EFI RCTSP-18-1P Stock Pot Ranges - Continental Restaurant Equipment

EFI RCTSP-18-1P Stock Pot Ranges

$817.50 $654.00
EFI
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Standard Features

  • Durable stainless steel structure that is corrosion resistant and easy to clean
  • Extended top side walls to hold grates in place
  • Highly efficient stainless steel burner, for maximum heat transfer
  • Manually controlled valves for each burner, giving the ability to adjust and save energy
  • Standby pilots for instant ignition
  • Heavy duty cast iron top grated
  • Adjustable stainless steel legs included
  • Available in natural gas & propane
  • 3/4" NPT on rear of appliance
  • 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 RCTSP-18-1P
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.
Designed for commercial use in Canada, the EFI RCTSP-18-1P addresses the need to cook stocks, soups, sauces, and other large-pot batches within a commercial cooking line. The model’s propane configuration is the main configuration point for site and workflow planning.

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

Specifications FAQ
Brand: EFIModel: RCTSP-18-1PCategory: 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

80,000 BTU output for busy service.

Production Ready

1 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
ModelRCTSP-18-1P
Fit CheckW 18.0" × D 24.8" × H 22.3"
Gas TypeNG / LP
CertificationsETL Listed, ETL Sanitation Listed
Key Benefits
Decision points for commercial buyers
  • Provides a dedicated point where staff can cook stocks, soups, sauces, and other large-pot batches.
  • Uses propane configuration as a clear reference for selection and layout review.
  • Staff can load and unload large pots with a clear landing area while preserving ventilation and fire-code clearance.
  • Gives buyers a natural link to relevant choices in Commercial Gas Hotplates.
Buying Tips
Reduce ordering risk before checkout
Fit check: Width: 18.0" • Depth: 24.8" • Height: 22.3" • Weight: 105.8 LBS
Review the EFI RCTSP-18-1P from the receiving door to its final position in commercial cooking line. Use propane configuration as the model-specific checkpoint. For the commercial cooking line, check specified fuel or power connection first; the remaining review should address applicable hood and code requirements plus landing space at the planned commercial cooking line location and safe cleaning room and maintenance access. Resolve ventilation, landing space, and cleaning access before the purchase is approved, and use the current manufacturer documentation as the final technical reference.
Specifications
Commercial Equipment Specifications — Built for Fast, Accurate Buyer Comparison.
Core Product Details
BrandEFI
ModelRCTSP-18-1P
CategoryCommercial Cooking
Equipment TypeStock Pot Ranges
Fit & Dimensions
Width18.0"
Depth24.8"
Height22.3"
Overall Dimensions18.0" x 24.8" x 22.3"
Net Weight105.8 LBS
Performance & Output
Electrical / Gas Requirements
Power SourceGas
Gas TypeNG / LP
Total BTU80,000 BTU
Build & Certifications
Number of Burners1
CertificationsETL Listed, ETL Sanitation Listed
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 the EFI RCTSP-18-1P, the buying decision centres on propane configuration, the need to cook stocks, soups, sauces, and other large-pot batches, and the plan for ventilation, landing space, and cleaning access. Canadian foodservice teams can ask Continental Restaurant Equipment to reconcile those points with delivery access and the latest product documents. Alternatives in Commercial Gas Hotplates can be reviewed during the same conversation.

Related Categories

Explore compatible equipment groups and closely related commercial categories.

Commercial Stock Pots RangesCommercial Gas HotplatesCommercial Cooking EquipmentPortable cooking unitsCommercial Ranges

Frequently Asked Questions

Where does the RCTSP-18-1P add value within the commercial cooking line when staff must cook stocks, soups, sauces, and other large-pot batches?
The EFI RCTSP-18-1P is designed to cook stocks, soups, sauces, and other large-pot batches in the commercial cooking line. Staff can load and unload large pots with a clear landing area while preserving ventilation and fire-code clearance.
Which access and placement questions should buyers ask about the RCTSP-18-1P in the commercial cooking line?
Document published fuel or electrical setup for the commercial cooking line. Then confirm applicable hood and code requirements plus landing space at the planned commercial cooking line location, followed by safe sanitation and technician access. If ventilation, landing space, and cleaning access cannot be maintained, compare another configuration before committing to the model.
Where should propane configuration be considered in the RCTSP-18-1P site plan, especially in relation to ventilation, landing space, and cleaning access?
For this model, propane configuration is more than a catalogue specification; it shapes the operating position within the commercial cooking line. Staff can load and unload large pots with a clear landing area while preserving ventilation and fire-code clearance.
What categories belong in the same comparison as the RCTSP-18-1P when ventilation, landing space, and cleaning access matter, with Commercial Gas Hotplates as the comparison set?
Use Commercial Stock Pots Ranges as the starting category and Commercial Gas Hotplates as the first comparison set. Add Commercial Cooking Equipment when the project requires a broader station review.