For high-volume kitchens where uptime and output drive profit, this 60" natural gas restaurant range delivers consistent power and versatile cooking modes. It combines four burners, a 36" raised griddle/broiler, and two ovens into one unit, enabling simultaneous stove-top, griddle, and oven use without workflow disruption. Operators benefit from durable stainless-steel construction and heat output designed for continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and cool range. Soak grates, grease can, and crumb tray in soapy water; scrub with nonabrasive pad. Wipe stainless surfaces with mild detergent; avoid steel wool. Scrape griddle, apply oil. Vacuum or brush vents to remove buildup. Inspect seals and burners; replace damaged parts. Regular cleaning prevents contamination, fires, high bills, breakdowns, and failed inspections.#@@#Additional Info#@#Imperial IR-4-RG36-C NG 60" natural gas range delivers 248,000 BTU with four open burners, a 36" raised griddle/broiler, dual ovens (one convection), stainless steel exterior, 3/4" plate, NSF and CSA certifications.#@@#General Info#@#Description #@#
For high-volume kitchens where uptime and output drive profit, this 60" natural gas restaurant range delivers consistent power and versatile cooking modes. It combines four burners, a 36" raised griddle/broiler, and two ovens into one unit, enabling simultaneous stove-top, griddle, and oven use without workflow disruption. Operators benefit from durable stainless-steel construction and heat output designed for continuous service.
#@@# Four Open Burners#@#
Four independently controlled burners provide rapid flame response and precise heat control. Chefs handle multiple pans at varying temperatures, speeding up ticket times while maintaining quality.
#@@# 36" Raised Griddle#@#
The griddle features a .750" (3/4") thick plate that evenly transfers heat across the 36" surface. Staff achieve consistent searing and fewer cold spots when cooking high volumes of proteins or breakfast items.
#@@# Dual Oven Configuration#@#
A standard oven and a convection oven allow simultaneous baking, roasting, and holding with separate temperature controls. Kitchens gain flexibility and reduce cross-contamination by separating tasks between the two ovens.
#@@# High Total BTU#@#
The range delivers 248,000 BTU, supporting rapid boiling, high-heat searing, and continuous griddle recovery under heavy use. Facilities maintain speed during peak periods without heat loss.
#@@# Serviceable Grease Management#@#
A 3" grease trough, removable grease can, and crumb tray simplify cleanup and reduce fire risks. Maintenance teams spend less time cleaning and more time on production.
#@@# Stainless Steel Construction#@#
The front, sides, backguard, high shelf, landing ledge, and kick plate feature stainless-steel panels that resist corrosion and endure frequent cleaning. Procurement teams choose this unit for durability and predictable costs.
#@@#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#@#Maintain the Imperial IR-4-RG36-C NG 60" range by performing daily surface cleaning with a nonabrasive stainless cleaner to prevent corrosion. Empty the 3" grease trough and removable grease can after each service period. Degrease the 36" griddle plate and scrape debris while warm, then finish with a damp cloth. Inspect burner ports weekly; clear obstructions with a soft wire. Schedule annual professional gas pressure and oven calibration checks to preserve performance.
