Engineered for intense production kitchens, this 60" gas countertop charbroiler delivers targeted heat and consistent searing across large volumes. The unit produces 200,000 BTU to meet continuous high-throughput demands while preserving product yield and surface Maillard reaction control. Commercial-grade stainless steel construction and cETLus, ETL, and NSF certifications ensure compliance and durability in demanding food service environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow the charbroiler to fully cool. Remove grates and radiants; soak in warm, soapy water and scrub with a non-metal brush. Scrape grease gutter and empty the removable grease can into a sealed container. Wipe stainless steel exterior with mild detergent, rinse, and dry. Clean burners and standing pilot ports with compressed air. Inspect seals and vents. Repeat weekly to prevent grease buildup, fires, and equipment failure.#@@#Additional Info#@#Imperial IABS-60 60" gas countertop steakhouse charbroiler delivers 200,000 BTU with ten stainless steel burners, slanted three-position cast iron grates, full-width grease gutter, removable grease can, NSF and ETL certified.#@@#General Info#@#Description #@#
Engineered for intense production kitchens, this 60" gas countertop charbroiler delivers targeted heat and consistent searing across large volumes. The unit produces 200,000 BTU to meet continuous high-throughput demands while preserving product yield and surface Maillard reaction control. Commercial-grade stainless steel construction and cETLus, ETL, and NSF certifications ensure compliance and durability in demanding food service environments.
Large Heat Output
Delivers 200,000 BTU to sustain steady grill zone temperatures for prolonged peak service periods. Operators maintain consistent sear and cook times across multiple product runs, reducing rework and waste.
Multiple Burners
Equipped with ten stainless steel burners that distribute power across the 60" cooking surface. Technicians isolate zones for mixed-cooking workflows, enabling simultaneous high-heat searing and lower-intensity finishing.
Cast Iron Grates
Features slanted, three-position cast iron top grates to control contact pressure and grease migration. Chefs adjust grate position to optimize char depth and airflow, improving flavor development while minimizing flare-ups.
Radiant System
Includes stainless steel radiants to diffuse flame and protect burners from drippings, extending service intervals. The radiant design stabilizes burner output and reduces cold spots across the plate.
Grease Management
Incorporates a full-width grease gutter with a removable grease can for efficient fat collection and simplified cleaning. Staff reduce downtime during turnover and maintain safer kitchen surfaces through controlled grease capture.
Commercial Construction
Built with stainless steel front, sides, and landing ledge to resist corrosion in high-use environments. The countertop configuration and 59" nominal width allow integration on existing lines, and standing pilot ignition supports reliable startup in continuous operations.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Imperial IABS-60 charbroiler by inspecting and emptying the removable grease can daily to prevent buildup and fire risk. Scrape grates and radiants after each service; remove and soak cast iron top grates weekly in warm, soapy water, then dry and oil lightly to prevent corrosion. Clean the full width grease gutter and stainless steel exterior with a nonabrasive cleaner. Verify standing pilot operation and gas connections monthly; replace worn seals promptly.