Built for kitchens that demand intense heat and continuous service, this countertop steakhouse charbroiler delivers 100,000 BTU of controlled gas power and rugged durability. Operators will achieve consistent sear and grill marks across a 30-inch cooking surface while maintaining straightforward cleaning and maintenance procedures. The unit meets ETL, cETLus, and NSF standards for commercial use and installs on standard countertops for immediate integration into tight workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut the main valve. Remove grates and radiants; soak in warm, soapy water and scrub with a nonmetal brush. Empty the grease gutter and dispose of contents safely. Wipe stainless steel surfaces with mild detergent and a soft cloth; avoid abrasives. Clean the pilot area and burner ports with compressed air. Rinse components, dry fully, then reassemble. Clean weekly or more if heavily used to reduce bacteria, fire risk, energy waste, equipment wear, and inspection failures.#@@#Additional Info#@#The Imperial IABS-30 30" gas charbroiler delivers 100,000 BTU with five stainless steel burners, a cast iron top grate for searing, and stainless steel construction.#@@#General Info#@#Description #@#
Built for kitchens that demand intense heat and continuous service, this countertop steakhouse charbroiler delivers 100,000 BTU of controlled gas power and rugged durability. Operators will achieve consistent sear and grill marks across a 30-inch cooking surface while maintaining straightforward cleaning and maintenance procedures. The unit meets ETL, cETLus, and NSF standards for commercial use and installs on standard countertops for immediate integration into tight workflows.
#@@# Heat Output#@#
The unit provides 100,000 BTU across five stainless steel burners, enabling rapid surface recovery and consistent temperature across the entire 30-inch grate. Front-loaded controls and manual regulation allow staff to adjust heat zones quickly for multiple proteins and side items during peak service.
#@@# Grate Design#@#
A slanted cast iron top grate offers three position settings to control searing intensity and proximity to the radiants. Chefs can optimize char and drip management by selecting grate height to balance direct heat with patience for thicker cuts.
#@@# Drip Management#@#
A full-width grease gutter channels runoff to a removable grease can, minimizing flare-ups and simplifying end-of-day disposal. The accessible tray and can reduce cleaning time and lower the risk of grease-related service interruptions.
#@@# Construction Materials#@#
Stainless steel front, sides, and landing ledge provide corrosion resistance and maintain a sanitary surface under heavy use. Welded seams and robust paneling support frequent cleaning cycles and daily operational demands.
#@@# Ignition and Safety#@#
The standing pilot ignition provides a dependable light source for each burner without complex electronics, reducing potential failure points in high-use environments. Built-in certifications confirm the unit meets safety and sanitation benchmarks required by institutional buyers.
#@@#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#@#Inspect burners and radiants weekly; remove and clean cast iron grates with a stiff brush and mild detergent to prevent carbon buildup. Drain and empty the removable grease can daily; flush the full width grease gutter with hot water and degreaser weekly. Verify standing pilot flames and test manual controls monthly; replace worn seals on stainless steel doors and landing ledges as needed. Calibrate ventilation and confirm ETL, cETLus and NSF labels remain legible for compliance.