Handle intense service with equipment designed for continuous heavy-duty use. This countertop gas smoke broiler delivers focused char and efficient throughput while maintaining consistent heat across a 48-inch cooking surface. Operators achieve robust grilling results with a powerful 160,000 BTU output and durable components that withstand continuous commercial operation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut gas supply. Remove grates, radiants, grease can, and water pans. Scrub grates and radiants with a stiff brush and mild detergent; rinse and dry. Empty and degrease the gutter and replace the grease can. Wipe stainless steel surfaces with a non-abrasive cleaner. Inspect seals and pilot; test standing pilot before returning to service. Clean weekly near burners and deep-clean yearly to reduce fire risk, lower energy use, prevent breakdowns, and ensure CSA/NSF compliance.#@@#Additional Info#@#The Imperial IABA-48 gas smoke broiler delivers 160,000 BTU from eight stainless steel burners, a three-log smoke system, grease gutter, removable grease can, and a 48" width for heavy-duty foodservice.#@@#General Info#@#Description #@#
Handle intense service with equipment designed for continuous heavy-duty use. This countertop gas smoke broiler delivers focused char and efficient throughput while maintaining consistent heat across a 48-inch cooking surface. Operators achieve robust grilling results with a powerful 160,000 BTU output and durable components that withstand continuous commercial operation.
#@@# Radiant Cast Iron#@#
Radiant cast iron elements concentrate heat and produce authentic char flavor without rapid hot-spotting. The design transfers energy evenly across the grates and reduces relighting cycles, supporting steady production during peak periods.
#@@# Flat Cast Iron Grid#@#
Flat cast iron grids provide a stable searing plane for varied portion sizes and maintain surface contact for uniform color and texture. Chef teams gain control over doneness and presentation, while cleaning remains straightforward thanks to the lift-off capability.
#@@# Three Log Holders#@#
A built-in smoke system features three log holders that introduce controlled smoke infusion for depth of flavor. Kitchens can expand menu profiles to include smoked items without separate smokers, optimizing kitchen footprint.
#@@# Grease Management#@#
A full-width grease gutter drains into a removable grease can and water pans, isolating grease for safer operation and simpler waste handling. Staff reduce cleaning time and minimize slip hazards while preserving sanitation standards.
#@@# Stainless Steel Exterior#@#
A stainless steel front, sides, and landing ledge resist corrosion and allow for rapid surface cleaning between service runs. The material maintains a professional appearance in demanding foodservice environments and supports compliance with routine sanitation protocols.
#@@# Manual Controls With Pilot#@#
Manual control configuration and standing pilot ignition ensure intuitive operation and reliable start-up under variable utility conditions.
#@@#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-48 smoke broiler by scheduling weekly surface cleaning and monthly deep service. Remove grates and radiants, soak cast iron in warm, soapy water, scrub with a nonmetal brush, then dry to prevent rust. Empty grease gutter and removable can after each shift; inspect water pans for scaling and descale with a mild acid solution as needed. Verify standing pilot operation and gas connections; tighten fittings and test for leaks.