Stop sacrificing throughput for control. This 36-inch gas heavy-duty range delivers consistent heat distribution and a robust 130,000 BTU output to support continuous service in demanding kitchens while maintaining precise manual control for predictable results. Restaurant operators, institutional chefs, and catering managers will find the modular layout and stainless-steel construction engineered to reduce downtime and simplify daily maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and shut gas supply. Remove grates and wipe surfaces with mild detergent and warm water. Scrub hot tops and burner faces with a non-abrasive brush, rinse, and dry. Clean grease traps and vents to prevent fires. Vacuum condenser coils and check seals to reduce energy use and breakdowns. Sanitize food-contact areas with an approved sanitizer per CSA or local rules. Reassemble when dry and restore power and gas.#@@#Additional Info#@#The Imperial IHR-2HT-2-M 36" gas range delivers 130,000 BTU with two open burners, two 12" hot tops, and manual controls. It features a stainless steel front, modular design, and is cETLus and NSF certified. Weighs 415 pounds, Natural Gas operation.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 36-inch gas heavy-duty range delivers consistent heat distribution and a robust 130,000 BTU output to support continuous service in demanding kitchens while maintaining precise manual control for predictable results. Restaurant operators, institutional chefs, and catering managers will find the modular layout and stainless-steel construction engineered to reduce downtime and simplify daily maintenance.
#@@# Burners Performance#@#
Two open burners provide direct, adjustable flame control for rapid boil and sear applications, enabling concurrent cooking tasks without cross-interference. Operators gain consistent response across the range, supporting rapid temperature changes and stable simmering for delicate sauces.
#@@# Hot Top Versatility#@#
Two 12-inch hot tops produce an even conductive surface ideal for griddling and holding pans at set temperatures, reducing the need for additional cookline equipment. Chefs achieve flat-top techniques and consistent plate-to-plate results while freeing burners for high-heat tasks.
#@@# Rugged Construction#@#
Stainless steel front, sides, landing ledge, and stub back resist corrosion and withstand daily cleaning cycles common in commercial kitchens. Maintenance personnel will appreciate the durable surfaces that simplify sanitation and preserve appearance over extended service life.
#@@# Modular Installation#@#
Modular configuration allows fitment into existing cookline assemblies and simplifies reconfiguration during kitchen updates or expansion. Facility planners can integrate this range with adjacent modules to optimize workflow and minimize installation time.
#@@# Control Reliability#@#
Manual control knobs provide direct tactile feedback and straightforward operation under peak service conditions, reducing training time for staff. Technicians can troubleshoot controls quickly, minimizing service interruptions in high-volume environments.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to maintain consistent heat output. Clean stainless surfaces with a nonabrasive detergent and warm water; rinse and dry to prevent corrosion. Flush grease traps and wipe landing ledge daily to reduce fire risk. Verify gaskets and manual controls for wear monthly and replace faulty parts. Calibrate flame distribution on the 36" range as needed and confirm 130,000 BTU output meets local codes; document maintenance for CSA or cETLus compliance.