Stop sacrificing throughput for control. This 60" liquid propane restaurant range delivers 248,000 BTU output and integrates open burners, a 36" radiant broiler, and dual ovens into one durable package for commercial use. Achieve consistent searing, broiling, and oven work without disrupting service cadence.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and cool completely. Remove racks, crumb trays and grease can; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless steel front, sides and backriser with mild detergent, rinse and dry. Clean burners and broiler grates, clear ports with a soft brush. Vacuum condenser and legs to remove debris. Reinstall dry parts, check seals and realign racks. Regular cleaning reduces bacteria, fire risk, energy use and equipment failure.#@@#Additional Info#@#The Imperial IR-4-RB36-C-XB LP 60" Range offers 248,000 BTU, four burners, 36" broiler, two ovens, grease trough, crumb tray, stainless steel build, 11"H backguard, 6" legs, and NSF/CSA certifications for commercial kitchens.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" liquid propane restaurant range delivers 248,000 BTU output and integrates open burners, a 36" radiant broiler, and dual ovens into one durable package for commercial use. Achieve consistent searing, broiling, and oven work without disrupting service cadence.
#@@# Open Burner Array#@#
Four open burners provide concentrated flame for rapid boiling and searing, enabling multiple tasks simultaneously. Maintenance is simple with lift-off components and accessible service points.
#@@# Radiant Broiler#@#
The 36" radiant broiler delivers intense heat for char and caramelization, reducing cook cycles for proteins and vegetables. It ensures uniform browning and faster finishing times.
#@@# Dual Oven Configuration#@#
Two ovens offer parallel baking and roasting with separate temperature controls for varied menu items. Each oven includes a chrome rack and supports sheet pan workflows, enhancing throughput and flexibility.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, backriser, landing ledge, and kick plate resist corrosion and simplify sanitation in high-turnover environments. Durable materials reduce repairs and support cleaning protocols.
#@@# Integrated Grease Management#@#
A 3" grease trough, removable grease can, and crumb tray centralize fat and debris collection for easier disposal and reduced fire risk. This setup speeds daily cleaning and ensures hygiene compliance.
#@@# Adjustable Support System#@#
Six-inch legs with adjustable feet provide stability on uneven floors and maintain level surfaces for precise cooking. The robust chassis supports heavy use and simplifies installation.
This range meets NSF and CE certifications, plus CSA Flame and CSA Star listings for verified safety and performance. Dimensions and weight suit busy kitchens: 60" width, 31.5" depth, 56.5" height, and 1,090 pounds shipping mass.
#@@#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 burners weekly and remove food debris with a brass brush to maintain consistent flame. Empty the 3" grease trough and removable grease can after each service day; sanitize the crumb tray daily. Clean stainless steel front and sides with neutral detergent and a soft cloth; avoid abrasive pads. Verify door seals and oven racks for wear; replace damaged components immediately. Calibrate thermostat quarterly and check vent backriser for obstructions to ensure safe operation.
