Stop sacrificing throughput for char flavor. This countertop smoke broiler combines direct radiant heat and a controlled smoke system to produce consistent char marks and infused flavor while supporting high-volume cooking demands. Designed for kitchens that require continuous output, this unit supports fast recovery and durable operation for professional environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut off gas and wait for cooling. Remove grates and radiants; soak in warm, soapy water and scrub with a non-abrasive brush. Empty grease can and water pans into a sealed container and dispose per local rules. Wipe stainless steel inside and out with a mild detergent and soft cloth. Clean burners and pilot assemblies with a soft brush and check gas connections for leaks. Dry all parts before reassembly to prevent corrosion and ensure safe operation.#@@#Additional Info#@#Imperial's IABA-36 gas smoke broiler delivers 120,000 BTU from six stainless steel burners, featuring a dual-log smoke system, grease gutter, water pans, stainless steel exterior, pilot ignition, and certifications for high-volume charbroiling.#@@#General Info#@#Description #@#
Stop sacrificing throughput for char flavor. This countertop smoke broiler combines direct radiant heat and a controlled smoke system to produce consistent char marks and infused flavor while supporting high-volume cooking demands. Designed for kitchens that require continuous output, this unit supports fast recovery and durable operation for professional environments.
#@@# Burn Power#@#
Delivering 120,000 BTU across six stainless steel burners, this broiler provides concentrated heat for rapid searing and uniform cooking across the full griddle. Operators achieve predictable results during back-to-back service runs and maintain setpoints with manual control.
#@@# Cast Iron Radiants#@#
Cast iron radiants and flat cast iron grates concentrate and transfer heat efficiently to product surfaces, creating even char without localized hot spots. Staff experience longer component life and simplified grate replacement compared with thinner materials.
#@@# Integrated Smoke System#@#
A two-log-holder smoke system allows controlled smoke infusion for flavor development while maintaining production pace. Chefs reproduce smoky profiles consistently across batches without manual smoke staging.
#@@# Grease Management#@#
A full-width grease gutter directs runoff to removable grease cans, and included water pans reduce flare risks during extended use. Technicians inspect and clear containment components quickly to minimize downtime.
#@@# Stainless Exterior#@#
Stainless steel front, sides, and landing ledge resist corrosion in busy kitchens and simplify sanitation protocols. Cleaning crews access smooth surfaces and removable wood trays for efficient turnover between shifts.
#@@# Safety and Certifications#@#
Equipped with a standing pilot ignition and certified to cETLus and NSF standards, the unit meets regulatory expectations for commercial cooking equipment. Managers document compliance easily and maintain safe operation under normal 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#@#Maintain the Imperial IABA-36 smoke broiler by cleaning cast iron grids and radiants after each shift to prevent buildup and maintain heat transfer. Drain and empty the removable grease can daily; scrub the full-width grease gutter weekly with degreaser and rinse thoroughly. Inspect standing pilot and gas connections monthly for leaks using soapy water and tighten fittings as required. Verify water pans remain filled to reduce flare-ups and replace worn seals promptly.