Stop forcing a compromise between throughput and control. This heavy-duty electric range delivers precise heat management across multiple cooking surfaces and two convection ovens, enabling continuous production in high-volume kitchens without sacrificing consistency or cooking technique. Restaurant operators will notice reduced downtime, predictable performance, and simplified service flow thanks to a design engineered for continuous commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and wait until surfaces cool. Remove racks and wash with warm, soapy water; scrub griddle with a non-abrasive pad and mild degreaser, then rinse. Vacuum condenser coils and wipe fins to improve airflow. Clean oven interiors with a commercial oven cleaner; rinse and dry. Inspect door seals and adjust 6" legs and feet for level. Empty grease traps daily and clean vents weekly to reduce fire risk and extend equipment life.#@@#Additional Info#@#Imperial’s IR-4-G36T-E-CC 60" electric range runs on 208 volts, delivering 27,600 watts. It features four hotplates, a 36" griddle, and two convection ovens with porcelain interiors and chrome racks.#@@#General Info#@#Description #@#
Stop forcing a compromise between throughput and control. This heavy-duty electric range delivers precise heat management across multiple cooking surfaces and two convection ovens, enabling continuous production in high-volume kitchens without sacrificing consistency or cooking technique. Restaurant operators will notice reduced downtime, predictable performance, and simplified service flow thanks to a design engineered for continuous commercial use.
#@@# Hotplate Versatility#@#
Four round hotplates supply immediate, even heat for boiling, searing, and pan work, each controlled independently through infinite heat settings. Chefs gain rapid response and fine temperature adjustment to match multiple simultaneous preparations, minimizing staging time and maintaining consistent product quality.
#@@# Thermostatic Griddle#@#
A 36-inch thermostatic griddle with a .750-inch plate thickness provides broad, uniform contact heat for searing and griddling applications. Kitchen teams achieve consistent browning across the full surface while the thermostat holds set points to prevent temperature drift during peak service.
#@@# Dual Convection Ovens#@#
Two convection ovens offer forced-air circulation and porcelain interiors to accelerate recovery and simplify cleaning between shifts. Staff can rotate sheet pans and racks in parallel to increase throughput and reduce bottlenecks when baking, roasting, or holding hot items.
#@@# Robust Electrical Capacity#@#
Designed for 208 volts single-phase operation, the range draws 71/76 amps and operates at approximately 27,600 watts, supporting sustained high-power demand without voltage sag. Facilities with adequate supply can rely on stable electrical performance for continuous heavy-duty cooking schedules.
#@@# Stainless Exterior Construction#@#
Stainless steel front, sides, backguard, landing ledge, and kick plate resist corrosion and simplify sanitation protocols required in institutional and commercial kitchens.
#@@#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 and griddle daily; remove debris and calibrate thermostats monthly to maintain consistent surface temperatures. Degrease stainless steel surfaces with a neutral detergent and soft cloth; rinse and dry to prevent corrosion. Clean oven interiors after heavy use; scrape racks and wash in warm, soapy water. Verify door seals and hinges quarterly and replace worn components. Schedule professional electrical and safety inspections annually to ensure CSA and ETL compliance.