Stop sacrificing throughput for control. This 72-inch natural gas pro range delivers concentrated power across multiple cook zones while maintaining precise manual control for consistent results in high-volume kitchens. Restaurant managers will gain the output and durability required to run continuous service with predictable performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas before cleaning. Scrape debris from burners and grates, then soak grates in hot water with mild detergent for 15–30 minutes. Wipe the stainless steel exterior with a non-abrasive cloth and mild cleaner; rinse and dry. Clean oven interiors with approved cleaner; scrub racks and dry. Vacuum condenser coils and backriser vent to remove grease. Inspect seals and burners; replace worn parts.#@@#Additional Info#@#The Imperial IR-12-SU-C NG 72" range delivers 449,000 BTU with six 32,000 BTU open and step-up burners, plus convection and standard ovens; stainless steel, backriser vent, NSF and CSA certified, manual controls, freestanding, and 6" adjustable legs.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 72-inch natural gas pro range delivers concentrated power across multiple cook zones while maintaining precise manual control for consistent results in high-volume kitchens. Restaurant managers will gain the output and durability required to run continuous service with predictable performance.
#@@# Six High-Power Burners#@#
Six open burners provide focused heat for simultaneous high-demand cooking tasks. Each burner generates 32,000 BTU, enabling rapid searing and fast recovery between pots to keep service moving.
#@@# Step-Up Configuration#@#
The step-up top pairs six additional 32,000 BTU burners with the primary burners to expand cooking capacity without increasing footprint. Chefs achieve flexible staging for pots and pans, minimizing prep bottlenecks during peak periods.
#@@# Combined Oven System#@#
The range integrates one convection oven and one standard oven to support diverse production needs. Kitchens may roast and bake in the convection cavity while using the standard oven for sheet pans and hold-and-finish operations.
#@@# Stainless Exterior Construction#@#
Full stainless steel front, sides, backguard, shelf, landing ledge, and kick plate resist corrosion and simplify daily sanitation. Teams reduce maintenance time through durable surfaces that withstand frequent cleaning and heavy use.
#@@# Robust Power Rating#@#
A total output of 449,000 BTU supplies thermal capacity for simultaneous high-load cooking across burners and ovens. Operators maintain temperature stability when multiple large pots and pans run concurrently.
#@@# Installation and Compliance#@#
Freestanding installation with 6-inch adjustable legs accommodates uneven floors and facilitates leveling on-site. Certifications include NSF, CE, and CSA Flame and CSA Star, ensuring compliance with commercial safety and sanitation standards.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily and remove food debris to maintain consistent flame distribution and heat output. Clean stainless steel surfaces with a neutral detergent and soft cloth to prevent corrosion. Verify pilot lights and ignition components weekly and replace worn electrodes. Check door seals and hinges monthly; adjust or replace to retain oven temperature. Flush grease trays and clean backriser vent paths regularly to prevent buildup and ensure safe operation.