Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers concentrated power and precise heat management across four open burners, a 36-inch griddle/broiler, and two convection ovens, allowing kitchens to sustain continuous service without performance gaps. Owners and managers gain predictable output and straightforward maintenance from a heavy-duty stainless steel package designed for commercial schedules.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas. Remove grates and drip trays; soak in warm, soapy water and scrub. Wipe stainless surfaces with mild detergent and a soft cloth, then rinse and dry. Clean the griddle with a scraper and season with light oil. Clear oven debris and vacuum crumbs from burners and grease trough; empty grease can and crumb tray regularly. Inspect seals and vents. Routine cleaning prevents contamination, fires, higher bills, equipment failure, and inspection issues.#@@#Additional Info#@#The Imperial IR-4-RG36-CC NG 60" Natural Gas Pro Series range delivers 248,000 BTU with four burners, a 36" griddle/broiler, two convection ovens, a grease trough, removable grease can, and stainless steel construction.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers concentrated power and precise heat management across four open burners, a 36-inch griddle/broiler, and two convection ovens, allowing kitchens to sustain continuous service without performance gaps. Owners and managers gain predictable output and straightforward maintenance from a heavy-duty stainless steel package designed for commercial schedules.
#@@# Open Burners#@#
Four open burners provide rapid heat response and independent control for simultaneous high-volume cooking tasks. Chefs achieve consistent searing and boil rates with durable components rated to handle continuous cycles without frequent adjustment.
#@@# Griddle Broiler#@#
A 36-inch raised griddle/broiler features a .750" thick plate that retains heat and spreads temperature evenly across the cooking surface. Operators reduce refire cycles and maintain consistent product yield during peak windows through the plate’s mass and direct gas firing.
#@@# Convection Ovens#@#
Two convection ovens deliver forced-air circulation to speed cook times and promote uniform results across racks. Kitchens expand menu flexibility by baking, roasting, or holding with reliable airflow and three chrome racks per oven for organized capacity.
#@@# Grease Management#@#
An integrated 3" grease trough, removable grease can, and crumb tray simplify daily cleaning and reduce fire risk. Staff perform service tasks faster and maintain regulatory compliance with minimal downtime for sanitation.
#@@# Stainless Construction#@#
Stainless steel front, sides, backguard, shelf, landing ledge, and kick plate provide corrosion resistance and ease of surface cleaning. Facilities maintain a professional appearance and reduce long-term repair cycles in high-use environments.
#@@# Adjustable Base#@#
Six-inch legs with adjustable feet deliver stable installation on uneven floors and accommodate standard kitchen workflows.
#@@#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 burner ports weekly and remove debris to maintain consistent flame patterns and full BTU output. Clean the .750" griddle plate after each service using a scraper and neutral detergent; rinse and dry to prevent corrosion. Empty the 3" grease trough, removable grease can and crumb tray daily; sanitize weekly. Degrease stainless steel surfaces with a nonabrasive cleaner and soft cloth to preserve finish. Verify gas connections, pilot operation and CSA labels monthly.
