Stop sacrificing throughput for control. This electric restaurant range combines high-capacity cooking surfaces with precise thermostatic regulation to maintain consistent results during heavy service periods. Designed for professional kitchens, it delivers robust electric power and a durable stainless steel build that supports continuous operation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and let the range cool. Scrape griddle residue, clean with a mild degreaser and soft pad. Wipe hotplates and stainless surfaces with warm, soapy water; avoid abrasive pads. Vacuum condenser area and clear vents to maintain efficiency and reduce fire risk. Clean oven interiors with approved oven cleaner, remove racks and wash in warm, soapy water, then dry. Inspect seals and controls; document cleaning to meet CSA sanitation and inspection requirements.#@@#Additional Info#@#Royal Range RRE-6GT36-C 72" electric restaurant range has six 9" 2.0 kW hotplates, a 36" griddle, one convection oven, one standard oven, stainless steel exterior, 32.2 kW (208 volts), CSA certified, 6" adjustable legs, and is USA made.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This electric restaurant range combines high-capacity cooking surfaces with precise thermostatic regulation to maintain consistent results during heavy service periods. Designed for professional kitchens, it delivers robust electric power and a durable stainless steel build that supports continuous operation.
#@@# Top Heat Array#@#
Six solid round 9-inch hotplates deliver 2.0 kW each, enabling simultaneous boiling and simmering tasks without voltage sag. Operators achieve repeatable heat output across multiple pots, reducing cycle time during peak service.
#@@# Large Flat Griddle#@#
A 36-inch griddle with a 3/4-inch thick plate provides an even cooking plane and rapid thermal recovery under thermostatic control. Chefs attain uniform searing and consistent griddle yields across extended production runs.
#@@# Dual Oven Configuration#@#
Units include one convection oven and one standard oven, expanding menu flexibility and parallel cooking workflows. Both ovens feature a five-surface porcelain interior and two five-position chrome rack guides to optimize load patterns and cleaning.
#@@# Robust Construction#@#
Stainless steel front, sides, landing ledge, backguard, valve cover, kickplate, and high shelf resist corrosion and simplify sanitation routines. The structural design sustains daily wear in institutional and hospitality environments.
#@@# Service-Ready Base#@#
Adjustable 6-inch legs with leveling feet ensure stability on uneven floors and enable proper clearances for cleaning and ventilation. The backriser with hi-shelf creates functional storage and a venting plane that aligns with common kitchen layouts.
#@@# Electrical Performance#@#
Rated at 208 volts, single phase, 60 hertz, and 155 amps, the range supplies 32.2 kW of installed heating power for high-volume operations. Installers and facilities teams can plan electrical service and load distribution with clear specifications and CSA sanitation listings.
#@@#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 heating elements weekly and tighten terminal connections to prevent any potential electrical faults that could lead to safety hazards. Schedule monthly descaling of the griddle and wipe it down with a neutral cleaner to avoid any residue buildup that could affect performance. Replace door gaskets at the first sign of wear and verify oven seals using a light test to ensure efficiency. Lubricate adjustable legs and verify level to maintain proper oven calibration.
