When peak service demands meet strict sanitation standards, this 72" electric range provides sustained output and consistent heat control for high-volume kitchens. Engineered for continuous operation, the unit features twelve hotplates and two convection ovens to support simultaneous stovetop and baking workflows without sacrificing accuracy or recovery time. Owners and facility managers will appreciate predictable electrical characteristics and certified safety listings that simplify integration into institutional and commercial environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and let surfaces cool. Remove racks and soak in warm, soapy water; scrub with non-abrasive pad. Wipe hotplates and stainless exterior with mild detergent; rinse and dry. Clean oven interiors with approved oven cleaner; rinse thoroughly. Vacuum condenser and vents to remove grease; inspect seals and landing ledge. Reassemble when dry and restore power. Regular cleaning prevents bacterial contamination, fires, higher bills, equipment failure, and inspection failures.#@@#Additional Info#@#The Imperial IR-12-E-CC 72" Electric Pro Series Restaurant Range runs on 208 volts, delivering 34,600 watts across twelve hotplates and two convection ovens.#@@#General Info#@#Description #@#
When peak service demands meet strict sanitation standards, this 72" electric range provides sustained output and consistent heat control for high-volume kitchens. Engineered for continuous operation, the unit features twelve hotplates and two convection ovens to support simultaneous stovetop and baking workflows without sacrificing accuracy or recovery time. Owners and facility managers will appreciate predictable electrical characteristics and certified safety listings that simplify integration into institutional and commercial environments.
#@@# Hotplates Performance#@#
Twelve round hotplates enable zoned cooking across the full 72" surface, allowing for the parallel production of multiple entrées and sauces. The infinite heat controls provide precise setpoints for boiling, searing, and simmering, ensuring repeatable results during peak service.
#@@# Convection Oven Capacity#@#
Two convection ovens offer even thermal distribution with 1/4 HP motors per oven to support consistent airflow and uniform cooking. Each oven includes three chrome racks and porcelain interiors for robust load capacity and simplified cleaning between shifts.
#@@# Electrical Specification#@#
Designed for 208 volts, single-phase operation, the range draws 91 amps and consumes approximately 34,600 watts, aligning with institutional power configurations for campuses and hospitals. Facilities planners will value the clear ampere and wattage data for load balancing and breaker selection.
#@@# Sanitation And Certification#@#
The unit carries cETLus, ETL-Sanitation, and CE listings, ensuring compliance with common safety and sanitation protocols required by schools, hospitals, and regulatory agencies. Stainless steel exterior surfaces and porcelain oven liners support microbial control and streamlined sanitation procedures.
#@@# Serviceability And Durability#@#
Removable lift-off components and a backriser with hi-shelf reduce maintenance time and facilitate access for routine servicing.
#@@#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 burners and hotplates weekly; remove debris and use a brass brush for stubborn deposits. Empty drip trays and clean oven interiors with a nonabrasive cleaner after daily service. Verify door gaskets each month and replace when seals show cracks. Lubricate hinges and adjustable feet quarterly and confirm unit remains level. Test thermostats and infinite heat controls quarterly and calibrate per manufacturer specifications to ensure consistent cooking temperatures.