Stop sacrificing versatility for capacity. This 72-inch electric restaurant range consolidates hotplates, a large griddle, a convection oven, and a standard oven into a single stainless steel workstation engineered for continuous service in high-demand kitchens. Designers equipped the unit for rigorous schedules, providing precise thermostatic controls and robust power delivery to maintain consistent output across multiple cooking zones.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and allow surfaces to cool. Remove griddle grease with a plastic scraper, then apply a mild alkaline cleaner; rinse with warm water and dry with a clean cloth. Lift hotplate rings and scrub rims with a non-abrasive pad and food-safe detergent. Clean oven interiors with a commercial oven cleaner, wipe porcelain surfaces, and remove racks for soak and scrub. Degrease backriser and hi-shelf vents to prevent fires. Inspect seals and CSA-Sanitation compliance after cleaning.#@@#Additional Info#@#Royal Range RRE-4GT48-C is a 72" stainless steel electric range with four 9" 2.0 kW hotplates, a 48" griddle, one convection oven, and one standard oven, 31.6 kW input at 208 volts, CSA and CSA-Sanitation certified, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing versatility for capacity. This 72-inch electric restaurant range consolidates hotplates, a large griddle, a convection oven, and a standard oven into a single stainless steel workstation engineered for continuous service in high-demand kitchens. Designers equipped the unit for rigorous schedules, providing precise thermostatic controls and robust power delivery to maintain consistent output across multiple cooking zones.
#@@# Four Hotplates#@#
Four solid round 9-inch hotplates deliver localized heat for pots and kettles, each rated at 2.0 kW to support simultaneous boiling and simmering. Operators gain predictable surface temperatures for staging sauces and stocks while maintenance remains straightforward due to the durable solid construction.
#@@# Full Length Griddle#@#
A 48-inch griddle with a 3/4-inch thick plate provides expansive flat top cooking space and fast recovery for continuous ticket flow. Thermostatic control lets chefs maintain setpoint temperatures for consistent searing and griddling across the entire plate.
#@@# Dual Oven Configuration#@#
One convection oven paired with one standard oven increases production flexibility by allowing roasting and baking tasks to run concurrently. The convection cavity moves air for even thermal distribution while the standard oven handles applications that require conventional heating patterns.
#@@# Porcelain Interior#@#
Five-surface porcelain oven interiors minimize sticking and simplify cleaning cycles, reducing downtime between service periods. Chrome rack guides in five positions accommodate different pan sizes and improve workflow when switching between product loads.
#@@# Stainless Exterior#@#
A full stainless steel front, sides, backriser, landing ledge, valve cover, kickplate, and high shelf deliver corrosion resistance and meet sanitary expectations for commercial 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 electrical connections monthly and tighten terminals to prevent arcing. Clean the stainless steel exterior with a pH-neutral detergent and soft cloth; avoid abrasive pads. Scrape and season the 48" griddle after each service cycle; drain and filter grease daily. Vacuum condenser and control compartments weekly to maintain airflow. Verify thermostat calibration quarterly and adjust per CSA guidelines. Lubricate hinges and check gasket integrity routinely.
