Engineered for continuous service in high-demand kitchens, this 60-inch electric pro range combines multiple cooking modes to handle rush periods with consistent temperature control and long duty cycles. Chefs maintain steady output across six round hotplates and a 24-inch thermostatic griddle, while two ovens provide parallel cooking zones for different menu lines. Facility managers benefit from a compact footprint that consolidates stovetop, griddle, and oven capacity into one stainless steel station designed for frequent cleaning and inspection.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and let the range cool. Remove racks and wipe oven interiors with a mild detergent and warm water. Scrub griddle with a griddle brick or non-abrasive pad; season after drying. Clean hotplates and stainless surfaces using non-abrasive cleaner; rinse and dry. Vacuum condenser and wipe coils monthly to improve efficiency and lower energy use. Inspect gaskets, knobs, and vents; replace damaged parts. Regular cleaning reduces bacteria, fire risk, and costly repairs.#@@#Additional Info#@#Imperial IR-6-G24T-E-C 60" electric range delivers six hotplates, a 24" thermostatic griddle, convection and standard ovens, stainless steel exterior, 208v single-phase 60 Hz, 28.6 kW, 1,115 pounds, cETLus and ETL-Sanitation certified.#@@#General Info#@#Description #@#
Engineered for continuous service in high-demand kitchens, this 60-inch electric pro range combines multiple cooking modes to handle rush periods with consistent temperature control and long duty cycles. Chefs maintain steady output across six round hotplates and a 24-inch thermostatic griddle, while two ovens provide parallel cooking zones for different menu lines. Facility managers benefit from a compact footprint that consolidates stovetop, griddle, and oven capacity into one stainless steel station designed for frequent cleaning and inspection.
#@@# Six Hotplates#@#
Multiple circular elements deliver distributed heat across six hotplates to support simultaneous pan work during peak service. Operators can adjust infinite heat controls for precise simmering, searing, and rapid boil functions, reducing turnaround time for queued orders.
#@@# Thermostatic Griddle#@#
A full 24-inch griddle with thermostatic regulation ensures consistent surface temperature for high-volume griddle items. Staff achieve uniform cooking results for proteins and breakfast menus, while the thermostats minimize temperature drift during consecutive batches.
#@@# Convection Oven#@#
A convection cavity with three chrome racks forces heated air to circulate for even cooking and reduced cook times. Kitchen teams can roast, bake, or reheat with predictable results, increasing throughput for large batch preparation.
#@@# Standard Oven#@#
A separate standard oven with one rack supports casseroles, holding, or secondary baking tasks without interrupting convection processes. Chefs stage items by oven type to manage differing humidity and browning requirements across menu items.
#@@# Robust Stainless Exterior#@#
The stainless steel front, sides, backguard, landing ledge, and kick plate provide corrosion resistance and a hygienic surface for busy kitchen environments. Crew members can perform rapid wipe-downs and maintain a sanitary presentation to meet inspection standards.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect electrical connections monthly and tighten terminals to prevent arcing. Clean porcelain oven interiors after each busy service using nonabrasive cleansers and a soft brush; remove racks and soak in warm water and detergent. Degrease the 24" griddle daily with a scraper, then season with light oil. Vacuum condenser area weekly and clear vent path to maintain airflow. Verify thermostats and infinite heat controls quarterly using a calibrated meter and log results for CSA compliance.