Stop sacrificing throughput for control. This 60" electric pro series restaurant range combines a full-width griddle and dual ovens to deliver continuous cookline capacity while maintaining precise temperature control. Operators achieve consistent output across high-volume shifts through heavy-duty construction and service-friendly components.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and allow full cool-down. Remove grates and drip trays; soak in warm, soapy water then scrub with a non-abrasive pad. Wipe the 60" griddle with a mild degreaser, rinse, and season per manufacturer. Clean oven interiors with a mild alkaline cleaner; remove racks and wash separately. Empty grease trough, clean removable can and crumb tray daily to prevent fires. Vacuum condenser coils monthly to improve efficiency and reduce utility costs. Inspect seals and replace if worn.#@@#Additional Info#@#Imperial IR-G60T-E-C is a 60" electric pro range with a griddle, convection oven with three racks, and standard oven.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" electric pro series restaurant range combines a full-width griddle and dual ovens to deliver continuous cookline capacity while maintaining precise temperature control. Operators achieve consistent output across high-volume shifts through heavy-duty construction and service-friendly components.
#@@# Top Heat Control#@#
Thermostatic griddle controls enable operators to set and maintain surface temperatures accurately, reducing product variance across batches. The griddle features a .750" plate thickness for even heat distribution and thermal mass that stabilizes temperature during peak service.
#@@# Full Griddle Coverage#@#
A single 60" griddle provides uninterrupted cooking space for pans, batter, and protein, allowing simultaneous production of multiple items without cross-heat zones. Chefs achieve higher throughput and streamlined mise en place with a continuous contact area that minimizes handling time.
#@@# Dual Oven Configuration#@#
The unit includes one convection oven with three chrome racks and one standard oven with one rack, offering flexibility between rapid baking and traditional roasting. Kitchen managers can run independent programs for different items, enhancing schedule efficiency and reducing bottlenecks.
#@@# Stainless Construction#@#
Front, sides, backguard, landing ledge, and kick plate are made of stainless steel to resist corrosion and facilitate daily cleaning. Maintenance teams benefit from surfaces that withstand repeated sanitation while preserving a professional appearance.
#@@# Serviceable Design#@#
Removable grease trough, grease can, and crumb tray simplify waste management and reduce downtime for cleaning cycles. Technicians can access components quickly, and the design minimizes labor minutes per cleaning without compromising sanitation standards.
#@@#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 and clean the griddle surface after each service; scrape debris while warm and season with a thin layer of cooking oil to prevent corrosion. Empty and wash the grease can and crumb tray daily; sanitize porcelain oven interiors weekly with non-abrasive cleaners. Verify door seals and hinges monthly and replace damaged components promptly. Calibrate thermostatic controls quarterly and document voltage and amp readings. Level the unit and tighten leg fasteners after installation.
