For high-volume kitchens needing simultaneous broiling and range work, this 60" natural gas Pro Series restaurant range delivers concentrated heat and integrated broiler capacity. It offers 288,000 BTU output across four open burners and a 36" radiant broiler, enabling searing, stock production, and broil-intensive menu items with minimal workflow interruption. The stainless steel construction and industry certifications ensure commercial compliance and long-term use in institutional and hospitality settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and cool range completely. Remove chrome racks, crumb tray and grease can; empty into approved container. Wipe burners, broiler and interior oven surfaces with a mild detergent solution and a non-abrasive cloth. Flush 3" grease trough and inspect backriser vent for buildup; degrease vents and broiler grates regularly. Clean condenser/coils on linked refrigeration nearby to reduce energy use. Dry all parts, reassemble, test pilots and seals before returning to service.#@@#Additional Info#@#The Imperial IR-4-RB36 NG is a 60" natural gas restaurant range with four open burners, a 36" radiant broiler, two standard ovens, stainless steel construction, 288,000 BTU output, NSF and CSA certifications.#@@#General Info#@#Description #@#
For high-volume kitchens needing simultaneous broiling and range work, this 60" natural gas Pro Series restaurant range delivers concentrated heat and integrated broiler capacity. It offers 288,000 BTU output across four open burners and a 36" radiant broiler, enabling searing, stock production, and broil-intensive menu items with minimal workflow interruption. The stainless steel construction and industry certifications ensure commercial compliance and long-term use in institutional and hospitality settings.
#@@# Four Open Burners#@#
The four open burners provide immediate, adjustable heat for rapid pan changes and multi-dish staging. Each burner ensures consistent flame control for sautéing, boiling, and reductions during peak service.
#@@# 36 Inch Radiant Broiler#@#
The 36" radiant broiler delivers intense heat for char, caramelization, and protein finishing. It offers a dedicated broil zone, reducing oven load and speeding up broiled menu items.
#@@# Dual Standard Ovens#@#
Two standard ovens allow simultaneous baking, roasting, and holding with separate temperature controls. This expands batch cooking capacity and minimizes cross-contamination by isolating menu components.
#@@# Removable Grease Management#@#
A 3" grease trough, removable grease can, and crumb tray simplify waste capture and cleaning. Staff save time while maintaining grease control to protect ventilation and floor safety.
#@@# Stainless Steel Exterior#@#
The stainless steel front, sides, 11" backguard, landing ledge, and kick plate resist corrosion and withstand heavy use. The finish supports repetitive cleaning and HACCP protocols.
#@@# Commercial Compliance Features#@#
This unit is built to meet rigorous safety and performance standards for professional kitchens. Its adjustable 6" legs ensure stability on uneven floors and enhance cleaning access beneath the range.
#@@#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 pilot assemblies weekly; remove debris and verify flame quality to maintain consistent 288,000 BTU output. Clean stainless steel surfaces with a neutral detergent and soft cloth; rinse and dry to prevent streaking. Empty and sanitize the removable grease can and crumb tray after each service shift. Check door seals and oven hinges monthly and tighten fasteners as needed. Schedule annual NSF-certified service for gas calibration and safety checks.
