Handle high-volume cooking without compromising control or durability with this commercial electric range. Operators achieve consistent heat across eight 9-inch round hotplates and a 24-inch griddle, while two convection ovens deliver reliable baking and roasting capacity. Facilities benefit from a stainless steel work surface and heavy-duty construction designed for continuous service in institutional and hospitality kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and let ovens cool. Scrape griddle residue with a metal spatula, wipe with a cloth moistened in warm water and mild detergent, then rinse and dry. Remove hotplate debris; clean with a non-abrasive pad and mild cleaner. Vacuum the condenser area and wipe stainless surfaces with an approved cleaner to prevent corrosion. Inspect door seals and chrome racks; replace damaged parts.#@@#Additional Info#@#Royal Range RRE-8GT24-CC offers a 72" stainless steel electric range with eight 2.0 kW hotplates, a 24" griddle, and two convection ovens, operating at 208 volts and 32.8 kW CSA-certified.#@@#General Info#@#Description #@#
Handle high-volume cooking without compromising control or durability with this commercial electric range. Operators achieve consistent heat across eight 9-inch round hotplates and a 24-inch griddle, while two convection ovens deliver reliable baking and roasting capacity. Facilities benefit from a stainless steel work surface and heavy-duty construction designed for continuous service in institutional and hospitality kitchens.
#@@# Hotplate Array#@#
Eight solid round hotplates supply 2.0 kW each for rapid heat response and uniform temperature at high load. Chefs can adjust individual thermostatic controls to match varied production tasks for simultaneous boiling, simmering, and pan heating.
#@@# Griddle Surface#@#
A 24-inch griddle features a 3/4-inch thick plate and thermostatic regulation to maintain cooking flatness and even conduction. Staff can control temperature precisely for searing and griddling across the full plate area, reducing product variations.
#@@# Dual Ovens#@#
Two convection ovens provide independent cooking chambers with 5-surface porcelain interiors that resist staining and simplify cleaning. Rack placement utilizes 5-position chrome guides and includes two chrome racks to optimize batch sizes and airflow management.
#@@# Stainless Construction#@#
The stainless steel front, sides, backguard, landing ledge, valve cover, kickplate, and high shelf deliver corrosion resistance and streamlined sanitation. Maintenance teams benefit from lift points and smooth surfaces for efficient cleaning cycles that meet sanitation requirements.
#@@# Power And Electrical#@#
The unit operates at 208 volts, draws 158 amps, and consumes 32.8 kW, offering a reliable electrical profile for institutional power feeds. Engineers can plan service and circuit allocation accurately using the listed phase and hertz specifications.
#@@# Field Adjustability#@#
Six-inch legs with adjustable feet provide leveling on uneven floors and maintain a stable work height for heavy cookware.
#@@#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, oven seals, and controls weekly to ensure consistent temperature and prevent energy loss. Remove grease with a degreaser rated for stainless steel; rinse and dry surfaces to prevent corrosion. Calibrate thermostats quarterly and verify voltage at 208v to maintain performance. Clean convection fans and porcelain interiors monthly to reduce residue buildup. Lubricate adjustable feet and check 6" legs for stability. Keep CSA and cCSAus labels visible.
