove grates, racks, and crumb trays; wash in warm, soapy water and rinse. Scrape griddle residue with a spatula, then clean with a mild alkaline solution and rinse. Wipe hotplates and stainless surfaces with a non-abrasive cleaner and soft cloth. Clean oven interiors and chrome rack guides with approved cleaners per CSA guidelines. Vacuum condenser and backriser vents regularly. Dry all parts completely before reconnecting power.#@@#Additional Info#@#The Royal Range RRE-4GT36-CC is a 60" stainless steel electric range with four 9" 2.0 kW hotplates, a 36" griddle, and two convection ovens. It operates at 208 volts, 28.2 kW, 79/57 amps, and includes adjustable 6" legs for durability.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistent results. This electric restaurant range combines multiple cooking modalities into a single 60-inch platform, supporting continuous service in high-demand kitchens while maintaining temperature control and service rhythm. Operators will appreciate the compact footprint that consolidates four round hotplates, a 36-inch griddle, and dual convection ovens for a streamlined workflow and predictable output.
#@@# Hotplate Performance#@#
Four solid 9-inch round hotplates deliver 2.0 kW each with infinite controls, enabling rapid heat response and fine power modulation for pans and pots. Chefs can stage multiple processes simultaneously while maintaining set points for repeatable results.
#@@# Griddle Control#@#
A 36-inch griddle features a 3/4-inch thick plate and thermostatic control for consistent surface temperature across the full width. Staff achieve uniform searing and even heat transfer, reducing product loss and improving plating consistency.
#@@# Oven Capacity#@#
Two convection ovens offer five-surface porcelain interiors and five-position chrome rack guides, supporting convection cooking for batch baking, roasting, and holding. Kitchen teams can expand menu variety and increase throughput without needing to expand the footprint.
#@@# Construction Durability#@#
The unit is constructed with stainless steel for the front, sides, landing ledge, backguard, valve cover, kickplate, and high shelf to resist corrosion and facilitate sanitation. Maintenance teams can perform routine cleaning and inspections with fewer access challenges and longer service intervals.
#@@# Electrical Specification#@#
The range operates on 208 volts single-phase, draws 79/57 amps, and consumes 28.2 kW, meeting heavy-duty electrical profiles for commercial operations. Facilities managers can confidently plan power distribution and breaker sizing based on documented ratings.
#@@#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 weekly and tighten loose terminals to prevent arcing. Clean griddle and hotplate surfaces after each service with approved stainless cleaners and nonabrasive pads; steam clean to remove carbon every 72 hours. Degrease oven interiors and porcelain surfaces with alkaline oven cleaner; rinse and dry before use. Verify thermostat calibration monthly and adjust per manufacturer specs. Confirm legs and adjustable feet are level for consistent cooking performance.
