EFI RCTRS-8B-12G-N Oven Ranges 60 - Continental Restaurant Equipment

EFI RCTRS-8B-12G-N Oven Ranges 60

$7,670.00 $6,136.00
EFI
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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 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 RCTRS-8B-12G-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.
The commercial value of the EFI RCTRS-8B-12G-N lies in a straightforward role: to handle range-top cooking and oven production from one line position in a sauté and boil station. Site planning should connect the natural-gas configuration to the final operating position. The model code identifies a cooking-surface arrangement of eight open burners followed by a 12-inch griddle section.

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

Specifications FAQ
Brand: EFIModel: RCTRS-8B-12G-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

275,000 BTU output for busy service.

Production Ready

8 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-8B-12G-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
  • Gives sauté and boil station teams a model-specific way to handle range-top cooking and oven production from one line position.
  • The natural-gas configuration gives the site team a concrete basis for checking fit.
  • Staff can move between range-top cooking and oven loading and then assign burners or surface zones by menu task.
  • Pairs logically with comparisons in Gas Bake and Roast Oven and Commercial Cooking Equipment.
Buying Tips
Reduce ordering risk before checkout
Fit check: Width: 60" • Depth: 31.4" • Height: 60" • Weight: 895 LBS
Use the planned workload to judge the EFI RCTRS-8B-12G-N, then verify natural-gas configuration against the actual installation area. From receiving to the sauté and boil station, check published fuel or electrical setup, ventilation at the planned sauté and boil station location, code, landing area, and working clearance, and and safe cleaning room and maintenance access. The last check is practical: 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
ModelRCTRS-8B-12G-N/P
CategoryCommercial Cooking
Equipment TypeGas Ranges
Fit & Dimensions
Width60"
Depth31.4"
Height60"
Overall Dimensions60" x 31.4" x 60"
Net Weight895 LBS
Gross Weight891 lbs
Performance & Output
Electrical / Gas Requirements
Power SourceGas
Gas TypeNG / LP
Total BTU275,000 BTU
Build & Certifications
Number of Burners8
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
Fit, workflow, and documentation are the deciding points for the EFI RCTRS-8B-12G-N. In the sauté and boil station, the model must handle range-top cooking and oven production from one line position while the plan accommodates cleaning access. Continental Restaurant Equipment gives Canadian buyers one place to confirm current specifications and compare Gas Bake and Roast Oven or Commercial Cooking Equipment.

Related Categories

Explore compatible equipment groups and closely related commercial categories.

Commercial RangesGas Bake and Roast OvenCommercial Cooking EquipmentCommercial OvensEFI Commercial Cooking Equipment

Frequently Asked Questions

What job is the RCTRS-8B-12G-N intended to handle in the sauté and boil station, and how does natural-gas configuration support that role?
Use the EFI RCTRS-8B-12G-N where staff need to handle range-top cooking and oven production from one line position as part of the normal sauté and boil station route. Staff can move between range-top cooking and oven loading and then assign burners or surface zones by menu task.
What installation details matter most when the RCTRS-8B-12G-N will handle range-top cooking and oven production from one line position, while accounting for cleaning access?
Use the sauté and boil station equipment plan to resolve utility connection shown in the specifications, then verify ventilation at the planned sauté and boil station location, code, landing area, and working clearance and and safe access for cleaning and repairs. Record the outcome for cleaning access, then reconcile dimensions and connections with the latest product documents.
What operational impact can natural-gas configuration have when the RCTRS-8B-12G-N must handle range-top cooking and oven production from one line position?
For this model, natural-gas configuration is more than a catalogue specification; it shapes the operating position within the sauté and boil station. Staff can move between range-top cooking and oven loading and then assign burners or surface zones by menu task.
How should the RCTRS-8B-12G-N be evaluated within a complete sauté and boil station that must handle range-top cooking and oven production from one line position?
A complete comparison can include Gas Bake and Roast Oven, Commercial Cooking Equipment, and Commercial Ovens. Each item should be evaluated using the same site and workflow assumptions. For this model, record natural-gas configuration and cleaning access before approval.