EFI RCTRS-48G-2B-N Oven Ranges 60

~~$7,496.25~~ $5,997.00

Standard Features

Stainless steel front, back, sides, kick plate including back guard and high shelf
Heavy duty lift-off cast iron burners rated at 25,000 BTU/hr
12” x 12” cast iron top grates
3/4” thick polished steel griddle plate on applicable models
Grease trough on griddle models
Oven size is 261/2 x 26 x 14”
Oven burner rated at 27,000 BTU/hr
Oven pilot with 100% safety shut off
Stainless steel oven burners and pilots
Multiple position oven rack guides
One chrome rack per oven
Additional racks available
Manifold operating pressure
5”WC/ 11mbar natural gas
10”WC/ 25mbar propane
Product Information:
Optional casters and oven racks available
1 year parts and labour

🛠️ Warranty Protection
1-Year Parts & Labor Warranty

🇨🇦 Ships From Canada

🇨🇦 Canadian Support (416) 783-5907

ETL Listed

Tested & certified by Intertek

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 RCTRS-48G-2B-N

Availability: In Stock Pre order Out of stock

Commercial Cooking • Canada Commercial Sales

Commercial Product Overview

Best for kitchens requiring consistent cooking performance and dependable daily output.

For Canadian foodservice teams building a commercial hot line planning a sauté and boil station, the EFI RCTRS-48G-2B-N is a commercial gas oven range intended to handle range-top cooking and oven production from one line position. The natural-gas configuration gives buyers a clear basis for comparing the model with nearby alternatives. The model code identifies a cooking-surface arrangement of a 48-inch griddle section followed by two open burners.

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

Specifications FAQ

Brand: EFIModel: RCTRS-48G-2B-N/PCategory: Commercial CookingPower 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.

Cooking Output

206,000 BTU output for busy service.

Production Ready

2 burner configuration supports daily commercial output.

Heavy-Duty Build

Commercial construction helps withstand repeated daily operation.

Utility Fit

Gas model: NG / LP. Confirm gas connection before ordering.

Key Specifications

Essential fit, capacity, utility, and certification details.

View all specifications

ModelRCTRS-48G-2B-N/P

Fit CheckW 60" × D 31.4" × H 60"

Gas TypeNG / LP

CertificationsETL Listed, ETL Sanitation Listed

Key Benefits

Decision points for commercial buyers

Places the ability to handle range-top cooking and oven production from one line position at a defined point in the workflow.
Natural-gas configuration is the main comparison point for footprint, access, and day-to-day use.
Keep the cooking position organized so staff have a clear approach, landing space, and cleanup route.
Provides context for comparing Commercial Ranges, Commercial Cooking Equipment, and EFI Commercial Cooking Equipment.

Buying Tips

Reduce ordering risk before checkout

Fit check: Width: 60" • Depth: 31.4" • Height: 60" • Weight: 946 LBS

Review the EFI RCTRS-48G-2B-N from the receiving door to its final position in commercial hot line planning a sauté and boil station. Use natural-gas configuration as the model-specific checkpoint. Confirm published fuel or electrical setup at the proposed commercial hot line planning a sauté and boil station position. Follow with a review of same review should address applicable hood and code requirements plus landing space and safe cleaning room and maintenance access at the planned commercial hot line planning a sauté and boil station location and same review should address applicable hood and code requirements plus landing space and safe cleaning room and maintenance access at the planned commercial hot line planning a sauté and boil station location. The order should remain open until utility connections, working clearance, and service access and the latest published requirements have been checked.

Specifications

Commercial Equipment Specifications — Built for Fast, Accurate Buyer Comparison.

Core Product Details

BrandEFI

ModelRCTRS-48G-2B-N/P

CategoryCommercial Cooking

Equipment TypeGas Ranges

Fit & Dimensions

Width60"

Depth31.4"

Height60"

Overall Dimensions60" x 31.4" x 60"

Net Weight946 LBS

Gross Weight891 lbs

Performance & Output

Electrical / Gas Requirements

Power SourceGas

Gas TypeNG / LP

Total BTU206,000 BTU

Build & Certifications

Number of Burners2

CertificationsETL Listed, ETL Sanitation Listed

Additional Specs

MaterialStainless Steel

Oven size26.5" x 26" x 14"

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

Choose the EFI RCTRS-48G-2B-N around the work it must perform: handle range-top cooking and oven production from one line position. Its natural-gas configuration and the requirement for utility connections, working clearance, and service access should be confirmed before the order is released. Through Continental Restaurant Equipment, Canadian operators can review current documentation and compare relevant options in Gas Bake and Roast Oven and Commercial Cooking Equipment. The final decision should also reflect the staff route through the commercial hot line planning a sauté and boil station.

Related Categories

Explore compatible equipment groups and closely related commercial categories.

Commercial Ranges Gas Bake and Roast Oven Commercial Cooking Equipment Commercial Ovens EFI Commercial Cooking Equipment

Frequently Asked Questions

What makes the RCTRS-48G-2B-N's natural-gas configuration relevant to a commercial hot line planning a sauté and boil station project?

This model supports the commercial hot line planning a sauté and boil station by allowing the team to handle range-top cooking and oven production from one line position at a defined workstation. Its placement should reflect the actual peak-period routine.

What information is needed before releasing the RCTRS-48G-2B-N order for a commercial hot line planning a sauté and boil station project?

For the commercial hot line planning a sauté and boil station, check specified fuel or power connection first; the remaining review should address same review should address required ventilation at the planned commercial hot line planning a sauté and boil station location, landing area, and operator clearance and safe sanitation and technician access and same review should address required ventilation at the planned commercial hot line planning a sauté and boil station location, landing area, and operator clearance and safe sanitation and technician access. Complete the review by checking utility connections, working clearance, and service access under real operating conditions, not only against an empty floor plan.

Why is natural-gas configuration important when comparing the RCTRS-48G-2B-N for the commercial hot line planning a sauté and boil station?

For this model, natural-gas configuration is more than a catalogue specification; it shapes the operating position within the commercial hot line planning a sauté and boil station. Keep the cooking position organized so staff have a clear approach, landing space, and cleanup route.

How should the RCTRS-48G-2B-N be evaluated within a complete commercial hot line planning a sauté and boil station that must handle range-top cooking and oven production from one line position?

Review Commercial Ranges, Gas Bake and Roast Oven, and Commercial Cooking Equipment as one equipment decision. This keeps footprint, delivery access, and operating clearances aligned. The final decision should also reflect the staff route through the commercial hot line planning a sauté and boil station.