EFI RCTCV-1P Convection Ovens - Continental Restaurant Equipment

EFI RCTCV-1P Convection Ovens

$6,133.75 $4,907.00
EFI
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Standard Features

  • Linked stainless steel door, double tempered glass window, built-in light
  • Five nickel plated grab-and-go oven racks with thirteen rack positions
  • Porcelain enamel on steel oven interior with four circular arc corners, easy to clean
  • Computer version of the automatic ignition module, automatic temperature control with energy saving and environmental protection
  • Timed reminders
  • Two-speed circulation heating way with even temperature in the oven to ensure food colour
  • Two-stage wind speed control fire, easy to operate
  • Oven cooling switch for quick cooling
  • 1 year parts and labour
🛠️ Warranty Protection
1-Year Parts & Labor Warranty
🇨🇦 Ships From Canada
🇨🇦 Canadian Support (416) 783-5907
ETL Listed Intertek
ETL Listed
Tested & certified by Intertek
ETL Sanitation Listed
ETL Sanitation
Sanitation certified
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Spec Sheet
View Product Specifications

Why Buy From Us

  • Authorized Commercial Equipment Supplier — We specialize in commercial cooking equipment.
  • Fast Shipping Across Canada — Reliable delivery to major Canadian cities.
  • Trusted Brands Only — We carry proven manufacturers like EFI.
  • Support Beyond Checkout — Documentation, specs, and expert help when you need it.
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SKU: EFI RCTCV-1P
Availability: In Stock Pre order Out of stock
Restaurant Equipment • Canada Commercial Sales

Commercial Product Overview

Best for commercial kitchens that need dependable equipment, verified fit, and confident ordering before checkout.
In a commercial kitchen oven bank, the EFI RCTCV-1P functions as a commercial convection oven designed to bake and roast planned commercial batches. Buyers should compare the propane configuration with the intended station, workload, and utility plan.

Buyers should verify the specifications on this page to confirm dimensions, requirements, and installation compatibility prior to ordering.

Specifications FAQ
Brand: EFIModel: RCTCV-1PCategory: Restaurant EquipmentPower Source: Gas
Commercial Grade Built for Daily Use Canada-Wide Sales
Spec-first confidence: verify fit, requirements, and compatibility before ordering.
Commercial intent: equipment listed for professional foodservice environments.
Ordering tip: match doorway/service access and confirm connections/clearances.
Commercial Grade

Built for professional foodservice environments and daily operation.

Verified Fit

Width: 38" • Depth: 44.5" • Height: 61.7".

Utility Check

Confirm electrical, gas, water, drain, and clearance requirements.

Built For Daily Use

Durable construction supports long-term reliability in commercial spaces.

Key Specifications

Essential fit, capacity, utility, and certification details.

View all specifications
ModelRCTCV-1P
Fit CheckW 38" × D 44.5" × H 61.7"
Electrical115/60/1
Gas TypeNG / LP
Key Benefits
Decision points for commercial buyers
  • Keeps the EFI RCTCV-1P focused on one defined task within the planned commercial kitchen.
  • The propane configuration gives the site team a concrete basis for checking fit.
  • During service, the team can load racks according to the production schedule; outside peak periods, the plan for rack loading pattern should remain workable.
  • Allows the station review to include both Commercial Ovens and EFI Commercial Cooking Equipment.
Buying Tips
Reduce ordering risk before checkout
Fit check: Width: 38" • Depth: 44.5" • Height: 61.7"
Treat propane configuration as an operating requirement when comparing the EFI RCTCV-1P. The site review should also show how the unit will bake and roast planned commercial batches. Document required utility configuration for the commercial kitchen. Then confirm same review should address applicable hood and code requirements plus landing space and safe access for cleaning and repairs at the planned commercial kitchen location, followed by same review should address applicable hood and code requirements plus landing space and safe access for cleaning and repairs at the planned commercial kitchen location. The last check is practical: ventilation, landing space, and cleaning access must remain usable during peak operation, cleaning, and service.
Specifications
Commercial Equipment Specifications — Built for Fast, Accurate Buyer Comparison.
Core Product Details
BrandEFI
ModelRCTCV-1P
CategoryRestaurant Equipment
Equipment TypeConvection Ovens
Fit & Dimensions
Width38"
Depth44.5"
Height61.7"
Overall Dimensions38" x 44.5" x 61.7"
Performance & Output
Electrical / Gas Requirements
Electrical Requirements115/60/1
Amperage8.5
Power SourceGas
Gas TypeNG / LP
Total BTU46,000 BTU
Build & Certifications
Warranty1 year parts and labour
Additional Specs
MaterialStainless Steel
Buyer note: Ensure your space, connections, and access points match this unit before ordering. Our team can help confirm fit and requirements to prevent installation issues and delays.
Why Buy From Us
For Canadian operators, the practical question is whether the EFI RCTCV-1P can bake and roast planned commercial batches in the available commercial kitchen. Its propane configuration, considered together with ventilation, landing space, and cleaning access, provides the clearest comparison point. Continental Restaurant Equipment can verify current specifications and place the model beside alternatives in Commercial Ovens and EFI Commercial Cooking Equipment.

Related Categories

Explore compatible equipment groups and closely related commercial categories.

Commercial Convection OvensCommercial OvensEFI Commercial Cooking EquipmentCommercial Cooking EquipmentOven Stands

Frequently Asked Questions

Why would an operator select the RCTCV-1P for the commercial kitchen instead of another option in Commercial Convection Ovens?
Use the EFI RCTCV-1P where staff need to bake and roast planned commercial batches as part of the normal commercial kitchen route. During service, the team can load racks according to the production schedule; outside peak periods, the plan for rack loading pattern should remain workable.
What should the equipment schedule record for the RCTCV-1P, especially propane configuration?
Confirm published fuel or electrical setup at the proposed commercial kitchen position. Follow with a review of same review should address applicable hood and code requirements plus landing space and safe service and wash-down access at the planned commercial kitchen location and same review should address applicable hood and code requirements plus landing space and safe service and wash-down access at the planned commercial kitchen location. The final review should show that ventilation, landing space, and cleaning access remains workable and that the published requirements match the plan.
How should buyers assess propane configuration on the RCTCV-1P when ventilation, landing space, and cleaning access matter?
Propane configuration is the clearest model-specific checkpoint when reviewing the EFI RCTCV-1P. It should align with the commercial kitchen plan, including ventilation, landing space, and cleaning access.
Which categories provide useful context for a RCTCV-1P purchase centred on propane configuration?
Related options in Commercial Ovens can be compared with the EFI RCTCV-1P, while EFI Commercial Cooking Equipment helps place it within the wider foodservice plan.