Built to power high-volume kitchens, this 60-inch natural gas pro range combines focused heat output with heavy-duty construction to ensure service efficiency and consistent results. Operators can manage multiple tasks simultaneously thanks to a griddle top, two open burners, and a standard oven integrated with a storage cabinet, all designed for continuous commercial use. Restaurant managers benefit from clear operational control through manual controls, while the stainless steel exterior withstands frequent cleaning and rigorous daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas valve before cleaning. Scrape griddle after each use; wipe with warm water and a mild detergent, then season the surface. Empty and clean grease trough, removable can and crumb tray daily to prevent fires. Clean oven interior with non-abrasive cleaner; rinse and dry. Vacuum condenser coils and check vents weekly to lower energy use. Inspect seals and components monthly to avoid breakdowns and pass CSA and health inspections.#@@#Additional Info#@#Imperial's IR-G60-XB NG 60" Pro Series gas range offers 135,000 BTU output, a .750" griddle, two burners, a standard oven, open cabinet, chrome rack, stainless steel build, manual controls, and a 3" grease trough with removable can.#@@#General Info#@#Description #@#
Built to power high-volume kitchens, this 60-inch natural gas pro range combines focused heat output with heavy-duty construction to ensure service efficiency and consistent results. Operators can manage multiple tasks simultaneously thanks to a griddle top, two open burners, and a standard oven integrated with a storage cabinet, all designed for continuous commercial use. Restaurant managers benefit from clear operational control through manual controls, while the stainless steel exterior withstands frequent cleaning and rigorous daily use.
#@@# Griddle Plate#@#
Engineered with a 0.750-inch thick plate, the griddle delivers stable heat transfer and flat cooking surface contact for uniform searing and even browning. Chefs can reduce rework and maintain consistent portion quality across high-volume orders.
#@@# Dual Open Burners#@#
Two open burners provide direct flame convection for rapid boiling and intense searing, ideal for stockpots and high-heat sautéing. Line cooks can shorten cook cycles and coordinate multiple pans without compromising temperature control.
#@@# High Heat Output#@#
Total output reaches 135,000 BTU, supplying robust thermal capacity across the griddle and burners to meet peak service demand. Kitchens can sustain simultaneous operations on top and in the oven while maintaining recovery times suitable for busy periods.
#@@# Integrated Oven and Cabinet#@#
The unit incorporates a standard oven plus an open cabinet and bottom shelf, enabling simultaneous baking, roasting, and hot-hold staging within one footprint. Kitchen staff can increase prep efficiency and consolidate hot storage without adding separate equipment runs.
#@@# Commercial Stainless Exterior#@#
The stainless steel front, sides, backguard, shelf, landing ledge, and kick plate resist corrosion and simplify sanitation protocols under daily cleaning cycles. Facilities managers can lower maintenance time and preserve a professional appearance through frequent washdowns.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Perform daily surface cleaning with a nonabrasive detergent and a soft cloth to protect the stainless steel finish. Inspect and empty the removable grease can and crumb tray after each service; clean the 3" grease trough weekly to prevent buildup. Verify burner ports and griddle plate for deposits; remove carbon with a brass brush and mild solvent. Check door seals and adjustable feet monthly; tighten fasteners and calibrate manual controls as needed to maintain safe, efficient operation.
