Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range delivers targeted high-heat zones and oven capacity to keep peak service moving while ensuring consistent cooking results. Operators gain reliable thermal performance and a durable stainless-steel package designed for continuous commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and let surfaces cool before cleaning. Scrape solids and empty removable grease can and crumb tray. Use a mild detergent solution with warm water and a soft cloth for stainless steel front, sides and ovens. Clean burners and backriser vents with a brush; clear grease troughs and landing ledge. Rinse parts, dry completely, and inspect seals and adjustable feet. Follow CSA and NSF guidelines to reduce contamination, fire risk, energy waste, and equipment failure.#@@#Additional Info#@#Imperial's IR-4-RB36 LP 60" Liquid Propane range delivers 288,000 BTU with four burners, a 36" broiler, and two ovens; stainless steel, 11" backguard, 3" grease trough, NSF and CSA certified for commercial kitchens, schools, and hospitals.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch liquid propane restaurant range delivers targeted high-heat zones and oven capacity to keep peak service moving while ensuring consistent cooking results. Operators gain reliable thermal performance and a durable stainless-steel package designed for continuous commercial use.
#@@# High Heat Output#@#
Delivering 288,000 BTU total, the unit concentrates power across four open burners and a 36-inch radiant broiler to sear, boil, and char at production pace. Chefs experience fast recovery and stable temperatures, reducing cook times and minimizing lineup delays.
#@@# Burner Configuration#@#
Four open burners provide flexible stovetop staging for multiple pots and pans, while the radiant broiler covers a wide surface for direct-contact charring. Staff can run simultaneous high-demand tasks without sacrificing temperature control or pan placement options.
#@@# Broiler Section#@#
The 36-inch radiant broiler produces intense direct heat across a broad area, enabling consistent browning and finishing for large protein batches. Kitchen teams achieve uniform results for grills and open-top items with fewer passes and less rework.
#@@# Oven Capacity#@#
Two standard ovens supply separate bake and roast zones, each furnished with a chrome rack to support full-size pans and rotated loads. Operators can schedule concurrent cooking processes and reduce cross-flavor contamination by isolating tasks between compartments.
#@@# Sanitation Design#@#
Removable grease can, crumb tray, and a 3-inch grease trough simplify waste capture and cleaning intervals for the cookline. Crew members perform routine maintenance quickly, which maintains heat transfer efficiency and lowers fire risk.
#@@# Durable Construction#@#
Stainless steel front, sides, 11-inch backguard, landing ledge, and kick plate form a corrosion-resistant exterior built for heavy use.
#@@#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 scrub with a nonabrasive brush to maintain flame consistency. Drain grease trough and empty removable can after each service period; sanitize tray and rack with NSF-approved detergent. Verify gas connections and check for leaks using a soap solution before shift start. Adjust legs for level operation and torque fasteners monthly. Replace worn seals and check CSA tags during scheduled inspections.
