Built for continuous production in demanding kitchens, this 60-inch electric range delivers high output without compromising control. Restaurant operators gain consistent heat across eight 9-inch solid round plates plus a heavy griddle, enabling simultaneous preparation of multiple menu items with precise temperature management. Commercial teams benefit from robust stainless steel construction and dual full-size ovens designed for sustained service and simplified maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove racks and wash with warm, soapy water; rinse and dry. Scrape griddle while warm, then degrease with approved cleaner and wipe with a soft cloth. Clean hotplate surfaces with non-abrasive pad and mild detergent. Vacuum condenser area and wipe stainless steel exterior with a neutral cleaner to prevent corrosion. Check door seals and adjust feet. Follow CSA-Sanitation guidelines for disinfection and document each cleaning.#@@#Additional Info#@#Royal Range RRE-8GT12 electric range features eight 2.0 kW 9" hotplates, a 12" griddle, and two 26-1/2" ovens with porcelain interiors, chrome racks, stainless steel exterior, CSA-Sanitation certification, 208 volts, 29.4 kW, made in USA.#@@#General Info#@#Description #@#
Built for continuous production in demanding kitchens, this 60-inch electric range delivers high output without compromising control. Restaurant operators gain consistent heat across eight 9-inch solid round plates plus a heavy griddle, enabling simultaneous preparation of multiple menu items with precise temperature management. Commercial teams benefit from robust stainless steel construction and dual full-size ovens designed for sustained service and simplified maintenance.
#@@# Hotplate Array#@#
Eight 9-inch solid round hotplates each supply 2.0 kW of power and operate on infinite controls, allowing chefs to match heat to specific cooking techniques quickly. Operators can run multiple pans at varied settings without uneven results, reducing cook time and kitchen congestion.
#@@# Griddle Plate#@#
The 12-inch griddle features a 3/4-inch thick plate and thermostatic control, which stabilizes surface temperature during high-volume griddling. Staff achieve consistent searing and griddle output while minimizing hot spots and finish variation.
#@@# Oven Capacity#@#
Two 26.5-inch wide standard ovens include five-surface porcelain interiors with two chrome racks and five-position rack guides, maximizing usable space for sheet pans and roasting. Kitchen managers can stage large batches and rotate trays efficiently to sustain service rhythms.
#@@# Power and Electrical#@#
The range operates at 208 volts, draws 82/60 amps on a single phase, and delivers 29.4 kW total wattage, supporting heavy load schedules without frequent cycling. Facility planners can allocate electrical capacity with confidence for uninterrupted operation.
#@@# Construction and Serviceability#@#
Stainless steel front, sides, landing ledge, backguard, valve cover, kickplate, and high shelf provide durable surfaces that resist daily wear and simplify cleaning protocols. Service teams access components via standard legs and adjustable feet to level the unit and expedite field maintenance.
#@@#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 and clean the stainless steel exterior daily with a damp cloth and mild detergent to prevent corrosion. Remove grease from the 12" griddle plate after each service using a scraper and warm water; season with a thin oil layer when cool. Clean hotplate surfaces weekly and ensure infinite control knobs operate smoothly. Empty oven crumb trays and wipe porcelain interiors after cooldown. Check door seals, adjust 6" legs for level, and schedule CSA sanitation inspections annually.
