Stop compromising throughput for control. This electric restaurant range combines high-output cooking surfaces with accurate thermostatic regulation to deliver consistent results across busy service periods, while a robust stainless steel build minimizes downtime in commercial kitchens. Operators will gain simultaneous griddle, hotplate, and convection oven capacity on a single 72-inch footprint for streamlined line layout and simplified utility connections.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove grates and racks; soak in warm, soapy water and scrub with a non-abrasive pad. Degrease griddle surface with a commercial degreaser, rinse, and season while warm. Clean oven interiors with approved oven cleaner; wipe porcelain surfaces dry. Vacuum condenser coils and wipe stainless steel with a mild detergent, then buff with a microfiber cloth. Inspect door seals and hinges; replace worn parts promptly to prevent leaks and breakdowns.#@@#Additional Info#@#Royal Range RRE-4GT48-CC 72" electric range features four 2.0 kW hotplates, a 48" griddle, and two convection ovens with porcelain interiors. Rated 31.6 kW at 208v, it is CSA certified, made of stainless steel, and made in the USA.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This electric restaurant range combines high-output cooking surfaces with accurate thermostatic regulation to deliver consistent results across busy service periods, while a robust stainless steel build minimizes downtime in commercial kitchens. Operators will gain simultaneous griddle, hotplate, and convection oven capacity on a single 72-inch footprint for streamlined line layout and simplified utility connections.
#@@# Hotplate Array#@#
Four solid round 9-inch hotplates deliver focused heat for sautéing, boiling, and pan work, each rated at 2.0 kW for predictable thermal response. Thermostatic control lets staff maintain set temperatures, reducing product waste and ensuring repeatable cook cycles.
#@@# Large Griddle Plate#@#
A 48-inch griddle provides expansive flat-top area with a 3/4-inch thick plate that sustains even heat across the cooking surface. Independent thermostat on the griddle enables zone control for simultaneous searing and low-heat finishing, increasing menu flexibility.
#@@# Dual Convection Ovens#@#
Two convection ovens furnish separate baking and roasting zones with five-surface porcelain interiors that resist corrosion and simplify cleaning. Each oven includes five-position chrome rack guides and two chrome racks, allowing high-capacity sheet pan staging and consistent airflow for uniform doneness.
#@@# Stainless Construction#@#
Full stainless steel front, sides, landing ledge, backguard, valve cover, kickplate, and high shelf provide durable protection against kitchen wear and allow sanitization procedures to proceed efficiently. The exterior finish supports frequent cleaning cycles required by institutional and hospitality operators.
#@@# Serviceable Design#@#
Six-inch legs with adjustable feet permit stable installation on uneven floors and enable cleaning access beneath the range. Lift access and modular components reduce service times and support rapid replacement of routine wear items, maintaining uptime.
#@@#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 terminals to prevent arcing. Clean the griddle plate after each shift by scraping solids, applying a stainless-safe degreaser, and rinsing; season with a thin oil film while warm to inhibit corrosion. Soak hotplate covers and chrome racks in warm, soapy water; dry completely before reassembly. Vacuum condenser and ventilation openings monthly. Verify thermostat calibration quarterly and adjust as needed.
