Powerful commercial cooking for busy kitchens begins here. This electric restaurant range combines high electrical output with a durable stainless steel construction, designed to endure continuous use in restaurants, schools, hospitals, and large catering operations. Designers specified high wattage and precise controls, enabling operators to maintain consistent cook times while managing multiple stations at once.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and allow unit to cool fully. Remove grates and racks; soak in warm water with mild detergent. Scrub griddle with non-abrasive pad and a food-safe degreaser, then season per manufacturer. Vacuum condenser and clean vents with brush to remove grease. Wipe stainless surfaces with mild soap, rinse, and dry to prevent corrosion. Inspect seals and thermostats monthly. Regular cleaning reduces bacteria, lowers fire risk, improves efficiency, and helps pass CSA inspections.#@@#Additional Info#@#Royal Range RRE-8GT12-CC 60" electric range features eight 2.0 kW hotplates, a 12" griddle, and two convection ovens. It has a stainless steel exterior, 6" legs, adjustable feet, and is CSA certified. Made in the USA.#@@#General Info#@#Description #@#
Powerful commercial cooking for busy kitchens begins here. This electric restaurant range combines high electrical output with a durable stainless steel construction, designed to endure continuous use in restaurants, schools, hospitals, and large catering operations. Designers specified high wattage and precise controls, enabling operators to maintain consistent cook times while managing multiple stations at once.
#@@# Solid Top Array#@#
Eight solid round 9-inch hotplates deliver concentrated heat across various pans, each powered by 2.0 kW elements with infinite control for precise simmering and rapid boiling. Chefs achieve predictable temperature responses and balanced heat distribution, supporting staggered cooking cycles and continuous service.
#@@# Integrated Griddle Plate#@#
A 12-inch griddle featuring a 3/4-inch thick plate and dedicated thermostat provides a mass and surface that maintain steady grill temperatures during high-volume cooking. Operators enjoy even searing and reduced hotspot formation, enhancing consistency for sandwiches, eggs, and short-order items.
#@@# Dual Convection Ovens#@#
Two convection ovens with five-surface porcelain interiors and five-position chrome rack guides allow for simultaneous baking and roasting at independent set points. Kitchen managers experience improved oven recovery and uniform heat circulation, minimizing product variance across racks.
#@@# Heavy Duty Construction#@#
The stainless steel front, sides, landing ledge, backguard, valve cover, kickplate, and high shelf ensure corrosion resistance and ease of cleaning under commercial sanitation protocols. Facility teams enhance durability while reducing maintenance time and preserving kitchen aesthetics.
#@@# Serviceability and Compliance#@#
Engineers designed the range for 208-volt single-phase operation at 29.4 kW and 82/60 amps, compliant with CSA and CSA sanitation listings for professional kitchens.
#@@#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, griddle, thermostats, oven seals, and electrical connections weekly to detect wear, loose fasteners, or heat damage. Remove crust and grease from grates and porcelain interiors with nonabrasive detergents and nylon brushes; rinse thoroughly. Flush condensate and vent passages monthly and verify backriser clearance. Calibrate thermostats quarterly and record voltage and amp readings. Tighten gas-safety devices and replace worn gaskets promptly.
