Stop sacrificing throughput for control. This commercial electric range combines robust heating elements, a wide thermostatic griddle, and dual ovens to deliver steady, repeatable results during peak service hours while maintaining precise temperature control for consistent menu quality. Foodservice operators will find this unit balances high electrical demand with practical kitchen integration to support continuous production.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range before cleaning. Remove grates and racks; wash with warm, soapy water and non-abrasive pads. Scrape griddle residue while warm, then clean with a mild detergent and rinse. Wipe hotplates and stainless surfaces with a soft cloth and approved cleaner. Clean oven interior with a recommended oven cleaner and rinse thoroughly. Sweep vent and backriser; degrease filters regularly. Dry all parts completely before reconnecting power to prevent electrical hazards.#@@#Additional Info#@#Imperial’s IR-4-G48T-E-C 72" electric Pro Series range offers commercial-grade cooking with four hotplates, a 48" griddle, and convection ovens; stainless steel, 30600 watts at 208 volts, cETLus and ETL-Sanitation certified, with adjustable legs.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This commercial electric range combines robust heating elements, a wide thermostatic griddle, and dual ovens to deliver steady, repeatable results during peak service hours while maintaining precise temperature control for consistent menu quality. Foodservice operators will find this unit balances high electrical demand with practical kitchen integration to support continuous production.
#@@# Top Heating Array#@#
Four round hotplates and two French-style plates occupy the cooktop to provide immediate, concentrated heat across multiple pans. Operators gain flexibility to run simultaneous pots and pans with independent infinite heat controls for tailored searing, simmering, and sautéing.
#@@# Extended Griddle Surface#@#
A full 48" thermostatic griddle occupies the center of the cooking surface to support large-batch flat-top cooking tasks. Chefs maintain uniform griddle temperature across the plate, which reduces cold spots and improves product consistency for items such as pancakes, burgers, and grilled sandwiches.
#@@# Dual Oven Configuration#@#
The base houses a convection oven and a standard oven, enabling parallel cooking methods for diverse menu requirements. Staff can roast or bake in the convection cavity while using the standard oven for sheet pans or holding, increasing throughput without scheduling conflicts.
#@@# Durable Stainless Construction#@#
The unit features a stainless steel front, sides, backguard, landing ledge, and kick plate to resist corrosion and simplify sanitation. Kitchen crews clean high-contact surfaces quickly, and the robust exterior withstands daily commercial wear, extending service life under heavy use.
#@@# Precise Electrical Performance#@#
Designed for 208 volts, single-phase operation and rated at approximately 30,600 watts, this range supports high-demand cooking loads while meeting CSA and cETLus certifications for safety.
#@@#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 electrical connections and cord integrity monthly to prevent faults and ensure a stable 208 volts supply. Clean the 48" thermostatic griddle after each service with approved degreasers and nonabrasive pads to protect the stainless steel finish. Remove and wash chrome racks and oven interiors with warm, soapy water; dry completely before returning. Lubricate adjustable feet and check level for even cooking.
