Built for continuous service in high-demand kitchens, this 60-inch countertop griddle delivers consistent heat distribution and robust output without compromising control. Operators will rely on its 150,000 BTU of power and a one-inch thick polished steel plate to sear, char, and maintain product temperature across the full 60-inch cooking surface. Designed for heavy-duty use in restaurants, institutions, and hospitality operations, the unit combines durable construction with straightforward manual controls for predictable performance during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug lines and shut gas before cleaning. Scrape char and debris from the 60" plate, then wipe with a mild detergent and a soft pad. Rinse with clean water and dry thoroughly to prevent rust. Empty and degrease the 4" front gutter and removable grease pan daily. Clean splash guards, stainless front and sides with non-abrasive cleaner. Inspect seals and burners; clear vents to prevent grease buildup and fire risk. Follow CSA and NSF maintenance schedules.#@@#Additional Info#@#Offering a 60" griddle with a 1" steel plate, the Imperial IMGA-6028-1-LP delivers 150,000 BTU via liquid propane and five burners; stainless steel exterior, 4" legs, and removable grease pan ensure reliability.#@@#General Info#@#Description #@#
Built for continuous service in high-demand kitchens, this 60-inch countertop griddle delivers consistent heat distribution and robust output without compromising control. Operators will rely on its 150,000 BTU of power and a one-inch thick polished steel plate to sear, char, and maintain product temperature across the full 60-inch cooking surface. Designed for heavy-duty use in restaurants, institutions, and hospitality operations, the unit combines durable construction with straightforward manual controls for predictable performance during peak periods.
#@@# Cook Surface#@#
The smooth polished steel plate measures 60 inches by 24 inches and is one inch thick, providing substantial thermal mass for even cooking and rapid recovery after heavy loads. Chefs will notice reduced hot spots and stable contact temperatures, improving consistency across large batch runs.
#@@# Heat Output#@#
Five burners produce a combined 150,000 BTU using liquid propane, enabling rapid high-heat searing and sustained cooking for continuous service. Kitchen managers can allocate power across multiple stations without sacrificing throughput or product quality.
#@@# Grease Management#@#
A four-inch wide front grease gutter channels runoff into a removable grease pan, simplifying cleanup and reducing fire risk through controlled drainage. Maintenance teams can perform daily servicing faster, decreasing labor time and minimizing sanitation interruptions.
#@@# Construction Durability#@#
Stainless steel front, sides, splash guards, and ledge deliver corrosion resistance and a cleanable exterior that withstands heavy use and frequent washdowns. Facilities staff can preserve appearance and functionality with routine cleaning and minimal repairs.
#@@# Control Simplicity#@#
Manual controls provide direct, tactile adjustment of heat with no complex electronics to service, reducing downtime and training requirements. Operators can implement setpoints quickly and recalibrate on the fly during high-volume shifts.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect cooking plate daily for food residue and scrape with a flat-edged scraper while hot to prevent carbon buildup. Clean grease gutter and removable pan after each service; empty and degrease with a commercial degreaser rated for stainless steel. Verify burner ports weekly; clear obstructions with a soft brush and verify flame color. Tighten manual control knobs monthly and inspect gas fittings for leaks using a soap solution. Calibrate level and adjust legs as needed.