Tackle high-volume cooking with a single electric range that combines precise heat control and robust construction for continuous service in demanding kitchens. This 36-inch unit features four round hotplates, a 12-inch thermostatic griddle, and a convection oven to support simultaneous tasks without compromising consistency. Operators benefit from predictable output and simplified maintenance thanks to a layout designed for professional workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and allow the range to cool fully. Remove grates and wipe hotplates with a damp cloth and mild detergent. Scrape griddle residue with a spatula, then clean with a griddle cleaner and rinse. Empty grease can and clean the 4" grease trough; dispose of waste per local rules. Vacuum condenser and coils to improve efficiency. Wipe stainless surfaces with non-abrasive cleaner and dry. Check door seals for damage and replace when worn.#@@#Additional Info#@#Imperial’s IR-4-G12T-E-C 36" electric range features four hotplates, a 12" griddle, and a convection oven with three chrome racks in a stainless steel cabinet, providing 16.3 kW at 208 volts, 86 amps, ETL-Sanitation, and cETLus certification.#@@#General Info#@#Description #@#
Tackle high-volume cooking with a single electric range that combines precise heat control and robust construction for continuous service in demanding kitchens. This 36-inch unit features four round hotplates, a 12-inch thermostatic griddle, and a convection oven to support simultaneous tasks without compromising consistency. Operators benefit from predictable output and simplified maintenance thanks to a layout designed for professional workflows.
#@@# Hotplates Performance#@#
Multiple round hotplates provide segmented control for pots and pans, allowing crews to run several stations at once. Each element draws from a total of 16.3 kilowatt capacity at 208 volts, enabling rapid recovery under heavy load.
#@@# Thermostatic Griddle#@#
A 12-inch griddle with an integrated thermostat maintains the target surface temperature for consistent searing and finishing. Staff achieve repeatable results for high-volume griddle items while the .750-inch plate thickness sustains even heat distribution.
#@@# Convection Oven Capability#@#
The built-in convection oven accommodates three chrome racks and promotes even baking through forced air circulation, reducing cycle variance across pans. The porcelain interior resists sticking and simplifies cleaning between shifts.
#@@# Stainless Steel Exterior#@#
The stainless steel front, sides, backguard, kick plate, and landing ledge resist corrosion and support frequent washdowns common in commercial kitchens. Facilities minimize cosmetic wear and maintain a sanitary appearance that meets operational standards.
#@@# Grease Management#@#
A 4-inch wide grease trough routes runoff into a removable grease can, reducing cleanup time and lowering fire risk at the cooktop. Line cooks can access the can quickly for disposal during service without disrupting production.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Clean heating elements and griddle daily with nonabrasive cleaner to prevent buildup and preserve heat transfer. Inspect and empty the 4" grease trough and removable grease can after each service shift. Degrease stainless steel surfaces with approved sanitizer and soft cloth; avoid chlorides that cause pitting. Calibrate the 12" thermostatic griddle monthly and verify oven temperature with a traceable probe. Check door seals and hinges weekly; tighten fasteners as needed.