Stop compromising output for control. This 114-inch natural gas wok range delivers concentrated heat across four high-performance burners, designed to handle continuous high-volume wok stations while maintaining precise flame response for consistent results. Professional kitchens achieve heavy throughput and repeatable techniques with a unit engineered for sustained use and easy serviceability.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut valve before cleaning. Remove grates and soak in hot, soapy water; scrub with a non-abrasive pad and rinse. Wipe stainless steel surfaces with mild detergent, then dry to prevent streaks. Flush the built-in drain and clean water-cooled top; clear Chinese swing faucet and knee "L" lever of debris. Vacuum condenser and check flue riser for grease. Schedule monthly deep clean to stop bacteria, cut fire risk, lower utility use, and avoid breakdowns.#@@#Additional Info#@#Imperial's ICRA-4 NG 114" wok range delivers 440,000 BTU across four burners. It features a water-cooled top, integrated drain, Chinese swing faucet, knee "L" lever controls, 24" riser, stainless steel front, and adjustable legs.#@@#General Info#@#Description #@#
Stop compromising output for control. This 114-inch natural gas wok range delivers concentrated heat across four high-performance burners, designed to handle continuous high-volume wok stations while maintaining precise flame response for consistent results. Professional kitchens achieve heavy throughput and repeatable techniques with a unit engineered for sustained use and easy serviceability.
#@@# Heat Output#@#
Delivering 440,000 BTU across four burners, this range provides intense, focused heat suited for rapid wok searing and fast stir-fry cycles. Chefs gain immediate temperature recovery between batches, effectively reducing cook times and preserving ingredient texture.
#@@# Water Cooled Top#@#
An integrated water-cooled top limits tabletop temperatures during prolonged use, maintaining a safer work surface and extending component life. Operators can maintain close access to pans without heat fatigue, improving station ergonomics during peak service.
#@@# Built Drain System#@#
A built-in drain system evacuates excess liquids and cleaning water directly from the top zone, simplifying sanitation and minimizing cross-contamination risks. Staff can complete washdowns faster and maintain consistent hygiene standards between service periods.
#@@# Stainless Front#@#
The stainless steel front, landing ledge, backsplash, and pipe rack resist corrosion and allow high-pressure wash operations without surface damage. Maintenance teams perform routine cleaning with fewer chemicals, retaining a professional appearance in pass areas.
#@@# Knee Lever Controls#@#
A knee lever gas valve handle allows cooks to modulate flame without using their hands, supporting rapid adjustments while handling utensils. Kitchen staff can reduce cross-contact and maintain flow at busy stations by manipulating controls with elbows or knees.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and remove debris with a brass brush to maintain flame consistency. Clean stainless steel surfaces daily using a neutral pH detergent and soft cloth to prevent corrosion. Flush the built-in drain system monthly with warm water and a mild degreaser to avoid clogs. Verify knee "L" lever operation and gas connections quarterly, tightening fittings to CSA torque specifications where required. Calibrate flame height after service to ensure efficient combustion.