Built for high-volume kitchens where char and consistency are essential, this 48" gas countertop steakhouse charbroiler offers concentrated searing capacity and reliable thermal performance. Chefs can produce evenly grilled proteins across a wide surface while staff maintain throughput during peak service. The unit features cast iron grates, stainless steel radiants, and heavy-duty burners to support continuous operation in restaurants, hospitals, and institutional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply before cleaning. Remove grates, radiants, and grease can; soak in hot, soapy water and scrub with a non-abrasive pad. Wipe stainless steel exterior with mild detergent, rinse, and dry. Clean grease gutter and burner faces; clear ports with a soft brush. Inspect standing pilot and ignition for debris. Clean vents and hood regularly to prevent grease buildup. Run a test fire and check for even flames before service.#@@#Additional Info#@#The Imperial IABS-48 48" Gas Charbroiler offers 160,000 BTU from eight burners with a cast iron top grate for precise searing.#@@#General Info#@#Description #@#
Built for high-volume kitchens where char and consistency are essential, this 48" gas countertop steakhouse charbroiler offers concentrated searing capacity and reliable thermal performance. Chefs can produce evenly grilled proteins across a wide surface while staff maintain throughput during peak service. The unit features cast iron grates, stainless steel radiants, and heavy-duty burners to support continuous operation in restaurants, hospitals, and institutional kitchens.
#@@# Burners and Radiants#@#
Eight stainless steel burners work with stainless radiants to generate a total thermal output of 160,000 BTU, allowing for rapid recovery between loads. Operators can manually control heat for zoning and repeated setpoints necessary for high-volume production.
#@@# Cast Iron Grates#@#
The slanted three-position cast iron top grate allows for surface adjustment, enabling direct sear control and flare management, which enhances crust development on meats. Chefs can adjust the grate height to optimize contact and searing intensity for various product thicknesses.
#@@# Grease Management#@#
A full-width grease gutter directs drippings to a removable grease can, making end-of-service sanitation easier and reducing fire risk. This design allows for quick removal and emptying without disrupting the cookline workflow.
#@@# Stainless Exterior#@#
The stainless steel front, sides, and landing ledge provide corrosion resistance and a cleanable work surface for staging and plating. The finish endures frequent cleaning cycles typical in commercial operations while supporting hygienic practices.
#@@# Ignition and Controls#@#
A standing pilot ignition system ensures reliable burner light-off in continuous-use environments and minimizes startup delays during shift transitions. Manual control knobs provide tactile feedback for precise flame modulation and quick operator response.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#To maintain the Imperial IABS-48 charbroiler, clean cast iron grates daily by brushing hot residues and lifting to access radiants. Empty and degrease the full-width grease gutter and removable grease can after each service period. Inspect standing pilot and burners weekly; clear ports with a soft wire if needed. Wipe stainless steel exterior with mild detergent and soft cloth. Calibrate manual controls quarterly and verify NSF and ETL labels remain legible.