Built to power continuous service in high-volume kitchens, this commercial electric range combines broad cooking capacity with precise, repeatable heat control to support demanding foodservice operations. Operators can increase output and maintain consistent results across large runs using twelve hotplates and a convection oven designed for intensive use. Installation on 208 volts and single-phase power simplifies integration into common utility configurations while sustaining high electrical load performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and let elements cool. Remove racks and wipe interior oven with mild detergent and a soft cloth. Scrub hotplates and landing ledge with non-abrasive cleaner; rinse and dry. Clean condenser coils and vent backriser to prevent grease buildup and fire risk. Inspect seals and adjust 6" legs and feet for stability. Use warm, soapy water on stainless steel exterior and polish dry. Follow CSA and ETL-Sanitation guidance for safe food contact surfaces.#@@#Additional Info#@#Imperial's IR-12-E-C 72" electric range has twelve hotplates and a convection oven with three chrome racks.#@@#General Info#@#Description #@#
Built to power continuous service in high-volume kitchens, this commercial electric range combines broad cooking capacity with precise, repeatable heat control to support demanding foodservice operations. Operators can increase output and maintain consistent results across large runs using twelve hotplates and a convection oven designed for intensive use. Installation on 208 volts and single-phase power simplifies integration into common utility configurations while sustaining high electrical load performance.
#@@# Hotplate Array#@#
Twelve round hotplates deliver distributed cooking zones that support simultaneous production of multiple menu items. Chefs gain control through infinite heat settings that enable fine adjustments for boiling, simmering, and pan searing.
#@@# Convection Oven#@#
A single convection oven provides rapid, even baking and roasting across full pans thanks to forced-air circulation and a porcelain interior that resists staining and simplifies cleaning. Staff can stage multiple racks for continuous cooking with three included chrome racks.
#@@# Electrical Capacity#@#
Rated at 208 volts and drawing 84 to 91 amps, the range supports heavy-duty operation with power output between 34 and 50 kilowatts depending on configuration. Facilities planners can size service and breakers with confidence using these electrical specifications.
#@@# Stainless Construction#@#
Stainless steel on the front, sides, backguard, landing ledge, and kick plate offers durable corrosion resistance and an easy-to-sanitize surface for back-of-house workflows. Maintenance crews will reduce downtime because surfaces withstand frequent cleaning and contact.
#@@# Adjustable Support#@#
Six-inch legs with adjustable feet allow precise leveling on uneven floors to maintain stability under full load and align with existing line equipment. Line cooks will notice reduced wobble and consistent cookware contact across the top.
#@@#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 hotplates and oven elements weekly; tighten visible connections and replace damaged wiring to prevent faults. Clean stainless steel surfaces after each service period using a neutral detergent and soft cloth; remove baked-on grease with a nonabrasive commercial degreaser and rinse thoroughly. Calibrate thermostat quarterly and verify 208v supply under full load. Lubricate adjustable feet semiannually and confirm CSA, cETLus, and ETL-Sanitation labels remain legible.