Engineered for demanding kitchens, this 36-inch gas heavy-duty range delivers focused power and reliable control for sustained commercial use. Operators achieve consistent results across griddle and oven operations while maintaining safety certifications required for institutional environments. Designed for modular installation, this unit supports high throughput without sacrificing serviceability or compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and allow cool down. Scrape food residues from the griddle and remove grease from the 4" gutter. Wipe stainless steel surfaces with mild detergent and a soft cloth. Clean oven interior and chrome rack with warm, soapy water; rinse and dry. Vacuum condenser coils and check vents to prevent fires. Inspect seals and legs; tighten or replace as needed. Follow CSA and NSF guidance and log each cleaning to pass inspections and reduce breakdowns.#@@#Additional Info#@#Imperial's IHR-GT36 36" gas range offers 130,000 BTU input, a 36" griddle, standard oven, thermostatic controls, stainless steel build, 4" grease gutter, 6" adjustable legs, and 208V power, certified cETLus, ETL, and NSF for commercial kitchens.#@@#General Info#@#Description #@#
Engineered for demanding kitchens, this 36-inch gas heavy-duty range delivers focused power and reliable control for sustained commercial use. Operators achieve consistent results across griddle and oven operations while maintaining safety certifications required for institutional environments. Designed for modular installation, this unit supports high throughput without sacrificing serviceability or compliance.
#@@# Griddle Top#@#
Designed with an integrated griddle surface, the unit supplies even heat distribution across the 36-inch cooking width for flat-top cooking tasks. Operators gain consistent searing and char performance while minimizing hot spots that cause uneven cooking cycles.
#@@# Thermostatic Controls#@#
Equipped with thermostatic control knobs, the range allows precise temperature regulation for both griddle and oven zones. Chefs maintain target set points during peak service, enhancing menu consistency and reducing product waste.
#@@# Oven Capacity#@#
Built with a standard oven and one chrome rack, the oven provides dependable hold and bake functionality for mixed cook lines. Kitchen staff can schedule oven and griddle tasks concurrently to maximize throughput during service windows.
#@@# Robust Construction#@#
Constructed with stainless steel for the front, sides, landing ledge, backguard, and kick plate, the range resists corrosion and meets sanitary standards required in commercial environments. Maintenance teams will find that the durable surfaces simplify daily sanitation and extend service life.
#@@# High Heat Output#@#
Rated at 130,000 BTU total and operating on natural gas, the appliance supplies rapid recovery and sustained output for high-volume operations. Managers can control multiple pans and full sheet pans on the griddle while the oven maintains stable internal temperatures.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily for debris; remove deposits with a brass brush and warm, soapy water to preserve heat transfer. Calibrate thermostatic controls monthly using a certified thermometer and adjust per CSA guidelines. Empty and clean the 4" grease gutter after each service; dispose waste per local code. Verify leg anchors and adjustable feet weekly to maintain level, preventing uneven cooking. Replace worn gaskets and check gas connections for leaks with a soap solution.