Stop sacrificing throughput for control. This 60" liquid propane commercial range delivers sustained heat and versatile cooking zones, ensuring kitchens maintain consistent output during peak service while preserving precise temperature management for plated orders. Operators gain a consolidated cooking platform that integrates heavy-duty burners, a radiant broiler, and dual ovens, reducing footprint and simplifying workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut LP supply and cool unit. Remove grates, racks, crumb tray, and grease can. Scrape solids from trough and wipe with mild degreaser and warm water. Clean burners and ports with a soft brush; clear obstructions. Wash exterior stainless with non-abrasive cleaner and soft cloth. Clean broiler and oven interiors with appropriate oven cleaner; rinse and dry. Inspect seals and vents; replace damaged parts. Maintain schedule to reduce fire risk, lower energy use, and prevent breakdowns.#@@#Additional Info#@#Imperial’s IR-6-RB24-C-XB LP 60" propane range offers 282,000 BTU from six burners, a 36" broiler, convection oven, cabinet, stainless steel build, removable grease can, crumb tray, 11" backguard, adjustable 6" legs, NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" liquid propane commercial range delivers sustained heat and versatile cooking zones, ensuring kitchens maintain consistent output during peak service while preserving precise temperature management for plated orders. Operators gain a consolidated cooking platform that integrates heavy-duty burners, a radiant broiler, and dual ovens, reducing footprint and simplifying workflow.
#@@# Six Open Burners#@#
Six heavy-duty open burners provide distributed power across the cooktop, enabling simultaneous high-heat searing, boiling, and reduction tasks. Each burner connects to the liquid propane system and contributes to a combined total of 282,000 BTU, supporting continuous production without thermal lag.
#@@# Radiant Broiler Section#@#
The 36" radiant broiler concentrates intense surface heat for char, gratin, and finishing applications, improving product consistency for proteins and gratin items. The broiler integrates with the top configuration, allowing chefs to move pans between burners and the broiler quickly, minimizing transfer time.
#@@# Dual Oven Configuration#@#
A convection oven and a standard oven provide flexible thermal environments for baking, roasting, and holding operations, expanding menu range without additional equipment. Each oven includes a chrome rack and fits within the 60" footprint, maximizing kitchen real estate while supporting batch rotation.
#@@# Grease Management System#@#
A 3" grease trough with a removable grease can and crumb tray channels cooking residues to a contained receptacle for safer, faster cleanup. The removable components allow staff to extract waste without disassembling the range, reducing maintenance time and exposure to hot surfaces.
#@@# Stainless Exterior Construction#@#
Stainless steel front, sides, backriser, landing ledge, and kick plate resist corrosion and simplify sanitation routines required in commercial kitchens.
#@@#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 weekly and remove debris to maintain consistent flame patterns and prevent hot spots. Clean stainless steel surfaces with a nonabrasive detergent and warm water; rinse and dry to avoid streaking. Empty grease trough and removable can daily; deglaze crumb tray and sanitize weekly. Verify adjustable feet and levelness monthly to ensure even cooking. Test oven calibration quarterly and repair seals or components promptly to preserve efficiency and safety.
