Handle heavy kitchen demand without compromise with an electric 72-inch pro range designed for continuous service and precise temperature control. This unit delivers combined cooktop and griddle capacity to support simultaneous high-volume production while maintaining consistent results across pans and plates. Food service managers will appreciate the robust stainless steel construction and certified sanitation that simplify cleaning and compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and shut power at the breaker before cleaning. Remove oven racks and wash with warm, soapy water; scrub griddle with a non-abrasive pad and food-safe degreaser. Wipe hotplates and stainless surfaces using a mild detergent; rinse and dry thoroughly. Clean condenser and vents to maintain efficiency and reduce energy use. Inspect door seals and hinges; tighten or replace components as needed. Record cleaning dates and actions to meet CSA and health inspection standards.#@@#Additional Info#@#Imperial’s IR-6-G36T-E 72" electric Pro Series range features six hotplates, a 36" griddle, and two ovens with porcelain interiors, stainless steel exterior, infinite heat controls, 6" legs, 208 volts, 25–33 kW, cETLus and ETL-Sanitation listings.#@@#General Info#@#Description #@#
Handle heavy kitchen demand without compromise with an electric 72-inch pro range designed for continuous service and precise temperature control. This unit delivers combined cooktop and griddle capacity to support simultaneous high-volume production while maintaining consistent results across pans and plates. Food service managers will appreciate the robust stainless steel construction and certified sanitation that simplify cleaning and compliance.
#@@# Hotplate Configuration#@#
Six round hotplates integrate with independent infinite heat controls, allowing staff to dial in specific temperatures for each station. Operators will maintain consistent boiling and simmering across multiple pots, reducing batch variation and speeding throughput.
#@@# Thermostatic Griddle#@#
A 36-inch griddle with thermostatic control provides stable surface heat for searing, frying, and continuous flat-top production. Chefs will achieve uniform contact cooking with less need for frequent adjustments, improving prep pace during peak periods.
#@@# Oven Capacity#@#
Two standard ovens feature porcelain interiors and offer ample cavity space for roasting and baking tasks. Kitchen teams can stage multiple sheet pans per oven, enabling parallel oven workflows and better scheduling of menu items.
#@@# Construction Durability#@#
The stainless steel front, sides, backguard, landing ledge, and kick plate resist corrosion and withstand daily washdown routines. Maintenance crews will spend less time on repairs while managers extend equipment service life in high-traffic kitchens.
#@@# Utility Performance#@#
The range operates on 208V single-phase power and draws a rated amperage of 84/69, with a wattage rating near 25.3 kilowatts, meeting heavy commercial demands. Facilities staff can plan electrical distribution confidently using the provided specifications to ensure stable operation.
#@@#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#@#Clean the stainless steel exterior with a soft cloth and neutral detergent; dry immediately to prevent water spots. Remove burner elements and wipe contacts; inspect for corrosion and replace damaged parts. Scrape griddle residue after each service cycle and season with a thin oil film. Vacuum condenser area weekly and check airflow. Verify thermostat calibration monthly and adjust per CSA guidelines. Lubricate hinges and confirm leg level and secure electrical connections.