Built for relentless service and precise heat control, this 60-inch pro range delivers sustained output without sacrificing control or durability. Restaurants and large kitchens will scale throughput with four burners, a griddle surface, and two ovens working in parallel. Operators gain consistent results across high volumes thanks to commercial-grade components and straightforward manual controls.
LongDescription#@#NA#@@#Cleaning Instructions#@#Disconnect gas supply and allow appliance to cool. Remove grates, grease can, and crumb tray; soak in warm water with mild degreaser. Scrub griddle surface with a non-abrasive pad and rinse. Wipe stainless steel exterior with a soft cloth and neutral cleaner. Clean oven interiors and backriser vents to remove carbon and grease. Inspect door seals and burners; replace worn parts.#@@#Additional Info#@#Imperial’s IR-4-RG36 LP 60" Liquid Propane range delivers 258,000 BTU from four burners and a 3/4" griddle, two ovens, manual controls, stainless steel, removable grease can, crumb tray, adjustable legs, NSF and CSA certifications.#@@#General Info#@#Description #@#
Built for relentless service and precise heat control, this 60-inch pro range delivers sustained output without sacrificing control or durability. Restaurants and large kitchens will scale throughput with four burners, a griddle surface, and two ovens working in parallel. Operators gain consistent results across high volumes thanks to commercial-grade components and straightforward manual controls.
#@@# Griddle Surface#@#
A 3/4-inch thick griddle provides substantial thermal mass for even heat distribution and reduced hotspots, enabling repeatable searing and griddle work across long shifts. Chefs maintain target temperatures with manual controls that respond directly to demand, minimizing recovery time between batches.
#@@# Four Burner Array#@#
Four high-output burners produce the heat required for rapid boiling, sautéing, and stock reduction while supporting simultaneous multi-item preparation. Staff allocate tasks across burners to streamline workflows and increase finished plates per hour.
#@@# Dual Oven Capacity#@#
Two standard ovens offer simultaneous baking and holding functions, expanding menu flexibility and reducing wait times for plated service. Kitchen teams load distinct items into separate ovens to maintain ideal cooking environments for diverse preparations.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, backguard, shelf, landing ledge, and kick plate resist corrosion and enable routine sanitation with standard cleaning agents. Maintenance crews access lift-off panels and chrome racks to perform fast cleaning and part replacement with minimal downtime.
#@@# Grease Management#@#
A three-inch grease trough with a removable grease can and crumb tray centralizes waste, reducing spills and simplifying daily disposal tasks. Servicing intervals shrink because crews can remove and empty receptacles quickly without disassembling assemblies.
#@@#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 and pilot assemblies weekly; remove debris and verify flame stability to maintain consistent heat output. Clean griddle surface daily using approved scrapers and neutral-cleaner; season griddle per manufacturer after deep clean. Degrease oven interiors and removable trays weekly; sanitize crumb trays and empty grease can after each shift. Check door seals and adjustable feet monthly; tighten fasteners and calibrate controls as needed for reliable operation.
