Built for continuous service in busy kitchens, this 36-inch electric restaurant range combines robust output and precise temperature control to keep production moving without sacrificing consistency. Operators will find reliable heat from four hotplates and a 12-inch thermostatic griddle, while a welded stainless steel exterior withstands daily cleaning and heavy use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and allow full cool-down before cleaning. Remove grates, hotplates, and the removable grease can; wash with warm water and mild detergent. Scrub the 12" griddle with a non-abrasive pad and a food-safe degreaser; season per manufacturer instructions. Clean condenser coils and backriser with a brush to maintain efficiency. Wipe stainless surfaces with a soft cloth and approved cleaner. Verify all parts are dry before reconnecting power to prevent shock and corrosion.#@@#Additional Info#@#Imperial's IR-4-G12T-E-XB 36" electric range operates at 208 volts, delivering 11,000 watts through four hotplates and a 12" griddle.#@@#General Info#@#Description #@#
Built for continuous service in busy kitchens, this 36-inch electric restaurant range combines robust output and precise temperature control to keep production moving without sacrificing consistency. Operators will find reliable heat from four hotplates and a 12-inch thermostatic griddle, while a welded stainless steel exterior withstands daily cleaning and heavy use.
#@@# Top Heat Control#@#
Four round hotplates deliver staged heating that matches multiple cooking tasks simultaneously, supporting sautéing, boiling, and simmering workflows. Each element operates on a 208v, 1-Ph electrical supply rated at 11,000 watts, enabling predictable heat response under load.
#@@# Thermostatic Griddle#@#
A 12-inch griddle features a dedicated thermostat that maintains set temperatures for consistent contact cooking and reduced product variance. Chefs will execute repeatable searing and flat-top tasks without manual adjustments, while a plate thickness of 0.750 inches improves thermal retention.
#@@# Integrated Cabinet Base#@#
An open cabinet base provides accessible storage and simplifies service during peak periods, keeping pans and tools within arm’s reach. Designers include a single cabinet to balance structural support with space for bulk storage.
#@@# Sanitation Ready Finish#@#
Stainless steel front, sides, backguard, kick plate, and landing ledge combine for surfaces that resist corrosion and allow fast sanitary cleaning routines. cETLus, ETL-Sanitation, and CE listings confirm compliance with industry hygiene standards.
#@@# Grease Management#@#
A 4-inch wide grease trough channels runoff to a removable grease can, isolating residues and minimizing drips onto the workspace. Staff will reduce time spent on deep cleaning while maintaining safe operation around hot surfaces.
#@@# Electrical Specification#@#
This unit operates on 208 volts, 60 hertz, drawing 53 amps at single-phase service to match typical commercial electrical infrastructure.
#@@#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 heating elements weekly and tighten terminal connections to prevent arcing. Clean griddle daily with approved stainless steel cleaners; scrape grease into the removable can and flush the 4"W trough after shift. Descale plates monthly using manufacturer-approved solution. Verify door seals and cabinet fasteners each month and replace worn parts. Test voltage and amperage quarterly; record readings for CSA compliance and service planning.