Stop sacrificing flexibility for throughput. This 60-inch electric Pro Series range combines multiple cooking modes on a single footprint, supporting continuous service, precise temperature control, and simplified maintenance for commercial kitchens. Operators benefit from a consolidated platform that includes hotplates, a large thermostatic griddle, convection baking, and standard oven capacity, streamlining production and minimizing equipment footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and allow the range to cool. Scrape griddle and hotplate residue with a non-metal spatula, then wipe with a mild detergent and warm water; rinse and dry. Remove oven racks; wash in warm, soapy water and dry before reinserting. Clean condenser coils and backriser area to maintain efficiency and lower energy use. Degrease stainless surfaces with a non-abrasive cleaner; dry to prevent streaks. Inspect seals and thermostats regularly to avoid malfunctions.#@@#Additional Info#@#The Imperial IR-4-G36T-E-C 60" electric range operates at 208 volts, delivering 27,600 watts. It features four hotplates, a 36" griddle, a convection oven with three racks, a standard oven, and a stainless steel exterior.#@@#General Info#@#Description #@#
Stop sacrificing flexibility for throughput. This 60-inch electric Pro Series range combines multiple cooking modes on a single footprint, supporting continuous service, precise temperature control, and simplified maintenance for commercial kitchens. Operators benefit from a consolidated platform that includes hotplates, a large thermostatic griddle, convection baking, and standard oven capacity, streamlining production and minimizing equipment footprint.
#@@# Hotplates#@#
Four round hotplates deliver immediate, even surface heat for kettles, stockpots, and sauté pans. Each element features infinite heat controls to accommodate delicate simmering or rapid boiling needs, while the 208-volt, 1-Ph electrical design ensures stable output across the cooktop.
#@@# Thermostatic Griddle#@#
A 36-inch griddle with dedicated thermostats maintains consistent plate temperature across a .750-inch thick cooking surface, enhancing sear uniformity and minimizing hot spots. Chefs can set precise temperatures for repeatable results when preparing high volumes of sandwiches, breakfast items, and grilled proteins.
#@@# Convection Oven#@#
The built-in convection oven includes three chrome racks and circulates heated air for reduced cook times and uniform doneness across full pans. Kitchen staff enjoy reliable baking performance for pastries, casseroles, and rotated sheet pans while adhering to ETL-Sanitation compliance.
#@@# Standard Oven#@#
A separate standard oven with one rack and a porcelain interior supports finishing, warming, and batch cooking without disrupting convection schedules. The dual-oven layout enables operators to run different processes simultaneously, increasing throughput while maintaining quality.
#@@# Stainless Steel Exterior#@#
The stainless steel front, sides, backguard, landing ledge, and kick plate resist corrosion in demanding environments and simplify daily sanitation tasks.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect electrical connections monthly and tighten terminals to prevent arcing. Clean the 36" griddle plate after each service using a stainless scraper and neutral pH detergent; season per manufacturer when cool. Remove and wash hotplates and oven racks weekly; dry completely before reassembly. Defrost and clean convection oven interior monthly with approved ETL-Sanitation cleaners. Verify leg levels and adjust feet to maintain a 60" line alignment and ensure even cooking.