Built for continuous service in high-volume kitchens, this electric restaurant range combines robust heat capacity with precise control to maintain steady and consistent production. Operators will appreciate the rapid recovery across four hotplates and a 36-inch thermostatic griddle, delivering uniform results for both pans and griddle work while two ovens manage roasting and baking demands simultaneously. Engineered for 208v power distribution, this unit supports heavy-duty schedules while ensuring sanitation compliance under cETLus and ETL Sanitation listings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and let it cool before cleaning. Scrape the griddle with a spatula, then use warm water and mild detergent; rinse and dry. Remove hotplates and clean with a non-abrasive pad. Wipe the stainless steel front, sides, backguard, landing ledge, and kick plate with a soft cloth and approved cleaner. Clean ovens with recommended oven cleaner; soak chrome racks in warm, soapy water. Clean condenser coils and vents to reduce energy use and fire risk. Inspect seals and repeat weekly.#@@#Additional Info#@#Imperial’s IR-4-G36T-E 60" electric range delivers 25.3 kW at 208 volts with four hotplates, a 36" griddle, two ovens with porcelain interiors, stainless steel exterior, infinite heat controls, 6" legs, and cETLus and ETL-Sanitation certification.#@@#General Info#@#Description #@#
Built for continuous service in high-volume kitchens, this electric restaurant range combines robust heat capacity with precise control to maintain steady and consistent production. Operators will appreciate the rapid recovery across four hotplates and a 36-inch thermostatic griddle, delivering uniform results for both pans and griddle work while two ovens manage roasting and baking demands simultaneously. Engineered for 208v power distribution, this unit supports heavy-duty schedules while ensuring sanitation compliance under cETLus and ETL Sanitation listings.
#@@# Top Heat Elements#@#
Four hotplates provide segmented power delivery that accommodates multi-pot workflows and quick transitions between tasks. Engineers specify durable construction and fast heat response, allowing staff to maintain production without long delays.
#@@# Large Thermostatic Griddle#@#
A 36-inch griddle with independent thermostats offers precise surface temperature control for consistent searing and griddle items. Operators benefit from uniform cook zones and simple adjustments that minimize scrap and rework.
#@@# Dual Oven Capacity#@#
Two standard ovens deliver simultaneous baking and roasting capability, featuring porcelain interiors that resist staining and simplify cleaning. Chefs can stage multiple menu items while preserving internal oven performance.
#@@# Heavy Duty Construction#@#
The stainless steel front, sides, backguard, landing ledge, and kick plate withstand rigorous kitchen use and streamline sanitation workflows. Maintenance crews appreciate the corrosion resistance, and the unit maintains a professional appearance under continuous operation.
#@@# Power And Electrical Ratings#@#
Designed for 208v single-phase service with 25 to 33 kilowatts and approximately 25,300 watts nominal, the range supports sustained high heat loads for extended service periods. Facility managers receive clear electrical specifications for planning circuits and breaker sizing.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect heating elements and griddle thermostats weekly; tighten terminal connections and verify 208v supply and 64/69 amp draw with a calibrated meter. Clean stainless surfaces and porcelain oven interiors after service with nonabrasive detergent; rinse and dry to prevent corrosion. Remove crumbs from backriser vent and vacuum condenser area monthly. Lubricate adjustable feet and verify leg mounts quarterly. Replace worn gaskets and check CSA/ETL-Sanitation labels before return to service.