Built to stand at the heart of a busy kitchen, this 60-inch natural gas restaurant range delivers focused power and consistent thermal control across multiple cooking stations. Operators benefit from rapid heat delivery from four open burners and a 36-inch radiant broiler, while two convection ovens provide simultaneous roasting and baking capacity. Designed for continuous service, the stainless steel construction and accessible maintenance features reduce downtime and preserve kitchen throughput.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Scrape grease from the 3" trough into the removable can and empty the crumb tray. Remove burner grates and soak in hot water with degreaser for 15–30 minutes, then scrub and rinse. Wipe stainless steel surfaces with a mild detergent and soft cloth; avoid abrasive pads. Clean oven cavities after cool-down; remove racks and wash with warm, soapy water. Check vents and backriser for buildup and clear weekly to reduce fire risk and maintain CSA compliance.#@@#Additional Info#@#The Imperial IR-4-RB36-CC NG 60" range offers 278,000 BTU with four burners, a 36" broiler, and two convection ovens. It features stainless steel, an 11" backguard, a 3" grease trough, three chrome racks per oven, 6" legs, and CSA/NSF certifications.#@@#General Info#@#Description #@#
Built to stand at the heart of a busy kitchen, this 60-inch natural gas restaurant range delivers focused power and consistent thermal control across multiple cooking stations. Operators benefit from rapid heat delivery from four open burners and a 36-inch radiant broiler, while two convection ovens provide simultaneous roasting and baking capacity. Designed for continuous service, the stainless steel construction and accessible maintenance features reduce downtime and preserve kitchen throughput.
#@@# Four Burners#@#
Four open burners concentrate a total output of 278,000 BTU into flexible stovetop work, enabling simultaneous high-heat searing and low-heat simmering for various menu items. Chefs can adjust individual flame intensity for precise temperature control during busy production periods.
#@@# Radiant Broiler#@#
A 36-inch radiant broiler supplies direct, high-intensity heat for char and finish applications, shortening cook cycles for proteins and gratin items. Staff achieve consistent surface caramelization without overexposing pans to uneven heat.
#@@# Dual Convection Ovens#@#
Two convection ovens expand capacity for parallel baking and roasting tasks while circulating hot air to reduce cook time variation across racks. Each oven accommodates three chrome racks, supporting batch schedules and menu diversity in institutional and high-volume environments.
#@@# Grease Management#@#
A 3-inch grease trough, removable grease can, and crumb tray consolidate residue for fast cleaning and safe disposal, limiting fire risk and maintenance interruptions. Kitchen personnel can perform routine service quickly, preserving operational uptime.
#@@# Durable Construction#@#
The stainless steel front, sides, landing ledge, kick plate, and 11-inch high backguard resist corrosion and simplify sanitation procedures in regulated foodservice settings. Adjustable 6-inch legs ensure stable installation on uneven floors and maintain required clearances.
#@@#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 and broiler daily; remove debris and calibrate flame height per specifications for consistent heat. Clean convection oven interiors weekly with nonabrasive cleaners and check door gaskets for intact seals; replace if cracked. Empty and degrease the 3" grease trough and removable grease can after each shift. Sanitize stainless steel surfaces with mild detergent and a soft cloth; rinse and dry to prevent corrosion. Schedule CSA and NSF inspections annually.
