Stop settling for slow lines or inconsistent heat. This 60-inch natural gas pro series range delivers robust output and dependable control to support busy kitchens handling large ticket volumes, high cook throughput, and varied menu demands. Restaurant teams gain precise power across four open burners plus a 36-inch radiant broiler, backed by a combined 288,000 BTU capacity for continuous service.
LongDescription#@#Pro Series Restaurant Range, gas, 60", (4) open burners, (1) 36" radiant broiler, (2) standard ovens, (1) chrome rack per oven, 3" grease trough, removable grease can & crumb tray, stainless steel front, sides, 11"H backguard, landing ledge & kick plate, 6" legs, adjustable feet, 288,000 BTU, NSF, CE, CSA Flame, CSA Star#@@#Cleaning Instructions#@#Unplug the range and close the gas supply. Remove grates and racks; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe the stainless steel exterior with a mild detergent and soft cloth, following the grain. Clean grease troughs and empty the removable grease can after each shift. Vacuum condenser coils and inspect burners weekly to remove debris. Rinse and dry all parts thoroughly before reassembly. Regular cleaning prevents contamination, fires, and costly breakdowns.#@@#Additional Info#@#Imperial’s IR-4-RB36-C-XB NG 60" range delivers 288,000 BTU with four burners, a 36" broiler, two ovens with chrome racks, a grease trough, stainless steel surfaces, an 11" backguard, 6" adjustable legs, NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop settling for slow lines or inconsistent heat. This 60-inch natural gas pro series range delivers robust output and dependable control to support busy kitchens handling large ticket volumes, high cook throughput, and varied menu demands. Restaurant teams gain precise power across four open burners plus a 36-inch radiant broiler, backed by a combined 288,000 BTU capacity for continuous service.
#@@# Burners and Output#@#
Four open burners supply concentrated heat for rapid searing and simultaneous stock pots, each positioned for ergonomic access and fast recovery. Operators can maintain multiple pans at service temperature without interruption, improving line speed and consistency.
#@@# Radiant Broiler Zone#@#
A 36-inch radiant broiler provides direct intense heat for browning and char applications, sized to handle multiple protein portions at once. Chefs achieve controlled caramelization while preserving interior doneness through predictable radiant energy.
#@@# Oven and Storage#@#
A convection oven and separate cabinet deliver cooking versatility and staging space beneath the cooktop to streamline mise en place. Teams can roast, hold, or finish items without moving to another appliance, reducing cross-kitchen traffic.
#@@# Construction and Serviceability#@#
Stainless steel front, sides, backriser, landing ledge, and kick plate ensure durable surfaces that withstand heavy use and simplify daily sanitation. The design includes a removable grease can and crumb tray plus a 3-inch grease trough to centralize waste and speed cleaning cycles.
#@@# Compliance and Certification#@#
NSF, CE, CSA Flame, and CSA Star certifications document that the unit meets regulatory safety and performance criteria for commercial kitchens. Managers gain specification confidence when planning installations for institutional or hospitality programs.
#@@#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 daily and remove debris to maintain consistent flame profiles and thermal output. Clean stainless steel surfaces with mild detergent and a soft cloth to prevent corrosion and chemical buildup. Empty and wash the grease can and crumb tray after each service to reduce fire risk. Verify door seals and hinges for integrity and adjust feet to level the range for proper oven operation. Schedule quarterly CSA-certified technician inspections.
