Stop sacrificing range durability for inconsistent output. This electric 36-inch restaurant range combines robust stainless-steel construction with a 24-inch thermostatic griddle and two round hotplates to deliver consistent heat control and reliable throughput for busy kitchens. Operators will maintain precise cooking temperatures and streamline service with a unit designed for continuous commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and let the unit cool before cleaning. Remove the grease can and crumb tray; empty and wash with warm, soapy water. Scrub the griddle and hotplates with a non-abrasive pad and approved degreaser, then rinse and dry. Wipe stainless steel surfaces with mild detergent and a soft cloth; polish to prevent corrosion. Clean backriser and vent openings to remove grease. Check seals and tighten adjustable feet. Regular cleaning prevents contamination, fire risk, and equipment failure.#@@#Additional Info#@#The Imperial IR-2-G24T-E-XB 36" electric range features a 24" griddle, two hotplates, stainless steel build, cabinet base with grease can, crumb tray, 6" adjustable legs, 208 volts/10,000 watts, 49 amps, cETLus and ETL-Sanitation listed.#@@#General Info#@#Description #@#
Stop sacrificing range durability for inconsistent output. This electric 36-inch restaurant range combines robust stainless-steel construction with a 24-inch thermostatic griddle and two round hotplates to deliver consistent heat control and reliable throughput for busy kitchens. Operators will maintain precise cooking temperatures and streamline service with a unit designed for continuous commercial use.
#@@# Top Heat Control#@#
The unit includes two round hotplates and a 24-inch griddle with a thermostat to provide targeted, repeatable heat for various cooking methods. Chefs can set and maintain exact temperatures, reducing product variance and waste during peak service hours.
#@@# Stainless Exterior Durability#@#
The stainless steel front and sides resist corrosion and simplify daily cleaning, supporting sanitation protocols in high-traffic environments. Maintenance teams will spend less time on repairs because the exterior tolerates heavy use and frequent washdowns.
#@@# Integrated Grease Management#@#
A 4-inch grease trough with a removable grease can and crumb tray captures runoff from the griddle and hotplates, containing mess and simplifying disposal. Staff will reduce slip hazards and cleaning time while meeting local sanitation standards.
#@@# Cabinet Storage Convenience#@#
An open cabinet base provides immediate storage for pans and utensils, keeping essential gear adjacent to the cooking surface. Line cooks will save steps and maintain workflow continuity during service rushes.
#@@# Commercial Electrical Capacity#@#
The range operates at 208 volts, one phase, drawing 49 amps and delivering up to 10,000 watts within a 1 to 11 kilowatt classification to support sustained commercial cooking loads. Kitchen engineers can plan electrical service and breaker sizing with precise load 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#@#NA#@@#Maintenance Guide#@#Inspect electrical connections weekly and tighten terminals to prevent arcing. Clean the stainless steel exterior with a mild detergent and soft cloth; rinse and dry to avoid streaks. Scrape the 24" thermostatic griddle after each use, then season with a thin oil layer when cool. Empty the grease can and crumb tray daily; sanitize the cabinet interior weekly. Verify thermostat calibration monthly and document results for CSA and ETL compliance.