Built for continuous kitchen service, this 72-inch natural gas pro range delivers focused power and a functional layout to support busy culinary operations. Designed with two open burners, a 60-inch griddle, and a convection oven, this range consolidates multiple cooking tasks into a single freestanding footprint. Restaurant managers will appreciate the impressive 194,000 BTU total output that sustains high throughput without sacrificing control.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove griddle grease pan and crumb tray; scrape solids into a discard container. Wash surfaces with a mild detergent and warm water using a non-abrasive pad. Clean oven interior with manufacturer-approved cleaner; wipe dry. Vacuum condenser and vents to remove dust and grease. Inspect seals and burners; tighten or replace parts as needed. Regular cleaning prevents bacteria, fires, high utility use, equipment failure, and inspection failures.#@@#Additional Info#@#The Imperial IR-2-G60-C-XB NG 72" natural gas range delivers 194,000 BTU with (1) 60" griddle, (2) open burners, and a convection oven; stainless steel, 3/4" plate, removable grease pan, NSF and CSA certified, and a cabinet base with shelf.#@@#General Info#@#Description #@#
Built for continuous kitchen service, this 72-inch natural gas pro range delivers focused power and a functional layout to support busy culinary operations. Designed with two open burners, a 60-inch griddle, and a convection oven, this range consolidates multiple cooking tasks into a single freestanding footprint. Restaurant managers will appreciate the impressive 194,000 BTU total output that sustains high throughput without sacrificing control.
#@@# Open Burners#@#
Two open burners provide direct, high-heat output for rapid searing and boiling. Chefs can control each flame manually for immediate response and consistent pan performance.
#@@# Expanded Griddle Area#@#
A 60-inch griddle offers extensive flat-top cooking capacity for pancakes, burgers, and eggs during peak periods. The thick .750-inch plate construction ensures even heat distribution and a durable service life.
#@@# Convection Oven#@#
The integrated convection oven supports baking and roasting with efficient heat circulation. Staff can stage sheet pans while maintaining consistent internal temperatures throughout the cooking process.
#@@# Stainless Steel Construction#@#
The stainless steel front, sides, backguard, shelf, landing ledge, and kick plate resist corrosion and allow for fast sanitation. Cleaning crews can easily access smooth surfaces and removable components to maintain hygiene standards effectively.
#@@# Grease Management#@#
A 3-inch grease trough with a removable grease pan and crumb tray channels runoff and simplifies waste handling. Operations reduce downtime with quick access for emptying and cleaning.
#@@# Adjustable Base Support#@#
An open cabinet base with a bottom shelf and 6-inch adjustable legs provides stable placement and convenient storage beneath the cooking surface. Facilities benefit from the cabinet storage and the ability to level the range on uneven floors.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear carbon deposits with a brass brush to maintain consistent flame and heat output. Drain and empty grease pan and crumb tray daily; sanitize trays with a food‑safe degreaser. Calibrate thermostat monthly by comparing oven temperature to a certified probe; adjust controls per manufacturer guidelines. Verify door gaskets and hinges for sealing and alignment; replace worn seals immediately. Schedule CSA and NSF inspections annually.