Stop sacrificing throughput for control. This 36-inch heavy-duty electric range combines four hotplates, a 12-inch hot top, and a convection oven to deliver continuous cooking capacity for high-volume kitchens while preserving precise heat management and durable construction.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and allow components to cool before cleaning. Remove racks and wipe oven interior with a mild detergent solution and a soft cloth. Scrape and vacuum crumb tray and hotplates; use a non-abrasive pad for the 12" hot top. Clean stainless steel exterior with a pH-neutral cleaner, follow grain, and dry to prevent streaks. Inspect and clean backriser vent and condenser areas to prevent grease buildup. Reinstall dry parts and reconnect power.#@@#Additional Info#@#Imperial’s IHR-4-1HT-E-C 36" electric range operates at 208v, delivering 16–24 kW with four hotplates, a 12" hot top, and a convection oven rated at 16,300 watts.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 36-inch heavy-duty electric range combines four hotplates, a 12-inch hot top, and a convection oven to deliver continuous cooking capacity for high-volume kitchens while preserving precise heat management and durable construction.
#@@# Hotplates Precision#@#
Engineered with four round hotplates that operate on infinite heat controls, the range provides accurate temperature adjustments for simultaneous frying, boiling, and sautéing. Operators maintain consistent results across multiple pans, reducing waste and improving menu consistency.
#@@# Hot Top Versatility#@#
A 12-inch hot top grants a broad, flat cooking surface for griddling proteins and vegetables with uniform contact heat. Chefs can switch between pans and flat-top applications without losing control, supporting diverse station workflows.
#@@# Convection Oven Performance#@#
The integrated convection oven circulates heat to cut cook times and deliver even baking across three chrome racks inside a porcelain interior. Kitchen teams can handle batch baking, roasting, and reheating with predictable timing and uniform product quality.
#@@# Robust Construction#@#
Stainless steel front, sides, backguard, landing ledge, and kick plate provide corrosion resistance and simplify daily sanitation protocols. Staff can complete rapid cleanups while the unit resists wear in continuous service environments.
#@@# Serviceability and Compliance#@#
Factory certifications include cETLus, ETL-Sanitation, and CE, confirming electrical and sanitation compliance for commercial kitchens. Technicians can access an easily removable crumb tray and 1/4 HP components to simplify maintenance and minimize downtime.
#@@# Power and Installation#@#
Rated at 208 volts, single-phase, 60 hertz, and drawing 86 amps with a power range of 16 to 24 kilowatts (16,300 watts typical), the range supports heavy electrical loads for continuous peak operation.
#@@#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 heating elements weekly and tighten electrical connections to maintain 208v integrity. Clean hotplates, hot top, and backriser weekly with nonabrasive cleaner and a nylon brush to remove carbon and grease. Empty and wash crumb tray after each service. Degrease oven interior and chrome racks monthly; remove racks for soak in warm, soapy water. Verify legs and adjustable feet for level and stability before each shift. Document maintenance and calibrate controls as required.