Built for demanding commercial kitchens, this 72-inch electric range ensures consistent heat distribution and high throughput without sacrificing control. Operators can produce large volumes using six 2.0 kW solid round 9-inch hotplates and a 36-inch, 3/4-inch thick griddle, while thermostatic controls maintain set temperatures for repeatable results. Facilities requiring reliable, electrically powered cooking equipment will find the construction and power configuration well-suited for continuous service in institutional and hospitality environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and racks; soak in a mild detergent solution for 15–30 minutes, scrub with a non-abrasive pad, rinse, and dry. Scrape grease from the 36" griddle while warm using a bench scraper, then apply a food-safe degreaser and wipe clean. Clean hotplate edges with a soft brush and damp cloth. Vacuum condenser coils monthly. Sanitize food-contact surfaces with an EPA-approved sanitizer and inspect seals and vents for wear.#@@#Additional Info#@#Royal Range RRE-6GT36 72" electric restaurant range offers 32.2 kW output with six 2.0 kW hotplates, a 36" griddle, and two 26.5" ovens with porcelain interiors, chrome guides, stainless steel build, CSA-Sanitation certified, made in USA.#@@#General Info#@#Description #@#
Built for demanding commercial kitchens, this 72-inch electric range ensures consistent heat distribution and high throughput without sacrificing control. Operators can produce large volumes using six 2.0 kW solid round 9-inch hotplates and a 36-inch, 3/4-inch thick griddle, while thermostatic controls maintain set temperatures for repeatable results. Facilities requiring reliable, electrically powered cooking equipment will find the construction and power configuration well-suited for continuous service in institutional and hospitality environments.
#@@# Hotplate Array#@#
Operators benefit from six solid round hotplates rated at 2.0 kW each, arranged for simultaneous multi-pot cooking and rapid recovery between uses. Technicians will appreciate the robust element design that minimizes downtime and simplifies cleaning compared to coil assemblies.
#@@# Griddle Plate#@#
Chefs enjoy a 36-inch griddle plate with 3/4-inch thickness and independent thermostat control, producing consistent sears and even heat across the entire surface. Staff will reduce scrap and variability when preparing high volumes of grilled items.
#@@# Oven Capacity#@#
Facilities receive two standard ovens, each 26.5 inches wide, featuring five-surface porcelain interiors that resist staining and facilitate sanitization. Culinary teams can stage multiple pans simultaneously using the five-position chrome rack guides and supplied chrome racks.
#@@# Durable Exterior#@#
Managers will find a stainless steel front, sides, landing ledge, backguard, valve cover, kickplate, and high shelf that withstand daily cleaning and resist corrosion in humid kitchen environments. Maintenance crews will note that the welded construction simplifies sanitation and extends service intervals.
#@@# Power And Controls#@#
Engineers will connect a 208-volt, 1-Ph supply delivering 32.2 kW and 155 amps with thermostatic control across cooking surfaces to maintain setpoints.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the Royal Range RRE-6GT36 daily for loose connections, damaged cords, or wear on hotplates and griddle elements. Calibrate thermostatic controls monthly with a certified thermometer and adjust per manufacturer tolerances. Clean oven crumb trays and wipe porcelain interiors with nonabrasive detergent after each service cycle. Degrease the 36" griddle after each shift, scrape carbon, apply food-grade oil, and heat to season. Clean condenser and ventilation paths weekly.
