Powerful enough to run a busy kitchen and precise enough to support consistent results, this 48-inch natural gas commercial range delivers high throughput and controlled heat for demanding foodservice operations. Chefs achieve rapid temperature changes and uniform heat across eight burners, while staff rely on robust construction and simplified controls for predictable daily performance. Operators receive documented certifications and commercial features that align with institutional safety and maintenance programs.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Scrape loose debris from burners and grates, then remove components for soak in warm, soapy water. Clean stainless steel surfaces with a mild detergent and soft cloth; avoid abrasive pads. Vacuum condenser coils and wipe vents to prevent grease buildup and fire risk. Inspect door seals and oven interior; remove char and residue with a non-caustic cleaner. Rinse, dry thoroughly, and reconnect power only when fully dry.#@@#Additional Info#@#The Imperial IR-8-C-XB NG 48" range delivers 286,000 BTU through eight burners, a convection oven, and a storage cabinet. It features a stainless steel exterior, backriser with hi-shelf, and is CSA and NSF certified for high-volume kitchens.#@@#General Info#@#Description #@#
Powerful enough to run a busy kitchen and precise enough to support consistent results, this 48-inch natural gas commercial range delivers high throughput and controlled heat for demanding foodservice operations. Chefs achieve rapid temperature changes and uniform heat across eight burners, while staff rely on robust construction and simplified controls for predictable daily performance. Operators receive documented certifications and commercial features that align with institutional safety and maintenance programs.
#@@# Burners Assembly#@#
Eight open burners provide concentrated heat across a broad cooking surface, enabling the handling of simultaneous pans and high-volume tasks. Technicians can access lift-off components for straightforward cleaning and routine inspection, promoting uptime and consistent output.
#@@# Total Heat Output#@#
With 286,000 BTU, this range supplies the output required for fast searing, rapid boiling, and continuous service during peak periods. Managers can stage multiple high-heat processes without degrading performance, reducing cycle times and preserving throughput.
#@@# Oven And Cabinet#@#
A convection oven expands menu flexibility, while an adjacent cabinet stores oversized pans and service tools, consolidating workflow at the cookline. Kitchen teams streamline staging and reduce transit between stations, improving overall labor efficiency.
#@@# Construction And Finish#@#
The stainless steel exterior resists corrosion and simplifies sanitation protocols, ensuring surfaces withstand daily cleaning regimens in institutional environments. Inspectors note consistent surface integrity and long service life under routine use.
#@@# Controls And Installation#@#
Manual control valves provide direct temperature adjustment and predictable response for trained culinary staff, while freestanding installation adapts to existing kitchen footprints. Engineers appreciate the straightforward plumbing and service access during routine maintenance.
#@@#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#@#Upon confirmation of completed payment, Culinary Depot will ship and deliver the package.#@@#Maintenance Guide#@#Inspect burners daily for flame stability and clean ports with a brass brush. Drain debris from the oven cavity weekly; scrub racks with a nonabrasive pad and warm, soapy water. Verify door seals and hinges monthly; tighten fasteners to maintain temperature control. Calibrate thermostats quarterly and document readings for consistent output. Clean stainless steel exterior with a pH-neutral cleaner and soft cloth. Check gas connections and test for leaks after service.