Stop compromising throughput for control; this freestanding commercial range delivers concentrated power and reliable service capacity for high-volume kitchens that demand precise heat and continuous operation. Designed for liquid propane operation with a total output of 390,000 BTU, this heavy-duty unit supports sustained production across multiple cooking stations while maintaining consistent temperatures under load. Operators gain a compact 60-inch footprint that integrates five burners and two standard ovens to consolidate line tasks and reduce changeover time.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut gas supply before cleaning. Scrape burners and grates to remove food residue, then wash with warm, soapy water and rinse. Clean oven interiors with a non-abrasive degreaser and wipe dry. Remove grease from backriser and hi-shelf vents; use a brush and degreaser to prevent fire risk. Vacuum condenser coils and check door seals for wear. Follow CSA and NSFCertified guidelines; document cleaning to pass inspections.#@@#Additional Info#@#The Imperial IR-10-SU LP 60" propane range delivers 390,000 BTU from five burners and two ovens. It features a stainless steel exterior, backriser with hi-shelf, and is CSA and NSF certified for commercial kitchens. Founded 1998.#@@#General Info#@#Description #@#
Stop compromising throughput for control; this freestanding commercial range delivers concentrated power and reliable service capacity for high-volume kitchens that demand precise heat and continuous operation. Designed for liquid propane operation with a total output of 390,000 BTU, this heavy-duty unit supports sustained production across multiple cooking stations while maintaining consistent temperatures under load. Operators gain a compact 60-inch footprint that integrates five burners and two standard ovens to consolidate line tasks and reduce changeover time.
#@@# Five Burner Configuration#@#
Five sealed burners provide staged heat across a 60-inch cooktop to support simultaneous high-volume tasks. Each burner delivers robust thermal input suitable for rapid boiling, searing, and sautéing, reducing cook time and improving throughput.
#@@# Step-Up Top Design#@#
The step-up top organizes burners into distinct zones for varied cookware sizes and cooking techniques. Chefs receive clear separation between intense and moderate heat areas, enabling parallel workflows without cross-interference.
#@@# Dual Oven Capacity#@#
Two standard ovens expand on-stack cooking and holding options, allowing concurrent baking and roasting cycles. The divided oven banks enable separate temperature control for different menu items, minimizing flavor transfer and scheduling conflicts.
#@@# Manual Control System#@#
Manual controls offer direct tactile adjustment for flame and oven settings, simplifying training and on-the-fly corrections during peak service. Technicians appreciate the straightforward interface for rapid calibration and maintenance.
#@@# Stainless Exterior Construction#@#
Stainless steel exterior resists corrosion and cleans with chemical and mechanical methods common in commercial kitchens. Staff maintain sanitary surfaces and preserve appearance with routine wipe-downs and scheduled deep cleaning.
#@@#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#@#Upon confirmation of completed payment, Culinary Depot will ship and deliver the package.#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to maintain consistent flame and heat distribution. Clean stainless steel surfaces with a nonabrasive cleaner and soft cloth to prevent corrosion. Empty and degrease oven cavities after heavy use; use a commercial oven cleaner following manufacturer safety data. Verify gas connections and regulator for leaks using a soap solution before each service. Lubricate hinges monthly and calibrate manual controls quarterly for accurate temperature performance.