Stop trading speed for control. This 60-inch natural gas pro range delivers high output and consistent heat, allowing kitchens to maintain tempo without sacrificing cook quality. Professional operators benefit from a robust platform that combines six open burners, a 24-inch radiant broiler, and an oven and cabinet layout engineered for continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply before cleaning. Remove grates, broiler tray, crumb tray and grease can; soak in warm water with degreaser. Scrub burners with brass brush; inspect ports for clogs. Wipe stainless surfaces with non-abrasive cleaner and microfiber cloth. Clean backriser and vent openings to remove grease buildup. Dry all parts completely, reassemble, then restore gas and test ignition to ensure safe operation.#@@#Additional Info#@#Imperial's IR-6-RB24-XB NG 60" range offers 287,000 BTU with six burners, a 24" broiler, and a standard oven. It features stainless steel, a 3" grease trough, an 11" backguard, adjustable legs, and NSF/CSA certifications for commercial kitchens.#@@#General Info#@#Description #@#
Stop trading speed for control. This 60-inch natural gas pro range delivers high output and consistent heat, allowing kitchens to maintain tempo without sacrificing cook quality. Professional operators benefit from a robust platform that combines six open burners, a 24-inch radiant broiler, and an oven and cabinet layout engineered for continuous service.
#@@# Six Burners#@#
Operators gain six open burners that produce rapid heat for multiple simultaneous tasks. This configuration allows chefs to sear, boil, and reduce across pans without any performance loss.
#@@# Radiant Broiler#@#
A 24-inch radiant broiler provides targeted direct heat for char, caramelization, and finishing work. The broiler integrates seamlessly with the cooktop workflow to speed up plating and protect product quality.
#@@# Standard Oven#@#
The included oven supports both baking and roasting while staff utilize the top burners, increasing throughput and operational flexibility. The oven interior accommodates full pans for consistent batch cooking.
#@@# Open Cabinet Storage#@#
An open cabinet with a bottom shelf stores cookware and staging items within easy reach, reducing prep time. This design minimizes movement and preserves line efficiency during peak periods.
#@@# Stainless Steel Exterior#@#
The stainless steel front, sides, backriser, landing ledge, and kick plate offer corrosion resistance and simplify sanitation routines. Smooth surfaces allow for quick wipe-downs and support health code compliance.
#@@# Grease Management#@#
A 3-inch grease trough with a removable can and crumb tray channels waste away from the cook surface for safer operation. Removable components speed up cleaning cycles and reduce downtime.
Operators will appreciate the data-driven reliability of this unit. The range produces a total of 287,000 BTU to handle high-volume menus and meets NSF, CE, and CSA standards for safety and performance.
#@@#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 and pilot assemblies weekly; remove carbon deposits with a brass brush and verify flame stability to prevent heat loss. Schedule monthly burner port cleaning and calibrate gas pressure per Imperial specifications. Degrease stainless steel surfaces with a neutral detergent and soft cloth; rinse and dry to prevent corrosion. Empty grease trough and crumb tray daily; sanitize cabinet interiors weekly. Replace worn gaskets and confirm CSA and NSF labels remain legible.
