This electric restaurant range delivers precise heat distribution across four round hotplates while supplying a full-size oven for simultaneous batch cooking, ensuring consistent production during peak service hours. Designed for professional kitchens, the unit operates at 208 volts and 16.3 kilowatts to support sustained high-volume use without performance drift.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and let the unit cool. Remove grates, splatter screen, and grease can; soak in warm, soapy water and scrub. Wipe stainless steel surfaces and knobs with mild detergent; rinse and dry. Clean oven interior with recommended cleaner and soft brush; remove debris from the grease trough. Vacuum condenser coils and check seals. Perform weekly deep clean to stop bacteria, reduce fire risk, lower energy use, and extend equipment life.#@@#Additional Info#@#Imperial's IR-4-G12T-E 36" electric range operates at 208 volts, delivering 16–24 kilowatts through four hotplates, a 12" griddle, and a 16,300-watt output.#@@#General Info#@#Description #@#
This electric restaurant range delivers precise heat distribution across four round hotplates while supplying a full-size oven for simultaneous batch cooking, ensuring consistent production during peak service hours. Designed for professional kitchens, the unit operates at 208 volts and 16.3 kilowatts to support sustained high-volume use without performance drift.
Four round hotplates provide rapid, repeatable heat for pots and pans, ensuring chefs achieve consistent searing and simmering results while operators reduce waste from overcooking.
The unit features a robust cooking surface that retains thermal mass and delivers uniform contact heat across the cooking area. Line cooks maintain product quality during continuous service and minimize temperature recovery time between batches.
A standard oven with porcelain interior accepts full-size pans and withstands frequent loading cycles. Kitchen staff save time by baking, roasting, and holding items while top cooking continues.
Stainless steel construction resists corrosion and simplifies daily sanitation protocols. Maintenance teams perform faster cleanings, and equipment stays serviceable under heavy use.
A grease trough with removable grease can and included splatter screen channels runoff away from cooking surfaces. Staff limit fire risk and streamline grease disposal during scheduled maintenance.
The unit carries cETLus, CSA, and ETL-Sanitation listings and operates on single-phase 208v at 60 Hz drawing 79 amps and 16,300 watts. Facility managers plan electrical supply and inspection workflows with documented certification support.
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• 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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect heating elements and griddle surface weekly; tighten loose fasteners and replace damaged wiring immediately. Clean stainless steel exterior with a neutral detergent and soft cloth to prevent corrosion. Scrape and degrease griddle after each shift; empty 4"W grease trough and service removable grease can daily. Vacuum condenser area monthly and verify vents remain clear. Calibrate oven thermostat quarterly and log adjustments. Schedule CSA and ETL-Sanitation inspections annually.