Built for continuous service, this 48-inch liquid propane range combines concentrated heat output with commercial-grade construction to meet heavy kitchen demands. Operators benefit from 222,000 BTU of controlled power across four burners and twin ovens, enabling simultaneous high-production cooking while maintaining temperature consistency. The stainless steel exterior and backriser with hi-shelf ensure durable performance and an organized workflow in tight spaces.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let range cool. Remove griddle plates and scrape residue with a metal scraper, then wash with warm, soapy water and rinse. Clean ovens with manufacturer-approved degreaser; wipe racks and dry before reinstalling. Vacuum condenser and backriser vents to remove grease build-up. Inspect seals and knobs; tighten or replace as needed. Follow regular schedules to prevent fires, reduce bacterial risk, lower energy use, and avoid equipment failure.#@@#Additional Info#@#The Imperial IR-4-RG24 LP 48" restaurant range delivers 222,000 BTU through four burners and a 3/4" griddle, with two ovens, stainless steel exterior, backriser, manual controls, freestanding design, CSA and NSF certified, 850 pounds.#@@#General Info#@#Description #@#
Built for continuous service, this 48-inch liquid propane range combines concentrated heat output with commercial-grade construction to meet heavy kitchen demands. Operators benefit from 222,000 BTU of controlled power across four burners and twin ovens, enabling simultaneous high-production cooking while maintaining temperature consistency. The stainless steel exterior and backriser with hi-shelf ensure durable performance and an organized workflow in tight spaces.
#@@# Griddle Top#@#
A .750" griddle plate evenly transfers heat across a large cooking surface, minimizing hot spots and ensuring consistent browning. Chefs can maintain high throughput during breakfast and lunch periods while relying on straightforward manual controls for quick adjustments.
#@@# Four Burners#@#
Each of the four open burners contributes to the unit's total of 222,000 BTU, allowing multiple pots and pans to operate concurrently for a variety of menu items. Staff achieve faster turnover during peak service by staging tasks across burners with predictable flame response.
#@@# Dual Oven Base#@#
Two enclosed ovens, configured as a standard oven and a space-saver oven, enhance capacity for baking, roasting, and holding without expanding the footprint. Kitchen teams optimize scheduling by running separate cook cycles simultaneously, improving overall production efficiency.
#@@# Manual Controls#@#
Knobs and mechanical controls provide tactile feedback and simple operation, minimizing training time for new staff. Maintenance teams benefit from fewer electronic components, which reduces potential repair points and simplifies troubleshooting.
#@@# Stainless Exterior#@#
The stainless steel front and sides withstand heavy use and cleaning regimens, resisting corrosion in humid or high-traffic environments. Managers maintain kitchen aesthetics and hygiene standards with a finish that supports routine sanitation protocols.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#Upon confirmation of completed payment, Culinary Depot will ship and deliver the package.#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to maintain 222,000 BTU output. Clean griddle plate with a scraper after each shift; apply food‑grade oil to prevent corrosion on the .750" surface. Wipe stainless steel exterior with a damp cloth and neutral detergent; rinse and dry to avoid streaking. Verify seals and hinges on the (2) ovens monthly and adjust door alignment for proper heat retention. Schedule professional gas line and CSA compliance checks annually.