Built for high-volume kitchens that require consistent heat and continuous output, this six-foot liquid propane restaurant range delivers 253,000 BTU of concentrated cooking power across burners, a griddle, and dual ovens. Operators gain precise heat control for rapid searing and sustained griddle performance while maintaining a durable stainless steel envelope designed for continuous service in demanding environments. Engineers designed the configuration to minimize downtime and simplify routine maintenance for food service teams.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off LP supply before cleaning. Remove grates, burners, grease can and crumb tray. Scrub griddle with a mild degreaser and a warm cloth; rinse and dry. Clean oven interiors with an OSHA-compliant cleaner; remove chrome racks and soak in warm, soapy water. Wipe stainless steel surfaces with non-abrasive cleaner following grain; polish with a soft cloth. Inspect door seals and vents; clear grease from backriser and hi-shelf to prevent fires and ensure CSA and NSF compliance.#@@#Additional Info#@#Imperial's IR-4-RG36-C LP 60" propane range offers 253,000 BTU with four burners, a 36" griddle/broiler, one standard oven, and one convection oven. It features stainless steel construction, a 3/4" griddle plate, and adjustable 6" legs.#@@#General Info#@#Description #@#
Built for high-volume kitchens that require consistent heat and continuous output, this six-foot liquid propane restaurant range delivers 253,000 BTU of concentrated cooking power across burners, a griddle, and dual ovens. Operators gain precise heat control for rapid searing and sustained griddle performance while maintaining a durable stainless steel envelope designed for continuous service in demanding environments. Engineers designed the configuration to minimize downtime and simplify routine maintenance for food service teams.
#@@# Four Open Burners#@#
Four open burners provide focused heat distribution for pans and stockpots, delivering rapid boil times and controlled simmering. Operators achieve simultaneous multi-dish production while maintaining consistent flame characteristics across the cooktop.
#@@# 36 Inch Griddle Broiler#@#
A 36-inch raised griddle broiler with a .750-inch plate thickness yields robust surface thermal mass for even browning and efficient heat retention. Chefs obtain uniform griddle results and reduced cold spots during peak service periods.
#@@# Dual Oven Configuration#@#
The unit integrates one standard oven and one convection oven to expand menu flexibility, allowing roast, bake, and rapid convection cook cycles concurrently. Kitchen teams can schedule different cooking methods without sacrificing throughput.
#@@# Grease Management System#@#
A three-inch grease trough with a removable grease can and crumb tray collects runoff and simplifies cleaning intervals, reducing labor time and lowering fire risk. Maintenance crews can access components quickly for daily service tasks.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, backguard, shelf, landing ledge, and kick plate provide corrosion resistance and straightforward surface sanitation. Facilities maintain a hygienic cooking environment while preserving a professional appearance.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to maintain consistent flame and heat distribution. Clean griddle plate after each service using a scraper, then apply a food-safe degreaser and rinse with warm water. Empty grease trough and removable can daily; sanitize crumb tray weekly. Verify gas connections and check for leaks with approved solution before each shift. Lubricate hinges and adjust door seals monthly to preserve oven performance and efficiency.
