Stop compromising throughput for control. This electric restaurant range delivers concentrated power and precise heat management across eight solid round hotplates, a convection oven, and an undercounter cabinet, designed for continuous service in institutional and commercial kitchens. Engineers configured the system for durable operation at 208 volts, allowing kitchens to sustain heavy production without frequent maintenance interruptions.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the RRE-8-126C and let surfaces cool. Remove racks and wipe the convection oven interior with a mild soap solution and a soft cloth. Scrub hotplates and landing ledge with non-abrasive cleaner; rinse and dry. Clean stainless steel front and sides using a pH-neutral cleaner, following grain. Vacuum or brush condenser and backriser vents to remove grease. Inspect seals and chrome racks; replace if worn. Repeat scheduled cleaning to prevent contamination, fires, and equipment failure.#@@#Additional Info#@#Royal Range RRE-8-126C 48" electric range has eight 2.0 kW hotplates, a convection oven with porcelain interior and two racks, stainless steel front, open storage, 208 volts, 24,000 watts, CSA certified, made in USA.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This electric restaurant range delivers concentrated power and precise heat management across eight solid round hotplates, a convection oven, and an undercounter cabinet, designed for continuous service in institutional and commercial kitchens. Engineers configured the system for durable operation at 208 volts, allowing kitchens to sustain heavy production without frequent maintenance interruptions.
#@@# Hotplate Configuration#@#
Eight 9" solid round hotplates provide distributed surface capacity for simultaneous tasks, each rated at 2.0 kW and governed by infinite controls for continuous adjustment. Operators achieve consistent results across multiple pots and pans while smoothly adjusting heat to match recipes.
#@@# Convection Oven Performance#@#
A single convection oven with a 5-surface porcelain interior and two chrome racks delivers uniform air-flow baking and roasting, improving throughput for hot plates and hot holding. The five-surface finish simplifies cleaning and resists thermal shock from rapid loading cycles.
#@@# Stainless Exterior Construction#@#
Stainless steel front and sides, along with a stainless landing ledge and high shelf, resist corrosion and abrasion in high-traffic kitchens. The continuous stainless surfaces streamline sanitation workflows and maintain professional presentation under heavy use.
#@@# Electrical Capacity#@#
The assembly draws 24,000 watts at 208 volts, single-phase, and operates on 120 amps, matching commercial power infrastructure for consistent output. Facilities gain predictable electrical load planning and reduce the need for derating during service ramps.
#@@# Serviceability Design#@#
Engineers included lift-off components and accessible controls to shorten repair and cleaning intervals, lowering downtime and labor hours for maintenance teams. The open storage base and removable elements accelerate daily sanitation and inspection procedures.
#@@#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 hotplates weekly for discoloration and loose connections; tighten terminals while power is isolated. Clean stainless steel surfaces with a pH-neutral detergent and soft cloth to prevent corrosion and preserve finish. Vacuum condenser and oven vent monthly to maintain airflow. Remove oven racks and soak in warm, soapy water; scrub porcelain interior gently with a nonabrasive pad. Verify door seals and adjust leveling feet quarterly to ensure uniform baking and efficient operation.
