Engineered for continuous kitchen service, this 36-inch electric heavy-duty range combines a high-capacity griddle and a convection oven to support sustained production in restaurants, schools, hospitals, and hospitality venues. Operating on 208 volts and delivering 17,300 watts, it enables rapid recovery and consistent surface temperatures across varied cooking loads. Facility managers and culinary teams benefit from its commercial-grade construction and accredited sanitation listing for dependable daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Scrape griddle residues, wipe with a mild degreaser and warm water, then towel dry. Remove oven racks and clean with soapy water; scrub porcelain gently and rinse. Clean the 4"W grease trough and removable grease can after each service. Clean condenser and vent backriser to prevent grease buildup. Inspect seals and adjustable feet for debris. Regular cleaning prevents bacteria, fires, higher bills, equipment wear, and inspection failures.#@@#Additional Info#@#Imperial IHR-GT36-E-C 36" electric range operates at 208 volts and 17,300 watts.#@@#General Info#@#Description #@#
Engineered for continuous kitchen service, this 36-inch electric heavy-duty range combines a high-capacity griddle and a convection oven to support sustained production in restaurants, schools, hospitals, and hospitality venues. Operating on 208 volts and delivering 17,300 watts, it enables rapid recovery and consistent surface temperatures across varied cooking loads. Facility managers and culinary teams benefit from its commercial-grade construction and accredited sanitation listing for dependable daily use.
#@@# Power-Dense Cooking#@#
The top griddle integrates with the rangetop to provide intense surface heat and fast thermal recovery, supporting back-to-back orders and large batch griddling. Engineers specified 16–24 kilowatts of total power to maintain setpoints under continuous demand, reducing cycle time for searing and flat-top applications.
#@@# Convection Oven Capacity#@#
A single convection oven offers forced-air circulation for uniform baking, roasting, and rethermalization results across full-size sheet pans. The porcelain interior and three chrome racks simplify load management and support high-throughput workflows while resisting staining and pitting.
#@@# Stainless Steel Durability#@#
The stainless steel front, sides, backguard, kick plate, and landing ledge deliver corrosion resistance and simplify daily sanitation protocols in commercial kitchens. Fabrication minimizes crevices and meets ETL-Sanitation criteria to support HACCP-style cleaning programs.
#@@# Serviceable Grease Management#@#
A 4-inch-wide grease trough routes runoff to a removable grease can for safe collection and reduced splatter on surrounding surfaces. The removable can and accessible trough geometry shorten cleanup cycles and limit operator exposure during maintenance.
#@@# Adjustable Installation Support#@#
Six-inch legs with adjustable feet provide field-leveling capability on uneven floors, ensuring safe alignment for flue and service connections.
#@@#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#@#Maintain the Imperial IHR-GT36-E-C range by inspecting electrical connections and verifying 208v supply monthly. Clean the griddle surface after each shift with a nonabrasive scraper and food-safe solvent; season per manufacturer instructions. Empty and wash the removable grease can daily; sanitize the 4"W grease trough weekly. Vacuum condenser areas and check vent clearance monthly. Calibrate thermostatic controls quarterly and document service actions.