Built for continuous service in high-demand kitchens, this electric 36-inch range combines robust heat delivery with an accessible open base, ensuring fast workflow and minimal downtime. Operators benefit from six round hotplates designed to deliver the necessary kilowatt range for simultaneous high-volume cooking, while a heavy-duty stainless exterior withstands daily cleaning and constant use. Tailored for commercial environments, the unit adheres to multiple safety and sanitation standards, supporting regulated operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove debris from hotplates and wipe with a damp cloth and mild detergent. Clean stainless steel surfaces with non‑abrasive cleaner; rinse and dry. Vacuum condenser area and backriser to remove grease. Inspect seals and adjust feet for stability. Clean spills immediately to prevent corrosion, fires, and bacterial growth, ensuring food safety and reliable equipment performance.#@@#Additional Info#@#The Imperial IR-6-E-XB 36" electric Pro Series range runs at 208 volts, offers 12–15 kilowatts through six hotplates, and has stainless steel sides, an open cabinet, infinite heat controls, adjustable legs, a backriser vent, and weighs 545 pounds.#@@#General Info#@#Description #@#
Built for continuous service in high-demand kitchens, this electric 36-inch range combines robust heat delivery with an accessible open base, ensuring fast workflow and minimal downtime. Operators benefit from six round hotplates designed to deliver the necessary kilowatt range for simultaneous high-volume cooking, while a heavy-duty stainless exterior withstands daily cleaning and constant use. Tailored for commercial environments, the unit adheres to multiple safety and sanitation standards, supporting regulated operations.
#@@# Hotplate Array#@#
Six round plates provide concentrated heat across a standard 36-inch footprint, enabling teams to run multiple pots and pans concurrently. Each plate is mounted at .750 inches thickness to retain heat and minimize thermal cycling, which enhances consistency during back-to-back service periods.
#@@# Power and Electrical#@#
The range operates on 208 volts single-phase and draws approximately 58 amps, supplying 12 to 15 kilowatts of heating capacity depending on configuration. Kitchen engineers can plan electrical loads precisely, as the unit lists 12,000 Watts nominal and specifies 60 hertz operation.
#@@# Stainless Exterior#@#
The stainless steel front and sides resist corrosion and simplify sanitation routines in high-traffic kitchens. Staff members can clean surfaces quickly without risking finish damage, preserving the professional appearance over prolonged use.
#@@# Open Cabinet Base#@#
The single cabinet base with a bottom shelf provides immediate storage for stock pots and cookware, promoting efficient staging during peak service. Personnel can access supplies without detours, reducing motion and saving time during rapid plate assembly.
#@@# Backriser Support#@#
A backguard with a hi-shelf and landing ledge integrates utensil staging and short-term holding within the cooking zone. Chefs can place finished plates or tools within arm's reach, reducing cross-traffic and speeding up plating operations.
#@@#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 and clean heating elements weekly to prevent food residue buildup that reduces efficiency. Remove crumb trays and wash with warm, soapy water; dry components completely before reassembly. Verify thermostat calibration monthly and adjust per manufacturer specifications to maintain consistent output. Lubricate adjustable feet quarterly and tighten fasteners to preserve alignment. Replace damaged gaskets or seals immediately to prevent heat loss and ensure CSA and ETL-Sanitation compliance.