Stop trading throughput for control. This 60-inch liquid propane restaurant range delivers focused high-heat performance across six open burners and a 24-inch radiant broiler while maintaining precise oven conditions for consistent plating during peak service periods. Operators will experience a balanced platform that supports continuous production without sacrificing temperature stability or cleaning access.
LongDescription#@#Pro Series Restaurant Range, LP, 60", (6) open burners, (1) 24" radiant broiler, (2) convection ovens, (3) chrome racks per oven, 3" grease trough, removable grease can & crumb tray, stainless steel front, sides, 11"H backguard, landing ledge & kick plate, 6" legs, adjustable feet, (2) 1/4 HP, NSF, CE, CSA Flame, CSA Star#@@#Cleaning Instructions#@#Unplug gas and close LP supply. Remove racks and crumb tray. Scrape grease from 3" trough into removable can; empty into approved container. Clean burners and broiler grates with degreaser and nylon brush; rinse and dry. Wipe stainless surfaces with mild detergent, then polish with a soft cloth. Vacuum convection oven vents and condenser areas weekly. Inspect seals and legs; tighten fasteners. Regular cleaning prevents contamination, fires, inefficiency, breakdowns, and failed inspections.#@@#Additional Info#@#Imperial's IR-6-RB24-CC LP 60" Pro Series range offers 312,000 BTU with six burners, a 24" broiler, and two convection ovens. Stainless steel, 11" backguard, 3" grease trough, adjustable legs, NSF, and CSA certifications ensure reliable performance.#@@#General Info#@#Description #@#
Stop trading throughput for control. This 60-inch liquid propane restaurant range delivers focused high-heat performance across six open burners and a 24-inch radiant broiler while maintaining precise oven conditions for consistent plating during peak service periods. Operators will experience a balanced platform that supports continuous production without sacrificing temperature stability or cleaning access.
#@@# High Output Burners#@#
Six open burners provide concentrated heat distribution for simultaneous high-volume cooking tasks. Chefs gain 312,000 BTU total capacity to accelerate searing, boiling, and rapid pan work while retaining controllable flame modulation for varied cooking techniques.
#@@# Radiant Broiler#@#
A 24-inch radiant broiler offers direct top heat for browning, finishing, and char applications. Kitchen staff achieve rapid surface caramelization and consistent color control, reducing dwell time under the broiler and improving dish throughput.
#@@# Dual Convection Ovens#@#
Two convection ovens support multitasking with forced-air circulation for even bake and roast results across full pans. Teams will load one oven for batch roasting while the other handles finishing or holding, enabling parallel workflows and predictable cook times.
#@@# Stainless Construction#@#
Stainless steel front, sides, backriser, landing ledge, and kick plate resist corrosion and simplify sanitation routines. Maintenance crews will spend less time on repairs and more time on production because surfaces clean with standard commercial detergents and abrasive pads.
#@@# Grease Management#@#
A three-inch grease trough with removable grease can and crumb tray centralizes waste capture and accelerates end-of-service cleanup. Staff will limit cross-contamination risk and shorten cleaning cycles through rapid access and simple disposal features.
#@@# Regulatory Certifications#@#
Certified to NSF and CSA standards and equipped for liquid propane operation, this range meets common commercial code requirements.
#@@#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 heat output. Clean stainless steel surfaces with a mild detergent and soft cloth to prevent corrosion and food residue buildup. Empty grease trough and removable can after each service day and wash the crumb tray daily. Verify oven door seals and adjust hinges if heat loss occurs. Calibrate thermostats quarterly and tighten gas fittings while checking for leaks with a soap solution.
