Built for high-volume kitchens that require consistent heat and reliable throughput, this 48-inch natural gas pro series range delivers focused power across multiple cooking surfaces while maintaining precise manual control. Operators achieve rapid turnover with six open burners and a large griddle section, supporting simultaneous tasks from searing to griddling without compromising temperature stability. Managers gain a durable workhorse that integrates a standard oven and a storage cabinet for streamlined workflow and operational resilience.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the appliance and allow it to cool before cleaning. Remove grates and wipe grease with a degreaser and a non-abrasive pad. Clean griddle plate using a scraper, hot water, and a mild detergent, then rinse and dry. Vacuum condenser coils and clear vent backriser to prevent grease buildup and fire risk. Inspect seals and knobs; replace damaged parts. Follow CSA guidelines and schedule routine deep cleaning to prevent contamination, lower energy use, and extend equipment life.#@@#Additional Info#@#Imperial’s IR-6-G12-XB NG 48" Natural Gas range offers 247,000 BTU from six burners, a .750" griddle, stainless steel exterior, freestanding design, backriser vent, standard oven, manual controls, and weighs 690 pounds.#@@#General Info#@#Description #@#
Built for high-volume kitchens that require consistent heat and reliable throughput, this 48-inch natural gas pro series range delivers focused power across multiple cooking surfaces while maintaining precise manual control. Operators achieve rapid turnover with six open burners and a large griddle section, supporting simultaneous tasks from searing to griddling without compromising temperature stability. Managers gain a durable workhorse that integrates a standard oven and a storage cabinet for streamlined workflow and operational resilience.
#@@# Top Heat Output#@#
Six open burners plus a heavy griddle combine for a total of 247,000 BTU, enabling fast searing and sustained high-heat production across parallel stations. Chefs maintain cookline pace during peak service with consistent flame intensity and predictable recovery times.
#@@# Heavy Griddle Plate#@#
A .750-inch griddle plate provides thick thermal mass for even heat distribution and reduced hot spots, lowering the need for constant adjustment. Teams preserve finished quality while the plate tolerates heavy daily use in cafeteria, bar, and institutional settings.
#@@# Robust Construction#@#
Stainless steel exterior resists corrosion and simplifies cleaning between shifts, supporting hygienic operations and visual standards in front- and back-of-house environments. Engineers designed the unit for continuous commercial use with components sized for frequent cycling.
#@@# Integrated Oven And Cabinet#@#
A standard oven beneath the range delivers supplemental baking and holding capacity, while a cabinet offers organized storage for pans and tools at the cookline. Kitchen staff minimize steps and maintain focus on plating during service windows.
#@@# Backriser With Hi-Shelf#@#
The integrated backriser with hi-shelf creates elevated storage for spices, utensils, and prepared pans, preserving counter real estate for active prep. Line cooks reach essentials quickly, reducing movement and increasing throughput.
#@@#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#@#Upon confirmation of completed payment, Culinary Depot will ship and deliver the package.#@@#Maintenance Guide#@#Clean griddle plates after each shift using a scraper and a heat-resistant cleaner to remove grease and carbon; rinse with water and dry with a lint-free cloth. Inspect manual valves, gas connections, and pilot lights weekly for leaks or soot; tighten fittings and replace faulty components immediately. Calibrate thermostat controls quarterly and verify oven temperature with a thermometer. Lubricate hinges and check CSA and NSF labels for visible damage.