Stop compromising throughput for quality. This countertop charbroiler delivers consistent high-heat searing and sustained output for high-volume kitchens that demand reliable protein cooking without gridlock. Designed for commercial operations since 1998, the unit pairs industrial heat capacity with a robust stainless exterior to support continuous service in restaurants, cafeterias, and institutional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let the unit cool. Remove grates and scrape char with a stiff brush. Clean radiant H burners and broiling surface with a non-abrasive degreaser; rinse with warm water. Wipe stainless steel front and sides using a mild detergent and soft cloth; dry immediately to prevent streaking. Vacuum or blow out debris from vents and check 4" legs for stability. Clean daily to reduce bacteria, cut fire risk, lower energy use, and extend equipment life.#@@#Additional Info#@#The Imperial ICB-6027 Chicken Charbroiler offers 240,000 BTU of gas heat on a 60" grill with six H burners and round rod grates, featuring a 27" broiling surface, stainless steel front, 4" legs, NSF and CSA certifications, and weighs 425 pounds.#@@#General Info#@#Description #@#
Stop compromising throughput for quality. This countertop charbroiler delivers consistent high-heat searing and sustained output for high-volume kitchens that demand reliable protein cooking without gridlock. Designed for commercial operations since 1998, the unit pairs industrial heat capacity with a robust stainless exterior to support continuous service in restaurants, cafeterias, and institutional kitchens.
#@@# Six Burner Heat#@#
Deliver 240,000 BTU across six radiant H burners to sear multiple portions simultaneously. Operators gain rapid recovery and even heat distribution, reducing cycle times and maintaining consistent char across the entire 60-inch cooking width.
#@@# Extended Cooking Surface#@#
Offer a 27-inch deep, 60-inch wide broiling area with round rod grates to maximize throughput per batch. Chefs obtain expanded capacity for chicken, steaks, and other proteins while maintaining proper spacing to preserve crust formation and internal temperature targets.
#@@# Heavy Duty Construction#@#
Install a unit with stainless steel front and sides and a commercial chassis engineered for daily use. Kitchen staff benefit from corrosion resistance and simplified cleaning, supporting sanitation protocols and long-term appearance retention.
#@@# Countertop Flexibility#@#
Position the countertop design on 4-inch legs or specify an optional base to adapt to line layouts and ergonomic reach. Managers adapt the footprint to limited spaces while maintaining optimal operator access and serviceability.
#@@# Radiant Burner Design#@#
Use six H style radiant burners paired with round rod grates to concentrate searing power at the cook surface. Line cooks achieve defined char marks and rapid Maillard reaction without excessive flare, improving texture and yield consistency.
#@@# Safety and Compliance#@#
Rely on units certified to NSF and CETLUS safety standards for commercial installations.
#@@#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 weekly and remove grease from the round rod grid to maintain even heat distribution and prevent flare-ups. Empty drip trays daily and sanitize with a degreaser rated for stainless steel. Verify gas connections monthly and tighten fittings; perform leak tests after any service. Level the countertop unit and adjust 4" legs to ensure uniform broiling across the 27" deep surface. Replace worn radiant elements and check CSA and CETLus labels for compliance.