Built for nonstop kitchen service, this electric restaurant range combines a full-width griddle and dual convection ovens to deliver consistent throughput and precise temperature control. Restaurant operators will appreciate the 60-inch griddle plate with a 3/4-inch thickness that maintains even heat for extended production runs, while two convection ovens expand capacity for simultaneous cooking tasks. Facility managers gain a durable stainless steel exterior and a high shelf backriser that integrates with heavy-use environments and simplifies daily workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and lock out power. Scrape excess grease from the 60" griddle; apply a mild degreaser, agitate with a non-abrasive pad, rinse with warm water, and dry with a clean cloth. Empty ovens and remove chrome racks; wash racks in warm, soapy water and sanitize. Vacuum condenser areas and wipe stainless surfaces with a neutral cleaner. Inspect door seals and vents for buildup. Perform weekly deep clean to reduce bacteria, lower fire risk, and extend equipment life.#@@#Additional Info#@#Royal Range RRE-GT60-CC offers a 60" stainless steel electric range with a 3/4" griddle, two convection ovens, porcelain interiors, five-position rack guides, 27.0 kW (208 volts, 1-Ph, 60 Hz), CSA certified, made in USA.#@@#General Info#@#Description #@#
Built for nonstop kitchen service, this electric restaurant range combines a full-width griddle and dual convection ovens to deliver consistent throughput and precise temperature control. Restaurant operators will appreciate the 60-inch griddle plate with a 3/4-inch thickness that maintains even heat for extended production runs, while two convection ovens expand capacity for simultaneous cooking tasks. Facility managers gain a durable stainless steel exterior and a high shelf backriser that integrates with heavy-use environments and simplifies daily workflows.
#@@# 60 Inch Griddle#@#
The full 60-inch griddle features a .750-inch plate that holds heat and reduces cold spots during continuous use. Operators achieve steady cooking performance with thermostatic control that maintains set points across the entire surface.
#@@# Thermostatic Control#@#
Integrated thermostats permit accurate temperature selection and repeatable results for high-volume cooking operations. Chefs can control surface temperatures quickly, reducing product variability and waste.
#@@# Dual Convection Ovens#@#
Two convection ovens provide parallel cooking zones to increase batch output and lower cycle times. Each oven includes a five-surface porcelain interior that resists staining and facilitates routine cleaning.
#@@# Chrome Rack System#@#
Five-position chrome rack guides and two chrome racks deliver flexible loading configurations for pans and sheet trays. Kitchen staff can adjust rack placement to optimize airflow and cook different items concurrently.
#@@# Heavy-Duty Construction#@#
The stainless steel front, sides, landing ledge, backguard, valve cover, kickplate, and high shelf create a resilient envelope designed for commercial environments. Maintenance teams benefit from corrosion-resistant surfaces that sustain frequent sanitation cycles and constant use.
#@@#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 the griddle plate daily for food residue and carbon; scrape while warm and apply a light coat of food-grade oil after cooling to prevent rust. Clean oven interiors weekly with nonabrasive cleaners and soak racks separately to avoid enamel damage. Check door seals monthly and replace gaskets to maintain temperature control. Tighten electrical connections quarterly and confirm 208v supply and proper amperage to reduce stress on components.
