Stop compromising throughput for flavor. This 60" gas countertop smoke broiler produces 200,000 BTU of direct radiant heat and features a controlled smoke system that delivers consistent char and smoke infusion for high-volume kitchens. Operators achieve repeatable results under continuous duty cycles while adhering to institutional safety and sanitation certifications.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug appliance and shut gas at valve. Remove grates, radiants, grease can, and water pans. Scrape residue with a plastic scraper, then wipe surfaces with a mild degreaser and soft cloth. Clean burners and pilot with a soft brush; avoid forcing debris into ports. Flush grease gutter into removable can and empty into approved waste. Rinse parts, dry completely, reassemble, and restore gas. Clean daily to reduce bacteria, fire risk, energy use, equipment wear, and inspection failures.#@@#Additional Info#@#The Imperial IABA-60 60" gas smoke broiler delivers 200,000 BTU with ten stainless steel burners, cast iron grates, a smoke system, grease gutter, removable grease can, standing pilot ignition, stainless steel exterior, and natural gas operation.#@@#General Info#@#Description #@#
Stop compromising throughput for flavor. This 60" gas countertop smoke broiler produces 200,000 BTU of direct radiant heat and features a controlled smoke system that delivers consistent char and smoke infusion for high-volume kitchens. Operators achieve repeatable results under continuous duty cycles while adhering to institutional safety and sanitation certifications.
#@@# Burner Array#@#
Ten stainless steel burners distribute 200,000 BTU across the 60" cooking surface, enabling simultaneous high-output grilling for multiple pans or racks. Technicians can service individual burner assemblies quickly because the design isolates components for easy maintenance.
#@@# Cast Iron Radiants#@#
Cast iron radiants and grates provide focused heat transfer and durable contact surfaces that withstand frequent use without rapid wear. Chefs benefit from even searing and predictable thermal response when shifting between high-heat and lower-heat zones.
#@@# Integrated Smoke System#@#
A three-log holder smoke system channels smoke across the cooking plane to produce flavor penetration without sacrificing throughput. Food service managers can control smoke intensity while ensuring effective grease management and cleaning access.
#@@# Grease Management#@#
A full-width grease gutter with a removable grease can and water pans collects runoff and reduces fire risk, simplifying daily sanitation routines. Maintenance teams save time during shifts because removable pans allow for rapid emptying and safe disposal.
#@@# Stainless Exterior#@#
The stainless steel front, sides, and landing ledge withstand humid kitchens and frequent wipe-downs while maintaining a sanitary surface. Procurement specialists appreciate the long service life and ease of compliance with food safety inspections.
#@@# Countertop Configuration#@#
Countertop installation provides flexibility for placement on existing worklines and fits standard 60" station footprints to maximize kitchen layout efficiency.
#@@#Delivery Details#@#
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• Check if the product you have received has all the essential parts and accessories.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect grease gutters and remove accumulated residue weekly to prevent ignition and maintain drainage. Clean cast iron radiants and flat grids after cool down; scrub with a stiff brush and season lightly with oil to inhibit rust. Empty removable grease cans and water pans daily and sanitize per facility protocol. Verify standing pilot operation each shift and tighten connections if leaks appear. Calibrate manual controls quarterly to ensure consistent 200,000 BTU output.