Stop compromising throughput for consistent cooking results. This 60-inch electric restaurant range combines high output with precise temperature control, serving busy kitchens, catering operations, and institutional foodservice with reliable performance and straightforward maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and allow the range to cool. Remove debris from griddle and wipe hotplates with a damp cloth using a mild detergent; rinse and dry. Clean oven interior with non-abrasive cleaner and remove the rack to wash separately. Vacuum condenser area and coil dust to maintain efficiency. Inspect seals and vents; replace damaged gaskets. Schedule deep clean monthly to reduce bacteria, cut grease buildup, lower fire risk, and extend equipment life.#@@#Additional Info#@#Imperial's IR-4-G36T-E-XB 60" electric range offers commercial performance with four hotplates, a 36" griddle, and a standard oven; stainless steel, infinite heat controls, 208v single-phase at 22,300 watts, cETLus and ETL-Sanitation listed.#@@#General Info#@#Description #@#
Stop compromising throughput for consistent cooking results. This 60-inch electric restaurant range combines high output with precise temperature control, serving busy kitchens, catering operations, and institutional foodservice with reliable performance and straightforward maintenance.
#@@# Front Cooking Surface#@#
A continuous top features four round hotplates and one 36-inch thermostatic griddle, supporting simultaneous pans and high-volume griddle work. Operators benefit from rapid recovery and uniform heat distribution from the .750-inch griddle plate, reducing batch variability and downtime.
#@@# Precise Temperature Control#@#
Infinite heat controls and thermostats allow fine adjustments across all heating zones, enabling staff to dial in exact setpoints for frying, simmering, and griddling tasks. Consistent temperatures enhance cook repeatability and minimize waste from poorly controlled processes.
#@@# Robust Oven Capacity#@#
A full-size standard oven with one rack provides a versatile baking and holding chamber that accommodates most production pans. Kitchen teams can roast, bake, or hold prepared items while utilizing the top heating zones, increasing operational flexibility.
#@@# Durable Exterior Construction#@#
Stainless steel front and sides, along with a backriser and landing ledge, resist corrosion and simplify sanitation routines in high-use environments. Staff members can quickly clear soils and maintain a professional presentation with minimal effort.
#@@# Electrical Performance#@#
Designed for 208 volts, single-phase operation with 22,300 watts and rated at 16 to 24 kilowatts, the unit delivers substantial cooking power for peak service periods. Facilities with 64/44 amp service requirements can plan electrical layouts and breakers accordingly.
#@@# Serviceability and Compliance#@#
Adjustable 6-inch legs and removable components facilitate fast access for routine servicing and calibration tasks, minimizing repair time.
#@@#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#@#Clean the stainless steel surfaces daily using a neutral detergent and a soft cloth to prevent corrosion and grease buildup. Inspect and tighten electrical connections monthly; power down and lockout before service. Degrease the 36" griddle after each service period and season with a thin oil coat when cool to protect the plate. Empty and clean the oven cavity weekly; remove racks and wash in warm, soapy water. Check door seals and adjust legs for level operation every month.