Stop sacrificing control for capacity. This 72" liquid propane commercial range delivers a consistent 32,000 BTU output per burner configuration, supporting sustained high-volume cooking while maintaining precise heat for plated service. Owners and kitchen managers benefit from dependable gas performance and a rugged stainless steel exterior designed for continuous operation in demanding foodservice environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove grates and burners; soak in warm, soapy water and scrub with a non-abrasive brush. Wipe stainless steel with mild detergent and a soft cloth, following the grain. Clean the oven interior with an approved degreaser; rinse and dry. Vacuum vents to remove grease buildup. Inspect seals and knobs; replace damaged parts. Dispose of cleaning fluids per CSA and local codes. Regular cleaning prevents contamination, fires, higher bills, and equipment failures.#@@#Additional Info#@#The Imperial IR-12-SU-XB LP 72" Pro Series range features six burners with 32,000 BTU output, liquid propane, stainless steel exterior, step-up top, backriser with hi-shelf, one oven, and one cabinet. CSA and NSF certified for commercial kitchens.#@@#General Info#@#Description #@#
Stop sacrificing control for capacity. This 72" liquid propane commercial range delivers a consistent 32,000 BTU output per burner configuration, supporting sustained high-volume cooking while maintaining precise heat for plated service. Owners and kitchen managers benefit from dependable gas performance and a rugged stainless steel exterior designed for continuous operation in demanding foodservice environments.
#@@# Top Burners#@#
Six open burners provide concentrated heat across the full 72" width, enabling the simultaneous production of multiple pans and skillets without cross-interference. Staff maintain precise flame control with manual valves that respond instantly to adjustments, reducing variability in cook times.
#@@# Step-Up Cooktop#@#
The step-up top creates organized cooking zones and allows chefs to stage pans at different temperatures for sequential tasks. Chefs preserve workflow efficiency by positioning items for rapid transitions from sauté to simmer.
#@@# Oven Capacity#@#
A standard full-size oven under the cooktop accepts sheet pans and accommodates batch roasting or holding functions, expanding menu flexibility during service. Operators manage oven temperature with manual controls for predictable thermal performance.
#@@# Construction Durability#@#
The stainless steel front, sides, and backriser with hi-shelf provide corrosion resistance and simplified sanitation in a busy kitchen. Maintenance teams can access lift-off components for routine cleaning, minimizing downtime.
#@@# Installation Versatility#@#
The freestanding design with a liquid propane supply and manual control type simplifies placement in kitchens that require mobility or modular layout changes. Specifiers benefit from CSA and NSF certifications that align with commercial regulatory requirements.
#@@#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 for combustion irregularities and remove soot deposits with a brass brush to maintain 32,000 BTU output. Tighten gas fittings monthly and apply leak-detection solution; replace any hose showing cracks. Clean stainless steel exterior after each service shift with neutral pH cleaner and a microfiber cloth. Degrease oven cavity and wash racks weekly to prevent carbon buildup. Calibrate thermostat quarterly and verify CSA and NSF labels remain legible.