Stop sacrificing throughput for control. This 60" liquid propane pro series restaurant range delivers concentrated power and precise heat management across multiple cooking zones, enabling high-volume kitchens to maintain consistent output during peak service. Designed for continuous operation, the unit combines heavy-duty construction with serviceable components to reduce downtime and simplify daily maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the LP supply before cleaning. Remove racks, drip trays, grease can, and crumb tray; soak in hot water with degreaser. Scrub burners and grates with a non-abrasive brush, rinse, and dry. Wipe stainless surfaces with mild detergent, then polish with a soft cloth. Clean backriser vents and broiler surfaces to prevent grease buildup. Inspect seals and gas fittings; tighten or replace worn parts.#@@#Additional Info#@#Imperial’s IR-4-RB36-XB LP 60" Pro Series range offers 253,000 BTU output with four burners, a 36" broiler, two ovens, and stainless steel construction; NSF, CE, and CSA certifications ensure compliance and durability.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" liquid propane pro series restaurant range delivers concentrated power and precise heat management across multiple cooking zones, enabling high-volume kitchens to maintain consistent output during peak service. Designed for continuous operation, the unit combines heavy-duty construction with serviceable components to reduce downtime and simplify daily maintenance.
#@@# Burner Array#@#
Four open burners deliver immediate, high-intensity heat for sautéing, boiling, and searing while allowing chefs to operate multiple stations simultaneously. Each burner contributes to an overall total of 253,000 BTU, providing rapid recovery and stable simmering under heavy load.
#@@# Radiant Broiler#@#
A 36" radiant broiler supplies direct top heat for char, glaze, and rapid finishing tasks, accelerating cook cycles for proteins and gratins. Operators will notice uniform broil performance across the full width, reducing the need to rotate pans during service.
#@@# Oven Capacity#@#
The configuration includes one standard oven and one cabinet-style oven chamber, allowing simultaneous baking and roasting operations without cross-impact on temperature. Kitchens can schedule staggered production when menus require concurrent high-volume output.
#@@# Construction Finish#@#
Stainless steel front, sides, backriser, landing ledge, and kick plate provide corrosion resistance and allow rigorous cleaning protocols in commercial environments. Staff benefit from smooth surfaces that withstand daily scouring and resist staining.
#@@# Grease Management#@#
An integrated 3" grease trough, removable grease can, and crumb tray centralize debris and grease capture to promote safer operation and faster cleaning cycles. This management will reduce fire risk and simplify compliance with sanitary inspections.
#@@#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 food debris to maintain consistent flame integrity. Clean stainless steel surfaces with a neutral detergent and soft cloth to prevent corrosion. Degrease the 36" broiler and 3" grease trough weekly; empty the removable grease can and wash the crumb tray. Verify oven door seals and adjust hinges to ensure tight closure. Calibrate thermostats monthly and check LP connections for leaks using a soap solution.
